Adam Gray

Adam Gray is a Chef at Harbor with more than 35 years of experience in restaurants, five-star hotels, private members’ establishments and Michelin-starred kitchens.

For more than a decade, he was Head Chef at City Rhodes and then Rhodes Twenty-Four, working alongside Gary Rhodes and maintaining a Michelin star throughout that time.

Alongside fine dining, Adam has long been interested in how food supports health and fitness. He created The Healthy Soldier Cookbook Vol. 2 for the British Army, a collection of practical, nutritious recipes.

Professional Background & Qualifications

Adam trained in professional cookery and holds City & Guilds qualifications in Professional Cookery and Hospitality, as well as a Level 3 Food Safety Certificate.

He was also awarded an honorary MSc by the University of Northampton for his contribution to the catering industry.

Adam is a member of the Royal Academy of Culinary Arts and Disciples d’Escoffier, and has been named a Master Craftsman by the Craft Guild of Chefs.

Professional Experience

Beyond running kitchens, Adam has opened restaurants, worked as a consultant and served as Culinary Director for several cookery schools, teaching both trainee chefs and members of the public.

He has also worked on restaurant projects in London and Dubai.

In 2003, he set up the Adam Gray Chef’s Academy at Northampton College to give catering and hospitality students work experience.

Approach to Care

Adam believes healthy food should still be a pleasure to eat, and his cooking aims to support wellbeing without sacrificing flavour.

Years of teaching have also given him a practical sense of how good food can fit into a balanced daily routine.

At Harbor, he brings that mix of Michelin-level cooking and healthy eating to clients’ daily meals.