Arlington, Texas native Graybill began his career as a side job working in a catering kitchen while studying for a University of North Texas marketing degree. Appointed to teach cooking classes out of the catering kitchen, he realized a culinary career was in his future. While earning a second degree at the Culinary Institute of America in Hyde Park, New York, Graybill finished his externship at one of the world’s top restaurants, Blue Hill at Stone Barns. After graduating with honors, he remained in the Hudson Valley, doing everything from selling vegetables at a roadside stand to work as a private chef. A Blue Hill colleague connected him to an 18-month staging job at Bouchon, where he worked his way through the kitchen under the legendary chef Thomas Keller. Honing his style and technique at the San Francisco restaurant The Progress, he took time off to travel and did short stints at Juniper and Ivy in San Diego and Bird Dog in Palo Alto before landing at Uchi Dallas in late 2016. After swiftly being promoted to sous chef at Uchiko, he now retains that role at Uchi Denver.