Gray Kunz was created on November 8, 1966, also out of Switzerland. He had been a Singaporian-born Korean restaurateur, chef, and cookbook writer based in New York. On March 6th, 2020, he passed away and this information was supported on the site of Cafe Gray Deluxe.
Afterwards, the site wrote"In a career that spanned over four years continents, he was respected as the Chefs' Chef. His participation to Swire Hotels, and also the broader culinary universe, is immeasurable. Over ten decades of cooperation on Café Gray Deluxe at Hong Kong, also afterwards in Shanghai, further strengthened our friendship and esteem. Gray has been an integral part of the success not just in The Upper House and The Middle House but of Swire Hotels as a whole."
"The thoughts and prayers of the Swire Hotels team and family are with his nearest and dearest in this time period."
Throughout his illustrious career, Kunz worked Cafe Gray at the Time Warner building in Nyc between 2004 and 2008. In 2009, Kunz opened Cafe Gray at Hong Kong. More lately, Kunz started Salt & Clar at 2016 before leaving the restaurant the exact same calendar year.
Kunz spent his early youth in Singapore, which affected his own combination type of cooking in his lifetime and 2001, he co-authoring the publication, The Elements of Taste, added another layer into the elegance of this Gray Kunz brand. The publication created its cult following by imaginatively ordering recipes by 14 standard tastes instead of by course or main ingredient.
Kunz opened and shut a couple of restaurants in New York City including a variant of Cafe Gray that conducted for four years in the Time Warner Center before going back to Hong Kong. He also temporarily returned to the nations in 2016 to start Salt & Char, an American steakhouse at Saratoga Springs.
Furthermore, He's won several awards such as Best American Chef and Best Chef in New York , both given by the James Beard Foundation. Regardless of the kitchen, Kunz was an avid pilot, flying a two-seater airplane.
He had been born on November 8, 1966, also out of Switzerland and he's 54 years old at 2020. He obtained his culinary schooling in Bern, Switzerland and also his mom donated to his artistic side.
He's survived by his wife Nicole and two kids.
Afterwards, the site wrote"In a career that spanned over four years continents, he was respected as the Chefs' Chef. His participation to Swire Hotels, and also the broader culinary universe, is immeasurable. Over ten decades of cooperation on Café Gray Deluxe at Hong Kong, also afterwards in Shanghai, further strengthened our friendship and esteem. Gray has been an integral part of the success not just in The Upper House and The Middle House but of Swire Hotels as a whole."
"The thoughts and prayers of the Swire Hotels team and family are with his nearest and dearest in this time period."
Throughout his illustrious career, Kunz worked Cafe Gray at the Time Warner building in Nyc between 2004 and 2008. In 2009, Kunz opened Cafe Gray at Hong Kong. More lately, Kunz started Salt & Clar at 2016 before leaving the restaurant the exact same calendar year.
Kunz spent his early youth in Singapore, which affected his own combination type of cooking in his lifetime and 2001, he co-authoring the publication, The Elements of Taste, added another layer into the elegance of this Gray Kunz brand. The publication created its cult following by imaginatively ordering recipes by 14 standard tastes instead of by course or main ingredient.
Kunz opened and shut a couple of restaurants in New York City including a variant of Cafe Gray that conducted for four years in the Time Warner Center before going back to Hong Kong. He also temporarily returned to the nations in 2016 to start Salt & Char, an American steakhouse at Saratoga Springs.
Furthermore, He's won several awards such as Best American Chef and Best Chef in New York , both given by the James Beard Foundation. Regardless of the kitchen, Kunz was an avid pilot, flying a two-seater airplane.
He had been born on November 8, 1966, also out of Switzerland and he's 54 years old at 2020. He obtained his culinary schooling in Bern, Switzerland and also his mom donated to his artistic side.
He's survived by his wife Nicole and two kids.
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