Kristyn Granahan
Chef Instructor, Culinary Arts General Education
"You can teach talent, but you can't teach attitude. Showing up with a curious and open mindset and being willing to learn and grow will get you much further than talent alone."
About
Straight out of culinary school, Chef Kristyn Granahan served as the Captain of Junior Culinary Team USA aged 25 and under, training to compete in the Culinary Olympics and the Culinary World Cup. Throughout her early career, she gained experience across private country clubs, private city clubs, and as a sous chef doing private dining. She also assisted a Certified Master Chef during his preparation for the certification, deepening her technical knowledge.
Later in her career, Kristyn faced a major health challenge and spent three years seeking a diagnosis, ultimately learning she had Lyme disease. During this time away from full-time kitchen work, she became a certified health coach, finding new ways to help others through nutrition education.
Chef Kristyn currently teaches online cooking classes, hosts six-course dinners at an allergen-friendly cafe, and has launched her own personal chef and meal prep business. She is also currently pursuing a Master’s in Clinical Nutrition, merging her culinary skills with a deep passion for nutritional health.
Honors & Awards
- Gold Medal ACF Junior Culinary Team USA Tryouts: Cold Food Phase
- Silver Medals ACF Culinary Classic 2015: Edible Buffet and 3 Course Hot Food
- Silver Medal ACF Junior Culinary Team USA Tryouts: Hot Food Phase
Certifications & Affiliations
- Certified Integrative Health Coach, Institute of Integrative Nutrition
- Member of American Culinary Federation
Professional EXPERIENCE
- Owner and Private Chef - No More Sad Salads
- Sous Chef - Quest Food Management Services
- Lead Cook - Ruth Lake Country Club
- Line Cook - The Fort Worth Club
- Culinary Lab Assistant - Joliet Junior College
Dish Examples
Seared Scallop with Cauliflower Cream
This is a seared scallop with cauliflower cream, beet puree, fennel, orange, and hazelnut. I made this for a Team USA fundraiser event and it's one of my favorite dishes I've made for a dinner.
Education
- Bachelors of Science in Psychology, DePaul University
- Associate of Arts in General Studies, Joliet Junior College
- Associate of Applied Science in Culinary Arts Management, Joliet Junior College
