World renowned Chef, Grant MacPherson has opened restaurants all over the world, from Singapore to Sydney to Russia. He’s worked with many prestigious hotel groups such as; The Four Seasons, The Regent, Ritz-Carltons, Malaysia’s Datai Hotel and the Raffles Hotel Singapore (known as the “grand old lady of Far East”). In 1998 he was recruited by Las Vegas casino visionary, Steve Wynn, to head the culinary operations at the new 3,000-room Bellagio Resort & Casino and in 2003 was appointed Corporate Chef to design and open kitchens for Wynn Macau, Wynn Las Vegas, and Wynn Encore. MacPherson played a major role in transforming the dining scene in his adopted hometown of Las Vegas. Apart from the United States, Chef Grant has also cooked and collaborated in food and wine festivals around the Globe in such countries as Australia, China, South Africa, Switzerland, Scotland, and Singapore and has won numerous awards worldwide for his cooking skills including a gold medal in the 1992 Culinary Olympics in Frankfurt, Germany. In addition, MacPherson was named Global Culinarian for Beech Ovens, Jade Range and Viking Commercial Range. He has been the Executive Chef of Viking Commercial since 2010. Chef Grant’s recipe book, “IN THE VIKING KITCHEN WITH CHEF GRANT MACPHERSON” was released in April 2011 to huge success. All of the recipes were created by him such as the Cajun Martini, Baby Octopus Poke, Lobster Guacamole with Tortilla Chips, Cappuccino of White Beans with Black Truffles, Thai Beef Salad, Pan-Roasted Fillet of John Dory with Corned Beef Hash and Hazelnut Butter, Hudson Valley Duck Shepherd’s Pie, Char Siu Pork with Baby Bok Choy and Hoisin Sauce, Fork-Crushed Sweet Potatoes, Golden Pineapple Chutney, and Pecan-Nut Cheesecake with Blueberry Compote.
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