Grant NIssen is one of those people that you meet for the first time and immediately strike a connection with them.

He has come a long way from being the 16 year old teenager that made many poor choices due to circumstances in his home and his environment. 

His mom saw a need to remove Grant from his transgressing friends and asked her friend, Dudley Kearn from Chef’s Connection in Parow Industria, if he would employ him. Mr Kearn obliged and served as a great mentor to Grant for the 3 years that he was employed there. 

Grant’s first task was to pack 1000 coconut loaves per day, sealing them and dating the labels. He was then given the opportunity to do the instant mixings for the coconut loaves. The carrot cakes and milk tarts he baked fresh, from scratch. He then advanced to more skilled work such as decorating cakes. During this time he was humble enough to continue working as a cleaner and making tea/ coffee for his colleagues. 

At the age of 19, he decided to become a chef. He attended Northlink College for the 1 year Hospitality course (chef’s professional course) and completed levels 2,3, and 4. He continued to work on weekends in the hospitality industry -Sky Chefs LSG and Cape Sun in Strand Street Cape Town.

At the tender age of 21, he became the Pastry de Partie, making all the desserts for Riempies trolley (Riempies Restaurant at the Cape Sun in Strand Street).


At the age of 22, he decided to get married. He also became Sous Chef at The Green Catering & Events in Montague Gardens and worked there for 1 year. A new branch opened in Durbanville Hills and Grant was chosen to work there for another year. 

He felt the need to spread his wings and take on greater challenges and so he took on the position at the 5 star establishment, Asara Wine Estate and Hotel. Here he made chocolate truffles, macaroons and breads for the deli for 2 years.


He then joined Executive Chef Markus Schwemberger’s team at the Devon Valley Hotel as a pastry chef. He baked delicious cheese cakes, chocolate brownies, souffles (for the fine dining), creme brulee, sticky chocolate puddings and so much more, especially for the Sunday Buffets.

A year later a Sous Chef position became available at the Devon Valley Hotel and Grant was offered the position. He was now second in charge to Markus, supervising the kitchen. He worked long, unusual hours, sacrificing time with his family and friends. 


In 2015, Grant was offered the Head Chef position at JC Le Roux, the sister company of The Devon Valley Hotel. He worked there for 4 years, creating, planning and delegating. 

He prides himself in cooking tasty and solidly executed dishes that provide a feast of flavours and colours. He uses produce as the jewel of the plate, as is demonstrated in the pictures. 

During all this time, he found time to do Pastoral Ministry for 2 years, attending night classes for 4 hours a week. He continues to preach Open Air Services in Bishop Lavis, remaining a true inspiration to many and a gentleman of note. He believes that experience is the best teacher.

In September 2019 Grant once again moved on, from JC Le Roux to a job that gives him more time to be with his family and ministry.

JC Le Roux orders a variety of vegetables from Mason Farming. This includes 5 star salad mix, 10 star salad mix, herb mix, sweet edible flowers, baby rainbow carrots, baby red, gold and candy beetroots, pea shoots, Mason micro green mix, green spinach, Swiss rainbow chard, wild rocket, and sweet rocket.