Tavern & Table’s menu comes to life in the hands of Executive Chef Katie Lorenzen. A graduate of Le Cordon Bleu Scottsdale, Chef Katie worked her way up through the ranks to become Executive Sous Chef to Beau MacMillan at Elements Restaurant in the Sanctuary in Scottsdale, Arizona.  In 2011 she took the Executive Chef Position at BB’s in Aspen, CO and was working there when we lured her to the Lowcountry. Through her stellar career she has battled Bobby Flay on Iron Chef America and won, prepared more than one James Beard dinner and participated in Aspen’s famous Food and Wine Festival. Her global take on American standards are now the staples of T&T’s varied menu that ranges from snacks and small plates to whole fish and duck meatloaf.  From soup and nuts to pastry chef, Lorenzen knows her food and flavor and brings it to Tavern & Table with excitement and innovation.