Executive Chef Thomas Gray

A graduate of the Art Institute of Dallas, Chef Thomas Gray was most recently heading the kitchen of East Texas stalwart Jack Ryan’s Steak Steak & Chophouse. He started his culinary adventure as a child traveling the world while living with his family in Riyadh, Saudi Arabia. That has propelled a love of food into a career that has already seen him working in some of America’s finest kitchens, including such restaurants as Roland Passot’s famed San Francisco’s Michelin starred La Folie, Michael Mina’s in San Francisco, and served as Sous Chef of local fine dining heavy weight The French Room at the historic Adolphus Hotel.

In addition to his vast restaurant experience, Gray has also spent time working as a professional sommelier in order to become a more well rounded and balanced chef. Among his many professional accomplishments, he was also given the opportunity to go back to his alma mater and teach and mold tomorrow’s aspiring chefs. He is very excited to continue creating inspired dishes for SER Steak + Spirits that will both challenge and comfort our guests.