Courtney Van Dyke was raised in Los Angeles, where her father and grandfather inspired her love for food and cooking. With their encouragement, she pursued her passion at Le Cordon Bleu.

After graduating, Courtney began her career at Montage Beverly Hills, a Forbes Five Star and AAA Five Diamond hotel (now The Maybourne Beverly Hills). She quickly rose through five promotions in four years, served on the board of Hearts of Montage, mentored aspiring talent, and was part of the pre-opening team for Pendry San Diego.

Encouraged by her mentor, Pradeep Raman, Courtney expanded her expertise by joining the prestigious Peninsula New York. Later, she returned to Los Angeles to work at the iconic Beverly Wilshire, A Four Seasons Hotel.

During the pandemic, Courtney collaborated with friends on a successful street pop-up in Los Angeles, which led to her role as opening Executive Chef at Hotel Per La, where she transformed the former NoMad Hotel. She later consulted for InterContinental Hotels in San Francisco and Washington, D.C., before relocating to Charleston, South Carolina, with her partner, Austin to settle down.

Now as Executive Chef at Peninsula Grill and Planter’s Inn, Courtney is excited to make her mark on Charleston’s culinary scene, driven by her passion for sustainability, storytelling, and creating memorable experiences.