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Meet the Firefly Team

Executive Chef Jammir Gray

Jammir Gray’s culinary career began at Bistro 33 Davis, working among some of Sacramento’s most respected chefs. With everything made in-house at Bistro 33, the experience reaffirmed her commitment to honing her craft and establishing her own personal style. Shortly after, Gray worked with Executive Chef Mark Dommen at Michelin-starred One Market Restaurant for two years. She then joined the kitchen teams at Salt House and Sir Francis Drake, which began her tenure with Kimpton Hotels & Restaurants.

Hungry for a new food scene and city, Gray went to Sable Kitchen & Bar in Chicago to be a line cook under the leadership of Executive Chef Heather Terhune. At Sable, she was encouraged to be creative and develop new menu items for the first time. Gray’s hard work and culinary innovation did not go unnoticed as she was promoted to sous chef after only nine months. Four years later, she moved to the East Coast for the position of executive sous chef at Red Owl Tavern in Philadelphia.

Gray brings her West Coast, Mid-West and East Coast culinary experience to Firefly’s contemporary American fare, featuring recipes that have followed her across the country and highlighting her passion for pastries. Her goal is for every guest to feel as though a good friend has just made a great meal personally for them. Whether it be a childhood memory or an experience from a previous restaurant, almost every dish has a story and Gray looks forward to sharing them with her guests.

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