John Bray

The 6- course meal will be created by certified Master Chefs Raimund Hofmeister, director of the Culinary Institute of Las Vegas; Corporate Pastry Chef Anil Rohera, Albert Uster Imports and John Bray, Executive Chef at the Green Valley Ranch Resort & Spa and his team.

John Bray
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John BrayJohn Bray's current duties as Assistant Executive Chef of Mandalay Bay Resort and Casino in Las Vegas include the comprehensive planning, training and leadership of this 4 diamond 4,337 room hotels' culinary program.The resort features 19 restaurants, 14 snack bars, 3 retail espresso and pastry outlets, 24-hour in-0room dining, a 12,000 seat event center, a 6 restaurant Food Court and convention, catering and concession services for the nearly 2.5 million square fool Mandalay Bay convention Center, the fifth largest convention facility in the nation, all requiring the services of Chef Bray's culinary staff of over 500 ch4fs, sour chefs, cooks and pantry cooks.

After the Reception you will be served a five-course Dinner, prepared by Master Chefs Raimund Hofmeister, Director of Culinary Arts at the Art Institute of Las Vegas; John D. Folse, Lafitte's Landing Restaurant, Louisiana; Carlos H. Guia, Commander's Palace Las Vegas; Walter Leible, Director of Culinary Arts at the Arts Institute of Phoenix; Michael Nenes, AVP Culinary Arts at the National Art Institute; Brenda Hitchins, Corporate Executive Pastry Chef at Station Casinos, Executive Chef John Bray and Randy Sabastian Pastry Chef, Green Valley Ranch.

The Cultivation and Use of Culinary Herbs - John Bray The Wolfscastle Hotel, Pembrokeshire [more]
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The Cultivation and Use of Culinary Herbs - John Bray of The Wolfscastle Hotel, Pembrokeshire

Chef John Bray became so frustrated at not being able to obtain exactly the sort of herbs and vegetables he wanted for his kitchen that he set up his own herb and veg business - at Brimastone Grange, where he lives, in Hayscastle, Pembrokeshire.

'Grown by a chef for chefs' is the company motto - and quite rightly so - because John knows how demanding chefs can be when it comes to procuring unusual herbs and salad leaves - and how important quality is for them - and decided to grow his own.

John is originally from the garden of England - Kent - and by way of West Ireland, has landed on the green and fertile ground of Pembrokeshire, where he says, food produce can't be beaten.He's particularly pleased to see the public become more aware of quality and insistence on local produce.

The business is supplying Pembrokeshire restaurants within a five-mile radius, so distributing freshly picked produce is not a problem.Keeping it fresh and local is the idea.John, when wearing his chef's hat, sources all he can locally and is a big fan of Pembrokeshire lamb, pork and beef.

John will be sharing the knowledge he's gained in the kitchen - and the garden - with the Narberth Food Festival audience.His talk takes place at 11.30am on Saturday September 25th in the Queen's Hall, Narberth - and he'll also be bringing along dishes to taste.