Chef Grant was approached by Jim Moadabb, COO of the Caramel Group in 2017 to engage with their culinary program based in Muscat, Oman and with locations in Dubai, Franfurt, and London. The Caramel Restaurant in London, Dubai, and Muscat and the new pan asian concept Quishi, a Frankfurt hotel based restaurant are the properties for which Chef Grant was enlisted to craft a new culinary platform.

For five weeks in late summer 2017, Chef Grant worked with Executive Chef Sunil Vaz and his team, at Caramel Muscat on the grounds of the Royal Opera house. Over 30 dishes were developed by the team, tasting plates of global cuisine that would be deployed across the Caramel Group properties. Dishes such as Singapore style black pepper mud crab, Razor clams & broccoli steams with black bean sauce, and Traditional Cantonese chicken with lemon sauce.