After 16 years as a structural engineer, Chef Lorrie Gray decided to leave the corporate world behind and follow her lifelong passion of making people happy through her food.  Lorrie’s love for cooking started at the tender age of three, with a chair pulled up to the counter of her Grandma’s kitchen, “helping” Grandma bake cookies or prepare dinner.  When she was seven, Grandma gave Lorrie her first cookbook, a possession that she treasures to this day.  

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Chef Lorrie’s interest in cooking grew as she aided her working mother by cooking many of her family’s meals as a teenager.  While in college, her future mother-in-law helped Lorrie to hone her skills by introducing her to cooking more upscale cuisine.

Now, years later as a classically trained chef through Le Cordon Bleu College of Culinary Arts in Dallas, Chef Lorrie wants to bring her lifelong love of great food to her clients’ kitchens.

 
 

Education:

  • Associate of Applied Science in Culinary Arts, with high honors, Le Cordon Bleu College of Culinary Arts, Dallas, TX
  • Master of Science in Civil and Environmental Engineering, Oklahoma State University, Stillwater, OK
  • Bachelor of Science in Civil and Environmental Engineering, Oklahoma State University, Stillwater, OK

Certifications/Licenses:grad_photo_small.jpg

  • ServSafe Food Protection Manager
  • ServSafe Alcohol Advanced Certificate
  • ManageFirst Human Resource Management and Supervision
  • ManageFirst Controlling Foodservice Costs
  • ManageFirst Hospitality and Restaurant Management
  • ManageFirst Customer Service
  • PME Cake Decorating Masters Certificate
  • American Personal & Private Chef Association
  • Licensed Professional/Structural Engineer – TX (inactive), IL, and ND 

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