Seeing that he’s one-half of the dynamic duo – with master chef Greg Doyle forming the other half – behind Sydney’s renowned Pier Restaurant, it’s no surprise this 34-year-old can whip up a mean feast. But what is Grant King like outside the kitchen? We find out.
hw.com: Have you had a chance to try any local food?
Grant King: I’ve tried chilli crab, black pepper crab, fried rice and Chinese stir-fried vegetables. I like all of them, except the black pepper crab – the sauce is too overwhelming! The spices sort of mask the flavour of the crab for me.
hw.com: If you could cook for anyone – dead or alive – who would that person be?
GK: My late grandma. She never had the chance to see me become a chef, so it’d be nice if I could cook my signature dishes for her.
hw.com: And who would you never cook for?
GK: Nah. I’ll cook for anyone, really!
hw.com: Tell us three types of food we’ll always find in your refrigerator.
GK: Good cheese, good fruits and nice ham. I’m easy to please.
hw.com: If you were a type of food, what would you be?
GK: I’d be a grape! I’d sit with my mates, hanging on a tree.
hw.com: If you weren’t a chef right now, what do you reckon you’d be doing?
GK: Making sweet, sweet music. In fact, I have a recording studio at home! I play the guitar, mainly. But I also play the keyboard and bass.
hw.com: If you were stranded on an island, what three items would you wish you had with you?
GK: My guitar, a boat and some snorkelling equipment – might as well make the best out of being stranded!
hw.com: For a chef, you’re very trim and fit. How do you maintain your physique?
GK: Sydney’s awesome for all sorts of sports, like squash and tennis. But I’d like to attribute it to my four-hour sleep at night and my running around in the kitchen.
hw.com: For tourists going on a food trail in Australia, what are the top five restaurants you’d recommend, besides Pier Restaurant?
GK: For great Aussie food, try Bentley Restaurant & Bar and Marque, both at Surry Hills, and Quay at Circular Quay. For international cuisine, I’d say Bodega at Surry Hills for Argentinean and Spanish finds, and Sushi e in Sydney for Japanese.