Charisse Grey

Charisse Grey is an accomplished culinary professional with extensive experience in research and development within the food industry. Since October 2010, Charisse has been with ThinkFoodGroup, currently serving as the Director of Research and Development and Head Chef of Research and Development, focusing on various aspects such as menu engineering, employee training, and food sourcing. Prior to this role, Charisse worked as a Sous Chef at Minibar by Jose Andres, where responsibilities included quality control and recipe development. Earlier experience includes a position as Chef De Partie at Michel Richard Citronelle, where Charisse advanced from Garde Manger to the meat station. Charisse holds an Associate of Arts and Sciences degree in Culinary Arts from The Culinary Institute of America.