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Gras' career began in his native France where he worked at several top Michelin-rated establishments, including: Lucas Carton, where he was chef de partie under Alain Senderens; Restaurant Guy Savoy, where he was chef de cuisine; Hotel de Paris Monaco, where he was chef de cuisine under Alain Ducasse; and Restaurant Alain Ducasse Paris, where he was the opening chef de cuisine.
Gras’ American debut was in 1997 at Peacock Alley in the Waldorf-Astoria Hotel, where as Executive Chef, he received a three star review from Ruth Reichl of the New York Times. He spent four successful years there before moving to San Francisco, where he was named the Executive Chef of the Fifth Floor. His work at the Fifth Floor was received with critical accolades including San Francisco Magazine’s Chef of the Year and Best New Restaurant 2002, Food & Wine Magazine’s Best New Chef 2002, and he was featured on the cover of Gourmet Magazine in 2003.
Gras opened his first restaurant in Chicago, L2O, in May 2008. In March 2009, L2O was nominated for a James Beard award for "Best New Restaurant".
Gras’ American debut was in 1997 at Peacock Alley in the Waldorf-Astoria Hotel, where as Executive Chef, he received a three star review from Ruth Reichl of the New York Times. He spent four successful years there before moving to San Francisco, where he was named the Executive Chef of the Fifth Floor. His work at the Fifth Floor was received with critical accolades including San Francisco Magazine’s Chef of the Year and Best New Restaurant 2002, Food & Wine Magazine’s Best New Chef 2002, and he was featured on the cover of Gourmet Magazine in 2003.
Gras opened his first restaurant in Chicago, L2O, in May 2008. In March 2009, L2O was nominated for a James Beard award for "Best New Restaurant".
Restaurant(s)
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At L2O Gras enriches his culinary perspective and French training by drawing from globa...0
