Born and raised in Long Island, Danny Grant’s culinary journey began with the flavors and traditions that shaped his childhood—where food was more than just a meal; it was an experience. From an early age, he was drawn to the artistry of cooking, a passion that led him to train classically in French cuisine, refining his technique with discipline and precision. But it was his unwavering curiosity and love for travel that shaped his signature style—bold, unexpected, and deeply rooted in both tradition and innovation.

Danny’s relentless drive for excellence earned him the title of the youngest U.S. chef to receive two MICHELIN stars in both 2011 and 2012 and was awarded Best New Chef in 2012 by Food & Wine—a testament to his craft, creativity, and pursuit of perfection. Yet, for him, success is not measured in awards but in the unforgettable moments he creates for his guests. Every dish, every detail, and every interaction in his restaurants is designed to be immersive, indulgent, and entirely disruptive of the ordinary.

Now at the helm of Maple Hospitality Group, Danny continues to push boundaries, leading a collection of extraordinary restaurants across the country, including Maple & Ash, Monarch, Kessaku, and Eight Bar. With every new concept, the group is expanding quickly, bringing its bold approach to hospitality to new cities and redefining luxury dining at every turn. His legacy is one of exceptional hospitality, culinary artistry, and an unwavering commitment to creating experiences so unforgettable, you never want to leave.