Claud Grant

Coming Up

The Ultimate Chicken Schnitzel is built on restraint: a familiar form, an Austrian nod, and a plate that depends on clarity rather than flourish. In Claud Grant’s hands, the dish is treated as precision work, where balance does the heavy lifting. As Grant puts it, “For me, the beauty of the chicken schnitzel is its simplicity.”

Where They Are Now

At Fischer's, the Head Chef role puts Claud Grant inside the daily tempo of the kitchen, where pace, consistency and standards all have to hold at once. The job is less about display than about keeping the line tight and the room moving with purpose. At the pass and on the line, Grant draws a clear connection between kitchen discipline and kitchen culture. For him, the work is not only about what lands on the plate, but about the people delivering it. “My team – the people I have around me downstairs – they all want to be here; they’re all incredibly passionate and dedicated, which makes for a really positive working environment. It also makes my job much easier!” That kind of operation depends on shared standards, not individual heroics. Grant’s approach points to a kitchen built on trust, consistency and a team pulling in the same direction, with the result being energy that reads as momentum rather than noise.

Signature

Ultimate Chicken Schnitzel is the signature that best shows Claud Grant’s method: familiar, exacting and free of unnecessary handling. Its appeal comes from what is left alone as much as what is done, with technique serving the dish rather than dressing it up. Grant makes the case that a classic can carry just as much weight as something more elaborate when the work behind it is disciplined.

In Their Words “My team – the people I have around me downstairs – they all want to be here; they’re all incredibly passionate and dedicated, which makes for a really positive working environment. It also makes my job much easier!” “We always tenderise our chicken in a sealed vacuum bag, which takes away the direct hit of the mallet and creates a much more even surface.” That method is consistent with the plate: controlled, even and built around texture rather than force. In a single detail, Grant shows where the standards sit—precision first, with consistency starting before the food ever reaches the pass.