In June of 1995, Graham pursued a 13 month culinary diploma at the Cordon Bleu College of Culinary Arts (formerly Western Culinary Institute) in Portland, Oregon – a city renowned for its commitment to sustainable foods and local sourcing. Graham graduated with Honors.
During this education, he developed a deep respect for the food philosophy of Greg Higgins of Higgins restaurant in downtown Portland for whom he later worked.
In July of 1997, Graham completed with Honors, a 12 week intensive pastry diploma at the Cordon Bleu institute in London, UK
In February of 2004, Graham completed an intensive 3 week residential cooking class in Thai cooking at the Samui Institute of Thai culinary Arts on the island of Koh Samui in Thailand.
During this course Graham was immersed in an intensive curriculum of Thai cooking instruction in vegetable and fruit carving, visits to local markets to select the food for the lunch and dinner preparations, techniques of Thai menu design and food preparation.