Michael Wray doesn't need a name tag. Just look at his hands.
Tattoos spell out "pots" across the fingers of his right hand and "pans" across the left.
When he makes a fist, you can see "Head" spelled out on the knuckles of his right hand and "Chef" inscribed along the left.
He also has surf 'n' turf on his hands - a T-bone steak on one and a lobster tail on the other.
Elsewhere on his body, he says, he has tattoos of a yellowfin tuna and a Dungeness crab.
"I want to get a whole Thanksgiving dinner tattooed on my back," said Wray during a recent phone interview, noting his first tattoo was inked at age 12.
In case the clues weren't enough, Wray likes to cook.
Since he won the first season of "Hell's Kitchen" in 2004, the fiery cooking reality show, Wray says he's started a custom chef knife company called Skull and Cleavers, and been brought in to help open 12 restaurants. He also took off a year to spend more time with his 2-year-old son, Ozmo.
"I won $250,000 and all the restaurant equipment on the show," said Wray, now 32.
So, how did he get on "Hell's Kitchen"?
Wray lived in Hollywood at the time and worked at a restaurant that was only about 400 feet from the casting call.
"I went on my lunch break. (They let me) jump ahead. . . .I left with a really good feeling.
"About a month later, I got a callback. There were two groups of 50 - we took psych tests and drug tests."
In February, Wray moved to Sierra Vista with plans to open a French-Asian fusion restaurant called HK One (Hell's Kitchen - Season One).
As he looks for investors, he lives with his parents and helps his brother Zeke, who owns an Italian restaurant called Sophia's Italian Ristorante.
Recently the Cochise College Center for Lifelong Learning announced that he'll be teaching cooking classes in the coming weeks.
"It is rare that one would have an opportunity to take a course from a chef of his caliber at such a low price," said Ali Smith, a college spokeswoman. "Michael brings a lot of character and taste to the area, and everyone is really excited about working with him."
Wray started out washing dishes at 16 in a French restaurant in Fort Collins, Colo., where he grew up.
When he was 21, his father paid for him to attend the prestigious Le Cordon Bleu London.
More than 20 kitchen jobs followed. "I would learn everything there is to learn and move on," he said.
It's a long way from "Hell's Kitchen" to Sierra Vista, both physically and metaphorically.
Sierra Vista is a city where chain restaurants rule, and only a smattering of local eateries make a mark.
"Sierra Vista really needs a fine dining restaurant," Wray said.
He wants his restaurant to feature locally grown products. Exceptions will include fresh seafood that he'll fly in from California.
We recently chatted with Wray about his classes and his restaurant concept.
You won in the first season of America's "Hell's Kitchen." Do you still watch it?
"I know who wins before the show has aired - they fly us out for the last episode. I don't like to watch it in case I let something slip - I have a very large disclosure contract, and it would ruin the show. But if I'm home, and it's on, I'll watch it."
I know everyone asks you, but how's Gordon Ramsey in real life?
"Outside of the kitchen, he is the exact polar opposite of his kitchen personality. When I was in chef school in London, there were all these myths.
"He does not put an act on for TV - I can say that. He concentrates on the details and the perfection."
How does your personality compare in the kitchen with Ramsey's?
"I try to actually learn from his personality as far as being more demanding for perfection and having people do it my way. I don't get angry, and I don't yell. I try to lead by working hard."
Tell me about what you're planning with your restaurant, HK One.
"I'm going to have two chef tables. I'm going to ask what you don't like and what you're allergic to and then I'll cook for you. I always end up making great food that way.
"I'm going to have a live-feed camera in the kitchen, sort of like a digital open kitchen. There will be a number on the table, and somehow I'll show the number on the screen, so you can see your food being cooked. . . . I'm also going to have a bunch of Webcams going on for (outside viewers)."
You've said that HK One will serve a fluctuating menu of French-Asian fusion dishes. Can you give me an example?
"Something might be braised short ribs with butter-braised asparagus.
"The menu will rotate every other week. Some key items will remain, but it will be a smaller menu."
How about prices?
"They'll be as low as I can get them. Entrees will come like three-course meals, probably $20 to $40.
"There will be a sunset menu from 5 to 6:30 p.m. with smaller portions."
What do you make better than anyone else?
"My seafood dishes. I really get a kick out of never making the same dish twice. I call it freestyle cooking."
What's the hardest thing for you to cook?
"I always suck at making that Kraft Macaroni and Cheese out of a box. I always overcook the pasta, or I add too much milk and butter. It haunts me.
"The only recipes I ever follow are dessert. With cooking, I know what to do - if it's too salty, I know how to fix it. There's the businessman chef and the artist chef. I'm a total artist."
What's the dumbest thing you've done in the kitchen?
"Substituting sugar for salt and not tasting it. I was making crème brûlée - one of them went out to the table, too. That was probably 10 years ago."
How far did you get in school?
"I dropped out of school in 10th grade. . . . I had really bad ADD (attention deficit disorder). Now it's my secret tool."
Tell me about the sauce class you're going to teach.
"Sauces are very mysterious for people. They're very easy to make if you learn the top secret techniques."
And that's what you're going to teach?