Grant MacPherson

Scotchmyst - Las Vegas, NV

Grant MacPherson is a world-renowned culinary visionary whose career spans over four decades and five continents. A native of Scotland, MacPherson has cooked for U.S. presidents, British prime ministers, and global icons in entertainment and business. From opening prestigious restaurants in Singapore, Sydney, and St. Petersburg to working in some of the world’s most iconic hotels—Raffles Hotel, Bellagio Las Vegas, Wynn Resorts, Four Seasons London, and The Ritz-Carlton Big Island—his influence has shaped the modern luxury dining experience.

In 1998, MacPherson was recruited by Steve Wynn to lead culinary operations at the Bellagio in Las Vegas and later became Corporate Chef for Wynn Las Vegas and Wynn Macau. He played a pivotal role in elevating the city’s fine dining scene. After more than a decade with Wynn Resorts, he led culinary transformations at Sandy Lane Hotel in Barbados and consulted on major projects including Wynn Palace Cotai and The Ned in London.

MacPherson has cooked at the James Beard House, helmed the 105th birthday dinner for the Four Seasons NYC, and brought his expertise to global food and wine festivals across Australia, South Africa, China, Switzerland, and more. His numerous accolades include a gold medal at the 1992 Culinary Olympics and leadership of the Singapore National Culinary Team, earning medals across international competitions.

MacPherson’s innovation extends beyond kitchens. He collaborated with Apple on its Cupertino campus dining vision and has served as Global Culinarian for Beech Ovens, Viking Commercial, and Jade Range. As a culinary ambassador, he’s represented Stella Artois, American Pistachio Growers, and Wilde Irish Gin, and is currently introducing the eco-conscious Icarus oven to the U.S. market.

A prolific author, his cookbooks include In the Viking Kitchen, Word of Mouth, The Chicken & Egg Cookbook, and his upcoming Viva La Lobster (2025), co-created with photographer Bill Milne. Today, Grant MacPherson continues to develop cutting-edge hospitality concepts under his Las Vegas-based consulting firm, Scotch Myst, while remaining a devoted father to his two sons in California.