Charisse Grey
ALEXANDRIA
Summary
Visionary culinary executive with over 15 years of progressive leadership experience in luxury hospitality, private clubs, and restaurant operations. Adept at building and scaling multi-venue food and beverage programs that deliver world-class guest experiences while maintaining operational excellence. Successfully led the strategic launch of 20+ dining concepts with José Andrés Group, spanning fine dining, casual, banquet, and private dining formats. Known for shaping culinary identities, mentoring teams, and driving innovation from concept to execution, I have also spearheaded high-profile culinary partnerships and activations for IBM at The Masters, Delta One international flight class, Capital One (Eras Tour & airport lounges), Axiom Space (AX-2 mission and ISS meals), and Costco (CPG product lines). Contributed to two José Andrés Group cookbooks and led multiple 4-hands collaborations with world-renowned chefs. Now seeking to bring this experience to elevate the dining vision and hospitality excellence at private residential communities and luxury resorts.
Overview
16
16
years of professional experience
Work History
Senior Director of Research and Development
José Andrés Group
01.2020 - Current
- Directed culinary vision and strategy for award-winning restaurant and hospitality concepts.
- Spearheaded openings across fine dining, casual, resort, banquet, and private dining venues.
- Led national and global culinary partnerships, including:
- IBM hospitality for The Masters
- Capital One’s Taylor Swift Eras Tour & airport lounges
- Delta One international flight class
- CPG product development for Costco
- Axiom Space – meals for the AX-2 mission & ISS
- Developed menu and operating strategies for large-scale openings with cohesive culinary branding.
- Contributed to two company cookbooks and led multiple 4-hands collaborations with internationally renowned chefs.
- Coordinated culinary media production for Chef’s Table: Pizza, With Love, Meghan, and other TV and digital platforms.
- Mentored culinary leaders across concept development, R&D, team training, and operational excellence.
Director of Research and Development
ThinkFoodGroup
01.2018 - 01.2020
- Pioneered product development across brand portfolio, supporting expansion into fast casual and scalable restaurant models.
- Launched six unique concepts in one year with end-to-end execution: kitchen design, menu rollout, staffing, training.
- Managed culinary collaborations with Panera Bread, bridging commercial R&D and brand storytelling.
- Helped support minibar’s Michelin recognition through refined recipe development and innovation.
R&D Kitchen Manager
ThinkFoodGroup
01.2014 - 01.2018
- Created SOPs and systems to support culinary consistency in fine dining, fast casual, and high-volume settings.
- Directed kitchen testing and tasting labs; supported private events, VIP banquets, and custom menus.
Sous Chef
minibar by José Andrés
01.2012 - 01.2014
- Led execution of avant-garde tasting menu at a 2 Michelin-starred venue.
- Managed staff performance, training, and nightly service quality.
Chef de Partie
minibar by José Andrés
01.2010 - 01.2012
- Supported new location development, including minibar Las Vegas.
- Operated across precision stations; contributed to private dining and event programming.
Line Cook
Michel Richard Citronelle
01.2009 - 01.2010
- Trained under a James Beard-winning chef in classical French fine dining.
Education
Associate in Occupational Studies - Culinary Arts
Culinary Institute of America
Hyde Park, NY01.2010
Skills
- Private Club & Luxury Resort Dining
- Culinary Team Leadership & Mentoring
- Kitchen Design & Opening Strategy
- VIP Dining & Banquet Execution
- Multi-Outlet Operations Management
- Recipe Development & Menu Engineering
- Vendor Sourcing & Cost Management
- Brand Strategy & Culinary Storytelling
- Collaborative leadership
- Team management
Accomplishments
- Spearheaded the launch of 20+ restaurants across the U.S., including multi-venue dining in hotels, resorts, and urban locations
- Played a foundational role in brand storytelling through cookbook production and culinary media engagement
- Created culinary systems that scale across fine dining, casual, and banquet service formats
- Led guest-centered innovation for private dining programs and high-profile events
Publications
- Featured in – So Good Magazine #25 (Charisse Dickens)
- Contributor – Vegetables: Unleashed (José Andrés)
- Contributor – Zaytinya (José Andrés)
- Contributor – Chef’s Table: Legends, With Love, Meghan
- Press Coverage: Food & Wine, Eater, Bon Appétit, Washingtonian Magazine
Leadership & Strategic Contributions
- Spearheaded the launch of 20+ restaurants across the U.S., including multi-venue dining in hotels, resorts, and urban locations
- Played a foundational role in brand storytelling through cookbook production and culinary media engagement
- Created culinary systems that scale across fine dining, casual, and banquet service formats
- Led guest-centered innovation for private dining programs and high-profile events
Events & Special Engagements
- Culinary Lead, 50 Best Awards Sponsored Dinner
- Culinary Lead, Panera Collaboration
- Guest Speaker Deep Space Food Challenge
Timeline
Senior Director of Research and Development
José Andrés Group
01.2020 - Current
Director of Research and Development
ThinkFoodGroup
01.2018 - 01.2020
R&D Kitchen Manager
ThinkFoodGroup
01.2014 - 01.2018
Sous Chef
minibar by José Andrés
01.2012 - 01.2014
Chef de Partie
minibar by José Andrés
01.2010 - 01.2012
Line Cook
Michel Richard Citronelle
01.2009 - 01.2010
Associate in Occupational Studies - Culinary Arts
Culinary Institute of America
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