Kevin Gray is a Co-Founder and Editor at Bevvy. He specializes in food and beverages, with a keen focus on marketing and advertising within the industry, as well as travel and tourism. Kevin's work has been featured in prominent publications including Forbes, Thrillist, and Travel + Leisure.
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Kevin Gray's coverage predominantly focuses on the food and beverage industry, particularly new restaurants, bars, and liquor trends. He also covers hotels and resorts as well as music to a lesser extent.
If you are promoting a new food or drink product, restaurant opening, or discussing emerging trends in these industries such as cocktail culture or unique liquor flavors, Kevin might be interested. Additionally, if you have insights into luxury hotel openings or design trends within the hospitality sector that align with his coverage focus on House & Home topics.
Given that he has covered the "10 Finest Luxury Hotels in Dallas," pitches related to upscale establishments within major cities may resonate with him.
This information evolves through artificial intelligence and human feedback. Improve this profile .
The Hotel's King Cole Bar Debuted the Drink in 1934
Kevin Gray joined the Travel & Leisure team in 2024.
The vibrant, historic city is one of North America’s most exciting places to sip good cocktails, wines and more. See for yourself at the best bars in Quebec City.
By: Kevin Gray
The hospitality group has more openings planned for South Florida and beyond, including Houston, Dallas, Nashville, Tenn., and Kansas City, Mo.
Fresh tortillas from a weekend buffet, sushi at the top of Reunion Tower, and more places to spend your late morning (or early afternoon).
By: Kevin Gray
Dubbed Momento by Ikaro, the new restaurant blends its chefs’ Ecuadorian and Spanish roots with local flavors
Welcome 2025 with rooftop ragers, live music, lots of bubbly and fireworks shows.
The UNESCO World Heritage Site popular with vacationers and American expats has been opening bars and attracting talent to rival Mexico's biggest cities.
Bandista’s menu mixes classic inspiration with scientific techniques
This Texas whiskey employs the old-world ‘petites eaux' blending technique typically associated with cognac production. It's deep, dark and delicious.
(833) 317-6278 
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