David P. Grant
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David Grant

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David P. Grant, Chef

Welcome to my website.

This website has been created for two reasons.  Firstly, to exemplify my 28 years of working professionally in and around kitchens, from working behind the scenes, to managing my own very successful fine restaurants.  And secondly, to offer my services to the local food industry, as well as to the exclusive yacht charter market.  

I began cooking professionally at Philadelphia’s Restaurant School in 1975.  During 1976 I was fortunate enough to apprentice under Jean-Louis Palladin in Condom, France.  Returning to Philadelphia, I became chef at America’s first Nouvelle Cuisine Restaurant, The Red Balloon (1977). 

In 1979 I then opened Aubergine Restaurant & Inn in Camden, Maine.  It was Maine’s first “haute cuisine” French restaurant, earning rave reviews in numerous food publications including Gourmet (July 1981) and several Wine Spectator Awards of Excellence for having one of the country’s 100 best wine lists.  During this time I began contracting with local farmers to bring fresh produce and seafood through the back door every morning, a trend that has now become “de rigeur” among the nation’s top chefs. The building was sold in 1988. 

Next, in 1992 came Reunion Inn and Grill which was a combination of extended stay suites and a riverside grill. It was located in the downtown area of Camden and was built from within in a 19th century warehouse. It also focused on Maine products and services. The building was sold to MBNA America in 1995 when the real estate became too valuable.

I then opened Aubergine Bistro ~ Wine Bar in November, 1996.  In March 1997, the Portland Press Herald gave Aubergine a stunning 5 stars for food, 5 stars for service and 5 stars for atmosphere.  Aubergine has also received national recognition as a featured restaurant in the dining pages of: 

  • Gourmet Magazine (July 1997),
  • The Boston Globe Magazine (May 1997),
  • Yankee Magazine (Feb 1998),
  • Food Arts (March 1998),
  • USA Today (April 1998),
  • MOFGA Dinner, 2001 & 2002
  • Down East Magazine (Oct 1998)
  • Continuing National Press in Wine Spectator (July 1999),
  • Bon Appetit (Aug 1999) and
  • Food Arts (Oct 1999). 
  • In August, 2001 the Portland Press Herald followed up with another stunning review.

I prepare modern Bistro food with an emphasis on duck drawing from my Gascony training and the freshest north Atlantic seafood.  Being a fierce regionalist, I rely on local producers for their seasonal products.

If I can be of any assistance, please do not hesitate to contact me.

Sincerely,

David Grant