EXECUTIVE CHEF

Mark Kropczynski brings to THE US GRANT a mastery and passion for creating signature culinary experiences at luxury hotels. Influenced by his training in some of the finest culinary institutions in both the U.S. and France, Chef Kropczynski is focused on building menus that celebrate a flair for contemporary preparations with masterful and artistic presentations.

CHEF DE CUISINE

Chris Kurth seamlessly unites classic techniques and creativity with the best ingredients California has to offer.  As Chef de Cuisine, Kurth is responsible for all daily operations at the Grant Grill, and focuses his culinary brilliance on highlighting local produce, fresh seafood and prime meats with the utmost attention to detail.  Keeping natural flavors at the forefront of each market-fresh dish, Chef Kurth infuses the ever-evolving menu with a level of sophistication on par with the timeless elegance of the storied Grant Grill.

CERTIFIED SOMMELIER

MASTER MIXOLOGIST

Jeff Josenhans has quickly become a vital presence in San Diego's mixology scene. Josenhans was strongly influenced by his experiences overseas, where he traveled to over 45 countries and participated in unique and varied working environments. A respected wine connoisseur and level 2 CMS Sommelier, Josenhans has created his own philosophy for culinary-inspired cocktails, and continues to explore industry-leading innovations for The Grant Grill's wine pairing and seasonal mixology program.