Gray Kunz Wiki
Gray Kunz, a restaurateur, cook and writer of Swiss cookbooks born in Singapore based in New York. Kunz spent his early childhood in Singapore, which influenced his fusion cooking style later in his life. He had a career that spanned three continents and was one of Manhattan’s most acclaimed chefs in the 1990s when he worked for nine years in Lespinasse. Gray is reported to have died on March 6, 2020 at age 65, according to a statement from the Upper House website.
Gray Kunz Wife Nicole Kunz
Nicole and Gray Kunz have been married for a couple of years. Kunz told The New York Times in 2004 that during his training time in Switzerland, his wife, Nicole, supported the family, including their two children, through their work at the United Nations International School. According to her LinkedIn profile, Nicole is Associate Director of Admissions at UNIS. Gawker said in a profile that Kunz and his wife lived in a house in the Cobble Hill section of Brooklyn, New York, with their two cads.
Gray Kunz Death & Cause
Gray is reported to have died on March 6, 2020 at age 65, according to a statement from the Upper House website. The statement said: “We are very sad to learn of the death of our friend and colleague Gray Kunz. In a career that spanned more than four decades on three continents, he was revered as the chef of the chefs. His contribution to Swire Hotels, and to The wider culinary world is immeasurable. More than ten years of collaboration at Café Gray Deluxe in Hong Kong, and later in Shanghai, further strengthened our friendship and respect. Gray was an integral part of the success not only of The Upper House and The Middle House, but also Swire Hotels as a whole. The thoughts and prayers of your Swire Hotels family and team are with your loved ones during this time. ”
Gray Kunz Background & Awards
Kunz grew up in Switzerland and Singapore. He received his culinary education in Bern, Switzerland. He worked at the Beau Rivage Palace in Lausanne and Baur au Lac in Zurich. Then Kunz was an apprentice to Swiss chef Frédy Girardet for five years at Crissier. He later moved to the Regent Hotel in Hong Kong, where he learned French and Chinese cooking methods. Among the awards Kunz won in his life included Best American Chef and Best Chef in New York City, both awarded by the James Beard Foundation. Kunz also co-authored the 2001 book, “The Elements of Taste.” In a 2004 article in The New York Times, Kunz said that the money from the book, which co-authored with Peter Kaminsky, would help him organize his next project. Away from the kitchen, Kunz was an enthusiastic pilot flying in a two-seater plane.
Originally from the U.K., Darryl Hinton is a journalist and web content specialist who now lives and writes in Trending Topics of United States, United Kingdom and Australia. Hinton’s work has appeared in a wide range of publications in print and online, including The Guardian, The Daily Beast, Pacific Standard magazine, The Independent, McSweeney’s Internet Tendency, and many other outlets.