Gray Kunz

Gray Kunz was one of the defining chefs of his generation, and, for fifteen years, a client and collaborator. His cooking married classic French technique with the Pan-Asian flavors and ingredients he encountered growing up in Singapore and working in Hong Kong, a synthesis that was singular, rigorous, and entirely his own. He was known for bringing diverse, global perspectives and an uncompromising commitment to fresh ingredients and sustainable sourcing to everything he produced. The recognition followed: a four-star review from the New York Times, the first Ruth Reichl ever awarded, multiple James Beard nominations for Outstanding Chef, and the Mobil 5 Diamond Award for three consecutive years. He was inducted into the Restaurant Hall of Fame and recognized by the Culinary Institute of America as a Master of Aesthetics. His kitchens became among the most formative in the history of fine dining, mentoring a generation of chefs who would go on to shape the culinary world globally, among them Rocco DiSpirito, Floyd Cardoz, Andrew Carmellini, Corey Lee of San Francisco’s three-Michelin-starred Benu, Brian Bistrong, and Douglas Keane.

de.MO worked closely with Gray to shape his brand across fifteen years, a collaboration that remains one of the studio’s most expansive in restaurant branding and hospitality design. We created his logo, deployed consistently across all projects, including the presentation and packaging of the Kunz Spoon, the iconic kitchen tool born from his exacting standards that became a staple in professional kitchens worldwide. Major milestones included the branding and naming of his restaurants, from Café Gray to Café Gray Deluxe at Swire’s Upper House in Hong Kong, to Grayz in New York City and Salt & Char in Saratoga. We creatively directed and photographed his food, developed web platforms, and worked across all touchpoints to shape his chef brand identity and culinary brand communications. Gray was a source of great inspiration. He is deeply missed.