Chef Danny Grant earned two Michelin stars before he turned 30, making him the youngest American chef of his time to hold the distinction -- and you could argue it all started with an Easy-Bake Oven. These days he's building Maple & Ash into a national hospitality brand, with restaurants in Chicago, Dallas, Scottsdale, Miami, Boston, and soon New York. This week, he joins us in the studio to walk us through the meteoric rise, the messy reality of opening restaurants in cities that don't know you yet, and the hardest problem of all: carrying a company's culture into a new room without flattening its people into robots. He goes back to cooking for golfers as a teenager, staging in Paris under North Pond's Bruce Sherman, and the slow, deliberate work of turning Maple & Ash into a Chicago institution. We get into hard-hat dinners and hand-to-hand hospitality, the French art of tailgating, the time he got fired for cutting himself too often, and plenty more.