Grant Macdonald


Born in Vancouver, Grant MacDonald moved to Tromsø, Norway with his family when he was eight years old, giving him early exposure to international food and the concept of knowing exactly where your food is sourced. “Tromsø was rural, so we literally grew our own potatoes and caught our own fish,” says Grant.

Armed with a dozen years in the kitchen and a variety of experiences, Grant moved within the company to take the helm in TRIO at Four Seasons Hotel Austin in December 2011. Chef Grant reveled in the quality of the local, seasonal ingredients at his disposal in Texas, creating dishes like Qualicum Beach Scallop Crudo and house-cured Coho Salmon for his unique menus.

“TEALEAVES' artisan blends are definitely inspiring to work with.”

“I was thrilled to hear Texas is the second largest producer of olive oil in the U.S., since it’s never been a local ingredient for me,” says Grant. “I look forward to exploring even more Texas ingredients since I really love the idea that you get a sense of place based on what you’re eating.”

Grant relocated again in September 2013, this time to Four Seasons The Biltmore at Santa Barbara. Nestled on the California coast between the Pacific Ocean and the Santa Ynez Mountains, Santa Barbara is graced by sunny skies and a mild year-round climate – earning its reputation as the American Riviera.

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