A Pinehurst, North Carolina native, Chef Keith Richardson has held positions at Gabrille’s at Richmond Hill Inn in Asheville, Hege’s Restaurant in Freshfields Village and, most recently, as chef de cuisine of the Kiawah Beach Club before joining Kiawah Island Golf Resort in 2015. Cooking has always been an interest of Keith’s—the food, the chaos and the love of making people happy. With his passion for barbecue, he is completely in his element at the helm of Cherrywood BBQ & Ale House in the Osprey Point Clubhouse, known for its genuine Southern BBQ, house-smoked over local hardwoods. While not helming the pit at Osprey Point, Keith leads the award-winning team in barbecue competitions throughout South Carolina.