Chris Kurth

Chef de Cuisine at Grant Grill

For Chef Chris Kurth, the road to culinary brilliance has been a twelve-year journey, and one guided by the principle “less is more.” At the Grant Grill, he has injected creativity to the best California has to offer, keeping natural flavors at the forefront of each market-fresh dish all the while infusing a sense of sophistication at San Diego’s longtime power dining spot. As the Chef de Cuisine, Kurth is responsible for all daily operations at the Grant Grill, and, together with Executive Chef Mark Kropczynski, he creates seasonal menus featuring the freshest local California produce, seafood, sustainable meats and other ingredients.

Kurth’s contemporary flare is credited to his varied background. After graduating from New Mexico State University with a degree in hospitality management, he began his career in the restaurant business.  His most recent culinary endeavor leads him straight from lauded The Lodge at Torrey Pine where he cemented his creative energy as Chef Tournant, implementing new ideas for menu items and overseeing the operations for maintaining high standards and exceptional service.  In company with The Lodge, Kurth comes to The Grant Grill with a host of top restaurants on his resume, including the Four Star, Four Diamond L’Auberge Resort and Spa, the Prince of Wales at the Hotel Del Coronado, and Alize Restaurant in the Palms Resort Hotel and Casino in Las Vegas.

About the Grant Grill

The chic 95-seat Grant Grill features market-fresh California cuisine with native influences that emphasize the bounty of ingredients indigenous to the greater San Diego region. Located in THE US GRANT Hotel in the heart of downtown San Diego, the Grant Grill is a haven of cosmopolitan sophistication.

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