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 South Carolina "Lowcountry" in 1997 and entered into the culinary arts program at Johnson and Wales University. While still in school he began working in 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 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. High Cotton. . . a member of the Maverick Southern Kitchens group 199 East Bay St., Charleston, SC 29401 Phone 843.724.3815 Hours of Operation: Dinner: Nightly from 5:30 pm Lunch: Sat 11:30 am - 2:30 pm; Brunch: Sun 10 am - 2 pm Reservations phone number: 843.724.3815