Our local culinary talent are the stars of this show! They are noted among the best chefs in the country and are setting tables across the Holy City with innovative local cuisine. Get them while they’re hot!
Lemieux enrolled in the Culinary Institute of Charleston and studied under some of the best chefs in the world including his mentor the late William Stacks.
Originally from Nashville, Tennessee, Blossom Executive Chef Adam Close began his culinary career working with Founding Chef Donald Barickman and Executive Chef Don Drake at Magnolias while honing his skills at Johnson & Wales University. Upon graduation, Close left Charleston to train in the high intensity Atlanta kitchens of two of the Buckhead Life Restaurant [...]
Art has always played a defining role in the life of Andrew Venable, Chef de Cuisine of The Ocean Room in The Sanctuary at Kiawah Island Golf Resort – the resort’s Forbes Four Star/AAA Four Diamond steakhouse. After earning Bachelor of Fine Arts degree from Philadelphia’s University of the Arts, Venable discovered that food was [...]
Ben Berryhill has made an impact on the Charleston culinary scene since his arrival in 2005. A graduate of the Culinary Institute of America and former Executive Chef at renowned Café Annie in Houston, Berryhill’s innovative style is best described as the “intersection of South by Southwest,” merging the very best of Lowcountry cooking with [...]
Lowcountry native Brannon Florie is revitalizing the gracious cuisine he knows best. His passion for local food ways and traditions is deeply rooted in his respect for humble Southern ingredients and the region’s rich natural food sources. This, coupled with a contemporary curiosity for new food experiences and a high level of culinary skill and [...]
Born and raised in Brooklyn and Long Island, New York, Chef McKee’s upbringing inspired the eclectic creativity that has formed his legendary culinary career. Growing up, Chef McKee was influenced by his own Irish-Norwegian background, as well as the abundantly diverse cultures found in the melting pot of New York. In 1983, he officially began [...]
Whether in the kitchen or the classroom, Christopher Stallard’s love of learning has turned into a life-long practice. For this Chef, learning has become the way to celebrate life to its fullest through extraordinary food and limitless passion. It is this love of learning that fuels Stallard to push the culinary boundaries of his craft, [...]
As an eighth-generation Alabama native, Chris hails from a rich tradition of Southern eating and cooking. Growing up in Birmingham, his earliest memories include boiled green peanuts, vegetables straight out of the garden and his Momma’s country fried steak. Summers spent at his grandparents’ house in Savannah eventually drew him to Charleston where he attended [...]
Cole Poolaw, originally of McColl, South Carolina, moved to Charleston seven years ago to ultimately pursue a career in culinary arts. He attended Trident Technical College’s Culinary Institute while working full time at Lana Restaurant honing his skills and training under Chef Ondo. At the young age of twenty-three Cole took the helm as executive [...]
Craig Deihl Executive Chef A native of Danville, Pennsylvania, Deihl did not venture far from home to begin what would become a grand culinary journey. Gaining valuable experience and climbing the ranks at the landmark Pine Barn Inn in his hometown, Deihl quickly found himself receiving invitations to compete in several statewide and national cooking [...]
Bio coming soon.
Chef Daniel Doyle began visiting Poogan’s Porch during his childhood family vacations and was familiar with the Southern charm and traditions of the restaurant long before becoming its executive chef. At age fifteen, Doyle pursued his passion for cooking in his Elon, North Carolina home before traveling south to Charleston in 1997 to attend Johnson [...]
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 [...]
A native of Charleston, Chef Derek stumbled upon a love for food and cooking many years ago. At the age of 13, and as the oldest of three, he was in charge of preparing the family’s nightly supper. He began working in restaurants when he was 16, eager to soak up as much knowledge as [...]
One of the South’s most notable culinary figures, Chef Donald Barickman is a 1985 graduate of The Culinary Institute of America. His Charleston career began when the groundbreaking firm of M.&W. Associates hired him as sous chef The Wine Cellar, a legendary fine dining establishment. In 1987, M.&W. opened Carolina’s restaurant with Barickman as Executive [...]
Executive Chef of Magnolias, Don Drake is a graduate of the Culinary Institute of America. He began his professional career at the Quilted Giraffe in New York City under Chef Barry Wine while attending classes in Hyde Park. Upon graduation, Drake embarked on a culinary world tour, making stopovers in London, Australia and Hawaii. Circling [...]
Forrest Parker is Chef de Cuisine at Old Village Post House in Mount Pleasant. Forrest grew up in Anderson, SC. He cut his teeth with Louis Osteen at Louis’s Restaurant on Meeting Street, before moving west. He landed in Michigan where he was the Chef at Soaring Eagle Casino & Resort and oversaw the development, [...]
He’s been standing at a stove for nearly 40 years, but Frank Lee has never lost his passion – the fire in his belly – for combining French technique with his beloved Southern ingredients.
Chef Frank McMahon has been the Executive Chef at Hank’s Seafood since it opened in February, 1999. A native of Limerick, Ireland, McMahon spent much of his childhood working in his family’s restaurant and various other hotels and restaurants in Ireland.
In 2007 Chef Neuville left to go out on his own with his family and open Fat Hen (Low Country French). Neuville spent his days in the restaurant fast lane making an indelible mark on the Charleston food scene. Ready to fuse his passion for food and family, Neuville opens Fat Hen as an outpost for culinary delights and domestic enjoyment.
Graham Dailey is the Executive Chef of the Mobil Four-Star and AAA Four-Diamond Peninsula Grill at Planters Inn, the acclaimed Relais & Châteaux property located in the heart of Historic Charleston, South Carolina. As a lead member of the team that opened Peninsula Grill in 1997 and Chef de Cuisine for eight years prior to being named Executive Chef, Dailey [...]
Jacques Larson began his professional training at the University of Iowa’s Stateroom, at the age of twenty-one. In 1996,he moved to Charleston to aid in opening Peninsula Grill as a sous chef. After a brief stint in North Carlolina,Jacques returned to Charleston to open Union Hall,Cintra and Mercato restaurants. As of September 2009, Jacques is [...]
Chef Jason Ulak is currently the Executive Chef of Rivertowne Country Club, In addition to his involvement in the day to day club activities, he over sees Relish Distinctive Catering, a new catering division that was launched this year, where Ulak, who designed the all the food service menus, sought to make restaurant quality cuisine [...]
Jeremiah Bacon joined Charleston’s beloved Oak Steakhouse as executive chef and partner in November 2010. Owned and operated by The Indigo Road restaurant group, Oak Steakhouse presents classic steakhouse fare in an impeccable setting on downtown Charleston’s historic Broad Street. A Charleston native and College of Charleston alumnus, Bacon attended the Culinary Institute of America [...]
Jeremy was born and raised in Mt. Pleasant, SC. Jeremy attended the CIA and has worked in various restaurants honing his skills before taking over the helm at Anson. Those include, Panos and Pauls in Atlanta, the Four Seasons, Hawaii , The Troutdale, in Bristol Tennessee, and both the Bellagio and Ritz Carlton in Las Vegas. [...]
For Chef Jesse Sutton, the finishing touch on a dish isn’t the sauce or the sides, but the perfect pairing with a glass of wine. Driven by cultural context, Sutton looks to the traditional ingredients and natural resources of a region to inspire what he creates on the plate. Born in Carrboro, NC, Sutton grew [...]
For Jill Mathias, simple is how she describes her passion for cooking. She has such an appreciation for the bountiful area we live in, and taking new ideas directly to the table is truly a challenge she enjoys each day. Jill grew up on the border of North Dakota and Minnesota in Fargo Moorhead. While [...]
Bio coming soon.
Bio coming soon.
On most days at Lana Restaurant, you will find Chef John Ondo on the front kitchen line — right where he likes it. No matter if it’s lunch or dinner, he’s there, making sure the plates are perfect before they hit the table, visiting with guests, and always working to prep for the next service. [...]
“When it comes to food, I like to play the field,” says John Zucker, owner of the Cru Catering and Cru Cafe. “That’s what makes the combination of a catering business and a restaurant perfect for me – I can’t be loyal to just one genre.” Formerly executive chef for Sonoma Cafe and Wine Bar [...]
Jon Cropf graduated from Johnson & Wales’ Charlotte, North Carolina campus in 2005 with a degree in culinary arts. His first career position took him to Lake Tahoe, California to Tahoe Mountain Club where he oversaw three restaurants in the resort community. Cropf knew from about age 12 he wanted to pursue a career in [...]
Joseph Jacobson serves as Executive Chef de Cuisine under Jeremiah Bacon at Oak Steakhouse. Owned and operated by The Indigo Road restaurant group, Oak Steakhouse presents classic steakhouse fare in an impeccable setting on downtown Charleston’s historic Broad Street. Jacobson began his career in 1996 working as a bus boy at Med Deli. During this [...]
Bio coming soon.
Joshua Keeler received his culinary degree at the New England Culinary Institute in Burlington, Vermont. He worked in restaurants in Vermont and Philadelphia before moving to Charleston, SC in 2009. Josh held positions in several low country kitchens while planning a restaurant in Downtown Charleston. Josh and his wife, Heather, opened Two Boroughs Larder in [...]
Jude Wagner was born into a family with a passion for food an entertaining. His love for food and eye for creativity brought him to Paul Smith’s College in New York where he studied Culinary Arts. Jude spent the first decade of his culinary career with Levy Restaurants where he travelled across the country and [...]
Justin Broome is the owner and executive chef of the Caribbean Cantina, FUEL: Charleston. Justin has degrees in Culinary Arts and Hospitality Management from Johnson and Wales with 11 years of experience in the food and beverage industry.
Ken Vedrinski is the executive chef, owner and sommelier of Trattoria Lucca, his quaint restaurant in downtown Charleston, SC that showcases his heritage and passion for Italian fare. The three-time James Beard Award semifinalist has found his niche in Charleston, a coastal city rich with fresh bounty from the land and sea, and a long [...]
Kevin Johnson opened The Grocery on Upper King Street in December 2011. A veteran of the Charleston restaurant world, chef Johnson features ingredient driven cuisine with Mediterranean and Southern influences. The Grocery celebrates local ingredients and offers house-made charcuterie as well as an in-house canning program to preserve fresh vegetables for the menu.
Chef Collins founded the Charleston Wine & Food Festival and was given an award in his name for this accomplishment in the fifth year of its operation. His restaurant is also the recipient of the Forbes four star rating as well as AAA’s four diamond rating.
Bio coming soon.
Matt graduated from the College of Charleston in 2009. After college he began working in Lowcountry Local First’s “Growing New Farmers” Pilot program. Over the course of 8 months he apprenticed under Maria Baldwin of Thornhill Farms and Sidi Limehouse of Rosebank Farms. During his apprenticeship he had the idea to start a gourmet ice [...]
Bio coming soon.
Executive Chef Meredith Adams ranks among the few female chefs in the Charleston area with a partnership stake in their own restaurant. Seasoned by several years of front of house experience in establishments along the East Coast, she found, in 2001, her true passion to be in the back of house. Adams entered the culinary [...]
As executive chef and owner of The Pampered Palate Personal Chef Service, Merrit Brady specializes in creating unique culinary experiences for individuals and groups on Kiawah Island and in the Charleston area. He graduated from Johnson & Wales Culinary University and honed his craft at 82 Queen, McCrady’s, and the Biltmore Estates.
Bio coming soon.
Born in lyndhurst new jersey in 1978 michael Karkut did not seemed destined to be a chef. A little cooking around the house with his mother but never an interest as a career. Not until the college years did Michael start in his culinary curiosity. A few jobs at local pizza places sparked a interest [...]
“I am inspired by nature and you will experience this in my dishes. My cooking style takes the freshest ingredients and uses them in the most minimalist way, letting the quality of the product stand for itself. My job is to bring those ingredients together to create a truly spectacular dining experience.” Chef Michelle Weaver [...]
A James Beard Award winner 2009 for Best Chef in the Southeast, Lata is an enthusiastic member of the Southern Fo0odways Alliance, and co-found the local Charleston Slow Food convivium in 2004.
Spend a few minutes with Nate Whiting, and you’re bound to hear that he “just wants to be in the kitchen.” It’s a sentiment that Tristan’s executive chef has been expressing since he started cooking at age 13. One that’s led him to work in some of the country’s – and the world’s – top [...]
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 [...]
In 2007, Chef Nico Romo joined Patrick Properties as executive chef to oversee development and execution of the culinary programs for their four historic properties. Most recently, Chef Romo became the youngest chef to ever receive the title of Master Chef of France at the age of 30.
After mastering his culinary skills in kitchens across the country – including a position as Executive Sous Chef under the celebrated Chef Bob Kinkead in Washington, D.C. – Ramon Taimanglo longed to return to Charleston, the city that inspired his culinary career.
As an Executive Chef Robert Carter has received widespread acclaim for his sophisticated southern cuisine, defined by a simple approach that bolsters the essence of each ingredient to create extraordinary layers of flavor. Labeled a “master of dramatic presentation” by some reviewers, Carter delivers an exceptional level of food and service in a town known [...]
As Chef de Cuisine at Slightly North of Broad, Russ Moore wears two hats (sometimes more): he’s responsible for managing the venerable restaurant’s team and cultivating talent.
Ryley McGillis, Jasmine Porch Chef de Cuisine, managed various aspects of the restaurant for three years running. Now at the helm of The Sanctuary’s signature dining experience, Chef Ryley passionately “revisits” Jasmine’s original concept roots; The traditions of the Lowcountry.
Life just doesn’t get any better than a tomato sandwich on white bread with plenty of Duke’s mayonnaise, according to Sarah. Her dark secret happens to be that during her childhood in Georgia she actually knew nothing but Hellman’s. Yet, somehow she still managed to find a career in food. A winding path via kitchens [...]
Chef Scott Stefanelli has been the Chef Instructor for the Culinary Institute of Charleston’s fine dining restaurant, 181 Palmer, since it opened in the fall of 2008. A native of Findlay, Ohio, Chef Stefanelli’s first experience with cooking came as a young boy during summer stays at his mother’s family’s farm. Here he helped his [...]
The Path After graduation from Johnson & Wales, Chef Sean Brock began his professional career as Chef Tournant under Chef Robert Carter at the Mobil Four-Star / AAA Four-Diamond award-winning Peninsula Grill in Charleston, South Carolina. After two years at Peninsula Grill, Chef Brock earned the position of Executive Sous Chef under Chef Walter Bundy [...]
Chef Park brings an established tenure of consulting and menu design to his work at O-Ku. As a native of Seoul, South Korea, Chef Sean Park is rooted in the art of preparing Asian cuisine. He developed an appreciation for cooking from his mother, and her talent later influenced his culinary career
Steven is a 4th generation of culinary excellence and has been with 82 Queen since 2006 as its sous chef. In September of 2010, he was promoted to the position of executive chef. Steven is a graduate of Johnson & Wales University (2004) and also has a degree in General Business-Small Business Entrepreneurship (2004-2008). He [...]
Todd Mazurek is the executive chef of Caviar & Bananas Gourmet Market & Café – a part restaurant, part retail café in downtown Charleston. His menu features a diverse selection of gourmet prepared and made-to-order epicurean edibles including sandwiches, salads, sushi, and an extensive selection of prepared foods, all of which are made in-house. Mazurek’s [...]
Travis Grimes has been cooking almost as long as he’s lived in the Lowcountry of South Carolina—which is to say, most of his life. He was taught the basics at home and worked as a cook at different restaurants in and around Charleston throughout high school, where he learned how to make bona fide Southern [...]
Executive Chef Tyler Dudley joined the Daniel Island Club in 2001 and is the spearhead behind the club’s reputation for innovative club dining. Chef Dudley is responsible for overseeing all of the club’s culinary operations, which include a 300+ seat ballroom/banquet facility, a fine dining restaurant that offers a modern approach to Southern-inspired dining, a [...]
![SCA07_Color[1]](http://charlestonwineandfood.com/wp-content/uploads/SCA07_Color1.jpg "SCA07_Color[1]")
Socialize
Facebook twitter RSS YouTube Flickr