Kurt Grasing has worked in some of the finest restaurants in the world. His apprenticeship began at the Clift Hotel in San Francisco, after which he refined his craft at Narsai’s in Berkeley, first as a saucier and then as chef. Later he worked at the Pierre Hotel in New York as Executive Sous Chef. In the years that followed he was at the three star La Gavroche in London and Four Seasons in Boston, then left to open 231 Ellsworth in San Mateo in 1986 which was soon considered one of the top restaurants in California.

In March of 1998 Kurt created Grasing’s Coastal Cuisine. In an impressive first year it received enthusiastic review and was voted “Best New Restaurant” and “Best Chef” by the readers of Adventures in Dining Magazine. More recently, Grasing's has been featured in Bon Appétit Magazine’s Best of the Year issue in 2004, and was awarded Carmel Business Association’s “Business of the Year” award. a couple of years back, carmel magazine proclaimed grasing's as the "critics choice".  in 2007, grasing's was again awarded carmel business association's "restaurant of the year" award.  chef also received a "celebrated chef of the year award" from the american culinary federation - monterey chapter, that same year.

As a restaurant with a most impressive contemporary menu, Grasing's offers the finest coastal cuisine paired with a ‘Wine Spectator’ awarding winning wine list featuring the best California wines. For a true Carmel experience, enjoy dinner on the pet-friendly patio.