Grant Wann is Chef de Cuisine at Herbst Eatery & Farm Stand.

Born and raised in St. Paul, Minnesota, Grant Wann began his culinary journey early as he spent much of his youth in his mother’s restaurant, where the kitchen became both a classroom and a second home. By age 14, he was already working behind the scenes washing dishes, eventually learning every position from front door to back door. That early exposure built a deep respect for hospitality, teamwork, and the work ethic required to run a successful restaurant.

Though not classically trained in fine dining, Wann has pursued growth through hands-on experience. His career at Herbst began in 2024, when he was hired as a prep cook and then was quickly promoted to Sous Chef under the mentorship of Ben Moenster, former Executive Chef of Herbst Eatery & Farm Stand. In his two years at Herbst, Wann has played an integral role in menu development and helped guide the kitchen through multiple transitions, earning trust through consistency and an unwavering commitment to excellence.

In his role as Chef de Cuisine at Herbst, Wann, 29, leads the culinary team with a passion-driven approach rooted in hard work, adaptability, and genuine care for both the food and the people behind it. He’s committed to supporting small family farmers and has a passion for highlighting the high quality ingredients they provide in the dishes he and the culinary team create. Known as a quick study and a strong leader, he brings a balance of discipline and hospitality to the kitchen and is driven by faith in the craft and a relentless desire to keep learning.