GRANT MACPHERSON

Director of Culinary

World renown Chef, Grant MacPherson, is the inspiration and architect of New Realm’s culinary approach. He is responsible for identifying local ingredients for our scratch menus allowing us to pair globally-inspired – locally sourced food with Mitch Steele’s award-winning beers. He is a native of Scotland, and his career has spanned 30 years and five continents, cooking for a multitude of A-list celebrities in the world of business, entertainment and politics: including U.S. presidents, British prime ministers and rock royalty.

Chef Grant 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.

After a decade in the Steve Wynn organization and 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 and beverage program into a world-class operation. Chef Grant has cooked at the James Beard House in New York City twice, led his 105th Birthday Dinner at New York City’s Four Seasons restaurant and recently brought his culinary skills to the Crossroads Guitar Festival, also in New York City and Chicago.

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, he was the captain of the Singapore National Team for four consecutive years and has medaled over twenty times in culinary competitions in such cities as Niagara Falls, Sydney, Singapore, Toronto and Vancouver.

Chef Grant collaborated with Apple in Cupertino, California to work on Steve Job’s vision and design of Apple’s new campus dining facility. 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. He also represented the American Pistachio Growers of the US as a Chef Ambassador. Chef Grant was the Culinary Ambassador for Stella Artois beer.

Chef Grant’s recipe book, “In the Viking Kitchen with Chef Grant MacPherson,” was released in April 2011 to huge success. He has published “Word of Mouth”, an autobiographical cookbook that takes the reader through 30 years of rock ‘n’ roll recipes and tasty tales. In addition, he worked on a Cookbook with John Legend called Host Beautifully.

Most recently, he was re-hired to assist the Food & Beverage Team to open Wynn Palace on the Cotia Strip in China with a very extensive Restaurant programing, and the The Ned in London with 9 Food & Beverage offerings. The Ned won Hotel of the year in Great Britain shortly after opening.

Chef Grant currently runs his own company, Scotch Myst, in Las Vegas, where he lives and has two teenage boys that live in Malibu, California Graeme (17) and Connor (14).