At the age of sixteen, while still at school, New Zealand-born Grant King started working in a kitchen after reading White Heat, the landmark book by the famed Marco Pierre White. Inspired, Grant tackled Britain’s restaurant scene at the tender age of nineteen and, for the next three years, worked for a string of top establishments run by the likes of Gary Rhodes, Gordon Ramsay and Adam Robinson. His time at Robinson’s Brackenbury, where the menu changed twice a day, was a seminal influence.
After extensive travel through Europe and stints at Racasse and Guellers, two one Michelin star restaurants in Leeds, England, Grant moved to Sydney, where he began working at Pier as sous chef. Five months later he was offered the position of Head Chef, working in conjunction with Greg Doyle. He quickly realised that he and Greg shared the same philosophy on food, and was excited to discover that Pier would use only the highest quality of ingredients and produce. Since Grant has joined Pier, the restaurant has achieved the pinnacle of Three Hat status in the Sydney Morning Herald Good Food Guide, with a rating of 18/20. Grant’s obsession with food puts him on a constant creative curve, and he finds working with Greg and Katrina a great opportunity to bounce ideas around.
