Mashama Bailey

Mashama Bailey was born to David and Catherine Bailey in the Bronx.[2] She was the eldest of three with one sister and one brother.[3] Bailey moved to Waynesboro, Georgia at the age of 2, Savannah, Georgia at 5, and then to Queens, New York when she was 11.[4] Bailey learned to cook from her mother and grandmother.[3]

After graduating from Francis Lewis High School, Bailey attended Sullivan County Community College[2] where she studied physical therapy and later switched to social work.[5] Early in her career Bailey worked at a homeless shelter in Brooklyn, New York. As the project underwent changes she was let go, an experience that became a catalyst for her to explore the culinary arts. [6] She enrolled in Peter Kump’s New York Cooking School, and after graduating began her culinary career at Aquagrill in SoHo. [6]

Bailey, interested in exploring the wider range of careers available in the culinary arts, took a break from the restaurant industry, during which time she worked as a personal chef on the Upper East Side.[7] This left some of her family concerned with the racial and class dynamics, as it seemed a return to how her grandmother migrated from Georgia to Manhattan and worked as a maid. Bailey's grandmother worked within several households, one of the more famous being that of Art Carney[2]

Working as a personal chef didn't inspire Bailey as she had hoped, and during this time she applied for a work-study program that led her to Château du Fey in Burgundy, France.[3] There she was mentored by Anne Willan who advised her to continue cooking in restaurants instead of exploring a culinary writing career [8]

Bailey started her career as an intern at Aquagrill in 2001, and also worked at David Burke and Donatella, and the Oak Room in the Plaza Hotel.[9] In 2010, Bailey was hired at Prune, where she was quickly promoted to sous-chef and worked for four years.[10]

Startup entrepreneur John O. Morisano heard about Bailey through the chef and owner of Prune, Gabrielle Hamilton, and reached out to her about a long-abandoned, former Jim Crow segregated Greyhound station he’d bought in Savannah, Georgia.[11][12] Across the street from the property is the Chatham County Courthouse where Bailey's parents were married in the 1980s.[13] The restaurant, named The Grey, was nominated for the 2015 James Beard Foundation Award for Best New Restaurant.[14]

On October 15, 2018, Morisano and Bailey opened The Grey Market in Savannah inspired by Southern lunch counters and New York City bodegas.[15] Since 2017, Bailey has served as chairwoman of the Edna Lewis Foundation, which works to "revive, preserve, and celebrate the rich history of African-American cookery by cultivating a deeper understanding of Southern food and culture in America."[10][16]

• The Grey was named one of Food & Wine's best restaurants of 2019.[17]
• Winner of the James Beard Award for Best Chef in the Southeast in 2019.[1]
• In 2018, she was nominated for the James Beard Foundation Award for Best Chef in the Southeast.[18]
• The Grey was one of Food & Wine's best restaurants of 2015.[19]
• The Grey was the 2017 Restaurant of the Year from Eater[20]
• The Grey was chosen as one of the best 100 places in the world by Time in 2018.[11]

She was a featured chef in the sixth season of Netflix's Chef's Table and was a guest on season 14, episode 6 of Top Chef.