Todd Gray

Todd Gray is a seasoned professional with over 30 years of experience in the hospitality industry, where he has built strong relationships with industry experts and colleagues.

His journey started with training under renowned chef/instructors at The Culinary Institute of America and working alongside nationally recognized chefs.

Having owned and operated The Inn at Osborne Hill, a nationally renowned restaurant, for more than a decade, Todd's expertise expanded when he joined Le Cordon Bleu as a chef/instructor, engaging with the Curriculum Committee and contributing significantly to curriculum development.

At Le Cordon Bleu, he also played a vital role in implementing new curriculum enhancements and training programs, showcasing his skills in leadership and collaboration.

Drawing on his vast experience and network in the culinary industry, Todd currently collaborates with various professionals through Culinary Partnership Group, enabling successful project completions.

Todd Gray's educational background includes earning an Associate’s Degree in Restaurant, Culinary, and Catering Management/Manager from The Culinary Institute of America.

His career has seen him in key roles at prestigious organizations such as Delaware North, Le Cordon Bleu College of Culinary Arts, and Culinary Partnership Group, showcasing his diverse skill set and leadership capabilities.

Todd's approach to work reflects a deep belief in the power of teamwork, aligning individual efforts towards a shared vision for achieving exceptional results.