Culinary Journey

GRANT MACPhERSON

A native of Scotland raised in Canada, Chef Grant MacPherson’s career has spanned over 40 years & five continents, cooking for a multitude of A-list celebrities in the world of business, entertainment & politics, including U.S. presidents, British prime ministers & rock royalty.

Chef Grant has opened some of the most prestigious restaurants all over the world, from Singapore to Sydney to St. Petersburg, Russia. He’s worked in many prestigious hotels such as “The Grand Old Lady of the Far East” The Raffles Hotel, Singapore, Bellagio Hotel, Wynn Las Vegas, Wynn Macau, Regent Hotels Sydney, Kuala Lumpur, Singapore, Four Seasons London, Ritz Carlton Big Island, Sandy Lane Hotel Barbados, Wynn Palace Cotai, The Ned, Yellowstone Club, New Realm Breweries, San Manuel Casino, Encore Boston Harbor, Hakkasan, Tin Building NYC, Oak View Group  & Crown Australia.

In 1998, Grant was recruited by Las Vegas casino visionary Steve Wynn to head  the culinary operations at the 3,000-room Bellagio Resort & Casino & in 2003, he was appointed Corporate Chef for Wynn Las Vegas & Wynn Macau. MacPherson played a significant role in transforming the dining scene in his adopted hometown of Las Vegas.

After a decade in the Steve Wynn organization & a lifelong career in the hospitality industry, Chef Grant shifted his focus to embark on boutique hotel remodels. To this effect, he served as culinary director at The Sandy Lane Hotel in Barbados, where he transformed the food & beverage program into a world-class operation. Chef Grant has cooked at the James Beard House in New York City, led his 105th Birthday Dinner at New York City’s Four Seasons restaurant & brought his culinary skills to the Crossroads Guitar Festival in New York City & Chicago.

Wynn hired Grant to assist the Food & Beverage Team in opening Wynn Palace on the Cotai Strip in China, a Michelin-regarded Food & Beverage program. Also, The Ned in London, with 9 Food & Beverage restaurants, which won the Hotel of the Year in Great Britain shortly after opening.

He then joined the Jean-Georges Vongerichten Group in NYC to work & open at Pier 17, The Tin Building, a 60,000 square foot food hall. This Howard Hughes project offers new culinary adventures at Tin Building’s 12 dining concepts.  Most recently, he partnered with Wynn Properties to develop 25 Food & Beverage restaurants  at their Inaugural Ras al-Khaimah Casino in Dubai, United Arab Emirates.

Apart from the United States, Chef Grant has also cooked & collaborated in food & wine festivals around the globe in such countries as Australia, China, South Africa, Switzerland, Scotland & Singapore & has won numerous awards worldwide for his cooking skills, including a gold medal in the 1992 Culinary Olympics in Frankfurt, Germany.  In addition, he was the captain of the Singapore National Team for four consecutive years & has medaled over twenty times in culinary competitions in such cities as Niagara Falls, Sydney, Singapore, Toronto & Vancouver.

Chef Grant collaborated with Apple in Cupertino, California, to work on Steve Jobs’ vision & Design of Apple’s  new culinary campus dining facility. In addition, MacPherson was named Global Culinarian for Beech Ovens,  Jade Range & Viking Commercial Range. He has been the Executive Chef of Viking Commercial since 2010. He also represented the American Pistachio Growers of the US as a Chef Ambassador. As Culinary ambassador for Stella Artois, Grant worked on a Cookbook with John Legend called Host Beautifully.

Grant is proud to represent Wilde Irish Gin® as a Culinary Ambassador. This Luxury Irish Gin distilled in county cork – by Ireland’s first female master distiller using a proprietary blend of 11 botanicals gives Wilde Irish Gin its distinctive taste: small batch, hand-crafted gin featuring a blend of ingredients as “Wilde” & local as possible. As a Brand Ambassador for Icarus ovens, Grant is Instrumental in introducing & importing the Icarus 860 oven to the US market. As brand ambassadors, we develop recipes & menu concepts to showcase the features & benefits of the Icarus 860 eco-friendly & versatile oven.

Early 2025 is the launch date for MacPherson & Milne’s latest book, Viva la Lobster. Showcasing Canadian lobster, this collaboration of dishes is inspired by award-winning Chef Grant MacPherson’s global culinary adventures & captured by preeminent food photographer Bill Milne. In 2022, Chef Grant also created The Chicken & Egg Cookbook. Chef Grant MacPherson has provided 60 easy, fun ways to do that.  Each recipe has an incredible story & quotes from close friends over the last four decades in the Food & Beverage industry. His pal Bill Milne has photographed all of the Food Images, which is fantastic & clean. Chef Grant’s recipe book, “In the Viking Kitchen with Chef Grant MacPherson,” was released in April 2011 with tremendous success. He has published “Word of Mouth,” an autobiographical cookbook that takes the reader through 30 years of rock ‘n’ roll recipes & tasty tales.

Chef Grant continues to forge new paths while creating unique hospitality concepts & dining experiences under his brand & consulting firm, Scotch Myst, in Las Vegas, where he lives & has two boys in California, Graeme (22) & Connor (19).

 

 

About

About

A Chef's Journey

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“A hungirie man suin sniffs out meat.”

GLobal pioneer Chef Grant MacPherson

“I believe truly great cooking to be a noble art. It’s an expression of generosity engaging all five senses to elicit a response, generally underpinned by pleasure” says the Seasoned Chef.

Grant’s stellar career stretches over four decades, Flying in Five Continents and Flowing through the most prestigious hospitality destinations including Yellowstone Club, The Ned, The Raffles Hotel, Singapore “The Grand Old Lady of the Far East, Bellagio Hotel, Wynn Las Vegas, Wynn Macau, Wynn Palace Cotai, Regent Hotels in Sydney, Kuala Lumpur, Singapore, Four Seasons, Ritz Carlton Big Island, Sandy Lane Hotel Barbados and the historic Hilton Hotel (Westgate Hotel) in Las Vegas. Through all the knowledge culminated through experience and colleagues Scotch Myst was born through Grant’s passion for creating unique dining experiences.

In pursuit of his passion, Grant has crafted exotic five star recipes and menus along with being hand in hand involved in bringing together kitchen concepts from design to operations and above all world class brigades.

The last few years have been no less than a milestone, where he was involved with all F&B concepts at The Ned Hotel in London and The New Realm Brewing Co. in Atlanta, Virginia Beach, Charleston, and Savanah Georgia. The Ned being named UK’s best hotel by the Sunday Times; while The New Realm Brewing Co., on the beltline in Atlanta, the largest single brewery opening in the state’s history, garnered the term Game changer for Georgia. Grant has been able to assist in their recent expansion into two more states, South Carolina and Virginia. The New Realm team are getting ready to launch in Greenville South Carolina, and at Auburn University, Alabama.

Grant has represented the American Pistachio Growers for 4 years and recently collaborated with Apple Corp, on the late Steve Jobs’ vision for a new campus dining facility in Cupertino, which is now complete and continues to thrive.

This native Scotsman’s robust embrace of global wanderlust and contrasting cultures is exceeded only by his passion for food and all things culinary. With these come his deep love of the camaraderie of the kitchen, the restaurant, the venue, the life, which has earned him consummate respect for his people and executive skills as well as his mastery as a chef.

MacPherson relishes sharing tales of his colorful experiences, extraordinary mentors, and storied accomplishments in “Word Of Mouth”, a coffee-table volume brimming with mouth-watering photos, recipes, and memoir but is always one to look to the challenges ahead. He has also collaborated with Grammy award winning artist John Legend for the food portion of his book “A-Z of Hosting Beautifully” which is filled with the perfect recipes to feed your guests. He also has published a book in partnership with Viking Range Corporation titled “In the Viking Kitchen” that features Bill Milne’s commentary and extraordinary photography. Now based in Las Vegas, MacPherson keeps up a busy calendar of international festivals and events, and guides his company Scotch Myst, a food and beverage consultancy specializing in designing and executing custom solutions for boutique hotel and restaurant properties worldwide.