Chef Grant MacPherson is a world-renowned chef, author, culinary consultant, brand ambassador, and foodservice and hospitality visionary whose career spans more than 40 years across five continents. He recently released his fourth cookbook, Viva La Lobster, that features exciting lobster recipes alongside incredible photography, and all the tools, tips, and tricks you need to prepare lobster like a pro. MacPherson is an expert on lobster – having launched the iconic Lobster Room at Bellagio Las Vegas where he once oversaw the preparation of 500 lobsters a day, and has lead lobster service at world-class resorts like Wynn Las Vegas and Wynn Macau. We had the amazing opportunity to interview Chef Grant about Viva La Lobster and his impressive career, which you can read below.
Viva La Lobster is available now and can be purchased from Amazon.
Chef’s Roll: What inspired you to write a cookbook focused entirely on lobster?
Chef Grant MacPherson: Lobster has always been more than a luxury ingredient to me. Growing up in Canada, we’d buy it by the bucket from roadside stands in St. Catharines. Later, I found myself overseeing the preparation of 500 lobsters a day at Bellagio Las Vegas. Viva La Lobster is a tribute to that journey….from those roadside summers to the Strip and to the incredible versatility and flavor of this ingredient when treated with care. It starts with respect for the ingredient and the person cooking it really. I aim to bring attention to detail, but I also want people to feel confident making these dishes at home. If I can demystify lobster and help someone serve it proudly at a family BBQ, I’ve done my job.
How did you decide which 53 recipes to include in Viva La Lobster?
I wanted to show how lobster can play many roles: hero, accent, or surprise. The recipes range from reimagined comfort food like Lobster Lollipops and Quebec City Poutine to globally inspired dishes from my travels, like Singaporean Curry and Prosperity Yu Sheng. I included recipes that spark joy, are doable at home, and reflect both fine-dining technique and backyard simplicity.
Where did your culinary journey begin, and how did it lead to cooking for celebrities and your love of lobster?
My career really started with curiosity in the kitchen and a burning desire to see and travel the world. Those two things drove me. After culinary training in Canada where I grew up, my career took me from Australia to Asia and I eventually landed in Las Vegas as Corporate Chef at Bellagio. I built and ran the lobster room that served 18 restaurants across the resort. It’s still in operation today.
You can’t walk into a Vegas restaurant today without seeing lobster on the menu but with this book, I wanted to bring a taste of fine dining home and showcase just how versatile this ingredient really is. Lobster isn’t just for special occasions. It can elevate everyday dishes in ways that surprise people. I know this ingredient inside and out, and what most don’t realize is just how approachable and transformative it can be.
You helped shape Las Vegas into a global food destination. What was that era like, and what legacy did it leave?
It was electric. Vegas transformed from buffet capital to a culinary mecca overnight, and we had to deliver world-class dining at massive scale. The pressure was high, but so was the innovation. That era proved that great food belongs everywhere, not just in white-tablecloth settings.
What’s your food philosophy now? Has it changed?
Absolutely. Early in my career, it was all about precision and perfection. Now, it’s about connection. Great food tells a story, honours its source, and brings people together. That’s where the magic is.
What advice would you give to young chefs entering the industry today?
Focus on the fundamentals. Learn from failure. Don’t chase fame, chase mastery. The spotlight will follow if the work is honest and excellent.
You’ve worked across five continents. Where’s your favorite place to eat lobster?
Tough call, but nothing beats grilled lobster by the beach with an ice-cold beer, or a chilled glass of Wilde Irish Gin with a citrus twist. Clean, crisp, and just enough bite to match the sweetness of lobster. One of my all-time favorites is rock lobster in Barbados…they grilled it right on the beach, flames rising, the ocean backdrop. I’ll never forget that flavor, or that memory. I was living and working at Sandy Lane Hotel at the time, and that place still holds a special spot in my heart. There’s just something about the ocean air, the simplicity of the grill. It’s amazing how a great meal can become unforgettable.
In the book, you include tips on how to grill a whole lobster. What’s the biggest mistake you’ve seen in kitchens?
Overcooking it. Lobster is delicate….you want it sweet, not rubbery. The other mistake really is fear. People are intimidated by lobster. That’s why I included step-by-step guides in the book, to take the guesswork out and put the joy back in.
Who is the most famous person you’ve cooked lobster for? And who would you most like to enjoy lobster with?
Cooking for Princess Diana stands out. As for who I’d love to share lobster with? Probably my boys to be honest. I partially wrote this book to try and convince one of them to eat it!
Do you have a favorite recipe from the book—or one that tells a personal story?
The grilled lobster is special and is perfect for Father’s Day. But the Scarborough S’mores, with lobster, dark chocolate, and marshmallow? That keeps cooking fun. People thought I’d lost it until they tried it!
ABOUT THE AUTHOR
Born in Scotland, raised in Canada, and a Las Vegas resident for over two decades, MacPherson has brought his craft to Michelin-starred kitchens and luxury dining rooms around the world. Over the past 40 years, MacPherson played a major role in putting Las Vegas on the culinary map, has earned international acclaim for his culinary concepts and consulting, and has prepared meals for some of the most famous celebrities, politicians, and rock stars in the world – Princess Diana, Elizabeth Taylor, and Michael Jackson to name a few! MacPherson has helmed top kitchens including Raffles Singapore, Wynn Resorts, Four Seasons London, and The Ned London. Today, he develops culinary experiences through his consultancy, Scotch Myst, for brands like Jean-Georges’ Tin Building, Wilde Irish Gin, and Wynn UAE.
