Charles Granquist

Biography:

I grew up in New Haven, Connecticut and started his life in food working with a fishmonger on Martha’s Vineyard during his summers off from school. After graduating from Bates College in Maine, i moved to New York and worked for a year as personal assistant to a music executive, quickly realizing that the music industry was not where i wanted to be.

I always been interested in cooking, i trailed around NYC to get a feel for the restaurant industry before enrolling at the Institute of Culinary Education. After graduated from ICE, I cooked in several notable New York City kitchens including Savoy Restaurant and Fleur de Sel before i settling down at Blue Hill NYC.

It was at Blue Hill’s Greenwich Village restaurant and opening Blue Hill at the Stone Barns Center for Food and Agriculture that i developed his passion for local and sustainable food practices. After a career in restaurants, i found a new home at Food Network.

I spent several years cooking, food styling and producing for various Food Network talent, before i moving to new business development. As the network’s Director of Culinary Development i managed food service related projects including the creation, opening and operation of Food Network branded restaurants.

Since i leaving Food Network, i has worked at Dickson's Farmstand Meats in Chelsea Market helping develop their prepared food offerings and charcuterie. I has also spent time at Artisan Meats in Charleston, South Carolina, studying under renowned charcutier Craig Diehl.