With over two decades of experience in the culinary industry, Demetre Castanas was appointed Executive Chef of Charleston’s Premier Prime Steakhouse Grill 225 at the Market Pavilion Hotel in 2002. Under his culinary direction, Grill 225, has received numerous accolades, including being named one of “The Great Steakhouses of North America.” Grill 225 has also been a recipient of the coveted DiRoNa (Distinguished Restaurants of North America) award, while earning Four Diamonds from AAA. In addition to Grill 225, Chef Castanas also oversees the hotel’s Pavilion Bar, Charleston’s most urban-chic roof-top gathering spot located atop the Market Pavilion Hotel, celebrated for its city and harbor views, and delectable casual dining.
Having honed his culinary craft since the age of 12, Castanas began his career as a young boy working alongside his grandparents, mother and father, as they prepared classic fare at The Epicurean Restaurant, Charlotte, North Carolina’s first fine-dining prime steakhouse. Since then, he has developed a culinary philosophy and signature style all his own, using only the freshest ingredients possible and creating simple, yet compelling preparations that allow flavors to take center stage.
Prior to joining Grill 225, Chef Demetre lived in Philadelphia where he joined the renowned Palm Restaurant. He quickly rose to the position of Sous Chef, and ultimately left behind a legacy of novel specialty creations that are still embraced by the famous restaurant.
In addition to Chef Demetre’s passion for cooking, he is committed to helping others and serving the community. He is an enthusiastic participant in several regional charity events, including the Charleston Wine & Food Festival, the city’s “Darkness to Light” event, which benefits physically abused children, and The Charleston Stage, a fundraiser that supports the area’s performing arts. He is tireless in his efforts, and his dedication often inspires the participation of others.
Grill 225 specializes in quintessential steakhouse cuisine, distinguished by Chef Demetre’s unique top- notch ingredients and proprietary beef aging process. He prepares only 100% USDA Prime beef all aged 42 days with the exception of the signature center-cut New York strip which is aged for 50 days. Chef Castanas’ menu also offers Prime filet mignon, hothouse lamb chops, veal and the freshest seafood from both local and international waters. From Chef’s delicious colossal lump crab cakes, which The Charleston Post and Courier has deemed the best in the city, to his Steak Fromage and Tuna Tower, not to mention his special (and secret) steak sauce, which often compels diners to request the recipe, Chef Demetre’s creativity is evident throughout the Grill 225 menu.