Chef’s Circle – Executive Chef Kurt Grasing

Grasings Coastal Cuisine & Carmel Chop House
Carmel, California

Chef Grasing has worked in some of the finest restaurants in the world. His apprenticeship began at the Clift Hotel in San Francisco, after which he refined his craft at ‘Narsai’s’ in Berkeley, first as a saucier and then as chef. Later he worked at the Pierre Hotel in New York as Executive Sous Chef. In the years that followed he was at the three star ‘La Gavroche’ in London and Four Seasons in Boston, then left to open ‘231 Ellsworth’ in San Mateo in 1986 which was soon considered one of the top restaurants in California.

In March of 1998 Kurt created ‘Grasings Coastal Cuisine’. In an impressive first year it received enthusiastic review and was voted “Best New Restaurant” and “Best Chef” by the readers of ‘Adventures in Dining Magazine’. More recently, Grasings has been featured in Bon Appétit Magazine’s Best of the Year issue, and was awarded Carmel Business Association’s “Business of the Year” award. Just this year, Grasings was awarded “Critic’s Choice” by Carmel Magazine.

As a restaurant with a most impressive contemporary menu, Grasings offers the finest coastal cuisine paired with a ‘Wine Spectator’ awarding winning wine list featuring the best California wines. For a true Carmel experience, enjoy dinner on the pet-friendly patio.

Chef Grasing’s latest venture is ‘Kurt’s Carmel Chop House’, which opened in Carmel in the spring of 2001. On the corner of 5th and San Carlos, Kurt’s newest restaurant features prime steaks and chops, as well as great fish and vegetarian items. The menu is complimented by a full bar, unique martini menu, and an award winning wine list.

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Always in Season


Wishing You & Yours a
Merry Christmas
from The California
Wild Rice Advisory Board.

Duck with Wild Rice Pilaf  
Cornish Hens with California Wild Rice Stuffing
Pork Loin with California Wild Rice
Pork & Wild Rice Chili - for football parties

Our Chef's Circle is continually developing new recipes and uses for wild rice especially with you, the professional chef, in mind.