Chef
Remi Granger
- Discipline
- Chef
Portrait of Remi Granger
i. Biography
Career French gives Remi Granger a workable register for French cooking: a place where tartare can carry curry aioli, quail egg, parsley, and taro chips without giving up its cut-to-order clarity. As Chef de Cuisine at a new restaurant, Granger is building a menu language from classic references and then landing each plate with precision. The point is not ornament; it is clarity, with familiar forms handled cleanly and returned in a setting that values confidence over nostalgia.
In an earlier on-camera introduction, Remi Granger identified himself as executive chef at The Select. The line is plain, and that is part of its force: a professional marker tied to The Select, not a flourish.
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Signature
Remi's signature dishes include Steak Tartare, Risotto al Verde, Braised Short Rib, Quiche Lorraine, and French 75.
Recognition/etc That identity does not need embellishment; it reads in the dishes. Quiche Lorraine and Steak Tartare carry the weight of French cooking, even as they arrive inside a new restaurant context. Granger’s work shows how tradition can stay active when it is framed carefully, letting a familiar dish feel newly considered without losing its shape.
FAQ
Asked of Remi
What is Remi Granger's current role?
As of 2026, Remi Granger is Chef de Cuisine.
What is Remi Granger known for?
French cooking.
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The Sunday email
Read about chefs like Remi Granger in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.