Executive Chef Grayson Glascock
The Reserve Golf Club
Chef Grayson’s passion for cooking began early in life, at the age of eight, and he has not been able to stay away from kitchens since. After graduating Patrick Henry High School, 5th in his class, he wanted to attend culinary school but lacked approval and financial support from his parents. As a backup plan, Grayson went on to enroll at Virginia Tech where he pursued a degree in Biology and Education. After a few years, he decided to withdraw from college and follow his childhood ambitions of becoming a Chef.
Grayson continued to work in the industry, progressing from busboy, to dishwasher, to server, then management, and finally to line cooking. Realizing that in order to learn more, he would have to work for an Executive Chef; Grayson moved to Roanoke, Virginia in search of employment in a professional kitchen. Without experience in higher-end kitchens, the only person who gave him a chance to get his foot in the door was Chef John McAllister, CEC, who offered a position working in the pool grill at Roanoke Country Club. Through hard work and determination, along with the wealth of knowledge and traditional training provided by Chef John, Grayson moved up to prep work and subsequently to line cooking at the club.
When Grayson moved to Charlotte, North Carolina, Chef John gave him the opportunity to continue learning and working at the Old North State Club. He soon after joined the American Culinary Federation and was selected to participate in several extracurricular events. After establishing residency, he enrolled himself at Central Piedmont in Charlotte and three years later, graduated with a 4.0 GPA in the Culinary Technology program. Not only was he a full-time culinary student, Grayson was also enrolled in the Apprenticeship Program at Old North State Club and working full-time. This unique opportunity offered him a chance to gain a classical as well as a modern culinary education. Following graduation from school and the apprenticeship, Grayson earned his Certified Culinarian title and was offered the Executive Chef position at the Reserve Golf Club, where he has worked over the past year to bring the kitchen up to McConnell Golf standards. Chef Grayson prides himself on his commitment to excellence, dedication to the career, and the utilization of classical French techniques, scratch-made recipes, and fresh ingredients to prepare local cuisines.