Originally from the UK, Chef Charlie Layton moved to Charleston in 2017 after spending roughly four years at the Ferryboat Inn, an 18-century pub located in Helford Passage in Cornwall, England. Charlie played an integral role in the early days of Basic Kitchen - the veggie-forward restaurant located in the heart of downtown Charleston, as he supported the opening and menu creation when the restaurant opened its doors in 2017. Today, Charlie leads the culinary team as the Executive Chef of Basic Kitchen where he focuses on expanding the restaurant’s culinary offerings to provide guests with fresh new dishes featuring bright flavors and seasonal ingredients. Charlie intertwines his love of veggies with creating playful, quality dishes that excite customers about eating better, from cauliflower wings to corn-ribs. He also oversees the restaurant’s robust events calendar, including an annual Salad Project, Plant-Based Challenge, and various community engagements in partnership with local Charleston organizations such as The Green Heart Project, Spoleto, Gibbes Museum, and more.

Charlie is passionate about health & wellness - he most recently completed The Talisker Whisky Atlantic Challenge - also known as the world’s toughest row where he rowed 3,000 miles across the Atlantic Ocean alongside Ben Towill, Co-Founder and CEO of Basic Projects, the hospitality firm behind Basic Kitchen, Post House Inn, and Sullivan’s Fish Camp.