John Gray Email and Phone Number

Directing culinary concepts of 3 new restaurants in Doral, Florida

Opening of 3 amazing restaurants: Puerto 99, Meshico, Tulum and distribution center of fine Mexican cuisine and imported products.

Joined Accor hospitality group to take part in the re-branding from Sofitel concept to The Pullman concept, operated by TPG HOSPITALITY.• Responsible for re- creating all outlet offerings, recipes, training and standardization.• Creation of more dynamic catering menus.• Increasing overall guest and team member satisfaction based on surveys

Hilton Panama This property opened in august 2014 with 387 rooms and over 30,000 square feet of meeting space as well as various food and beverage outlets.Responsible for all pre-opening set up, such as purchasing of all necessary equipment. Planned and implemented all menu concepts, including food selections, recipe creations, development of production methods, cost, and training.Interviewed, selected and trained our entire kitchen staff, who are now responsible for the smooth… Show more Hilton Panama This property opened in august 2014 with 387 rooms and over 30,000 square feet of meeting space as well as various food and beverage outlets.Responsible for all pre-opening set up, such as purchasing of all necessary equipment. Planned and implemented all menu concepts, including food selections, recipe creations, development of production methods, cost, and training.Interviewed, selected and trained our entire kitchen staff, who are now responsible for the smooth function of this very busy food and beverage operation. Show less

Waldorf Astoria Panama The first hotel of this brand in Latin America. This luxury hotel has 200 guest rooms, 3 restaurants, and banquet service up to groups of 250 persons. Joined the hotel in fall of 2013 and quickly achieved favorable results by working closely with all departments. Helped to establish and maintain control of the purchasing standards, efectively lowering existing food cost. Designed and implemented new menus in all outlets and for banquet operations.In one… Show more Waldorf Astoria Panama The first hotel of this brand in Latin America. This luxury hotel has 200 guest rooms, 3 restaurants, and banquet service up to groups of 250 persons. Joined the hotel in fall of 2013 and quickly achieved favorable results by working closely with all departments. Helped to establish and maintain control of the purchasing standards, efectively lowering existing food cost. Designed and implemented new menus in all outlets and for banquet operations.In one year we had a recognizable increase in team member satisfaction and engagement, resulting in an overall improvement in guest satisfaction and food service quality. Show less

Owned and operated 7 restaurants throughout Cancun & Riviera Maya,as well as assisting in the opening and on-going consultation of various restaurant concepts independently owned.7/ 2002 – Present JOHN GRAY’S KITCHEN Puerto Morelos, MexicoThis quaint 40 seat restaurant has been a favorite to locals as well as many celebrities, politicians and the international food community. 2/2007 - 7/2010 LA SUEGRA DE JOHN GRAY Puerto Morelos, MexicoSmall oceanfront gathering… Show more Owned and operated 7 restaurants throughout Cancun & Riviera Maya,as well as assisting in the opening and on-going consultation of various restaurant concepts independently owned.7/ 2002 – Present JOHN GRAY’S KITCHEN Puerto Morelos, MexicoThis quaint 40 seat restaurant has been a favorite to locals as well as many celebrities, politicians and the international food community. 2/2007 - 7/2010 LA SUEGRA DE JOHN GRAY Puerto Morelos, MexicoSmall oceanfront gathering spot for casual dining and margaritas.10/2007- 4/2011 JOHN GRAY’S DOWNTOWN Cancun, MexicoIndustrial chic, personally designed 90 seat restaurant, located in the heart of downtown Cancun, catering mainly to local high society and business community.9/2004- 4/2011 JOHN GRAY’S PLACE Playa Del Carmen, Mexico80 seat indoor- outdoor bistro style restaurant, located on Calle Corazon in this bustling famed touristic destination.7/1998- 6/2002 JOHNNY CAIRO’S BEACH BAR & GRILL Puerto Morelos, MexicoCasual oceanfront dining, beach bar and live music.7/1998- 6/2002 JOHNNY CAIRO’S RESTAURANT Playa Del Carmen, MexicoPlaya Del Carmen’s first fine dining restaurant, with 40 seats, right on the famous 5th Avenue. Show less

- Organized interviews and hiring of all positions for the grand opening of this chic private cigar and dining club, located at the top of the 666 building on 5th Avenue.- Supervised all kitchen design & layout for restaurant and banquet kitchen, executed all menus for daily service and banquets.

Bali, Indonesia-Worked as part of the training staff of the R.C Hotel Company, to design menus and implement such for the restaurant SAMI SAMI.- Held all training sessions and motivated a staff of 18 for this 3 meal a day restaurant- Assisted in training and motivation of entire culinary team.

Cancun, Mexico •THE CLUB GRILL & BAR •FANTINO -Responsible for pre-opening selection and training of staff for the fine dining outlets, as well as assisting in all grand opening banquets.-Continued after opening to establish the company standards, in day-to-day operations, as well as setting up all avenues of importation of specialty products for all menus. -As Chef d Cuisine of two of the fine dining rooms, both were awarded the coveted AAA FIVE DIAMOND AWARD, a first for… Show more Cancun, Mexico •THE CLUB GRILL & BAR •FANTINO -Responsible for pre-opening selection and training of staff for the fine dining outlets, as well as assisting in all grand opening banquets.-Continued after opening to establish the company standards, in day-to-day operations, as well as setting up all avenues of importation of specialty products for all menus. -As Chef d Cuisine of two of the fine dining rooms, both were awarded the coveted AAA FIVE DIAMOND AWARD, a first for a hotel to hold for 2 restaurants. Show less

Laguna Niguel, USA•THE CLUB GRILL & BAR SUPPER CLUB Chef d’ Cuisine, organizing all preparation of daily service.creating all menus and daily specials, according to the highest standards of this MOBIL 5 STAR, AAA 5 DIAMOND ResortBANQUET CHEFDirected entire banquet kitchen staff, created menus for banquet sales annually of 15 million usd, worked together on many specialty events with chefs such as Paul Bocuse, Jean Louis Palladin, Julian Serrano, Bradley Ogden & Wolfgang… Show more Laguna Niguel, USA•THE CLUB GRILL & BAR SUPPER CLUB Chef d’ Cuisine, organizing all preparation of daily service.creating all menus and daily specials, according to the highest standards of this MOBIL 5 STAR, AAA 5 DIAMOND ResortBANQUET CHEFDirected entire banquet kitchen staff, created menus for banquet sales annually of 15 million usd, worked together on many specialty events with chefs such as Paul Bocuse, Jean Louis Palladin, Julian Serrano, Bradley Ogden & Wolfgang Puck among others.Recognized for the top quality food production for groups & conventions in the U.S. BANQUET SOUS CHEFFirst appointment as chef with the RCHC, the youngest in the company at the age of 23. In this position, assisted in all daily banquet operations as well as assisting with large production of various restaurant outlets.CHEFS APPRENTICECompleted a 4 year apprenticeship under the guidance of Mentor & Executive Chef Christian Rassinoux.Worked in all capacities in all outlets of this prestigious hotel, thoroughly learned all positions under the direct supervision of all outlet chefs as well as competing in 4 major Southern California food shows winning silver medals and Best of Show Awards. Selected as one of 10 finalists to compete in the national final of the CHAINES DES ROTISSEURS young chef competition. Show less