Grant Kells

Born: London, England

History: Grant started cooking at the fresh age of 16 as an apprentice chef at the famous 2 Michelin star Connaught Hotel in London’s Mayfair. During this time he went to Paris and won the coveted Young Chef of Europe award. (He was the first Englishman to win this award). This award opened doors to train and work alongside some of the best chefs in Europe including two years at La Maison Troisgros (3 Michelin stars) with Michel Troisgros and one year at L’esperance (3 Michelin stars) with Marc Meneaux.

After this vigorous training period he went to Sydney to take up the post of Sous Chef at the 3-chef hat MG Garage, in Sydney’s Surry hills. This is where he grew a passion for all things Australian.

After two years working under chef Jeremy Strode, he left to take up the challenge of his first head chef’s job at Wine Banc in Martin place, Sydney. Here he received 1 star from the Australian Gourmet Traveller.

After this time he couldn’t pass up an opportunity that arrived, to become the youngest head chef at the Raffles Hotel, Singapore.  He held this position for two years. In this time the hotel won the prestigious, Conde Nast  award rating as the second best hotel in the world.

Grant then moved to Washington DC working at the infamous Willard Hotel, just next door to the White House. During this time he served the American President and many heads of state visiting the White House.

A return to Sydney was next on the cards when Grant opened his first restaurant Kells Kitchen in Sydney’s Darlinghurst, before moving to Canberra and opened the award winning Flint Dining Room and Bar in New Acton Pavilion. Here he continues to serve dignitaries and the general public alike.

Have you always wanted to be a Chef?
I always wanted to be a chef. Ever since I remember I always helped my mum to cook, especially BBQ’s and the  Sunday Roast. At 10 I cooked my mum and dad an anniversary dinner of duck a l‘orange.

How would you define your style?
Classically French trained with influences from all over the world from to my travels. I like to incorporate modern techniques with my classical training to offer unique, fresh and flavoursome dishes.

What is your feature flavour these days?
Organic produce as it showcases ‘real’ flavour and brings out the best in my dish creation

Obsessive compulsive about?
Attention to detail. My quote to my staff is “Good Cooking is the accumulation of small details done to perfection every day”.

Your greatest culinary inspirations? Michel Troisgros and Michel Bourdain from my training. Nowadays I really enjoy looking and researching the new wave of British cooking happening in England with chefs like Jason Atherton.

What do you love about this business?
Giving people pleasure. I believe that dining out should be about the customer not the chef. It’s really important to me that I see our customers relaxing and enjoying the experience that we are giving them.