Grant has been the Executive Chef at Balgownie Estate since October 2018 after moving into the role following a 12-year stint within the RACV City Club.

Since moving out to the Yarra Valley, Grant has delivered with some fantastically creative menus both in the Leisure space, as well as across the Conference and Wedding portfolio. This led to him being named the TAA (Tourism Accommodation Australia) Chef of the Year for 2019.

Grant’s high versatility, enthusiasm and knowledge has driven the level of customer satisfaction at Balgownie beyond all expectations. With an eye for detail and a passion for delivering outstanding and balanced menus, events and dinners, Balgownie’s Restaurant has thrived under his guidance.

Utilising what is all about the Yarra Valley and focusing on local produce has been the hallmark of the menus within Balgownie since Grant took the reins.

“Great local produce, with great flavours, done well, done consistently” is the ethos of the kitchen at Balgownie, and with values based around a customer centric ideal, it’s easy to see why the locals are starting to flock to Balgownie.

“Working with the local suppliers has been the best part about making the change to the Yarra Valley”, and with Grant’s desire to understand the ‘story’ behind all of the amazing local producers, we’ve seen dishes featuring produce from Buxton Trout Farm, Yarra Valley Caviar in the Rubicon Valley, Little Creek Cattle in Coldstream, Yarra Valley Dairy and even the Chocolaterie, located just across the Highway.