Chef Kamal Grant of Sublime Doughnuts - Biography

Atlanta, GA

October 2018

When Kamal Grant was in high school, a Dunkin’ Donuts executive visited his foodservice class during career day festivities. The presentation lit a spark in Grant to someday become a baker and entrepreneur. After graduation, Grant enlisted in the U.S. Navy and served as a Baker 3rd Class Petty Officer on the USS John Young. While aboard, Grant had the opportunity to work in a large-scale commissary kitchen and travel the world, picking up inspiration from other countries’ confections. He also saw how his work positively affected his shipmates, with his cinnamon rolls quickly becoming a favorite.

Upon returning to the mainland, Grant used his Navy College Fund and the GI Bill to enroll at the Culinary Institute of America and graduated with an associate degree in baking and pastry. Grant then worked as a production supervisor at Flowers Baking Company in Atlanta, mixing, shaping, and proofing as many as 1,000 loaves of bread per day. 

On a fortuitous day in 2008, Grant passed a vacant doughnut shop with a “For Lease” sign in the window and knew this was his chance to open his own place. And so Sublime Doughnuts was born, offering flavors like maple-bacon-cheddar and strawberries and cream. Sublime has received many accolades, including a slot on Food & Wine’s list of “Best Doughnuts in America” in 2012, the same year Grant opened an outlet in Bangkok. Grant’s first cookbook, Homemade Doughnuts, was published by Quarry Books in 2014.