Adam Gray
About
Early Beginnings in Northamptonshire
Adam Gray’s culinary journey began at the age of fourteen, when he chose home economics as his path, setting him on the trajectory to become a chef. His formative years included washing pots at The Red Lion, a village pub, while pursuing his catering apprenticeship at Northampton College.
London Calling and Michelin Stardom
In 1989, Adam made the move to London, where he honed his skills under renowned chefs like Bruno Loubet and Raymond Blanc. His career reached new heights when he became head chef at the Michelin-starred City Rhodes, followed by the opening of Rhodes Twenty Four, where his cuisine earned critical acclaim and retained a Michelin star for eight years.
Return to Roots and Culinary Education
Adam’s journey came full circle when he returned to his hometown and co-owned The Red Lion, transforming it into a culinary destination recognized with a Bib Gourmand. He also established The Shires Cookery School, showcasing his commitment to culinary education and community development.
Executive Chef and Mentorship
Adam’s executive chef roles at Skylon and Bourne and Hollingsworth allowed him to showcase his culinary philosophy of modern British cuisine, emphasizing simplicity and quality ingredients. He is dedicated to nurturing talent, evident in his establishment of a Chef’s Academy and involvement in educational programs.
Advocacy for Healthy Living and Fitness
Beyond the kitchen, Adam is passionate about promoting healthy eating and fitness, exemplified by his involvement in initiatives like the ‘Adopt a School’ programme and his participation in fitness competitions. He advocates for nutritious, flavorful cuisine and has contributed to publications like Men’s Fitness magazine.
Career Evolution and Consultancy
Adam’s career has evolved through various executive chef positions, including at The Stratford Hotel, demonstrating his adaptability and expertise in culinary leadership. His consultancy work further extends his impact on the culinary landscape, reflecting his dedication to excellence and innovation.