Grant Gordon grew up in Houston, TX the youngest of three children. At an early age, Grant developed a passion for the culinary arts, which was encouraged by his family and friends. After high school, Grant forewent the path of a traditional four year college and pursued the road less traveled in pursuit of his dream to become a great chef. Grant attended and graduated from the Culinary Institute of America in Hyde Park, New York where he distinguished himself by, among other things, becoming the youngest class member voted by his peers as group leader. After graduating, Grant proceeded to hone his skills at famed restaurants in New York and Napa Valley before returning to his hometown of Houston, Texas where he accepted a position at one of the City’s preeminent restaurants. Grant quickly ascended from the position of line cook, and within three months, at the age of 24, was elevated to Executive Chef. In this position he earned a rare 4-star review from the Houston Chronicle. His attention to detail, mastery of both classic and modern techniques, and innovative flavor combinations garnered him national attention as a James Beard semi-finalist, a coveted position on the Forbes 30 under 30 list for Food and Wine, numerous local recognitions and, in the spring of 2014, a selection by the U.S. State Department as a culinary diplomat to the Philippines. In the summer of 2014, at the age of 28, Grant was preparing to open his first restaurant, The Edmont, in a prime Houston location. It is at The Edmont where Grant’s passion for culinary excellence and service was to be realized as part of his meticulously curated vision. Grant was truly a rising star in Houston's culinary industry and his proud family's eyes.

In April of that same year, Grant was diagnosed with Multiple Sclerosis. He remained the active, passionate, and overall happy person he had always been, battling his health issues with the same ardor he exhibited in the kitchen. He made lifestyle changes and sought out physicians and therapists to deal with the disease’s side effects and its associated depression. However, MS is a neurological disease which causes physiological changes to the brain for which there can be a host of complicated and devastating effects. On August 25th, four months after his diagnosis, Grant committed suicide leaving his family and peers blindsided and confused. Though his life was tragically cut short, his legacy as a gifted chef, his devotion to service, and his giving spirit continue to live on.