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Grant MacPherson's stellar career has spanned five continents, four decades, and some of the world's most celebrated dining and hospitality destinations. He has cooked adventurous five-star menus, designed and run world-class kitchens, and built top- notch teams at iconic places including Bellagio Las Vegas, Wynn Las Vegas, Wynn Macau, Regent Hotels Sydney, Kuala Lumpur, and Singapore, several Four Seasons and Ritz Carlton Big Island to name a few.
Based in Las Vegas, MacPherson runs his own culinary global consulting business and keeps a globetrotting calendar of international festivals and events. He was tapped as one of the Chef Ambassadors for Stella Artois and is featured in video and print in their "Host Beautifully" campaign for 2016. He recently completed work re-launching the Westgate Resort & Casino. He has also been featured this year on VH1's Big Morning Buzz as part of the executive culinary stars of the celebrated private rock & culinary festival, Live In The Vineyard, in Napa, California and is a founding partner in the fast-growing Yountville Live festival in Yountville, California.
MacPherson has served as the Global Culinarian for Beech Ovens, Jade Range and Executive Chef for Viking Commercial as well as being the subject of the cookbook, In The Viking Kitchen. He has cooked fifteen James Beard dinners, including three in New York City and was involved in the first overseas James Beard dinner at the Four Seasons in Singapore. He was also a Gold Medal winner in the Culinary Olympics of 1992 on Team Singapore. His upcoming projects as Principal and Chef of Scotch Myst's culinary consulting team include working on the launch of the magnificent luxury resort Wynn Palace on Cotai in Macau, China this fall and new projects in London for 2017.
Sat. Oct 21 7:30am-12pm
Thu. Nov 2 6pm-9pm (Priority & FHB/MC Preferred 5pm-9pm)
Sun. Nov 5 Session1: 9:30am-10:30am | Session2: 12pm-1pm | Session3: 2pm-3pm
Sun. Nov 5 5pm-10pm