Danny Grant

Danny Grant


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.

My Venues


  • 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

Where I Go Out

Behind the Scenes

There are no words...except
"There are no words...except thank you for the chefayafukai"
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Always teaching @mapleandash .
"Always teaching @skunabay for stopping by today and educating our staff on your salmon."
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Have you heard the word on the
"Have you heard the word on the street? Fired Up Steak Sauce now available @mapleandash"
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