The Story Behind Trinity Groves

Culinary Director

Jay Valley

Jay Valley serves as Culinary Director for Trinity Groves. Jay grew up in the picturesque town of Clinton, Massachusetts, where he was introduced to the culinary arts by his Italian parents, who were known for their homemade pasta, tomato sauce and fresh baked bread.

Jay’s first job in the service industry was washing pots and pans at the local hospital when he was just 15 years old. From there he enrolled in the David Hale Fanning Culinary School eventually making his way to Dallas.

Jay began his career in Dallas at Le Panier in Snyder Plaza during the day and Peggy Sue’s BBQ at night. He soon found his way to the Rosewood Hotel Group to open Beau Nash at the Crescent Court Hotel, where he worked as a chef for 12 years. From there, famed restaurateur and entrepreneur Phil Romano tapped him to lead Eatzi’s as corporate chef/CEO where he stayed for nearly two decades.

In 2015, Jay left Eatzi’s to team up with Phil again to open Saint Rocco’s New York Italian restaurant in Trinity Groves. Since Jay joined Trinity Groves he has also played a critical role in adding successful concepts at Trinity Groves, including Holy Crust and Sum Dang Good.

Throughout his career, Jay has cooked with and for celebrities and world leaders including President Bill Clinton, President George H.W. Bush, President George W. Bush, Julia Child, Wolfgang Puck, Jacque Pepin, Robin Leach, Imelda Marcos, Jerry Jones, Mark Cuban, Troy Aikman, Mick Jagger, and the German Men’s National Soccer Team.

Jay lives in Dallas with his wife Gloria and spends his free time playing golf, barbecuing, and spending time with his three children.