Meet Rodney Gray Chef | Chef & Future Friend

We had the good fortune of connecting with Rodney Gray Chef and we’ve shared our conversation below.

Hi Rodney Gray, what role has risk played in your life or career?
Risk Management is something every business should have a plan for. Mitigating risks, know what can go wrong and the ways to navigate those stressful times are very important. So when I think about risk, I thought about all angles and consider as many different scenarios as possible. Taking risks has placed me in a position to create a fantastic life that revolves around food, cooking and providing excellent dishes to so many different people. From professional athletes to large wedding parties, believing in myself and taking a chance has always benefited me. A wise man once told me, “Fortune favors the bold Rodney”. So every chance I get I take risks, calculated ones but risks none the less. So anyone reading this, take the risk and bet on yourself.

Can you open up a bit about your work and career? We’re big fans and we’d love for our community to learn more about your work.
So, how does one become a chef? For those of you who have seen the TV show, “The Bear”. It’s a lot like that. Some people go to culinary school and others, much like myself learn through the rigers of restaurant life. Navigating each service, prep time and dinner service. Spending several years working on my craft, practicing on my own and pushing myself has helped me get to where I am today. My brand is built upon freshness, food being prepped and cooked with the most knowledge and technique I can muster. Lessons I’ve learned along the way transcend cooking and can be applied to all walks of life. Be knowledgeable, be coachable, be bold and always believe in yourself and your abilities.

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
If my best friend was visiting the area I would take them to a few quintessential places to visit in Charleston. We would start breakfast at Second State Coffee, then we would go to the International African American museum because I love our culture and spreading it next we have to go grab lunch from Tater’s Sea and Soul. Then we definitely have to grab a nap because while my spirit is young, my legs and lower back say otherwise. For dinner I would head to Edmund’s Oast. Definitely have to pick up some Macarons from Swank Desserts post nap as well befause of course.

Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
I’d like to give credit and recognition to my grandma and my aunt. Two of my best clients I’ll ever have

Website: www. Rodneygraycooks. Com

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