For nearly thirty years, Chef Robert Berry has been committed to creating memorable dining experiences. Chef Berry uses his passion and business savvy to craft a fun and innovative space for guests to enjoy incredible food and drinks. Chef Berry’s culinary journey began at one of Charleston’s most storied restaurants, Slightly North of Broad. After sharpening his skills in the Holy City, Chef Berry set his sights on Paris, where he studied at the prestigious Cordon Bleu. Upon graduation, Chef Berry headed back to the states and worked in a number of top restaurants including New York City’s Cookshop, a recipient of two stars from The New York Times and Westend Bistro in Washington, D.C., named one of the "Best New Restaurants in America" by Esquire magazine. As an advocate for local markets and seasonal ingredients, Chef Berry works with Lowcountry farmers and purveyors to source fresh ingredients for his ever-changing menu. His dedication for honoring cultural flavors shines on each plate. When he’s not in the kitchen, Chef Berry enjoys road cycling, going to the beach, and spending time with his wife, Betsy, and their daughter, Barker.