The Wild Gourmet

         Chef Lee Gray

        The Wild Gourmet

When I vacated the sea cave I was living in, I felt as if I were spewed out from the bowels of Mother Earth, reborn as it were, with a mission. To educate others as to the benifits of consuming wild foods, so as to apperciate our planet better!

AWARDS

1st Place Oyster Cloister Competion - 2001

    The Wild Gourmet                 Company Since 1988

In 1988 Chef Gray teamed up with Chef Richard Moore to start a catering company. In the latter part of that year they decided to collaborate on a cookbook entitled "Now That I Caught"em What Do I Do With'em".

Unfortunately, Chef moore died at sea later that same year. Gray went on to finish the cookbook and to self-publish it. It was dedicated to Moore and the other passengers of that fatefull fishing trip aboard the FV Cougar from Depoe Bay OR.

For the past 20 years, Chef Gray has kept the business alive by catering, teaching classes, lecturing, writing magazine articules and producing videos. Currently has a new cookbook he is writing and plans to release in the spring of 2008.

1st Place Hot Entree

1st Place Cold Entree

2nd Place Appetizer

International Tuna Competion - 1989

Lee Gray

Began his professional culinary career at age nine in his parents restaurant "the Pioneer Inn" located in Sutter"s Creek California. His Grandmother had taught him his basics from the time he was five. So by the time his parents opened the restaurant, Gray was able to work the line during the busy lunch and dinner times. He remenices starting his first wild harvesting business at that time. Frog legs. He would gather frogs from the local creek, process them, and sell the legs to a French Chef in the near-by town of Jackson. All of this unbeknown by his parents. They would'nt let him serve frog legs at thier restaurant.

From these humble beginings, Chef Gray went on to work during the seventies, in some of the best restaurants and hotels in Los Angelus and Beverly Hills. Moving to Oregon in the eighties, living in a sea cave, he was eventully invited to compete in the first "Govenor"s Cookoff Challenge" in 1988. During this competion Gray wowed the Judges and his fellow competetors, with his wild creations. Earning Gray a "Most Unusual Dish" and a Culinary Diploma.

From his presentations at that competion, Gray was invited by Team USA to join them that year and in 1992 as an advisor. Working with the Team, sharing his ideas and concepts, and suppling them with wild harvest food products. The Team went on to win many Gold, Silver and Bronze Medals, at the Culinary Olympics in Frankfort, Germany. Chef Lee Gray earned the Granfathership of what is now known as the "Northwest Cusine".