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Following stints at a string of impressive restaurants in New York, Arizona and Paris, Grant settled down in the Windy City to work under the famous Bruce Sherman at North Pond. While working under Chef Sherman, Grant also completed a reputable program at the French Pastry School.
The Executive Chef at RIA, the two Michelin star restaurant in Chicago’s new Waldorf Astoria hotel, this young chef focuses on “dialing down systems” to make his kitchen a “very efficient, well-oiled machine.” While he doesn’t change his culinary offerings very often (the menu at RIA gets a seasonal overhaul four times a year) Grant does like to utilize as much local produce as possible and insists on using only the freshest seafood available.
A chef that loves innovation, Grant enjoys creating original dishes and has said that when doing so he always considers the wine that might be paired with it.
Named one of 2012’s Best New Chefs by Food & Wine magazine, Grant doesn’t show signs of slowing down any time soon.
Must-try signature dishes from Chef Danny Grant include Dry Aged Strip Loin (served with Leeks, Rapini and Comte) and Sea Scallops (served with Hakurel Turnip, Octopus and Fumet Blanc.)
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