Worldwide Hospitality Consultant - Food, Beverage and Design Expertise
Most Consultants Have Run Restaurants. Grant King Built Award-Winning Ones.
There is a difference between a consultant who has worked in good kitchens and one who created the best in the country. Grant King led The Pier to three chef hats and Australia's No.1 restaurant. He built Gastro Park from nothing to two hats, an 18 out of 20 from Gault and Millau, and was named Chef of the Year. He has designed kitchens, written menus that critics travelled for, built beverage programmes, and run the brutal economics of fine dining from the inside.
When Grant advises your restaurant, hotel or resort, every recommendation comes from someone who has actually done it, at the highest level the industry recognises. Not theory. Not a framework borrowed from a textbook. Hard-earned knowledge from a chef who has stood in the pass on the night the hats were announced.
Where Grant Helps
Menu creation and revision. The menu is where most venues quietly lose money or fail to excite. Grant redesigns menus for profitability and impact: dishes that cost less to produce and thrill more to eat, built around what your kitchen and margins can actually sustain.
Restaurant and concept development. From a blank page to a fully realised concept, or the reinvention of a tired one. Grant has created concepts from scratch and knows what makes a dining room work commercially and emotionally.
Food and beverage strategy. Beverage is often a venue's greatest profit margin and its most neglected. Grant builds wine, cocktail and non-alcoholic programmes that lift both the experience and the bottom line.
Kitchen and operational design. A badly designed kitchen costs money every single service. Grant designs kitchens and workflows around how food is actually made under pressure.
The real-world constraints. Tighter margins, the skills shortage, the tools your team actually has. Grant's value is turning the stale into the exciting within the constraints you genuinely face, not the ideal ones a textbook assumes.
Who Grant Works With
Restaurants seeking to elevate, reposition or turn around. Hotels and resorts building or refreshing their food and beverage offering. Hospitality groups preparing to open or expand. Start-ups that want to launch with the right concept from day one rather than fix it later. Locally in Australia and internationally.
How Engagements Work
Every engagement begins with a conversation about what you are trying to achieve. From there Grant proposes the right structure: a defined project with clear deliverables, an ongoing advisory retainer for venues that want continued access to his expertise, or a focused diagnostic for a specific problem. Each is scoped and priced to the outcome you need.
For all consulting enquiries please contact us below
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Grant King is one of Australia's most awarded chefs. He led The Pier to three chef hats and Australia's No.1 restaurant, built Gastro Park to two hats and Gault and Millau Chef of the Year, and has over 35 years of international experience. He advises from direct experience creating and running award-winning venues, not from theory.
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Menu creation and revision, restaurant and concept development, food and beverage strategy, beverage programme design, kitchen and operational design, and brand repositioning, for restaurants, hotels, resorts and hospitality groups.
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Yes. Grant works with venues in Australia and internationally, including resorts and hospitality groups worldwide.
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Engagements are structured as defined projects, ongoing advisory retainers, or focused diagnostics, scoped and priced to the outcome. Contact Grant to discuss the right structure for your venue.
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Item Yes. Grant works with start-ups developing a concept from scratch and with established venues seeking to reposition, refresh or turn around their offering.