Growing up in Georgia, Anthony Gray knows a thing or two about the comforts of a Southern kitchen. Gray studied at Johnson & wales University in Charleston, S.C. before beginning his professional career with Chef Frank Lee at Slightly North of Broad in Charleston. This began a thirteen year partnership with the Maverick Southern Kitchen Restaurant Group including opening the acclaimed High Cotton as sous chef in 1999, eventually working his way up to become executive chef at both the Greenville and Charleston locations. His tenure at High Cotton came to an end in 2009, and Atlanta received Gray’s talents at Southern Art, where he was named an Atlanta Rising Star Chef in 2012. Gray has made a triumphant return to Greenville with the opening of Bacon Bros. Public House in 2013. Gray’s penchant for house-made charcuterie and locavore cooking has received critical acclaim from USA Today and Travel + Leisure.