Chef De Cuisine
Grant developed an interest in food very early in his life. At a young age, he frequently cooked and prepared meals for friends and family. Grant attended Le Courdon Bleu culinary school immediately after high school. After graduating from Le Cordon Bleu, he worked at the Drake hotel in Chicago, where he learned from many great international chefs.
Grant’s work history includes St. Paul Grill, Minneapolis Club, Wayzata Country Club, 20-21 by Wolfgang Puck, and Stella’s Fish Café. His extensive experience has given him insight into many different styles and techniques of food preparation. Grant has been working in high end kitchens for 17 years, and for 10 of those years he has been in upper management. He has been fortunate enough to work in several kitchens that have allowed him to flex his creativity in cooking and have significant influence on menu design. His cooking philosophy has always been, “keep it simple, and make it taste good!”