A Pinehurst, North Carolina native, Chef Keith Richardson got his start in kitchens in Wilmington, NC. Chef Keith then moved to Asheville, NC to attend culinary school. An internship for Gabrielle’s at Richmond Hill Inn eventually turned into the role of Executive Chef. In 2010, Keith decided to move back to the coast, except this time in Charleston, SC. He held a Sous Chef position at Hege’s in Freshfields Village, and was the Executive Chef at The Beach Club before joining us in 2015. Chef Keith grew up loving BBQ in all of its forms and in 2017; he was able to turn that passion into a career move, as he took over as Chef de Cuisine at Cherrywood BBQ and Ale House. There, he is in his comfort zone, smoking meats over local hardwoods. While not helming the pits at Osprey Point, Keith leads the award-winning team in BBQ competitions throughout South Carolina.