Haloumi and Carrot recipe, Chef Cameron Grant, Fresco 21 in Rosemont

July 8, 2013 9:01:02 AM PDT
Recipe from Chef Cameron Grant, Fresco 21 of Rosemont, makes 1 serving


  • Haloumi cheese3 oz, seared
  • Carrot2 oz, Grated
  • Orange4 each, supremes
  • Olive oildrizzle
  • Salt pinch for carrots
  • Cilantro leavespinch
  • Cayenne pinch
  • Honey1 oz
  • Black pepperpinch

Sear the cheese until caramelized. Dress the grated carrots with olive oil, and salt, then plate. Place warm cheese on plate. Garnish with orange supremes, cilantro, cayenne honey, black pepper, and olive oil.

(RELEASE) About the Chef

I was born in Edinburgh, Scotland and developed my love of food from my mother. I grew up with an extensive fruit and vegetable garden. I remember being sent to my room without dinner and sneaking out to the vegetable garden to satisfy my appetite with fresh peas, strawberries, and raspberries. My mother ran a successful catering business out of our home for local executives. I quickly learned to appreciate local Scottish produce, seafood, game, venison, lamb, and beef. I am fortunate enough to have been raised on amazing home cooked meals. My passion for food has come from my history, but my desire to succeed will create my future.

I have dedicated the last 15 years of my life to excel in creating food, and managing kitchens. I started preparing food in my University cafeteria. Within 5 years I became an executive chef of Laudisios, a family run Italian restaurant in Boulder, Colorado. I was given the opportunity to open their brand new $3 million Italian flagship restaurant. The Laudisio family gave me an opportunity to do a three month stage at a Michelin starred restaurant ' La Ciao Del Tornavento' in the Barbaresco zone of Piemonte, Italy. I gained massive respect for the Italian food culture, and fell in love with their way of life. Building a restaurant around incredible ingredients and wine was a revelation.

Five years after my stage I had the opportunity to move back to Treiso, Italy where I had completed my stage to open my own restaurant. I leaped at the chance and moved my wife and golden Labrador to follow my dream. As a enthusiastic Scottish American chef I sparked the interest of many by opening a fine dining Osteria in the Heart of piemontese wine country. Surround by Michelin starred chefs I fought to give the locals and tourists something they had never seen. I incorporated the life changing local ingredients into my innovative and culturally diverse menu. My Mexican born partner and I gained the respect of my competition and wine legends. I sold my share of my restaurant to my partner, and moved back to the United States to be closer to my family while seeking a new challenge and adventure. I have had some amazing experiences in a few kitchens in the last couple years. I am bringing all my passion, experience, and excitement to 'Med 21' to create an amazing dining experience in Rosemont. I have found a home at the Intercontinental O'Hare and look forward to show casing my talents on this amazing property.

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