CULINARY TEAM

EXECUTIVE CHEF MARK KROPCZYNSKI Executive Chef Mark Kropczynski is known for his personal culinary philosophy that "only the best will do." Chef Kropczynski brings to THE US GRANT a passion for creating signature culinary destinations at luxury hotels as well as his training in some of the finest culinary institutions in both the U.S. and France. At the Grant Grill, Chef Kropczynski is focused on creating a menu that celebrates a flair for both contemporary and cutting edge preparations and masterful and artistic presentations. Together with Chef de Cuisine Chris Kurth, he creates seasonal menus featuring the freshest local California produce, seafood, sustainable meats and other ingredients. Joining THE US GRANT team in 2006 from the Inn at Ranch Santa Fe, Kropczynski was inspired to creat a sophisticated dining experience adapted from his classic culinary training. Kropczynski's menu draws from the French culinary principals he learned at the Culinary Institute in New York and during internships at La Cote Saint-Jacques and Le Clos Longchamp. Prior to THE US GRANT and The Inn at Ranch Bernardo, Kropczynski also helmed the culinary programs at El Encanto Hotel in Santa Barbara and the Pavilion at Four Seasons Hotel in Newport Beach, California. Having worked in commercial kitchens since he was 15 years old Chef Kropczynski is a natural at demonstrations, He has appeared on THE FOOD NETWORK alongside Chef Bobby Flay and on numerous television programs with network affiliates in addition to being quoted and providing recipes for a wide range of newspapers and magazines. He has also cooked for numerous benefits and events including Wine Maker's Dinners and Julia Childs' Cooking Concert.

EXECUTIVE CHEF MARK KROPCZYNSKI

Executive Chef Mark Kropczynski is known for his personal culinary philosophy that "only the best will do." Chef Kropczynski brings to THE US GRANT a passion for creating signature culinary destinations at luxury hotels as well as his training in some of the finest culinary institutions in both the U.S. and France. At the Grant Grill, Chef Kropczynski is focused on creating a menu that celebrates a flair for both contemporary and cutting edge preparations and masterful and artistic presentations. Together with Chef de Cuisine Chris Kurth, he creates seasonal menus featuring the freshest local California produce, seafood, sustainable meats and other ingredients.

Joining THE US GRANT team in 2006 from the Inn at Ranch Santa Fe, Kropczynski was inspired to creat a sophisticated dining experience adapted from his classic culinary training. Kropczynski's menu draws from the French culinary principals he learned at the Culinary Institute in New York and during internships at La Cote Saint-Jacques and Le Clos Longchamp. Prior to THE US GRANT and The Inn at Ranch Bernardo, Kropczynski also helmed the culinary programs at El Encanto Hotel in Santa Barbara and the Pavilion at Four Seasons Hotel in Newport Beach, California.

Having worked in commercial kitchens since he was 15 years old Chef Kropczynski is a natural at demonstrations, He has appeared on THE FOOD NETWORK alongside Chef Bobby Flay and on numerous television programs with network affiliates in addition to being quoted and providing recipes for a wide range of newspapers and magazines. He has also cooked for numerous benefits and events including Wine Maker's Dinners and Julia Childs' Cooking Concert.

Mark

CHEF DE CUISINE CHRIS KURTH For Chef Chris Kurth, the road to culinary brilliance has been a twelve-year journey, and one guided by the principle "less is more." At the Grant Grill, he has injected creativity to the best California has to offer, keeping natural flavors at the forefront of each market-fresh dish all the while infusing a sense of sophistication at San Diego's power dining spot. As Hef de Cuisine, Kurth is responsible for all daily operations at the Grant Grill, and, together with Executive Chef Mark Kropczynski, he creates seasonal menus featuring the freshest local California produce, seafood, sustainable meats and other ingredients. Kurth's contemporary flare is credited to his varied background. After graduating from New Mexico State University with a degree in hospitality management, he began his career in the restaurant business. His most recent culinary endeavor leads him straight from lauded The Lodge at Torrey Pine where he cemented his creative energy as Chef Tournant, implementing new ideas for menu items and overseeing the operations for maintaining high standards and exceptional service. In company with The Lodge, Kurth comes to The Grant Grill with a host of top restaurants on his resume, including the Four Star, Four Diamond L'Auberge Resort and Spa, the Prince of Wales at the Hotel Del Coronado, and Alize restaurant in the Palms Resort Hotel and Casino in Las Vegas.

CHEF DE CUISINE CHRIS KURTH

For Chef Chris Kurth, the road to culinary brilliance has been a twelve-year journey, and one guided by the principle "less is more." At the Grant Grill, he has injected creativity to the best California has to offer, keeping natural flavors at the forefront of each market-fresh dish all the while infusing a sense of sophistication at San Diego's power dining spot. As Hef de Cuisine, Kurth is responsible for all daily operations at the Grant Grill, and, together with Executive Chef Mark Kropczynski, he creates seasonal menus featuring the freshest local California produce, seafood, sustainable meats and other ingredients.

Kurth's contemporary flare is credited to his varied background. After graduating from New Mexico State University with a degree in hospitality management, he began his career in the restaurant business. His most recent culinary endeavor leads him straight from lauded The Lodge at Torrey Pine where he cemented his creative energy as Chef Tournant, implementing new ideas for menu items and overseeing the operations for maintaining high standards and exceptional service. In company with The Lodge, Kurth comes to The Grant Grill with a host of top restaurants on his resume, including the Four Star, Four Diamond L'Auberge Resort and Spa, the Prince of Wales at the Hotel Del Coronado, and Alize restaurant in the Palms Resort Hotel and Casino in Las Vegas.

Chris