Graza

Q: How would you describe yourself…

G: I’m a private chef, a mom, and a natural gatherer. Food has always been my way of connecting with friends, family, and strangers who become both. Through my projects, I get to create spaces where stories and meals collide, whether it’s around a table or in front of a camera.

Q: Finish this sentence, cooking for me is…

G: …equal parts therapy, creativity, and love on a plate.

Q: Can you tell us a little about Frank’s House and that restoration process?

G: Frank’s House is my event space where I and others host dinners and standing-room, food-focused gatherings. The space is named after my father, who owns the building and had the foresight to buy it many years ago. The parlor floor where the event space lives sat empty for a long time until my husband and I decided the best thing we could do was restore it.

When I say restore, I mean we were dealing with holes in the ceiling and the floors, tearing down walls, rebuilding them, and reworking the entryways. We poured a lot of love into every detail, especially the original walnut woodwork that frames the molding and doors. The renovation took about six months, which doesn’t sound long, but it was around-the-clock work. Now, as Frank’s enters its third year, it feels like the best one yet.

Q: Take us through your perfect day of NY eats

G: OHHH a perfect day of eats would be—Breakfast at home: a soft-boiled egg with toast, sometimes butter, sometimes jam. Followed by a coconut milk cappuccino with a splash of maple. Midday, it’s the Niçoise salad from Buvette (I have no idea what they do with it, but it’s perfect). A stroll through the farmers market comes next, tasting whatever fruits and vegetables look best. Then I’d head to Penny for a seafood snack and a glass of something chilled. Walk it off, and end the night at Una Pizza, where I’ll always order the Margherita and sip an amaro soda.

Q: What inspired you to start the Campers Show? Can you tell us some favorite moments from the show thus far?

G: Campers started because I’ve always been fascinated by people, specifically food people. I wanted to hear their stories and share them, because let’s be real: if you dedicate your life to food or hospitality, you’ve definitely got a screw loose. This career path is wild, unpredictable, and a little chaotic—and that’s exactly why I love everyone who’s in it.

Each conversation digs into their journey: the beginnings, the moments they fell in love, the times they were knocked down, and everything in between. It’s hard to pick a favorite, because every episode has its own magic. But one moment that stands out is when I was laughing so hard with Sophia Roe I could barely breathe. She was telling me how, while pregnant, she once just… decided to pee her pants because holding it in felt like more work than it was worth.

Q: Something we can always find in your pantry?

G: Good olive oil (I always have a minimum of 4-5 options), Maldon salt, and pasta, because a quick bowl of pasta with olive oil and a veg or meat is a weekly thang!

Q: How did you get started in the culinary and hospitality industry?

G: My path wasn’t linear at all. I went to art school for illustration and design, then worked in marketing and social media, mostly with restaurants and chefs. That exposure pulled me closer to food until one day I decided to give myself a year to really pursue it. I quit my job, got hired at a sandwich shop (and was fired within two months!), and then quickly found my way to Leland, where I learned from an incredible chef and mentor.

After that I worked at Misi, which was probably my favorite restaurant experience. Being part of an open kitchen felt like theater. I later trailed food stylists and event chefs, and eventually enrolled at Le Cordon Bleu in Paris. It’s been a winding journey, but every step—whether design, hospitality, or cheffing—has shaped how I think about food, space, and community today.

Q: What is a dish you keep coming back to?

G: Pesto as a weekly or bi-weekly love affair. A perfect scotch egg is something I seasonally come back to. It's an exciting yet challenging dish! And ‘perfect’ is the only way with this dish.

Q: Any words of wisdom, quotes, or mottos you live by?

G: “Feed people well and everything else will follow.” That’s how I approach cooking, but also how I think about building community and business.

Q: What’s on the horizon for you?

G: More Campers episodes, producing more events, more Substack’s, growing in motherhood, and collaborations that stretch the idea of what gathering around food can look like. I’m excited to keep blending storytelling with hospitality in new ways.