Grace | Los Angeles, CA
Fraser began his culinary journey at the age of 20 in Los Angeles,
working as a line cook at Eureka Brewery and Restaurant. The fast-paced
atmosphere was very familiar to him, and he found the professional
surroundings inspiring. Not long after, in the fall of 1990, Fraser
enrolled at the Culinary Institute of America in Hyde Park, New
During his time at the CIA, Fraser collaborated with such luminaries
as Thomas Keller at the Checker’s Hotel in Los Angeles, and
David Burke at the Park Avenue Café in New York.
Upon returning to his native Los Angeles, Fraser continued to cook
with culinary greats at some of the finest restaurants such as Joachim
Splichal’s Pinot Bistro, Wolfgang Puck’s Spago and Hans
In 1995, Fraser opened up Boxer. The time spent as executive chef
and part owner of the intimate 50-seat restaurant afforded him his
first opportunity to learn all the nuances and challenges of running
a destination restaurant.
After three years, Fraser opened up Rix in Santa Monica. As executive
chef, he continued to attract media attention and exposure with
his weekly 8-10 course tasting menus, one of which was a controversial
but well-received menu featuring dishes made entirely of hemp.
Fraser made another move in the fall of 1999, taking over the kitchens
at the legendary Jimmy’s in Beverly Hills. This coveted position
would be short-lived, however, due to a change in building ownership.
Jimmy’s closed its doors soon after Fraser’s arrival.
It must have been a blessing in disguise, because nearly 2 years
later, Fraser’s dream of opening up his own restaurant came
true, and in February of 2003, he opened Grace, named after his
13-year-old daughter. As executive chef and partner, Fraser serves
his New American cuisine in a stylish and elegant atmosphere. In
the kitchen, however, where chaos and pressure never cease, is where
Fraser feels most comfortable.