Enjoy the entire Maverick collection. Click here. Click here and learn how you can share the joy. Click here to make a reservation thru OpenTable™ Anthony Gray Jill Maynard Anthony Gray Chef Originally from Macon, Georgia Anthony Gray’s choice of a career in the culinary industry was a natural one. He was raised in a large Italian family whose passion for cooking has always been a focus and source of pride. He moved to the Lowcountry in 1997 and entered into the culinary arts program at Johnson and Wales University. While still in school he began working in local Charleston restaurants, and was hired as a line cook at Slightly North of Broad in 1998. Under the direction of Chef Frank Lee, Anthony steadily proved himself and was promoted to several positions within the Maverick Southern Kitchens family. Upon the opening of High Cotton in November of 1999, Anthony was promoted to sous chef under the direction of chef Jason Scholz. As the chef’s right hand man for the past seven years, Anthony was the perfect selection to succeed Scholz, who is the executive chef for the new High Cotton location opening in Greenville, South Carolina. Gray’s passion for meats can be noted with his hand-made sausages and charcuteries, and his excellence in creating sauces and marinades that enhance the flavors of the meats he works with. A newlywed, Anthony has recently returned from his honeymoon to run the entire culinary operation at High Cotton in historic downtown Charleston.