Meet The Chef
Anthony Gray
Originally from Macon, Georgia, Anthony Gray’s choice of a career in the culinary industry was a natural one. He was raised in a large Italian family whose passion for cooking has always been a focus and source of pride. Anthony moved to Charleston, South Carolina in 1997 and entered the culinary arts program at Johnson and Wales University. While still in school he began working in local restaurants, and was hired as a line cook at Slightly North of Broad in 1998. Under the direction of Executive Chef Frank Lee, Anthony steadily proved himself and was promoted to several positions within the Maverick Southern Kitchens family. Upon the opening of Charleston’s High Cotton Maverick Bar & Grill in November of 1999, Anthony was promoted to Sous Chef at the new restaurant. There he continued to hone his culinary expertise as the chef’s right hand man. In November 2006, Anthony became High Cotton’s chef, taking over when the previous chef moved to open a second High Cotton location in Greenville, South Carolina. In May 2008, Gray was selected as Executive Chef for High Cotton Maverick Bar & Grill, with responsibility for Charleston and Greenville locations. He directs all culinary operations, maintaining the commitment to brand excellence that has made High Cotton Maverick Bar & Grill nationally acclaimed for fine cuisine and warm hospitality. Gray’s passion for meats can be noted with his hand-made sausages and charcuteries, and his excellence in creating sauces and marinades that enhance the flavors of the meats he works with. Anthony is a proud supporter of local farmers and vendors, and he has become a sought-after spokesperson for his knowledge of animal products, raw ingredients, and respect for the bounty of product available in the Lowcountry and the South. Anthony resides in Charleston with his wife Melissa.
Featured Recipe: Buttermilk Fried Oysters
