Chef Grant was born, raised, and introduced to the culinary arts in Tucson, Arizona. Branching forth from his southwestern roots, Chef Grant traveled the globe in search of culinary knowledge and experience. That ongoing journey included a study of the exacting customs of the Jewish dietary laws and ritual slaughtering process in Jerusalem, Israel and immersion in the finer aspects of classic Swiss chocolate and blown sugar craftsmanship in Switzerland. In fact, his path as a chef and food innovator has led him to such diverse locations as San Carlos, Guaymas, Nogales, (Mexico) - Toronto, Ottawa, Quebec (Canada) - Zurich, Luzern, Rickenbach (Switzerland) - New York, Las Vegas, Miami, Scottsdale, (USA) and London, (UK)
After fifteen years of world travel and culinary experience, Chef Grant attained his formal higher education in the culinary field, subsequently receiving an Associate Degree in Culinary Arts and a Bachelor of Arts Degree in Hospitality Management from France’s prestigious Le Cordon Bleu.
Since recently relocating to the New York metropolitan area, Chef Grant has become involved in both the New York City and Long Island Chapters of Chaine des Rotisseurs (Le Chaine) and The American Culinary Federation (ACF). He’s also the founder of “Sugar Work Creations” - custom designed and original sugar art for all occasions.
Chef Grant has exhibited his sugar work at various events, including charitable events, demonstrations and professional competition. Through volunteer work, Chef Grant is committed to continuously educating both the community at large and the next generation of chefs.
Professional and Personal References available.