Charlie granquist:

Charlie Granquist grew up in New Haven, Connecticut and started his life in food working with a fishmonger on Martha’s Vineyard during his high school and college summers. After graduating from Bates College in Maine, he enrolled at the Institute for Culinary Education in NYC. After culinary school, Charlie cooked in several notable New York City kitchens including Savoy Restaurant and Fleur de Sel before settling down at Blue Hill NYC. It was at Blue Hill’s Greenwich Village restaurant and opening Blue Hill at the Stone Barns Center for Food and Agriculture that he developed his passion for local and sustainable food practices.

After restaurants Charlie moved on to Food Network. He spent several years cooking, food styling and producing for various Food Network talent, before moving to new business development. As the network’s Director of Culinary Development he managed foodservice related projects including the creation, opening and operation of Food Network branded restaurants.

Upon leaving the Food Network, Charlie worked at Dickson's Farmstand Meats in Chelsea Market helping develop their prepared food offerings and charcuterie.

He eventually made it back to his alma mater and spent two and a half years as a culinary instructor at New York’s Institute of Culinary Education.

Email: chef@sloughfarm.org