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Chef Gray Byrum's Culinary Experiences:
Executive Chef / Instructor at The Culinard, Birmingham, AL
Executive Chef, Citricos, Disney's Grand Floridian Resort and Spa in Orlando, FL
Executive Chef, El Catalan, Washington, DC
Restaurant Chef, La Coquina, Hyatt Regency Grand Cypress, Orlando, FL
Sous Chef, Citronelle, Michel Richard, Washington, DC
Apprenticeships at The Wynfrey Hotel, Birmingham, AL, and The Homestead, Hot Springs, VA
Biography:
Chef Gray Byrum began his cooking career at the Wynfrey Hotel in Birmingham—where he served a classical apprenticeship under executive chef Kenneth McNeilly. He then spent a season at The Homestead—a Five Star and Five Diamond resort in Hot Springs, Virginia.
Gray then relocated to Washington, D.C., where he worked under several nationally acclaimed chefs—including Francesco Ricchi (iRicchi), Yannick Cam (Yannick’s), Michel Richard (Citronelle) and two-star Michelin chef Gerard Pangaud (Ritz-Carlton Pentagon City).
Gray’s extensive classical training led to his recruitment by Hyatt Corporation to head two of its kitchens: Market Street Bar & Grill (Reston, Virginia) and La Coquina (Hyatt Regency Grand Cypress, Orlando).
After several years creating highly praised cuisine at La Coquina, Gray was recruited by Yannick Cam to open El Catalan in Washington, D.C. The restaurant specialized in the food of Spain—and generated a number of highly favorable reviews from the media.
Gray was then recruited to work for Walt Disney World Resort—where he accepted a position as Executive Chef of Citricos in Disney's Grand Floridian Resort and Spa. The restaurant (which offered fresh flavors of the Mediterranean Sea and its surrounding countries and cultures) garnered a number of awards—including Best New Restaurant (Orlando Sentinel), the Golden Spoon Award (Florida Trend magazine), and a Wine Spectator Award of Excellence—as well as a Zagat rating of 28.
Gray’s culinary experiences have allowed him to travel to Spain, France, Italy, and the Far East. He combines all his experiences and expertise to create food that starts with simple fresh ingredients—and emerge as dishes of complex, vibrant flavors and textures.