Jasmine Porch Chef de Cuisine Jeremy Holst was born and raised in Charleston, where he attended Bishop England high school. Like most kids, he asked mom and dad for some money, but they told him to go get a job. He began washing dishes at a restaurant on Sullivans Island, where the restaurant bug bit him. This led to work at several other local restaurants before Chef Holst attended The Culinary Institute of America. After graduating, he worked at the Four Seasons on the island of Lanai, HI, before moving back to the continent to work in Atlanta at Panos and Pauls. He returned home to the South Carolina Lowcountry to join the culinary team at The Woodlands in Summerville, which acquired its 5th Star while he was there.
After the Woodlands Chef Holst moved to Las Vegas to work at the Bellagio and the Ritz Carlton. Afterwards, he returned home again to take over Six Tables, which earned the AAA Four Diamond award under his leadership. He then accepted an invitation to take over Anson Restaurant in downtown Charleston, where he cooked for seven years before coming to helm the kitchen at Jasmine Porch. Chef Holst’s food philosophy: “Fresh is best. If it grows together it goes together.|” Fortunately for him and Kiawah’s proximity to the Atlantic Ocean, his favorite thing to cook is seafood. He’s also passionate about fishing, saying it’s his “golf.”