Nathan Thurston

Events

BB&T and The Local Palate Present Farm Feast Auction Benefiting Feed the Need and Lowcountry Local First’s Incubator Farm and Training Center
Early Spring Harvest Luncheon
Restaurant:Stars Restaurant

Nathan Thurston, Chef of Stars, is a graduate of the highly acclaimed Johnson & Wales University with degrees in business and culinary arts. Earlier in his career, Chef Thurston was at the helm of the The Ocean Room located in the luxuriously appointed five star and four diamond rated Sanctuary Hotel on Kiawah Island Golf Resort. In addition to overseeing The Ocean Room, Chef Thurston was also responsible for overseeing all culinary facets of The Sanctuary including Jasmine Porch, Loggerhead Grill, and Banquet Operations. Throughout Chef Thurston’s career he has also cooked at the historic four star and four diamond Biltmore Estate (Asheville, N.C.), Josephine’s Café (Marion, N.C.), and the four star and four diamond Atlantic Room at Kiawah Island Inn.

Chef Thurston is very active in the competitive realm earning first place at The Annual Adluh Grits Competition, the Le Grand Cuisinier Gold Medal, and multiple gold, silver, and bronze medals in American Culinary Federation sanctioned competitions. In addition to Chef Thurston’s role at Stars, he serves as Chairman of the Board for The Greater Charleston American Culinary Federation and teaches Southern Cuisine and European Cuisine at The Art Institute of Charleston.

Chef Thurston serves as an ambassador to the community as Chef Thurston and team support many national and local charities. Chef Thurston has been an avid supporter of The National Kidney Foundation, Darkness To Light, The Ronald McDonald House, Hollings Cancer Center, and The Legare Farms Education Foundation by catering numerous events to raise funds for these non-profit organizations.

“My philosophy is to strive for excellence in every aspect that I endeavor. Embracing this philosophy commits me to utilizing the finest local and artisan ingredients available to craft my southern cuisine.”