Matt Gray joined Valor Hospitaliy in January 2013 and was Valor’s first First Food and Beverage hire. He brings a wealth of world-class resort and restaurant experience to his leadership role as the guiding force behind Valor Hospitality’s food operations. Matt oversees menu and recipe creation, pricing, procurement, kitchen design and flow, staff recruitment and training and total cost controls across all disciplines.
Matt was the Executive Chef at the world-famous Inverlochy Castle Hotel, Fort William, Scotland. Under Matt’s direction, the hotel was awarded a Michelin Star rating for nine consecutive years. Travel and Leisure rated Inverlochy as ‘Best Hotel in Europe 2006’ and was voted ‘Restaurant of the Year’ by Decanter Magazine in 2003.
Matt was later recruited in 2009 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 Matt’s leadership and direction, Chez Roux was voted ‘Best New Restaurant’ in Houston 2009. In his spare time Matt is avid Formula One fan and has become a great lover of his Big Green Egg which he plays with at any opportunity he has come all weathers.