Gray Nance Email & Phone Number

Los Angeles, CA, US

Los Angeles, CA, US

Los Angeles, California, United States

• Rungs - Full-stack clone of LinkedIn. Users can connect with colleagues, classmates, and friends.
• Employed Agile Workflow methodologies to deliver a project ahead of the deadline with a 30% surplus of completed features.
• Introduced AWS S3 throughout the application, enabling efficient uploading and serving of images from cloud storage. This implementation resulted in reduced server load and improved application scalability.
• Conducted extensive research and deployed WebSockets protocol using Socket.IO on the frontend and Flask-Socket.IO on the backend, enabling seamless user interaction via real-time messaging and notifications.

Los Angeles, California, United States

• NoCleaningFees - Full-stack clone of Airbnb. Users can browse, search, filter, and ‘book’ spots.
• Utilized React Context to enable dynamic modal display throughout the entire site, improving the user experience significantly.
• Implemented robust user privacy measures with React Router validation and Bcrypt salting/hashing, ensuring the protection of user passwords and safeguarding against unauthorized profile changes and other restricted data.
• Successfully integrated Faker.js to generate comprehensive seed data, enhancing the user experience and providing a more immersive platform.

Los Angeles, California, United States

• Reduncrate - Full-stack clone of Uncrate. Users can browse, search, filter, and ‘purchase’ items.
• Led the backend development by designing the API routes for the entire app, enabling seamless integration using RESTful conventions.
• Developed dynamic and reusable data entry forms with React State, ensuring efficient code reuse while adhering to DRY coding principles.
• Followed appropriate source control workflow and etiquette, fostering a smooth and collaborative teamwork dynamic.

San Francisco, California, United States

- After the sale of Alembic, transferred to a bartending position at the Snug under ex-Alembic manager Jacob Racusin.- Continued to improve technical skill and general spirits/cocktail knowledge while working in a high volume, complex bar environment with a high service standard.

San Francisco, California, United States

- Brought on in the final opening stages of Sorrel Restaurant to develop the first dessert menus.- Designed the opening menu and sourced the required products as well as building an index of recipes for the restaurant to utilize in the future.- Stayed on for the first 1.5 months of service to the public in order to ensure that the staff were well trained.

San Francisco, California, United States

- Took up a study of spirits and bartending at this San Francisco staple upon returning to the city.- Began as a bar back but quickly showed the ability to take on more responsibility and was trained and promoted to work as a bartender up until the time of the restaurant's change of ownership in April of 2018.

Healdsburg, California, United States

• Collaborated closely with Chefs Kyle Connaughton, Aaron Koseba, and Matthew Siciliano to develop dishes for the tasting menu, hire and train staff and oversee daily operations of the restaurant with a special focus on.
• Due to the close relationship between the Restaurant's menu and the Farm, a constant dialogue with the head farmer Katina Connaughton, as well as the forager Candice Koseba, was crucial to the success of the program.
• The unique approaches to cooking, serving, and operating eventually helped lead SingleThread to Four Stars from the San Francisco Chronicle and Three Stars from the Michelin Guide.

San Francisco, California, United States

• Headed daily lamination/Viennoiserie production, which included several different types of croissants and a variety of Danish products.
• Supported the daily bake, production, and shaping of a large selection of naturally leavened sourdough breads, considered some of the best in the Bay Area, under the direction of Head Baker Jorden Carlsen.

Oakland, California, United States

- Worked in tandem with CDC Keone Koki and Chef James Syhabout to realize the vision of the restaurant.- As Pastry Chef, was solely responsible for all daily production of desserts, mignardise and cheese courses for the nightly tasting menu. Was also responsible for conceptualizing, testing and finalizing any new pastry courses to be introduced as well as.

- As the only pastry cook, responsibilities included production and service as well as conceptualizing and executing new dishes for the a la carte menu as well as the tasting menu.- Trained on savory stations as well as pastry, occasionally filled in on garde manger or plancha and frequently acted as a float or tournant during service, helping to plate.

San Francisco, California, United States

New York, New York, United States

- Promoted from Commis/Extern to full time CDP at this 3 Michelin Star restaurant.- In charge of running my canapé station in private dining as well as assisting other stations and plating during PDR service.

Web Development, Computer Software Engineering

24 week long, highly intensive Full Stack software engineering Bootcamp with less than a 5% acceptance rate and one of the highest.

Architecture

Intensive Architectural education focused on a highly conceptual, abstract, and creative approach to design.

Grand Diploma In Culinary Arts