Lead Staff

Jason Francisco
Executive Chef


Why Gray?…Because
Nothing is ever
Black and White…

A new upscale gastropub in Studio City that boasts a reinvented and modern take on classic fare within a relaxed and urban setting.

Fine wines, local craft beer, and specialty cocktails are paired alongside fresh, sustainable ingredients, featured in the eclectic menu by accomplished Executive Chef Jason Francisco. 

The Gray’s urban industrial design is carefully curated throughout the interior and exterior patio for a casual dining experience that compliments the canopy of flavors found in every dish.

chef jason francisco


Inspired by the idea that "nothing in life is ever just black or white", Chef Jason Francisco brings his humble food to life, with flavors of the world, put together with a lot of respect for ingredients and passion for merging cultures to bring people together.

Having started his career as an accountant, Jason soon realized that truly living meant abandoning the security of a successful accounting career, and embracing the unknown. 

He packed his bags, and his faithful dog Shiloh, and moved to Las Vegas, where he attended Le Cordon Bleu, Las Vegas, and graduated with honors. Realizing that he had a lot of catching up to do, he earned his way into Wolfgang Puck's CUT, while staging at restaurant's like Bouchon, B&B, ALEX, and Spago, on his days off. 

He then landed in the kitchen of Comme Ca, from Michelin Star and James Beard Award Winner Chef David Myers. Always missing his beloved Los Angeles, he moved back to open The Sherman in Sherman Oaks, and making it one of the hottest spots in the valley. Chef Jason was then handpicked to be the Chef De Cuisine for IL Pesce @ Eataly, for 2 Michelin Star & James Beard Award Winner Chef Michael Cimarusti. Working and training under Chef Michael at Providence allowed him to lead the Pesce team to becoming one of the hottest seafood spots in Los Angeles. 

"Love of food is what drew me into this career...Love of merging cultures is what drew me to The Gray"
-Chef Jason Francisco