Chef Juan Cassalett is the Executive Chef and co-owner at Malagón Mercado y Tapería in Charleston, SC, where he pulls from his heritage to create a playful menu of classic Spanish tapas showcasing authentic flavors and cooking techniques. A purist when it comes to Spanish cooking, Cassalett lets the ingredients speak for themselves, sourcing the best produce, proteins, cheeses, and charcuterie from Spain and the Lowcountry. At Malagón, he creates a transportive experience where guests can enjoy the charm of Spanish dining culture.

Prior to opening Malagón, Cassalett had cut his teeth in the kitchens of some of the city’s top restaurants, including McCrady’s, FIG, and Xiao Bao Biscuit, before teaming up with Chef Jill Mathias, his now wife, and business partners Patrick and Fanny Panella to open Chez Nous, a highly celebrated, European-inspired restaurant, in 2014. There, Cassalett worked as Sous Chef alongside Jill to create the daily rotating menu of just six dishes that put the restaurant on the map. It was the success of Chez Nous that led the partners to open Malagón just around the corner five years later.

Guided by simplicity, consistency, and authenticity, Cassalett takes a collaborative approach to cooking, often inviting ideas and feedback from both front and back of house when creating new dishes and making menu changes. The result is a highly engaged team that’s excited about Spanish food and sharing it with their guests.