Born and raised around the midwest, Meg’s culinary aspirations began as a child while sitting in the kitchen, helping her grandmother cook, and staying past her bedtime to sneak in some episodes of Iron Chef. What started as peeling potatoes and shucking corn evolved into a passion for cooking, and with each new family recipe, the dream only grew.
In 2015, Meg earned her degree in Culinary Arts from Oklahoma State University Institute of Technology (OSUIT), where she met her mentor, Chef Bren Nimmo. While at OSUIT, Meg honed her culinary skills while learning the fundamentals of restaurant operations. Under the guidance of Chef Jonathan Moosmiller, CMC, she gained the confidence to take on more significant challenges and was encouraged to travel and seek opportunities for professional growth.
Her journey took her to Las Vegas, where she sharpened her skills as a chef at Hell’s Kitchen, Chef Gordan Ramsey’s renowned restaurant known for culinary precision and meticulous execution. In 2019, after spending time in Orlando and reconnecting with family, she finally answered the call from New Orleans and spent 2 years learning under the mentorship of Executive Chef Gus Martin. Upon Martin’s retirement in 2024, Latter tapped Gray to take the reins, marking an exciting new chapter for Tujague’s.