Charisse Grey
VP of Culinary Compliance and R&D – Corporate Culinary OperationsCharisse Grey is a hospitality executive with more than 16 years of experience leading culinary innovation, concept development, and strategic growth across restaurants, hotels, consumer products, and experiential hospitality. A graduate of the Culinary Institute of America, Charisse built her career with the José Andrés Group, ultimately serving as Senior Director of Research & Development, where she led concept creation, restaurant openings, product development, global partnerships, and high-profile collaborations spanning hospitality, technology, and space exploration.
Throughout her tenure, Charisse directed cross-functional teams supporting Michelin-starred restaurants, airport lounges, hotels, consumer products, and international events. Her work extended beyond traditional hospitality through collaborations with organizations including NASA and the Deep Space Food Consortium, reflecting her commitment to advancing the intersection of food, science, culture, and innovation.
Known for her collaborative leadership style, Charisse excels at building high-performing teams and cultivating environments rooted in curiosity, accountability, and trust. She believes exceptional hospitality begins with exceptional people, and that great food is more than a product, it is an expression of culture, connection, and memorable experiences. Her approach combines operational excellence with creative vision, helping organizations develop concepts, teams, and guest experiences that drive a lasting impact.
