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Chef Matthew Gray Named Executive Head Chef for
La Torretta Lake Resort and Spa in Houston

CONROE, Texas - March 27, 2012 – La Torretta Lake Resort & Spa -- Houston’s playground for families and friends where elegance meets adventure -- proudly appoints Chef Matthew Gray as the new executive head chef of the Four Diamond resort. As the only Michelin-starred chef in the Lone Star state, Chef Matthew Gray served as the executive chef of the resort’s former fine-dining experience, Chez Roux. Chef Gray has been empowered to build a menu that has no boundaries, driven by the complexity of tastes and depth of the palate. Gray will be responsible for enhancing the La Torretta overall dining experience, from creating a new menu at the finedining restaurant currently in development to take the place of Chez Roux to refreshing the menus and focusing on seasonal ingredients at the other on-property dining facilities and via the catering menu for events and meetings.

“We are thrilled to have appointed such a talented chef within the La Torretta family,” said Michael Blacksteen, director of food & beverage. “With such a diverse background and prestigious pedigree, Chef Gray adds a new level of quality to the already excellent caliber of food and service guests receive at La Torretta Lake Resort & Spa.”

Before being personally selected by Master Chef Albert Roux to take on the executive chef position at Chez Roux, Gray was the executive head chef of Inverlochy Castle – internationally recognized as one of Europe’s top hotels – where we had worked under Roux’s tutelage since 2005. At Inverlochy, Gray began his employment as a larder chef and quickly rose through the ranks as pastry chef, second chef and executive chef, a title he earned in 2001. Gray graduated with distinction from Napier Polytechnic of Edinburgh with a BA in Hospitality Management and began his culinary career at the prestigious Greywalls Hotel in Muirfield, Scotland while still in school. Following graduation, he returned to the estate property to serve as a commis chef. Gray’s first position at a Michelin-rated restaurant was at Knockingam Lodge Hotel in Portpatrick, Scotland. Here, he served as a second chef for a year until joining the culinary team at Inverlochy Castle in 1995.

La Torretta Lake Resort & Spa all-suite resort is a playful retreat and charming city escape located on the natural shores of Lake Conroe just outside of downtown Houston. After a recent $130 million transformation, La Torretta entices guests with unmatched outdoor adventures as Houston’s playground waiting to be discovered. Whether floating down the lazy river at the Aqua Park, teeing off on the 18-hole golf course or catching fireflies, guests of all ages are engaged in building lifelong memories together. Balancing outdoor adventure with world-class sophistication, La Torretta features Texas’ only Michelinstarred chef as well as global spa treatments at the renowned SpaTerre.

Jackie Carnero/Jennifer Garner
The Zimmerman Agency

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Also See: La Torretta Lake Resort & Spa, the Former Del Lago Resort, at Lake Conroe, Texas Expected to be Foreclosed On; Owners, French Quarter Group, Spent $130 million to Revamp Property / December 2011

La Torretta Lake Resort and Spa in Houston Names Jason Weaver as Executive Chef and Michael Blaksteen as Director of Food and Beverage / December, 2010

Construction Begins on the 445 room La Torretta Del Lago Resort & Spa on Lake Conroe, Texas / January 2008

French Quarter Hospitality, LLP May Acquire the Shut Del Lago Resort in Conroe, Texas; Plans to Invest $100 million to Purchase and Renovate the 357 room Property Built in the Mid-80's / April 2007

The French Quarter Group Betting $100 million to Turn Ailing Del Lago Resort on Lake Conroe, Texas Into a Destination Hotel and Conference Center / June 2007

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