Executive Chef on Retainer

A Three-Hat Chef, On Call, Without the Full-Time Cost

Some businesses don't need a consultant for a one-off project. They need ongoing access to elite culinary leadership without carrying a full-time executive chef's salary. That's the retainer.

There are two ways businesses use Grant on retainer:

The corporate retainer.

For companies that entertain — law firms, investment banks, private offices, luxury brands — Grant becomes your on-call executive chef for client dinners, board entertainment, product launches and private events. A predictable monthly arrangement, your guests fed by one of Australia's most awarded chefs, no permanent hire required.

The venue advisory retainer.

For restaurants, hotels and resorts that want Grant's ongoing involvement regular menu evolution, seasonal reviews, team mentoring, continued refinement — rather than a single project. A fractional executive chef at a fraction of the cost.

Why a Retainer Works

You get continuity. Grant knows your business, your team, your guests, and builds on that knowledge over time rather than starting fresh each engagement. You get priority access to his time. And you get the prestige of a named three-hat chef associated with your business, on an ongoing basis.

Discuss a retainer arrangement below

  • A retainer gives you ongoing access to Grant King's culinary leadership for a predictable monthly arrangement, rather than a one-off project. It suits businesses that want continuity, priority access to his time, and the prestige of a named three-hat chef associated with them over the long term.

  • Restaurants, hotels, resorts and hospitality groups that want continued involvement in their food offering, ongoing menu evolution, seasonal reviews and team mentoring rather than a single engagement. Companies and private offices that entertain regularly also engage Grant for ongoing culinary leadership.

  • A project has a defined start, scope and end, such as a menu overhaul or a new concept. A retainer is continuous: Grant builds knowledge of your business, team and guests over time and develops the offering on an ongoing basis, functioning as a fractional executive chef without the cost of a full-time hire.

  • It is scoped to your needs, and can include regular menu development and review, team mentoring and training, seasonal refreshes, ongoing advisory access, and priority availability. Each arrangement is structured around the outcomes you want.

  • Enquire with details of your business and what you are looking for, and Grant will discuss the right structure and arrangement for you.