Who is Gray Kunz?
Gray Kunz was a Swiss restaurateur, chef, and cookbook writer based in New York who was born in Singapore. Born November 8, 1966. He was born in Singapore and in Switzerland.
Gray Kunz Biography
Gray Kunz, the famous Chef of New York behind Lespinasse, Cafe Gray and Salt & Char, died at 65. Kunz has built his own spoon while operating the kitchen at Lespinasse throughout his distinguished culinary career.
On the morning of 6 March a notice was released on the reading page of The Upper House,
“We are greatly saddened to learn of the passing of our friend and colleague Gray Kunz. In a career that spanned more than four decades over three continents, he was revered as the Chefs’ Chef. His contribution to Swire Hotels, and the wider culinary world, is immeasurable. More than ten years of collaboration on Café Gray Deluxe in Hong Kong, and later in Shanghai, further strengthened both our friendship and respect. Gray was an integral part of the success not only of The Upper House and The Middle House but of Swire Hotels as a whole. The thoughts and prayers of his Swire Hotels family and team are with his loved ones during this time.”
Gray Kunz Age
Gray Kunz Dies at 65 years old
Gray Kunz Career
Around 2004 and 2008 Kunz ran Cafe Gray in the Time Warner building in New York City during his illustrious career. In 2009 Kunz opened Hong Kong’s Cafe Gray. Kunz launched Salt & Clar more recently in 2016, before leaving the restaurant the same year.
He previously operated in Lausanne’s Beau Rivage Castle, and Zurich’s Baur au Lac. Kunz then apprenticed at Crissier for five years under the Swiss chef Frédy Girardet. After that, he moved to the Hong Kong Regent Hotel where he learned the techniques of French and Chinese cooking.
During a period of success he finally left the restaurant to venture out, and open his own restaurants. Several potential celebrity chefs such as Andrew Carmellini, Floyd Cardoz, Rocco DiSpirito and Corey Lee were mentored by Kunz.
Kunz’s dishes reflect his experience of traveling and teaching. We pair classic French technique with PanAsian flavors and ingredients that he got acquainted with as a child in Singapore and later in Hong Kong, where he worked for five years as a chef. He combines techniques in his research from Europe, India, China and Southeast Asia.
Gray Kunz Education
His culinary education was given in Bern, Switzerland.
Gray Kunz Award | Gray Kunz Was Multi-Award Winning Chef
Kunz’s lifetime honors include Best American Chef and Best Chef in New York City, both presented by the James Beard Foundation. Kunz also co-authored the novel “The Elements of Taste” in 2001. Kunz said in a 2004 article in The New York Times that the money from the book, which he co-authoredwith Peter Kaminsky, would allow him to set up his next project.
Kunz had been an enthusiastic pilot away from the kitchen, flying a two-seater jet.
Sad Day for us in the chef world and especially those lucky to have worked with the master Chef Gray Kunz. Lespinasse was the pinnacle of cuisine in early 90’s in America and the 4 years working with him were both an amazing experience and bedrock for my whole career in cooking. So many stories to tell but the quote that always stays with me is “Andrew, it’s the man, not the pan” #graykunz #masterchef #restinpeace
In 2004, Kunz told The New York Times that his wife, Nicole, had been supporting the family, including their two children, through her work at the United Nations International School during his time training in Switzerland. Gawker said on a profile that Kunz and his wife lived with their two cads in a townhouse in Brooklyn’s Cobble Hill area, New York.
Gray Kunz Instagram