Ian Graye
Pietramala | Philadelphia
FEBRUARY 2024
Before he became a chef, Ian Graye, a Queens native, learned to navigate his way around New York City as a bike courier. In 2011, he switched gears and got his start as a dishwasher at the all-vegan Champs Diner, where he was immediately drawn in by the camaraderie and skill of the cooks in the kitchen. He worked his way from the cold station to the hot line, before eventually becoming chef de cuisine. Graye went on to work for Chef Neal Harden at Pickle Shack, where he was introduced to smoking, fermentation, and seasonal cooking. He followed Harden to abcV, declining promotions so he could instead work every station in the restaurant.
Wanting to further understand ingredient sourcing and seasonality, Graye went to Hearth to work under Rising Stars alum Marco Canora and Chef Luigi Petrocelli. Graye embraced the market-driven philosophy and developed personal connections with local farmers. His growing interest in sustainability brought him to Blue Hill at Stone Barns. There, he took advantage of the independence and opportunity, managing his own station and working the farm.
After the pandemic, Graye left New York and moved to Philadelphia. He started popping up around the city while experimenting with different concepts, from sandwiches to tasting menus. Graye used the next two years to develop his recipes, forge relationships with local farmers, and learn his way around the region—not as a courier, but as a chef. In 2022, Graye opened Pietramala, a seasonal plant-based restaurant. Refusing to use fake flavors or mock meats, Graye’s menu demonstrates his commitment to sustainable, technique-driven cuisine with dishes like his Barncat Salad, which features Barn Cat cashew cheese, locally foraged and fermented ramps, house-made miso, and puffed rice.
