Originally from East Haven, Connecticut, Carmine Peluso brings a wealth of experience and passion to the kitchen at Park & Grove. Having honed his craft as a fish butcher and chef at the renowned Oceana Restaurant in New York and locally at Wild Olive, and Post House in Charleston, SC, Peluso’s culinary background is rooted in working with the finest seafood and locally sourced ingredients. Peluso combines his technical expertise with a deep respect for local flavors to create vibrant dishes that reflect the heart of the Lowcountry while paying homage to his Italian heritage. His dedication to working with both farmers and purveyors and using innovative techniques and high-quality ingredients, perfectly align with Park & Grove’s vision to eat, drink, & move with the seasons. As Executive Chef, Carmine is committed to fostering an environment of culinary excellence, community connections, and a celebration of seasonal New American fare.