Charles Granquist a culinary arts chef instructor at Institute of Culinary Education NYC

Charles Granquist

Executive Chef/Culinary Director, Slough Farm


Charles grew up in New Haven, Connecticut and started his life in food working with a fishmonger on Martha’s Vineyard during his summers off from school. After graduating from Bates College in Maine, he moved to New York and worked for a year as personal assistant to a music executive, quickly realizing that the music industry was not where he wanted to be. Having always been interested in cooking, he trailed around NYC to get a feel for the restaurant industry before enrolling at the Institute of Culinary Education. After graduating from ICE, Charles cooked in several notable New York City kitchens including Savoy Restaurant and Fleur de Sel before settling down at Blue Hill NYC. It was at Blue Hill’s Greenwich Village restaurant and opening Blue Hill at the Stone Barns Center for Food and Agriculture that he developed his passion for local and sustainable food practices.

After a career in restaurants, Charles found a new home at Food Network. He spent several years cooking, food styling and producing for various Food Network talent, before moving to new business development. As the network’s Director of Culinary Development he managed foodservice related projects including the creation, opening and operation of Food Network branded restaurants.

Since leaving Food Network, Charles has worked at Dickson's Farmstand Meats in Chelsea Market helping develop their prepared food offerings and charcuterie. He has also spent time at Artisan Meats in Charleston, South Carolina, studying under renowned charcutier Craig Diehl.


  • Institute of Culinary Education, Culinary Arts, 2003