Miami, FL


Grant began his career cooking in professional kitchens throughout New York and Arizona, but it was in Chicago where he hit his stride, working for award-winning chef Bruce Sherman at North Pond for five years. After serving as chef de cuisine at North Pond and completing his studies in pastry at the French Pastry School, Grant left to travel and work in Europe. Once back in the United States, he served as a sous chef at NoMI before launching RIA and Balsan at the Elysian Hotel in 2009.