Benny Gray

Born in Jennings, Louisiana, in 1977, Chef Benny Gray began his culinary career at 19 with Ensco Offshore, starting as a galley hand in 1996. His dedication and talent quickly led to a promotion to night cook within six months. Under the mentorship of the head chef and the experience of working with various skilled professionals, he became a sous chef by 1998. Ensco recognized his potential and sent him to numerous culinary schools, where he honed his skills in fruit carving, cake decorating, ice sculpting, and more. In 2008, Chef Benny joined Aramark Offshore as a head chef for a year before returning to Ensco in 2009, continuing his role as head chef until 2016. Transitioning to the casino industry, he worked under renowned pastry chef Joseph Agustin, specializing in pastry and chocolate work, while also serving as a sauté cook at Grotto Restaurant and 121 Bistro. In 2023, he became the kitchen manager for The Max and The Brickhouse restaurants, showcasing his leadership skills. By the end of 2023, he returned to 121 Bistro as the Executive Sous Chef. Chef Benny’s journey reflects a steadfast commitment to culinary excellence and continuous growth in his craft.​