Graham Kerr Biography

PHOTO: Graham Kerr

Graham grew up around some of Europe's finest chefs. He was introduced to cooking by his father, a hotel manager, who allowed him to hang out in the hotel's kitchen.

In 1955, Kerr married his childhood sweetheart, Treena, and joined his family's hotel business. Two years later, he became the general manager of the Royal Ascot Hotel.

Graham and Treena left for New Zealand, where he joined the Royal New Zealand Air Force as its chief catering advisor. He first appeared on television in 1959, and was an immediate success. Less than sixty shows later, Kerr left the air force and headed for Australia, where he found even greater success as a television personality.

In 1969, Kerr and his family moved to Canada, where he used the title 'The Galloping Gourmet', and was an immediate hit for two hundred million viewers in thirty eight different countries.

In 1972, while recovering after a near fatal accident, Graham began to experiment with a low-fat cooking style to help ease his family's stomachs while travelling at sea. The family however, claimed the food was bland and unexciting.

It wasn't until his wife Treena's heart attack in 1986 that Graham really began to refine his low-fat cuisine. The same year, Graham (a born-again Christian) decided that his personal mission would be to help people make healthy and creative lifestyle changes, that could benefit the world as a whole.

Graham has written several books, including 'The Love Feast', 'Smart Cooking', 'Minimax Cookbook', 'Creative Choices', 'Graham Kerr's Kitchen', and 'Graham Kerr's Best'.

He has also presented TV series on PBS and The Discovery Channel.

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