Mashama Bailey

Mashama Bailey was born in the Bronx, New York, and raised in Queens, with significant periods spent in Waynesboro and Savannah, Georgia, where her maternal roots lie. She learned to cook from her grandmother, aunts, and mother, gaining a real-world culinary education. After graduating from Francis Lewis High School, she pursued studies in physical therapy and social work at Sullivan County Community College and Brooklyn College. During this period, she worked at a homeless shelter in Brooklyn. A turning point in her career came after being let go from this role, which led her to explore culinary arts. She enrolled at Peter Kump’s New York Cooking School, now known as the Institute of Culinary Education, to formalize her culinary training. Her early career included an internship at Aquagrill in 2001, followed by experience at David Burke and Donatella, and the Oak Room in the Plaza Hotel.

In 2010, Bailey joined Prune on Manhattan’s Lower East Side, where she quickly rose to the position of sous-chef and worked for four years under the mentorship of Gabrielle Hamilton. This experience was instrumental in shaping her professional approach. Startup entrepreneur Johno Morisano, seeking a chef for his new restaurant project in Savannah, connected with Bailey through Hamilton. In 2014, they partnered to open The Grey in Savannah, Georgia, situated in a meticulously restored 1938 Art Deco Greyhound Bus Terminal. The Grey quickly gained recognition for its Port City Southern cuisine, blending regional produce, seafood, and meats with European wine selections and warm hospitality. The restaurant was nominated for the James Beard Foundation Award for Best New Restaurant in 2015 and was named Eater’s Restaurant of the Year in 2017.

Bailey’s culinary philosophy and unique approach resonated with critics and diners alike, leading to significant accolades. In 2019, she was awarded the James Beard Award for Best Chef: Southeast, followed by the prestigious James Beard Award for Outstanding Chef in 2022. Beyond The Grey, Bailey co-authored the book “Black, White, and The Grey” with Johno Morisano. In 2018, they expanded their culinary footprint by opening The Grey Market in Savannah, conceptualized as a blend of Southern lunch counters and New York City bodegas. Bailey is also actively involved in preserving culinary heritage, serving as Vice Chairman on the board of the Edna Lewis Foundation since 2017, an organization dedicated to celebrating African American cookery.