You may well know Grady as the Head Chef when Le Gallois was in its heyday. We are very proud to have Grady pop in for a series of evenings - in keeping with the theme of #thecommon at our teahouse in Penarth - good quality food and drink in an informal environment.
Grady is now a teacher and consultant and product development chef.
He started his career as a dishwasher in Sheffield at the age of 14, followed by a three years at the 5 star Hyde Park Hotel in Knightsbridge (now the Mandarin Oriental)
Grady then worked in the US for the next 16 years including work in Hong Kong, Paris and Sicily. His last 6 years in the US were spent teaching the Culinary Arts at Le Cordon Bleu in Los Angeles.
Grady has been in Cardiff for the past 10 years and as Head Chef achieved 3 Rosettes at Le Gallois restaurant.
At #thecommon Grady will offer a three themed evenings -
21st January - Japan
11th February - Sicily
11th March - Paris
In keeping with our theme – the cost of the food will be £10
We are offering part reservations and part walk in for this evening so do pop along or call us if your preferred option is not showing as available.
To book - click here