Meet the Chef
A Passion for Uncomplicated, Seasonal, Delicious Food
Wray’s love for food started early—watching Julia Child on TV and flipping through cookbooks as a kid in upstate New York. But it wasn’t until he was 27 that he enrolled at Paul Smith’s College and began his journey as a professional chef.
Today, his cooking is guided by one simple principle:
Let great ingedients shine
Featured in
Culinary Journey
From the Adirondacks to Burgundy to the Rockies
While studying at Paul Smith’s, Wray began working at Lake Placid Lodge, a Relais & Châteaux property.
He then staged in France with Michelin-starred Chef Marc Meneau at L’Espérance in Burgundy.
Back in the U.S., he cooked at The Red Rock Ranch near Jackson Hole, Wyoming, followed by time at The Four Seasons.
In 2005, he joined 4UR Ranch as sous chef, becoming Executive Chef just two years later.
Style & Inspiration
Elevated Comfort Food with a Twist
Wray’s cooking blends regional ingredients with global influences—from Asian to Southwestern flavors. Guests love his unexpected combinations, like:
Buffalo flank with ancho chile sauce
Artichoke cannelloni with goat cheese and truffle béchamel
Strawberry poppy seed vinaigrette using Perfect Purée
