Grant Hinderliter

Hinderliter attended the Le Cordon Bleu Institute of Culinary Arts in Pittsburgh after which he spent two years working at a pan Asian restaurant in the Pittsburgh area. He then moved on to Colorado Springs where he spent six years at The Broadmoor and worked his way up to Junior Sous Chef at fine dining steak house, The Tavern.

Hinderliter joined The Marcus Whitman team in 2011 and quickly established himself as the produce expert by canning and pickling ingredients grown locally and in The Marc’s own rooftop garden for use in the winter and spring menus. Drawing from his years of learning alongside his mother and grandmother in the garden, Hinderliter leverages local partnerships with the many growers and farmers in the Walla Walla Valley to fill the restaurant’s menu with the highest quality local ingredients all year round.

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