Andreas Nieto

Executive Chef, Grant Grill

A third-generation chef raised in New York City and trained in France, Andreas Nieto most recently served as executive chef at The Westin Century Plaza Hotel & Spa and St. Regis Hotel, Los Angeles, garnering numerous awards for inspired food-and-beverage, catering and banquet service. 

In his current position as Executive Chef of the San Diego landmark THE US GRANT ™, a Luxury Collection Hotel and its legendary Grant Grill restaurant and lounge, Chef Nieto is responsible for the complete culinary operation of THE US GRANT, including menu development for banquet facilities and in-room dining.

Nieto’s 20 years of experience in four- and five-star hotels and restaurants includes serving as executive chef for the Bel Age Hotel and its famous Diaghilev Restaurant in West Hollywood; as executive chef at the five-star Beverly Hills Hotel; as assistant executive chef at the Loews Santa Monica Hotel, and as executive chef for Columbia Pictures studios in Los Angeles.  His U.S. career began with the rigorous American Culinary Federation three-year chef’s apprenticeship program, training in the restaurants of Loews Anatole in Dallas, where he also completed an externship at the Mansion on Turtle Creek under Chef Dean Ferring.

In 2004, he was honored by the American Academy of Hospitality Sciences (AAHS) among the world’s top chefs as well as earning the Academy’s International Star Diamond Award for Breeze, the innovative restaurant he introduced at The Westin Century Plaza.

In addition to his Academy of Hospitality Sciences honors, Nieto’s accolades include designation in 2001 as “Chef of the Year” by Le Toque Blanches International.  The same year he was recognized by Food & Wine magazine as among the nation’s “Best New Chefs,” and by Esquire magazine for “Best New Restaurant.”

Nieto presently serves as president of the Professional Chefs Association of California and is active in the American Hotel & Motel Federation, the California Food Writers Association, the Escoffier Society and James Beard House. In addition, he is a national member of the American Culinary Foundation, Chef de Cuisine of Los Angeles, and a participant in many National Restaurant Association culinary shows and American Culinary Federation salons. 

The signature 95-seat Grant Grill, with its 75-seat lounge and private dining room for 12, will reopen along with the iconic 1910 hotel in October 2006 as the newest member of Starwood’s Luxury Collection®. The Grant Grill features market-fresh California cuisine with native influences that emphasize the bounty of ingredients indigenous to the greater San Diego region. The restaurant is returning as San Diego’s premier dining establishment for the ultimate business power breakfast and lunch as well as elegant dinners. Located in the heart of downtown San Diego, the Grant Grill is a haven of cosmopolitan chic and comfort.

About the Grant Grill:
The signature 95-seat Grant Grill, with its 75-seat lounge and private dining room for 12, reopened along with the iconic 1910 hotel in October 2006 as the newest member of Starwood’s Luxury Collection®. The Grant Grill features market-fresh California cuisine with native influences that emphasize the bounty of ingredients indigenous to the greater San Diego region. Located at 326 Broadway, in the heart of downtown San Diego, the Grant Grill is open daily for breakfast, lunch and dinner. Valet parking is available and reservations are suggested. For reservations please call (619) 744-2077 and for additional information please visit www.grantgrill.com.