Kyle Grant
About Kyle Grant
Kyle Grant serves as the Area Director at REEF in the Greater Toronto Area, Canada, where he has worked since 2020. He has a robust background in culinary management, having previously held positions such as Chef De Cuisine and Sous Chef at Fairmont The Palm, Dubai.
Work at REEF
Kyle Grant has served as the Area Director at REEF since 2020. In this role, he oversees operations in the Greater Toronto Area, Canada. His responsibilities include managing various aspects of the business, ensuring efficient service delivery, and enhancing customer satisfaction. His experience in the culinary and hospitality sectors contributes to his effective leadership in this position.
Previous Experience at Fairmont The Palm, Dubai
Before joining REEF, Kyle Grant worked at Fairmont The Palm, Dubai, where he held two significant positions. He served as Sous Chef from 2015 to 2019 for four years, followed by a promotion to Chef De Cuisine from 2019 to 2020. In these roles, he was responsible for overseeing kitchen operations, menu development, and staff management, contributing to the establishment's culinary reputation.
Education and Expertise
Kyle Grant studied at George Brown College, where he earned a Culinary Management Diploma from 2008 to 2010. His education focused on Restaurant, Culinary, and Catering Management, providing him with a solid foundation in the culinary arts. He possesses expertise in Food Cost Analysis and Menu Engineering, which are essential for optimizing restaurant operations.
Background in Hotel Management
Kyle Grant has a strong background in Hotel Management, which enhances his comprehensive understanding of the hospitality industry. His experience spans various roles and responsibilities, allowing him to develop a well-rounded skill set in culinary operations, catering, and food and beverage management.
Experience at The Fairmont Chateau Lake Louise
Kyle Grant also worked at The Fairmont Chateau Lake Louise as Chef de Partie from 2012 to 2015. In this role, he contributed to the kitchen's operations, focusing on food preparation and quality control. His time at this prestigious hotel further solidified his culinary skills and experience in high-pressure environments.