Chef Jacob Portugal, originally from Rhode Island, discovered his love for cooking at a young age. He spent his time working in a family owned restaurant that specialized in local seafood, with an emphasis on farm to table. Chef Jacob moved to Charleston six years ago to expand his culinary expertise in the Holy City. His career in Charleston began with Chef Brannon Florie at The Granary, and shortly transitioned over to Pier 41, where he was the Chef de Cuisine. Four years ago, Chef Jacob joined The Grit Counter and Chef Frank Kline, where his passion for food and hospitality allowed for his promotion to Executive Chef of the Mount Pleasant location in October of 2021. Learning about Low Country Cuisine has allowed Chef Jacob to creatively blend his love for New England Seafood with a southern flare. While away from the kitchen, Chef Jacob loves spending time with his wife Kelsey, watching all sports, and playing golf.