Global lifestyle and hospitality company Hakkasan Group announced the appointment of Grant MacPherson as Senior Vice President of Restaurants. With a career spanning five continents and four decades, MacPherson will utilize his global perspective and culinary expertise to continue Hakkasan Group’s worldwide growth and provide strategic leadership for restaurant operations around the globe.
“We are delighted to welcome Grant into Hakkasan Group’s leadership team,” says Michael Ryan-Southern, chief financial officer of Hakkasan Group. “Grant has an impressive culinary background and a proven track record of success, making him the most qualified candidate for this role as we enter a new stage of growth for the company.”
As a seasoned veteran in the luxury hospitality sector, MacPherson holds years of experience launching and leading some of the world’s most highly regarded restaurant brands. Notably, he spearheaded culinary programming for Wynn Resorts at properties worldwide, including Wynn Las Vegas, Wynn Macau, Wynn Encore, Wynn Palace and the latest Encore Boston Harbor. MacPherson was also a key figure in the opening of the five-star Bellagio Hotel & Casino, where he served as the chef executive for five years. He additionally oversaw dining operations at some of the world’s most iconic hotels, including Raffles in Singapore and Sandy Lane in Barbados.
During his storied career, MacPherson also served as an ambassador for companies such as Viking Range Corporation, California Pistachios and Stella Artois. In 2012, MacPherson collaborated with Apple to assist design and actualize the onsite dining campus in Cupertino, California. He is also the writer of two critically acclaimed cookbooks and has worked with visionaries such as the late Joel Robuchon, Alain Passard and Raymond Blanc.
“I am incredibly honored to be stepping into this position at Hakkasan Group, one of the world’s most forward-thinking hospitality companies,” says Grant MacPherson. “As Hakkasan Group’s portfolio continues rapid expansion, I am excited by the opportunity to work with the company’s culinary talents in developing new and innovative restaurant concepts, as well as elevating our established brands.”
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.