Executive Chef / Partner
Danny Grant combines years of classic French training with his own spirited imagination to create the sophisticated-yet- playful menu at Maple & Ash. A Long Island native, Grant began cooking in Arizona and later moved to Chicago, where he began cooking for 2003 Food & Wine Best New Chef Bruce Sherman at North Pond. After four years as a sous chef at North Pond, Grant moved to Paris to cook abroad and attend The French Pastry School to round out his skills, before returning to Chicago as sous chef for NoMI restaurant.
Grant’s career dropped into high gear in 2009, when he became executive chef for RIA and Balsan Restaurants at the Waldorf Astoria Hotel Chicago, then the Elysian Hotel. Preparing classic French and European bistro fare, respectively, Grant was honored with Food & Wine’s 2012 Best New Chef award. He was also the youngest US chef to earn two Michelin stars for RIA in 2011 and 2012, and helped the restaurant earn perfect four-star reviews from both the Chicago Tribune and Chicago Magazine.
After leaving the Elysian, Grant focused his energies on opening restaurants and consulting on operations. In Miami, he launched 1826 Restaurant and Lounge and the casual bar Burger Taco Whiskey. He also helped the successful LDV Hospitality move their operations to Chicago and open Dolce Italian. He returned to Chicago and joined Maple & Ash Management in June of 2015.
A natural entertainer, Grant often steps out of the kitchen to greet guests in the dining room bearing gifts of agnolotti and crab legs, and places equal importance on mastering proper culinary technique and fostering a fun atmosphere in the kitchen.