Fraser began his culinary journey at the age of 20 in Los Angeles, working as a line cook at Eureka Brewery and Restaurant. The fast-paced atmosphere was very familiar to him, and he found the professional surroundings inspiring. Not long after, in the fall of 1990, Fraser enrolled at the Culinary Institute of America in Hyde Park, New York.
During his time at the CIA, Fraser collaborated with such luminaries as Thomas Keller at the Checker’s Hotel in Los Angeles, and David Burke at the Park Avenue Café in New York.
Upon returning to his native Los Angeles, Fraser continued to cook with culinary greats at some of the finest restaurants such as Joachim Splichal’s Pinot Bistro, Wolfgang Puck’s Spago and Hans Rockenwagner’s Rox.
In 1995, Fraser opened up Boxer. The time spent as executive chef and part owner of the intimate 50-seat restaurant afforded him his first opportunity to learn all the nuances and challenges of running a destination restaurant.
After three years, Fraser opened up Rix in Santa Monica. As executive chef, he continued to attract media attention and exposure with his weekly 8-10 course tasting menus, one of which was a controversial but well-received menu featuring dishes made entirely of hemp.
Fraser made another move in the fall of 1999, taking over the kitchens at the legendary Jimmy’s in Beverly Hills. This coveted position would be short-lived, however, due to a change in building ownership. Jimmy’s closed its doors soon after Fraser’s arrival. It must have been a blessing in disguise, because nearly 2 years later, Fraser’s dream of opening up his own restaurant came true, and in February of 2003, he opened Grace, named after his 13-year-old daughter. As executive chef and partner, Fraser serves his New American cuisine in a stylish and elegant atmosphere. In the kitchen, however, where chaos and pressure never cease, is where Fraser feels most comfortable.