Mashama Bailey is a distinguished American chef renowned for her expertise in Southern cuisine, honed through her French culinary training. She began her culinary journey at Aquagrill in SoHo after graduating from Peter Kump’s New York Cooking School. Her early career included notable positions at David Burke and Donatella, and the Oak Room in the Plaza Hotel, where she developed her skills and passion for cooking. In 2010, she joined Prune, quickly rising to the role of sous-chef, showcasing her talent and dedication to the culinary arts.
In 2015, Bailey’s career took a significant turn when she partnered with entrepreneur John O. Morisano to open The Grey in Savannah, Georgia, a restaurant that pays homage to her Southern roots. The Grey was nominated for the James Beard Foundation Award for Best New Restaurant, solidifying Bailey’s reputation in the culinary world. In 2018, they launched The Grey Market, inspired by Southern lunch counters, further expanding her influence in the culinary scene.
Bailey’s accolades include the prestigious James Beard Award for Best Chef: Southeast in 2019 and Outstanding Chef in 2022, recognizing her exceptional contributions to the culinary landscape. As chairwoman of the Edna Lewis Foundation, she is committed to preserving the legacy of African-American cookery and promoting a deeper understanding of Southern food culture.
A featured chef on Netflix’s Chef’s Table and a guest on Top Chef, Mashama Bailey continues to inspire with her innovative approach to Southern cuisine. Her culinary philosophy emphasizes learning and community, as she strives to create dishes that reflect her heritage and experiences, making her a celebrated figure in the culinary arts.
