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Jeff Josenhans has quickly become a vital presence in the San Diego nightlife and dining scene. Prior to arriving to Grant Grill, 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 and THE US GRANT’s banquets and special events.

In his nearly four years at THE US GRANT, a Luxury Collection Hotel, Jeff Josenhans has changed the dynamic in The Grant Grill from a classic San Diego restaurant to a place to see and be seen day and night. Working with successful elements already in place, including the incredible culinary talent of Chef de Cuisine, Chris Kurth, Josenhans created new events, promotions and cocktail programs that have earned rank in local, national and international press, with nods including The Food Network “Best Thing I Ever Ate” and Nightclub&Bar “Hotel Bar of the Year.” Taking the kitchen’s “Farm to Table” philosophy to the bar, Josenhans developed a seasonal cocktail program that mirrors the ingredients featured in the seasonal cuisine. Co-conspiring with the culinary team to take this a step further, Josenhans and team built a sustainable rooftop garden to supply the seasonal harvest.

A certified sommelier, Josenhans has enhanced THE US GRANT and Grant Grill wine program as well, expertly pairing weekly tasting dinners and curating the guest experience through an extensive collection of regional wines, bearing distinction from Wine Spectator.

A daredevil of the culinary arts, Josenhans was the mastermind behind THE US GRANT’s Centennial Manhattan. In 2010, he traveled to Utah and created a fully integrated Manhattan cocktail in an oak whiskey barrel, aged for precisely 100 days to commemorate the hotel’s 100th Anniversary. The cocktail, which is a perfect representation of the hotel’s history, debuted for the first time at the hotel’s Centennial Celebration and is still in production today. Having mastered the first barrel-aged cocktail, in 2012, inspiration struck to concoct the first bottle-conditioned cocktails in the world. Aptly named Cocktails Sur Lie, the end result is yet again a spirited success.