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.