Shane Gray began his confectionary career as the pastry chef for a small bistro in Worcester, and soon went on to gain formal training in baking and pastry arts at the Culinary Institute of America. Upon graduation in 1996, Shane was hired by The Ritz-Carlton, Boston where he trained under Chef Henry Mastrov and eventually became the hotel’s assistant pastry chef. After spending five years with The Ritz-Carlton, Shane was hired by Chef Jamie Mammano in 2001 to oversee Mistral’s a la carte dessert menu, private dining and special events, employee training and daily production. Shane has since then also created the dessert menu for Teatro and has some of his dessert creations featured at Sorellina. Shane has received numerous accolades for his creative pastries and delectable desserts including, 2003 Best of Show, Best Taste and Best Overall awards for his depiction of Norman Rockwell’s Studio using only sugar and chocolate at the Edible Arts event.