Born just outside Manchester England, Chef Alastair Gray started his career as an apprentice in a hotel in London.
He spent three years working with renowned Chef Joel Robuchon in Paris where he experienced the honour of attaining two Michelin Stars.
In Canada, Alastair spent many years in Montreal and Toronto within the Four Seasons organization, eventually being responsible for ‘Truffles’ restaurant. He quickly became an executive chef, first at the Marriott Hotel, followed by the Markham Suites Hotel, before moving on to private clubs.
After fifteen years as executive chef at The York Club, entertaining Canada’s elite, visiting dignitaries and royalty, Alastair moved to the front of the house. He became Food and Beverage Manager at St. George’s Golf and Country Club, one of the most prestigious in Canada.
He has been a faculty member of Humber College for four years.