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 his 3rd instalment at #thecommon Grady will deliver the theme of Paris.
Both Japan and Sicily were sold out.
In keeping with our concept– the cost of the food will be £10
1-3 Washington Buildings