Bellemore

Chef

Line Cook

Sous Chef

Front Server

Executive Chef

Shift Leader

I’m Chef Kevaughn McCray — a Washington, DC born chef shaping a culinary voice that lives at the intersection of classic French discipline and Japanese flavor philosophy. My cooking is guided by technique, intention, and contrast: the precision of tradition met with the energy of innovation. My formal training in Chicago laid the foundation, but my evolution happened in the dining rooms and kitchens of Rosewood, Auberge Resorts, and Starr Restaurants, where luxury, storytelling, and craftsmanship are non-negotiable. Those years refined not only my skill, but my obsession with pushing flavor boundaries without compromising balance. My work draws inspiration from the way Japan approaches ingredients — reverence, seasonality, and minimalism with impact — filtered through French structure to build dishes that unfold like a progression, not a moment. I cook to provoke curiosity, spark nostalgia, and forge connection.