Chef Grayson Schmitz brought sassy commentary and saucy cooking to Bravo’s Top Chef: Texas (Season 9). Grayson hails from the small town of New Holstein, Wisconsin and is proud to be a “Sconnie” girl. She credits her straight-talking swagger to her family and mid-western values. Like her personality, Grayson’s food is inspiring, but not pretentious. She prides herself on complex flavors with rustic preparation. From cheese curds and beer to foie and Burgundy, Grayson loves food and how it brings people together.
Grayson began working in professional kitchens at age 15. After high school, she migrated to the East coast to pursue schooling in culinary arts. Upon graduation from the Culinary Institute of America (CIA), she spent her formative years training under the best chefs in New York City, including Jean Georges Vongerichten, Fabbio Trabocchi, and Kurt Gutenbrunner. Grayson is currently head of recipe development at Olivier Cheng, New York’s premier events catering company.