Chef Joseph Martin's first started working in kitchens as a dishwasher at the age of 17 at Middleton Place, eventually moving to the prep station. For the next 13 years, he worked every role of the kitchen, cooking for beer money in college and discovering he had a knack for it. Joseph later became the Executive Chef of 18 On The Square in Shelbyville, Indiana for five years, bringing food from his youth in rural South Carolina to middle America and earning him local acclaim. After moving back to Charleston, he worked as sous chef in a range of restaurants and concepts, joining Grace & Grit in 2019. Recently promoted to Executive Chef, he enjoys being able to use the influence of the cuisine he grew up with, and make it relevant in creative ways that tie into the rich history of the Charleston area. He believes food is best paired with a communion of friends and family at the table. Outside of work, Chef Joseph enjoys spending time hiking, gardening and wondering how many cookies is too many cookies.