Grayson Schmitz
AGE: 32
HOMETOWN: Born in New Holstein, Wisconsin; Currently resides in New York, NY
PROFESSION: Freelance Chef
CULINARY EDUCATION: A.O.S Culinary Arts, Culinary Institute of America
FAVORITE SIMPLE FALL DESSERT RECIPE: Sticky Toffee Pudding with Sour Cream Whipped Cream
Back for redemption after competing on season nine of "Top Chef: Texas," Chef Grayson Schmitz lives in New York City focusing on Italian and French inspired cuisine. She has worked in restaurant kitchens for over 15 years but her career in fine dining started when she began cooking at Jean-Georges, followed by tenures at Fiamma, under Fabio Trabocchi, and then Wallsé.Read More
AGE: 32
HOMETOWN: Born in New Holstein, Wisconsin; Currently resides in New York, NY
PROFESSION: Freelance Chef
CULINARY EDUCATION: A.O.S Culinary Arts, Culinary Institute of America
FAVORITE SIMPLE FALL DESSERT RECIPE: Sticky Toffee Pudding with Sour Cream Whipped Cream
Back for redemption after competing on season nine of "Top Chef: Texas," Chef Grayson Schmitz lives in New York City focusing on Italian and French inspired cuisine. She has worked in restaurant kitchens for over 15 years but her career in fine dining started when she began cooking at Jean-Georges, followed by tenures at Fiamma, under Fabio Trabocchi, and then Wallsé. In 2011, she led the conceptual team at Olivier Cheng Catering & Events as a recipe developer and has gone on to open some of New York’s most exciting downtown kitchens including Willow Road and Birds & Bubbles. She is currently working on creating a new restaurant concept, opening next year in New York.
