Charlie Granquist

Culinary

Charlie Granquist provides culinary direction and guidance for KHL Retail’s clients. Charlie has been active in the hospitality/food service industry in a variety of enterprises for 15 years. His experience with some of the country’s most recognizable and lauded culinary brands and institutions enhance ourability to provide clients with a detailed understanding of food and beverage concepts andhow to best craft and create the right concept for their project.

Charlie previously served as Food Network’s Director of Culinary Development. During his time at Food Network, he began cooking, food styling and producing for various Food Network talent before moving to new business development. Within that division, Charlie handled foodservice related projects, including the creation, opening and operation of Food Network branded restaurants. The first project was a Food Network-branded concession stand at Yankee Stadium; the concept was so successful that it expanded to 22 stadiums nationally. He was also part of the team that developed two new Food Network-branded restaurant concepts in Fort Lauderdale and Atlanta, each of which features a menu that reflects local culinary flavor.

Since leaving Food Network, he has worked at Dickson’s Farmstand Meats in Chelsea Market, helping to develop their prepared food offerings and charcuterie. He has also spent time at Artisan Meats in Charleston, South Carolina, studying under renowned charcutier Craig Diehl.  Charlie began his culinary career in New York City, working at several notable New York City restaurants including Savoy Restaurant and Fleur de Sel. He settled down in Greenwich Village’s acclaimed Blue Hill NYC. It was there at Blue Hill and opening Blue Hill at the Stone Barns Center for Food and Agriculture, that he developed his passion for local and sustainable food practices.

Charlie received his B.A. in music and economics at Bates College in Maine. He is also a graduate of the Institute of Culinary Education in New York City, where he currently serves as an instructor in their Culinary Arts program.