Gray Kunz was born in Singapore and lived there until he moved to Switzerland at the age of 11. After apprenticing under Frédy Giradet, one of Europe’s greatest chefs, he went on to helm kitchens in Hong Kong and New York City, earning four stars from The New York Times for his work at Lespinasse in the St. Regis. He has been nominated multiple times for Best American Chef from the James Beard Foundation and was inducted into the Restaurant Hall of Fame by the Culinary Institute of America. Gray is the author of “The Elements of Taste,” a ground-breaking book that identifies 14 different tastes to help create and characterize food. In addition to being an internationally acclaimed chef, Gray is a father, a recent grandfather and the pilot of an Aviat Husky two-seat bush plane.