EXECUTIVE CHEF STUART GRAY

Executive chef and owner Stuart Gray has developed a reputation locally for consistently creating elegant Caribbean cuisine infused with the freshest ingredients, and flavorful accents. An aficionado of fresh herbs and spices, Stuart cultivates his own herb garden to be sure he has an abundant supply for his masterfully-created distinctive sauces that magically excite the palate and bring out the flavor of his creations without overpowering any part of the dish.

Schooled at Ontario Canada’s Georgian College, Stuart sharpened his culinary aptitude in a succession of roles at acclaimed resorts: the Windsor Arms in Toronto, Ontario, a proud member of the Small Luxury Hotels of the World brand and Chewton Glen, a Michelin-star world-class luxury hotel in the south of England. While in the UK he also worked with the likes of Chefs Raymond Blanc, Michelle Roux and Ken Hom.

His worldly travels brought him to Turks and Caicos as Executive Chef at Grace Bay Clubs Anacaona Restaurant in 1993. During his time in The Turks and Caicos he also opened a Restaurant in Dallas Texas called Clive and Stuart’s Island Cuisine as well as the famed Terrace Restaurant and also Fairways Bar and Grill in Providenciales. Stuart now focuses his culinary passion exclusively on Coco Bistro, where his vision and creativity are displayed nightly to receptive diners in a tropical garden paradise.