About Danny Grant

Grant began his career cooking in professional kitchens throughout New York and Arizona, but it was in Chicago where he hit his stride, working for award-winning chef Bruce Sherman at North Pond for five years. After serving as chef de cuisine at North Pond and completing his studies in pastry at the French Pastry School, Grant left to travel and work in Europe. Once back in the United States, he served as a sous chef at NoMI before launching RIA and Balsan at the Elysian Hotel in 2009.


  • Best New Chefs
    Food & Wine
  • Two Stars (RIA)
    Michelin Guide
  • Four Stars (RIA)
    Chicago Tribune
  • ChefsFeed Winner
    One of the Best Things to Eat in Chicago

My Restaurants

Where I Eat

Behind the Scenes

"Always teaching @mapleandash . Thank you @skunabay for stopping by today and educating our staff on your salmon."
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"Have you heard the word on the street? Fired Up Steak Sauce now available @mapleandash"
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"This weather has me in the kitchen making some Fire Roasted Eggs to start my day with a spicy kick....anyone else need a pick me up on this gloomy day?"
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