Unlike many chefs who credit their mothers or grandmothers as the impetus for their culinary careers, Chef Steven Manall, credits the men in his family (particularly his grandfather who served in the army – and according to Steven made the best corned beef hash).
It was this early introduction to food that was hearty and rich in flavor that formed his approach to cuisine. As the chef of the only four-star breakfast and lunch restaurant in the state of South Carolina, Manall never relies simply on portion size to satisfy his guests ­––­ instead he uses classic dishes as inspiration and adds unique flavors, preparations and presentations.

Steven has worked in numerous kitchens, in positions ranging from saucier to sous chef, including the Inn at Perry Cabin (Maryland’s Eastern shore), and the Windsor Court (New Orleans), prior to taking the helm at the Palmetto Cafe in spring of 2013.