Graham Kerr grew up in England, where his Scottish-born parents were established hoteliers. He spent his childhood around chefs and started his career as a catering adviser in the British army. He moved to New Zealand in 1958, where his media career took off: Graham's recipes appeared in magazines and on the radio, and he published his first cookbook, Entertaining with Kerr.
Graham became a global star in the late 1960s, when his cooking series The Galloping Gourmet became an instant hit. Viewers loved his hilarious, eccentric personality — Graham would literally gallop over a chair to make his entrance. He won two Emmy awards and authored several more cookbooks, all full of the decadent, high-fat recipes that he was known for.
In the mid-80s, Graham became a strong advocate for low-fat and low-cholesterol cooking after his wife and producer, Treena, suffered a stroke. His later cookbooks include Graham Kerr’s Smart Cooking and Graham Kerr’s Minimax Cookbook. His "Minimax" recipes — promising minimized fat and cholesterol and maximized taste — led to a new public television series. In 1995, Graham appeared in a PBS special with Julia Child called Cooking in Concert: Julia Child & Graham Kerr. From 1996 to 2000, Graham was an editor-at-large for Cooking Light magazine.
He and Treena currently live in Washington state and have three children, six grandchildren and two great-grandchildren.