Jon Gray
Ghetto Gastro, FIDI
Jon Gray doesn’t need a hard and fast title to tell you who he is—you can feel it in the way he talks about food, place, and purpose. Hailing from the Bronx with a timeless spirit and a sharp sense of humor, he’s a driving force behind Ghetto Gastro—the collective that’s equal parts culinary artistry, cultural commentary, and unapologetic creativity. While titles don’t matter much to Jon; what matters is intention, impact, and honoring the stories that come with every ingredient. Whether he’s talking about the ritual of a shared meal or the power of food to connect people across borders, his words land with both weight and warmth. He’s not just in the kitchen—he’s in the culture.
Full name, age, where are you from?
I’ll never give you my full name, but for the sake of this article, it’s Jon Gray. I’m from the Bronx, and I am timeless.
What is your title and where do you work?
I work at Ghetto Gastro, and my title is Dishwasher. I feel like I should get a raise—maybe I’ll upgrade to underwater ceramic technician or specialist.
What inspired you to work in the food industry?
I was inspired by my love for food. I just love food. I’m not a chef, so I wasn’t driven to go to culinary school, but I appreciate the art of food—the thought that goes into it, the way it can connect people. Food is a portal to culture. It’s a passport without getting on a plane.
What is your biggest customer pet peeve?
I don’t really have a pet peeve, but I don’t like rude or entitled people. Listening is a great tool because you only have your own point of view. When you create any type of art, 50% of the job is in creating it, and the other 50% is in how the user and reviewer respond to it. It’s a dialogue. There’s no hierarchy. I may not agree with every opinion, but I appreciate the feedback. For someone to spend their hard-earned money supporting something we’ve made into reality—that’s truly appreciated.
What is your most blissful food moment?
Ooo, man. The moment that comes to mind is in Kyoto. We were walking through the streets of Kyoto, and my partner Pierre and I went into this small spot. There was one guy doing everything—cooking, serving, and washing dishes. There was just one customer, a guy who had traveled all the way from an island in Japan just for this meal. The chef, who was brilliant, had Bells Palsy, so half of his face was paralyzed. He didn’t speak much English. He was pouring sake, washing dishes, and even slaughtered an eel right in front of us. He pulled the eel out of a bucket, took an ice pick—it could’ve been poisonous if he killed it wrong—and slaughtered it. Then, he butchered it and tossed it over coals with burdock root. The whole process felt like a beautiful ritual. If you’re going to eat something that had a life and spirit, you have to honor it. And it tasted incredibly fresh. It was just beautiful.
What dish do you want to perfect in the kitchen?
I want to perfect cooking the books, haha, so I can disappear and go live on a hill in Brazil somewhere, just watching the sunset. But honestly, I look at this whole project we’re embarking on as a work in progress. It’s a dish we’re constantly refining—removing ingredients, adding others, perfecting the art of Ghetto Gastro. I’m testing and learning. This is my plate, Ghetto Gastro.
If you could shout out a colleague or friend in the industry who would it be and why?
I’d give a big shoutout to our Ghetto Gastro colleague Kayla Phillips. She just became the Executive Chef at The Refettorio Harlem. That’s a partnership we’ve had with Massimo Bottura since 2015. We did a project there with the Met and Immanuel Wilkins to feed the community in Harlem and even put on a performance for them. It’s a dope project, and it’s an honor to have worked with Kayla over the years as she’s taken on such a big role. She’s community-driven, anti-capitalist, and pro-people. I really respect that—she’s truly about it.
What is the best food city?
Top five:
Tokyo – If I had to get stuck somewhere purely based on food, Japan would be my choice. You could eat every type of food there and it would be amazing. Some of the best Chinese food, Italian food, French pastries, and Japanese curry all come together in Tokyo.
Oaxaca, Mexico – I really love Oaxaca specifically. The food there is just incredible.
New York – For creativity, nostalgia, and diversity, New York has to be up there. It’s a true melting pot of food cultures.
Basque Country, Spain – Bilbao and San Sebastián. I’ve had some gorgeous food there. You can spend three euros on a plate (or maybe eight now with inflation), or you could drop 300 dollars and the food is just amazing from top to bottom.
5. Bahia, Brazil – Bahia felt like a mix of Africa and America. There’s a unique fusion of flavors that I haven’t experienced anywhere else.
How do you relax outside of work?
I love massages. I work hard because the luxuries I enjoy—travel and food—have become part of my work. But I really enjoy massages and reflexology. It’s not just about the physical benefits but also about disconnecting from everything, especially my phone, for 90 minutes. I feel present and connected with my body and mind. I also enjoy art and being part of a community with artists and architects, having conversations that stimulate my mind.
What is your astrology sign (including moon and rising)?
Yeah, I know I’m an Aries sun (hey ladies!), Sag rising, and Libra moon.
