Tripp Inabinett

Native Charlestonian who began honing my skill set at an early age working with Medittera Catering. After 8 years of catering I made the leap into full service restaurants. Working under Jeremiah Bacon as a prep cook at The Macintosh and as a line cook under Jill Mathias at Carolina's I began to truly fall in love with the craft. After 6 years of working in various culinary settings in the SF bay area, I have come back to my home town to cook the food I love. BBQ.