Meet The Team: Dominic Grundy, Head Chef

He planned to enter into a career in sports or teaching but at the age of 15 Dominic Grundy  started working part-time in kitchens, working under quality head chefs like Paul Heathcote and Michael Roux Jnr in their Michelin starred restaurants. Fast forward to today, and Dominic is now Head Chef here at Panoramic34. We ask him to share his thoughts on food, influences and free-time.

Dominic Grundy, Head Chef here at Panoramic34

How did you get started working with food?

I didn’t set out to become a chef. I always thought I would do something related to sports or teaching, but I started off working in kitchens at the age of 15 working part time. I worked under some really great quality heads chefs like Paul Heathcote and Michael Roux Jnr in their Michelin starred restaurants and I just fell in love with cooking good quality food, simple dishes that made people happy

What influences your style of cooking?

My job has allowed me to travel. I lived and worked in Australia for 4 years. I have also worked in the Lake District where working alongside my friend we achieved 3 rosettes working towards a Michelin star.

My travels have heavily influenced my cooking style. I try and research different recipes and then try different ways of creating or plating a dish.  I feel that if someone copy’s a dish I’ve created then it’s a great form of flattery, or if a former chef takes it away and uses it for their menu then I must have inspired them in a positive way!

Do you have a signature dish?

I don’t really have a signature dish. I prefer cooking meats and fish but I also really enjoy surprising vegetarians or vegans with new dishes they haven’t previously tasted.

Tell us about the Christmas menu at Panoramic34

I’ve been at Panoramic34 for 7 months and aspire to achieve as much as I can. In terms of the current Christmas menu, I believe that with the exception of the traditional turkey, the menu could pass for the new al a carte. We’re influenced by fresh seasonal produce so naturally this is reflected in this festive seasonal menu. The kitchen team work extremely hard and are passionate about the dishes they create and about the food that is served to our guests.

When you’re not heading up the kitchen where will we find you?

I love watching and participating in football but most of my time now I spend with my 12 week old son Bodhi and my ‘someday-wife-to-be’ Abi walking around Liverpool eating out and drinking coffee! It’s great to just be in their company.


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