Joining the MWH team in April 2011, Grant Hinderliter is our Restaurant Chef. Attending Le Cordon Bleu Institute of Culinary Arts in Pittsburgh, Grant worked at a pan Asian restaurant for two years in Pittsburgh. Moving to Colorado Springs, he was employed at The Broadmoor for six years, working his way up to Junior Sous Chef at a fine dining steak house, The Tavern. He then came to Walla Walla to work at The Marc. Grant enjoys using local ingredients as much as possible as well as organic products, which the Walla Walla Valley abundantly produces. His mother and grandmother taught him about gardening and canning foods and were both a strong influence in his culinary career. He and Chef Dean Hill are the kings of pickling and canning in the kitchen, preserving fresh produce to enjoy throughout the winter and spring season.