John Bray’s current duties as Assistant Executive Chef of Mandalay Bay Resort and Casino in Las Vegas include the comprehensive planning, training and leadership of this 4 diamond 4,337 room hotels’ culinary program.  The resort features 19 restaurants, 14 snack bars, 3 retail espresso and pastry outlets, 24-hour in-0room dining, a 12,000 seat event center, a 6 restaurant Food Court and convention, catering and concession services for the nearly 2.5 million square fool Mandalay Bay convention Center, the fifth largest convention facility in the nation, all requiring the services of Chef Bray’s culinary staff of over 500 ch4fs, sour chefs, cooks and pantry cooks.  The latest item on Chef Bray’s roster of responsibilities comes with the recent opening of THEhotel at Mandalay Bay, the resorts new 1,117 room, all suite luxury hotel adjacent to Mandalay Bay.  An average of 20,000 dining guests visit Mandalay Bay's restaurants each day.

Prior to opening Mandalay Bay in 1999, Chef Bray served as Executive Sour Chef for ht Mirage Resort & Casino. 

IUN 1994, Chef Bray received the honor of the Mirage Resorts annual award for outstanding performance as a supervisor.  More recently, Chef Bray was honored with Mandalay Bay’s Chairman’s Quarterly Leadership Award and was nominated for the companies Annual Chairman’s’ Leader of the Year Aware.

Along with his other duties, Chef Bray is responsible for the planning and execution of numerous gala and charity benefit events.  He has been an active participant in the ACF’s Chef and Chile foundation dinners since 1999.