Matt Gray brings a wealth of world-class resort and restaurant experience to his leadership role as the guiding force behind Valor Hospitality's food and beverage operations. Mr. Gray oversees menu and recipe creation, pricing, procurement, kitchen design and flow, staff recruitment and training and total cost controls across all disciplines.
A graduate of Napier University in Scotland with a BA in Hospitality and Institutional Management, Mr. Gray began his career serving in Chef positions at some of Scotland's most well-known and respected hotels and country retreats, including the Greywalls Hotel, the Cromlix House and the Knockinaam Lodge.
Subsequently, Mr. Gray worked at the world-famous Inverlochy Castle Hotel, Fort William, Scotland as Pastry Chef and Sous Chef, before being promoted to Executive Chef. Under Mr. Gray's direction, the hotel was awarded a Michelin Star rating for 9 consecutive years. Travel and Leisure rated Inverlochy as 'Best Hotel in Europe 2006' and voted 'Restaurant of the Year' by Decanter Magazine 2003.
Mr. Gray was later recruited to the U.S. by world renowned French Chef, Albert Roux, to head up Chef Roux's first American restaurant, 'Chez Roux' at La Torretta Lake Resort and Spa in Houston Texas. Under Mr. Gray's leadership and direction, Chez Roux was voted 'Best New Restaurant in Houston 2009.'