Chef Jake Grant grew up in Clear Lake, a suburb of Houston Texas and spent most of his time at home in the family kitchen. Once Jake reached his teen years he was able to immerse himself in Houston's diverse ethnic food scene taking a particular liking to Vietnamese, Mexican and Indian food. Once graduated from Clear Lake High School Jake was excepted to Johnson & Wales University Denver campus where he was awarded the prestigious Chancellors as well as Presidential scholarships. After graduating in 2007 with an Associates in Culinary Arts degree he decided to take a more hands on approach with his career; he decided to jump into Denver’s young culinary scene. At the time, The Corner Office was the flagship restaurant for Sage Restaurant Group within The Curtis Hotel in downtown Denver. Jake was hired on with TCO as a prep cook and through dedication, humble work ethic, and attention to detail he was promoted to a sous chef position in less than a year. After three years running the kitchen within The Curtis Hotel Jake took some personal time to travel and eat his way around the US. Four months had passed and he had explored 18 states before he landed back in Colorado to be part of the opening crew of Euclid Hall Bar & Kitchen in August 2010. The award winning restaurant team of Chef Jennifer Jasinski, Beth Gruitch and Jorel Pierce were the creative minds behind the monstrous food and beer hall. Over the next six years at Euclid Hall Jake spent time working with some of the best chefs, brewers and farmers around Colorado and the west coast. He was awarded the position of sous chef after five months and kept climbing the ladder until he was announced Executive Chef in April 2015. One of Jake’s most notable achievements while at Euclid Hall was implementing a program of whole animal butchery every week. Consisting of local beef, pork, and lamb. After a six year tenure at Euclid Hall, Chef Jake parted ways to pursue his dreams of opening a restaurant in the the vibrant Denver restaurant scene.Jake is working with former colleagues to open a new restaurant concept this Fall. Jake has always had a passion for food and travel and after spending time in England, Mexico, Australia and Kenya he has been able to apply specific food techniques from everywhere he has been. Jake has always been passionate about making unique food in a comfortable and unpretentious way while pushing his guests and kitchen staff to try new things.