Born on Maui and raised on a coffee farm on the slopes of Holualoa, Dray has developed a passion for transforming locally grown ingredients into unique dining experiences. From a young age he has been fascinated by the endless flavor combinations that can be created to delight our palate. In 2010 he had the privilege of cooking alongside Jonathan Waxman and Ming Tsai at a James Beard event in Mauna Lani which ignited his desire to develop the skills to cook at a Michelin star level. After curating countless vibrant dining experiences, Dray realized his Ikigai (the Japanese concept that refers to what give one’s life meaning) is to create flavorful food with local ingredients to nourish his family, friends, and the community here in Hawaii. Dray meticulously sources the highest quality ingredients directly from farmers throughout the Hawaiian islands. As a seasoned forager, he also loves discovering hidden treasures amongst the plethora of flora, fauna, and funga that inhabit this fertile landscape. On his days off he can be found gathering salt from remote coastlines, picking Hō’i’o firns in luscious valleys, admiring native birds pollinating ‘Ōhi’a Lehua, or catching waves with his friends and family.