Chef Wray, in a professional kitchen, is preparing a burger with fries on a plate.

Meet the Chef

Wray Warner

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

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Chef Wray, his wife Sarah and their three young kids standing outdoors on fall day, smiling and dressed in casual clothes, posed under a wooden arch decorated with greenery and blue accents.
Chef Wray Warner, in his kitchen wearing a black apron over a gray shirt.

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.

A plate of roasted chicken with sides of mashed potatoes, sautéed mushrooms, and greens on a wooden table.

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

A glass of whiskey with ice and a lemon twist garnish on a dark bar counter.

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