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LA TORRETTA LAKE RESORT & SPA APPOINTS CHEF MATTHEW GRAY AS EXECUTIVE HEAD CHEF (May 2012)

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LA TORRETTA LAKE RESORT & SPA APPOINTS CHEF MATTHEW GRAY AS EXECUTIVE HEAD CHEF






La Torretta Lake Resort & Spa -- Houston’s playground for families and friends where elegance meets adventure -- proudly appoints Chef Matthew Gray as the new executive head chef of the Four Diamond resort. As the only Michelin-starred chef in the Lone Star state, Chef Matthew Gray served as the executive chef of the resort’s former fine-dining experience, Chez Roux. Chef Gray has been empowered to build a menu that has no boundaries, driven by the complexity of tastes and depth of the palate. Gray will be responsible for enhancing the La Torretta overall dining experience, from creating a new menu at the finedining restaurant currently in development to take the place of Chez Roux to refreshing the menus and focusing on seasonal ingredients at the other on-property dining facilities and via the catering menu for events and meetings.

“We are thrilled to have appointed such a talented chef within the La Torretta family,” said Michael Blacksteen, director of food & beverage. “With such a diverse background and prestigious pedigree, Chef Gray adds a new level of quality to the already excellent caliber of food and service guests receive at La Torretta Lake Resort & Spa.”

Before being personally selected by Master Chef Albert Roux to take on the executive chef position at Chez Roux, Gray was the executive head chef of Inverlochy Castle – internationally recognized as one of Europe’s top hotels – where we had worked under Roux’s tutelage since 2005. At Inverlochy, Gray began his employment as a larder chef and quickly rose through the ranks as pastry chef, second chef and executive chef, a title he earned in 2001. Gray graduated with distinction from Napier Polytechnic of Edinburgh with a BA in Hospitality Management and began his culinary career at the prestigious Greywalls Hotel in Muirfield, Scotland while still in school. Following graduation, he returned to the estate property to serve as a commis chef. Gray’s first position at a Michelin-rated restaurant was at Knockingam Lodge Hotel in Portpatrick, Scotland. Here, he served as a second chef for a year until joining the culinary team at Inverlochy Castle in 1995.

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