Born and raised in the Lowcountry, Steve Stone is the epitome of a true Charlestonian. Steve grew up in a family of avid hunters and worked as a busboy and dishwasher throughout high school. After high school, Steve attended culinary school at Johnson & Wales University in Charleston. At first, Steve was unsure of cooking as a profession, but once he saw the chefs at work in the kitchen at Johnson & Wales, he instantly knew he was in the right place. While in culinary school, Steve started his journey at 82 Queen and served as the Executive Chef from 1991 to 2005.  After leaving 82 Queen, Steve became the General Manager of Boone Hall Farm’s Farmers Market Store. While at Boone Hall, Steve stayed deeply involved in the food and restaurant industry in Charleston as a member of the Greater Charleston Restaurant Association and a staple in the growing restaurant scene. Steve also created countless relationships with local businesses and farmers throughout his tenure working at the farm. “I’ve always enjoyed cooking and the restaurant scene,” says Stone, which is what ultimately led him back into the kitchen. Steve loves all of the fresh seafood and the local farming and produce the Charleston area has to offer. “The abundance of fresh local ingredients we have available is what makes cooking exciting. Every day brings new ideas based on what comes in from the farm.” When he’s not in the kitchen, Steve can be found fishing, hunting and spending time outdoors with his family.