Graham attributes his love for the culinary arts from spending summers in Scotland as a child cooking alongside his grandmother with fresh ingredients from her garden and also from a family friend- a transplanted Swiss chef who taught him how to make a soufflé when he was 10 years old.   

Graham graduated with honors from Western Culinary Institute in Portland, Oregon and also took a pastry course at Le Cordon Bleu in London, U.K.  Additionally, Graham had a small stint in Koh Samui, Thailand where he learned traditional Thai dishes plus fruit and vegetable carving. 

Graham has worked in kitchens across the United States and Europe from Alaska to Vermont, London to Southern Switzerland. In 2005 he returned to Texas and has led some of Dallas’s top restaurants: Bolsa, Hibiscus, Wayward Sons, The Statler and The Pittman hotel. Some of his many accolades include “Restaurant of the year” from D magazine in 2008,  “Best New Chef” from The Dallas Observer, “Chef of the Year” from Culturemap in 2015 and “Restaurant of the year” from Eater Dallas in 2016.