About the Chef

John Gray

Director of Culinary Operations
Meshico Group

Chef John Gray currently stands as the Director of Culinary Operations at the Meshico Group, where he and his handpicked culinary brigade, all of whom are from diverse regions of Mexico, are bringing authentic Mexican dining experiences to the city.

John oversees all restaurant staffing, menus, kitchen procedures and policies for Puerto 99 on Bluewaters and the newly opened Meshico at The Pointe and Tulum in Dubai Mall.

As a multifaceted culinary expert, Gray has had a vast professional cooking career, within luxury hotels and restaurant kitchens and has proven success of leveraging comprehensive knowledge of international cuisines. He remains focused and committed to bringing memorable dining experiences in his venues.

John began his culinary career at an early age in southern California, USA at The Ritz Carlton Laguna Niguel, California. His approach to Mexican culture and fare began when he moved to the country to open the Ritz Carlton Resort Cancun as Chef de Cuisine, where the two fine dining restaurants under his leadership were awarded the AAA Five Diamond Award.

From here Gray went on to launch his own successful “John Gray Restaurant Group” throughout the Mayan Riviera of Mexico. He continued his Latin influenced career in the central American country of Panama and eventually in Miami and then Florida.

With over 25 years of experience in the industry, it was a passion of John’s to travel and bring his love for Mexican cuisine to Dubai and so he teamed up with the Meshico Group.