Gourmet and Grapes - Participating Chefs

PARTICIPATING CHEFS

ANTHONY LAMAS

Executive Chef - Seviche

anthony lamas

Anthony Lamas' roots in the Latin culinary tradition run deep, as he found his passion for food while working in his family's Spanish restaurant as a child. Likewise, his mother's heirloom recipes sparked his interest in the cuisine of his Mexican and Puerto Rican heritage. By helping to prepare meals on the family farm and participating in Future Farmers of America, Lamas was practicing the "Farm to table" philosophy before it was a national movement. To pursue his dream of becoming a professional chef, Lamas trained with the San Diego Culinary Apprenticeship Program and worked with Jeff Tunks at the Loews Coronado Bay resort. Under Tunks' tutelage, Lamas explored West Coast flavors while developing Pacific Rim recipes, and he credits the acclaimed chef as his mentor.

In 1992, Lamas discovered Louisville, Kentucky as an emerging culinary destination and moved there with the dream of cooking with leading local talent while working toward opening his own restaurant. His style of cooking was unique to the area, and in 2005 he opened Seviche to rave reviews. Early accolades included Lamas being named a "Top Chef to Watch" by Louisville Magazine. Seviche has consistently maintained a four-star rating from the Louisville Courier-Journal, and Latina.com named Lamas a "leader of the Latin food revolution" alongside chefs like Douglas Rodriguez and Jose Garces.

With his passionate nature and engaging personality, Lamas is also a seasoned TV chef — he has won on Food Networks' Extreme Chef, he has appeared on the Cooking Channel's America's Best Bites and he was featured in Back Home, a TV documentary produced by Diego Luna that explored his culinary connections to Mexico. Most recently, he competed on the debut episode of Food Network's Beat Bobby Flay and helped bring new life to a struggling sports bar on an episode of SPIKE TV's Bar Rescue. Southern Living, Food Arts, Bon Appetit and Wine Spectator have also highlighted Lamas' talent.

Lamas has also garnered significant national attention for Seviche. He has cooked at the James Beard House and has been honored numerous times as a James Beard Foundation semifinalist. John Mariani of Esquire said, "Seviche has emerged as one of America's best and most innovative Nuevo Latino restaurants with plenty of the chef's personality in every dish…If you have time for one meal in Louisville, make it Seviche."

In additional to his commitment to spicing up the South with his Nuevo Latino cuisine, Lamas is dedicated to raising awareness of sustainable seafood practices, and his efforts earned him a Seafood Ambassador Award at the 2011 Monterey Bay Aquarium Cooking for Solutions festival. Seviche is now a restaurant partner in the Aquarium's Seafood Watch program.

Lamas is very active on the food festival circuit, including participation in the Taste of Derby, the 2010 Alltech World Equestrian Games "Cookin' in the Bluegrass" Celebrity Chef Dinner Series, and the Fork Cork and Style Festival with Emeril Lagasse in Louisville and Chicago. He has also been featured at the Epcot International Food and Wine Festival, the BB&T Charleston Wine and Food Festival and the Atlanta Food and Wine Festival.


TYLER BROWN

Executive Chef Tyler Brown

Tyler Brown

Executive Chef Tyler Brown, recently named one of Esquire Magazine's Four New Chefs to watch, leads one of Nashville's highly-praised restaurants. Chef Tyler Brown spends most days divided between the duties of an Executive Chef and those of a farmer. A typical day includes overseeing the day to day operation of the restaurant and then jumping on his John Deere to work on a piece of land at the farm. Overseeing the Double H Farms garden, located just 5 miles from the front door of The Hermitage Hotel as well as the Double H Farms cattle ranch, Chef/Farmer Brown uses sustainable farming practices to ensure everything comes out of the ground just as nature intended. He then uses these vegetables and beef on the menu in the Capitol Grille. The efforts to operate the farm have been extremely successful and are continuing to expand.

Next, in the Capitol Grille, Chef Brown strives to serve cultural sustainability by paying homage to the great Southern dishes and cooking practices of the past to ensure they are not forgotten. In fact, many of his recipes came from the recipe box of his grandmother.

During Brown's tenure at the Capitol Grille, the dining establishment has not only earned the coveted Forbes Four Star and AAA Four Diamond designations, but was also voted one of America's best restaurants by Gourmet magazine, on The Food Network, and was recognized at the James Beard House.

Prior to his position at the Capitol Grille, Brown graduated Magna Cum Laude from Johnson & Wales University in 1997 with an Associates Degree in Applied Science in Culinary Arts and was introduced to the culinary industry by his mother, who is also an accomplished chef. Brown worked at a number of fine dining restaurants including his position as Chef de Partie at Peninsula Grill in Charleston, S.C., a Forbes Four-Star/AAA Five-Diamond, and recognized Relais & Chateaux dining establishment. Currently, there are only 453 recognized establishments worldwide, all of which must meet rigorous criteria for quality. Brown then held the Executive Sous Chef position in 1999 at Fearrington House in Chapel Hill, N.C., a Relais & Chateaux property, before becoming the Executive Chef and Partner in 2001 of Southern Comforts BBQ & Soul, an upscale comfort food establishment in Charlotte, N.C.

Brown became Chef de Cuisine of the Capitol Grille in 2003 and emerged as a leader in the kitchen. Brown surfaced as one of Nashville's most talented chefs, establishing relationships with the local community organizations and producers to become a forerunner in the Southeastern culinary community with progressive, southern cuisine. He is a member of the Southern Foodways Alliance, and is currently on the board of the Nashville Farmer's Market. In 2010 and again in 2012 and 2013, Brown was among the semi-finalists for the James Beard Award "Best Chef, Southeast".


MICHAEL KRAMER

Executive Chef Culinary Operations

michael kramer

Chef Michael Kramer grew up surfing the California coast. He also became an amateur cyclist who was very disciplined and focused in his training. When Kramer moved into the culinary world he brought the same passion and focus to his work in the kitchen.

A graduate of the California Culinary Academy in San Francisco, Chef Michael Kramer spent his apprenticeship at La Folie restaurant under legendary French Chef Roland Passot where he learned essential cooking techniques, butchery, and most importantly, seasoning.

Following graduation, he moved on to Wolfgang Puck's Spago in Los Angeles and then to the famed Mansion on Turtle Creek in Dallas under celebrity chef Dean Fearing. After his tenure at the Mansion, Chef Kramer was recruited to be the Executive Chef at McCrady's in Charleston, SC. As Executive Chef he earned national acclaim, including AAA 4-Diamond award, inclusion as one of Esquire Magazine's "Best New Restaurants" and Charleston Post and Courier's "Restaurant of the Year". In 2007, Chef Kramer moved to Houston to take over as Executive Chef of Hotel Icon and the award-winning "Voice restaurant, again quickly gaining national acclaim with numerous awards and accolades, including another coveted slot as one of Esquire Magazine's "Best New Restaurants" and selection as one of Travel and Leisure Magazine's "50 Best New Restaurants in America". Recently, Chef Kramer has opened the Tasting Room at City Centre in Houston. He comes to Table 301 Restaurant Group after most recently working as Executive Chef for the Compass Group in Houston.

In April 2013, Chef Kramer moved to Greenville, SC to take a position with Table 301 Restaurant Group. As Executive Chef Culinary Operations for Table 301, Kramer works closely with the senior level Table 301 managing and marketing teams to execute culinary strategies and will be instrumental in creating and developing new menu items and concepts. He also develops training procedures and acts as a point of contact for questions and concerns related to the restaurant group's culinary direction. His first focus was mentoring the talent at the restaurant group's newest concept, Passerelle, a French and European-inspired bistro that opened in June in Falls Park, the crowning jewel of Downtown Greenville, SC, as well as working to expand and enhance the company's full service catering division, Table 301 Catering. He currently also holds the title of Executive Chef at The Lazy Goat and is working closely with the culinary team there. Kramer has one son, Evan. At home in Greenville, he enjoys riding and racing bikes whenever possible and hanging out with his dog Buddy.


NATE WHITING

CHEF 492

nate whiting

Spend a few minutes with Nate Whiting, and you're bound to hear that he just wants to be in the kitchen. It's a sentiment that this executive chef has been expressing since he started cooking at age 13.

After graduating from Johnson and Wales University, Whiting hones his skills at Da Vittorio in Bergamo, Italy. The Inn at Little Washington in Virginia, Maestro in Washing, DC and Peninsula Grill, The Dining Room at Woodlands, and most recently, Tristan, all in Charleston, SC. Whiting gets his inspiration from fresh, seasonal ingredients, and is adamant about using only the finest ingredients. Utilizing products from local farms and farmers is important to Chef Whiting and he believes in supporting the local community, but he also believes that quality should be prized over provenance.

His background and culinary philosophy will move with him to the latest Relish project, 492, which will open on Upper King Street in Charleston, SC this winter.


COLIN BEDFORD

Executive Chef- The Fearrington House Restaurant

colin bedford

A native of England, Colin came to the Fearrington House in 2005 as Executive Sous Chef. Colin’s culinary interest began early on, taking him to The Castle Hotel, Niagara on The Lake and Prince of Wales Hotel. Colin partners with local farmers, using the finest ingredients from the region and our gardens.

Chef Colin Bedford’s menus have won over loyal diners at Fearrington House and won critical acclaim, including The Fearrington House’s national ranking as No. 2 of the top 40 hotels in the south, No. 5 in the US and No. 24 of the 100 hotels in the world (Condé Nast Traveler), one of the top hotel food destinations in the world (Condé Nast Traveler) and, locally, a Gold Medalist restaurant in 2011 and 2012 (Raleigh News & Observer). In 2012 Chef Bedford was named a Relais & Chateaux Grand Chef and he was invited to cook at the annual Relais & Chateaux Grand Chef Dinner held in London, England in April of 2013.

 

SCOTT CRAWFORD

Executive Chef Standard Foods

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Chef Scott Crawford took the reigns in his own hands after decades as a five-star chef in prestigious luxury hotels when developer John Holmes tapped him to open Standard Foods in downtown Raleigh, NC. The two promptly formed a partnership — Nash Square Hospitality — with the goal of introducing Holmes' vision for a restaurant and neighborhood grocery at Standard Foods, and for Scott's flagship modern American restaurant at Nash Square. Standard Foods will offer Crawford's progressive Southern comfort food in the restaurant, in addition to his prepared foods, charcuterie from his whole animal butchery, smoked fish and meats, frozen custards and more in the grocery. Nash Tavern will follow in 2015.

Crawford has spent his career exploring what regional cooking means to him. He effortlessly translates local, seasonal ingredients and classic, often Southern, ideas for a contemporary palate. A master at pairing unexpected flavors, applying modern techniques with integrity, and exercising precision to brighten each ingredient's flavor and purpose, Crawford achieves intensity and excitement in each seductive dish. The result — a fresh, ingenious, modern take on Southern food today.

When Crawford joined The Umstead Hotel & Spa as Executive Chef and Food & Beverage Director in 2009, he developed a reputation for elevating regional American cuisine in North Carolina. Crawford reinvigorated fine dining in this region, and under his direction, the hotel and restaurant received the Forbes Five-Star and AAA Five Diamond awards for the first time. In 2012, Herons, The Umstead's signature restaurant, was named among the "101 Best Places to Eat in the World" in Newsweek. During his tenure, Crawford received 3 James Beard Foundation semi-finalist nominations for "Best Chef: Southeast," and accolades in Art Culinaire, Food & Wine, Conde Nast Traveler, Travel + Leisure and Southern Living. No doubt, Crawford established The Umstead Hotel & Spa as one of the South's premier fine dining destinations.

Crawford has been primed for that role. In 2004, Crawford earned Five-Stars from Forbes as Executive Chef of Woodlands Resort & Inn, and again in 2006 as Executive Chef of The Georgian Room at The Cloister Hotel in Sea Island, Georgia. There, Crawford's coastal Georgian cuisine garnered critical praise; Esquire Magazine name it "Best New Restaurant" and Wine Spectator featured it saying, "Crawford's style of haute cuisine is buoyed by regional flavors and based on produce gleaned from small, area farms…"

When Standard Foods opens in Fall 2014, expect a menu that changes regularly, and features the exceptional ingredients found in local farms and in the grocery, thanks to his whole animal butchery program and more. He'll offer items like chilled Strawberry Gazpacho with Pickled watermelon and Jalapeño, Ham and Peanut Chowder with marble potatoes and leeks, Tomato Popsicles with spicy pickled okra, fried Rabbit with succotash, Smoked Pork Cheeks with pine glaze and sweet potatoes, and Southern inspired desserts too - Peach Sundae with gingered goat milk caramel and smoked hickory nuts, along with fried pies, puddings and frozen custards. With an urban garden next door, and full service specialty grocery in-house, Crawford is feeling very at home in downtown Raleigh.


MIKE LATA

Chef/Owner, FIG & The Ordinary

mike kata

Mike Lata is Chef/Partner of FIG Restaurant in Charleston, SC, which he opened in 2003 with Partner Adam Nemirow. In December 2012, Lata and Nemirow opened The Ordinary, a classic oyster bar and seafood hall in Charleston's Upper King district, to much local and national acclaim. The James Beard Foundation nominated The Ordinary as Best New Restaurant in 2013, and GQ, Esquire and Bon Appetit also named it one of the best restaurants of the year. FIG was nominated for Outstanding Wine Program in 2014 by The James Beard Foundation.

A native New Englander, Mike started his culinary career at an early age, working in kitchens in Boston, New Orleans, Atlanta and France before landing in Charleston in 1998. Mike is a hands-on, self-taught chef who continues to delight making the most basic things delicious, creating food that is bright, uncomplicated and understated. His longstanding and outspoken commitment to support local farmers, fishermen and purveyors has cemented his position as a notable champion for Charleston's flourishing culinary renaissance. Mike is an active member of the Southern Foodways Alliance, co-founder of the Charleston Slow Food convivial, and the Official Charleston Representative for the Charleston Convention & Visitors Bureau.

Nominated in 2007 and 2008 for The James Beard Foundation Award, Best Chef: Southeast, Mike took home the award in 2009. His food, philosophy, and contributions to the Charleston community have earned him recognition on national platform, including coverage in Food & Wine, Bon Appetit, Esquire, Garden & Gun, Southern Living, Travel + Leisure, USA Today, The New York Times and many more. Mike competed on the Food Network's "Iron Chef America" and was featured on the same network's "The Best Thing I Ever Ate." He was profiled on Dateline's "Platelist," which described Mike's food as "so good it will buckle your knees." FIG has been consistently voted "Best Restaurant in Charleston" by Charleston City Paper readers and continues to be a favorite local destination. When he's not in the kitchen, Mike can be found hitting the links, riding his prized Ducati motorcycles, or enjoying life with his wife, Emilee, and their son, Henry.


TARVER KING

Chef Patowmack Farm

tarter king

Peering into Chef Tarver King's background, one would not be surprised to find the title Chef attached to his name. In fact, one might believe it to be a foregone conclusion. Looking back two generations, Tarver's grandmother was a prominent pillar on the world of food. As the food editor for Vogue Magazine in the 1960's, friend to James Beard, and Julia Child. She published multiple cookbooks of her own, and contributed to Gourmet Magazine's cookbook as well as other popular collaborations.

With a calling to the culinary craft, Chef King began his career at an early age apprenticing for the three-starred chef of La Villa Lorraine, Alain Jackmin. Gaining an education in the fundamentals of cuisine under Jackmin, Tarver worked with an outstanding list of acclaimed and accomplished chefs in this country and Europe. His career has included time in the kitchens of Le Bec Fin of Philadelphia, The Inn at Little Washing of Virginia, The French Launtry of California, and The Fat Duck and the Waterside Inn of England.

Renown of his own came first as the head chef of The Dining Room at The Woodlands Inn & Resort in Summerville, South Carolina where he and his team achieved the highest recognition from both Mobile and AAA, receiving respectively five stars and five diamonds being of - at the time - one of three properties in the country to hold the accolades for both dining and accommodations. He was also named "Grand Chef" by the Relais & Chateau organization, of which The Woodlands was a recognized member.

Chef King has been featured and published in numerous periodicals including Wine Spectator, Bon Appetit, Food & Wine Magazine as well as Esquire Magazine who named King as one of its top five chefs to watch. As Chef of Patowmack Farm, Tarver returns to the roots of cooking, taking the focus to in the kitchen to a higher level. Drawing from the bounty of organic ingredients from what the farm and local region has to offer, King finds unlimited resources for implementing into his cuisine. The elemental base of ingredients serves as inspiration for crafting a emulsive dining experience not soon forgotten.


NICO ROMO

French Master Chef Culinary Executive Director, Fish Restaurant

nico-romo

Nico Romo has directed Patrick Properties' celebrated culinary programs across four historic Charleston venues since 2007, remaining classic French cuisine with delicate Asian touches and locally harvested ingredients.

Chef Romo was most recently named a Monterey Bay Aquarium 2014 Sustainable Seafood Ambassador - recognizing his commitment to ocean-friendly seafood and Lowcountry fishermen. He also attended the James Beard Foundation Chefs Boot Camp for Policy & Change, hosted both the 2013 JBF Award semifinalist announcements and Chefs Collaborative National Food Summit in Charleston, and cooked alongside celebrity chef Daniel Boulud at Le Taste of France in New York's Bryant Park. Past appearance include the Culinary Vegetable Institute, De Gustibus Cooking School and his sold-out dinner at the famed James Beard House.

Born in Lyon, France, Chef Romo is the youngest-ever US member of The French Culinary Academy (L'Academie Culinaire de Drance) and French Master Chef (Maitres Cuisiniers de France) - one of just 65 nationwide, and the only recipient in South Carolina. Both elite international assemblies comprise the most highly skilled chefs in techniques and traditions of the French culinary art. Chef Romo graduated from the Helene Boucher Culinary Art School in Venissieux.


DENNY TRANTHAM

CEC, CCA, MBA - Division Executive Chef - US Foods

denny grantham

Executive Chef Denny Trantham was raised in Haywood Country, North Carolina. His Southern Appalachian upbringing exposed him, at an early age, to many of the rich southern culinary traditions found throughout his culinary passion today. As a champion of the flow food movement, Trantham works closely with local farmers to secure the freshest ingredients possible and support the local economy.

Chef Trantham attended Johnson & Wales University in Charleston, SC, where he earned his Associate Degree in Occupational Science of Culinary Arts along with completing his apprenticeship at the National Press Club in Washington D.C. He subsequently continued his education at Montreat College, where he graduated Cum Laude with a Master's degree in Business Administration. Trantham's work history includes earlier chef positions to include Executive Sous Chef at The Grove Park Inn, as well as Executive Chef assignments with both Marriott Sodexo at Western Carolina University and Harrah's Cherokee Casino & Hotel. After returning to The Grove Park Inn Resort & Spa in 2007 as Blue Ridge Chef de Cuisine, he was promoted to Executive Chef in October of 2009. Chef Trantham coordinated & planned the meals for President Barack Obama during his stay along with having the distinct honor of feeding Mitt Romney, Bill & Hilary Clinton, Dan Quayle along with other members of Congree.

Chef Trantham currently holds the position of Division Executive Chef & Culinary Consultant for US Foods Corporation in Ft. Mill, SC. Chef Trantham has earned the Certified Executive Chef and Certified Culinary Administrator designations from the American Culinary Federation (ACF) along with his nomination for the 2012 Chef Professionalism Award for the Southeast Region from the ACF. He was awarded North Carolina ACF "Chef of the Year' for 2013. He also serves on the board of directors for the North Carolina ACF chapter representing the western region.


KEVIN JOHNSON

Executive Chef and Owner The Grocery

kevin-johnson

Chef Kevin Johnson began his career in Charleston at Slightly North of Broad (S.N.O.B.) while attending the esteemed culinary institute, Johnson & Wales University, Charleston, S.C. After graduation in 1996, he returned home to northern Virginia and worked as sous chef for three years at the Inn at Little Washington. In 2003, he moved back to Charleston to serve as executive chef at Anson Restaurant. After almost seven years at Anson, he joined the REV restaurant group as executive chef, overseeing all REV kitchens which included Taco Boy, Closed for Business, Poe's Tavern and Monza. He has also been an Adjunct Chef Instructor at the Culinary Institute of Charleston since Fall 2010.

Johnson realized his long-time dream when he opened The Grocery in December 2011. The restaurant evokes memories of the small-town grocery, and is a gathering place of warmth and familiarity, with a menu based on what is available from the local and regional farmers and fishermen he knows and has worked with for many years. The Grocery's kitchen is stocked with house-made charcuterie and fresh, local fish and seafood, and the restaurant accommodates an in-house canning program to preserve fresh vegetables and fruits for the menu. An extensive cocktail and wine list is available as is craft beer on tap and a wood-burning oven.

Prior to opening The Grocery, Johnson completed a canning course at the University of Georgia which he applies at the restaurant in a program promoting sustainable food practices to help preserve the local harvest. Johnson was a semifinalist in the 2014 James Beard Award: Best Chef, Southeast category. When not in the kitchen at The Grocery, Johnson enjoys spending time with his wife Susan and their three young sons Graham, Rowan and Oliver, whose name inspired The Grocery.

KEN VEDRINSKI

Owner, Executive Chef and Sommelier of Trattoria Lucca and Coda del Pesce

ken vedrinski

Ken Vedrinski is executive chef, owner and sommelier of Trattoria Lucca in downtown Charleston and his newly opened all Italian seafood restaurant that overlooks the Atlantic Ocean, Coda del Pesce.

Moving deftly through an award-winning career spanning decades, and a variety of haute cuisine styles, Chef Ken Vedrinski has found his passion and heritage in Italian fare. A three time James Beard Award semi-finalist, he has found his "place" in Charleston, a coastal city rich with fresh bounty from the land and sea, and a long way from land-locked Columbus, Ohio where he was born.

Vedrinski grew up cooking in his grandmother's kitchen under her passion-infused, Italian-influenced tutelage. He was an eager student with such fervor for food that it led to his degree in restaurant management from Columbus College and a three-year apprenticeship under Certified Master Chef Hartmut Handke. His lifelong passion and career was ignited. Years later, Vedrinski was also awarded an Honorary Doctorate Degree in Culinary Arts from Johnson and Wales University.

His first role as an executive chef was at the acclaimed Opus Restaurant in the former Swiss Hotel Atlanta, where his talents was quickly lauded when Opus was named "One of the Best New Restaurants in America (1991)," by Esquire Magazine. Chef Vedrinski was an early adopter to the practice and promotion of farm to table freshness as he heralded Georgia homegrown foods, landing him a spot on The Today Show.

Vedrinski also served as executive chef at The Restaurant at Woodlands Inn & Resort where he earned the only Mobile Five-Stars awarded to a South Carolina restaurant. In 2002, the restaurant received the only perfect food score in North America by Conde Nast Traveler.

Vedrinski then moved to Daniel Island, a suburb of Charleston, where he co-owned and operated Sienna Restaurant, his first professional commitment to exclusively Italian cuisine. Once again, Esquire Magazine took notice with yet another, "One of the Best New American Restaurants (2004)," designations. ("Where I to award points in this annual restaurant survey, only Sienna would get a ten solely for its cooking." John Mariani, Esquire Magazine).

Embracing his culinary heritage, Vedrinski embarked on food-fueled expeditions to Italy in search of the most authentic ingredients, olive oils and wines. His journeys took him to Lucca in Western Tuscany, which he claims to be the home of "the best olive oil in the world." Inspired by the beloved olive oil and his love for the region, Vedrinski opened Trattoria Lucca in 2008, acting as sole owner, executive chef and sommelier of the charming Italian restaurant.

The charming restaurant was a James Beard Award semi-finalist for Best New Restaurant in 2009, and Vedrinski was also recognized as a James Beard Award semi-finalist for Best Chef in the Southeast in 2011. In September 2012, exactly four years from the day their doors first opened, Trattoria Lucca was named one of the Best Italian Restaurants in the U.S. by Travel + Leisure.

In 2013 Vedrinski opened Coda del Pesce just outside of downtown Charleston and right next door to one of Charleston's most celebrated assets - the ocean. Diners savor not only fresh, locally or sustainably caught coastal Italian inspired offerings but views of the beach and ocean each evening. While managing the kitchens of both restaurants Vedrinski was honored when in August 2014 Trattoria Lucca was named one of The Ten Best Italian Restaurants Outside of Italy by The Daily Meal.

With a devoted local following and industry acclaim, Ken Vedrinski, Trattoria Lucca and Coda del Pesce are redefining Italian cuisine in the Lowcountry.


MIKE MOORE

Chef Seven Sows

Chef Mike Moore was born in Elm city, Wilson County, North Carolina. His family settled in Eastern North Carolina since prior to the American Revolution and among an agricultural community of sharecroppers and heritage farmers which is his roots. Leaving a career in law enforcement in Raleigh, NC in his mid twenties, Mike worked and trained in San Francisco at a number of restaurants in and around the bay area before relocating to Asheville, NC in 2005.

Seven Sows is a restaurant which focuses on an impressionable and memorable dining experience with down to earth decor, warm and friendly service and delicious food and drink rooted in the nostalgia of our heritage and our past. Seven Sows sets out to embody the interpretation of a southern focused cuisine with impressions of French and modern American techniques and above all a boundless and bold creative spirit.


CHRIS EDWARDS

Chef de Cuisine—Salamander Resort & Spa

chris edwards

Inspired by his grandmother's bountiful cooking from an early age, Chef Edwards quickly learned the value in this expressive art form as the gateway to creating memorable moments. Classically trained in culinary arts from Johnson and Wales in Charleston, SC, Chef Edwards trained abroad gaining invaluable experience in two three Michelin Star restaurants, El Bulli and El Raco de Can Fabes in Spain. Combining this exceptional international exposure with Italian styled cuisine, Chef Edwards joined the successful Maestro Restaurant in Tysons Corner followed by the highly acclaimed Fiamma in New York.

He has developed his own style, sharing precise, flavor-filled art on a plate, mixing modern techniques with the freshest seasonal ingredients, a tribute to his most recent position as Chef to the notable Restaurant at Patowmack Farm. With his engaging personality, vast knowledge of ingredients and value for his patron's opinions, Chef Edwards has carefully styled his menus, highlighting the farm fresh produce and meats of the Virginia Peidmont.


FRED NEUVILLE

Chef/Owner Fat Hen Restaurant

Chef Fred Neuville has been the founding Chef/Partner of some of Charleston's favorite restaurants. In 2007 Chef Neuville left to go out on his own with his family and open Fat Hen Restaurant (Lowcountry French). Neuville spent his days in the restaurant fast lane making an indelible mark on the Charleston food scene. Ready to fuse his passion for food and family, Neuville opens Fat Hen as an outpost for culinary delights and domestic enjoyment.

A native of Roanoke, VA, Neuville graduated from The Culinary Institute of America. Immediately following graduation, he was recruited to support in the start-up of Linwood's Cafe & Grill in Baltimore, MD. With his skills honed after five years in a restaurant kitchen he became Chef Garde Manager for The Willard Intercontinental in Washington DC.

Satisfying his wanderlust, in 1992 Neuville ventured to Colorado to work for Aspen's Milan's Greenhouse restaurant. It was there that he was recruited as a senior instructor and, later, assistant director, at the School of Culinary Arts in Denver, CO.

After five successful years in the mountains of Colorado, Neuville longed to return to the Southeast. In 1997, he accepted a job as Executive Chef at the Jasmine Porch Restaurant located within the celebrated Kiawah Island Golf Resort in South Carolina and later moved to serve as Executive Chef for "Events by Stephen Duvall" in Charleston. Along the way, Neuville received several coveted industry awards from the American Culinary Federation, the Southern Bridal Show, the Celebrity Pro/Am competitions and the Western Regional Conference. Neuville was recognized by national publications such as Bon Appetit and National Geographic Traveler. Fred Neuville serves as Chef Chair for Darkness 2 Light.

Not only has Neuville opened a restaurant, but he and his wife, Joan, are parents to four amazing adopted foster children, who will each play a role at Fat Hen. "I couldn't be happier with the diversity of my work and home life," says Neuville. "Or busier!"
Career Highlights
• ACF certified executive chef • Graduate of the Culinary Institute of America • Former Assistant Director of Culinary Arts, Colorado Institute of Art • Winner of numerous culinary and restaurant awards • Former executive chef of many of Charleston's favorite restaurants • Recipes featured in multiple national publications.


MERRIT BRADY

Executive Chef/Owner The Pampered Palate Personal Chef Service

merrit brady

Chef Merrit Brady is the executive chef and owner of The Pampered Palate Personal Chef Service. The Pampered Palate specializes in creating a unique culinary experience for residents and visitors of Kiawah Island and the Charleston South Carolina area.

Chef Merrit began his culinary career in Highlands North Carolina in 1995 and quickly realized his passion for the craft. This passion brought him to the prestigious Johnson and Wales Culinary University in 2001 where he earned his degree in the culinary arts and graduated Magna Cum Laude in 2003. Chef Merrit held the position of executive sous chef at 82 Queen Restaurant, a landmark for Charleston's "low country cuisine". Chef Merrit then accepted a position at award-winning McCrady's Restaurant where he held almost every position in the kitchen and eventually became the executive sous chef. While at McCrady's, the restaurant held the distinguished AAA Four Diamond Award, the DiRoNA Award of Excellence, Wine Spectator's "Best Of," and Charleston Post's "Restaurant of the Year". Other accomplishments and experience include a six month internship at the Biltmore Estates in Asheville North Carolina as well as being a graduate of the Culinary Business Academy and member of the United States Personal Chef Association.

The Pampered Palate opened for business in 2006 with the goal of providing unique and delicious food, great service and establishing a personal connection with each client…


ANDY HENDERSON

Executive Chef Edmund's Oast

A Charleston native, Andy Henderson started cooking when he was in his early teens. His first kitchen job was at the Boathouse Breach Inlet in high school where he started out washing dishes and then moved his way up to eventually become sous chef in a very short period. Wanting a change, he went to school where he studied physics for a year, the entire time missing being behind a stove. He came back to Charleston and attended the Culinary Institute of Charleston. He landed a job at FIG when it opened and again worked his way from the bottom to the top. In just four years, he became Chef Mike Lata's sous chef and was there when Lata was awarded the James Beard Award for Best Chef: Southeast. Andy spent some time in the kitchen of Glass Onion and then decided to move to San Francisco. His plan was to stay for just a few months and stage for a few restaurants but instead stayed for over three years and became chef de cuisine at Local Mission Eatery. Longing for adventure, Andy and his girlfriend traveled to Europe for several months and then decided to come back and travel cross country to Charleston.

Arriving in Charleston, Andy reconnected with many in the industry including Chef Jeremiah Bacon who introduced him to Scott and Rich as a potential chef for Edmund's Oast. Demonstrating a knowledge and passion for high quality food and drink, he was soon hired.


WESLEY FULMER

Executive Chef Motor Supply Co. Bistro

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After honing his craft in the James Beard Award-winning kitchens of celebrity chefs John Besh (Restaurant August, New Orleans) and Susanna Foo (Susanna Foo, Philadelphia), Chef Wesley Fulmer served as Sous Chef at the luxe Atlantic Rooom at the Kiawah Island Golf Resort. A Midlands native, Fulmer returns home armed with a network of sustainable farm contacts throughout the Lowcountry — and an eagerness to work with Motor Supply's existing network of conscientious local producers.

Executive Chef Wesley Fulmer, originally from Prosperity, S.C., recently returned to the Midlands after spending over a decade honing his craft in some of America's top culinary cities.

Born and raised in Prosperity, a small town near Chapin, Chef Fulmer's first food memories were formed helping his grandfather barbecue whole hogs, and eating his grandmothers' award-winning pound cake. After graduating from Mid-Carolina High School in Prosperity, Fulmer attended College of Charleston in the Lowcountry, where he majored in Historic Preservation.

A leap from his beloved home state, Fulmer moved to Boulder, Co. after undergrad, working in several Boulder restaurants in many different positions before ultimately deciding to make his profession in the food and beverage industry. In 2004, he graduated from the Le Cordon Bleu-affiliated Auguste Escoffier School of Culinary Arts, formerly the Culinary School of the Rockies, armed with a Professional Culinary Arts Program degree in classical French and Italian techniques, including French and Italian pastry and baking. After culinary school, Chef Fulmer put his skills to use at the Michelin-starred bistro Restaurant Christian Etienne in Avignon, Provence, France.

In 2006, Chef Fulmer excitedly took the opportunity to move to Philadelphia for a chance to work in a bigger market, and quickly found a home at two-time James Beard Award-winning French-Chinese fusion kitchen, Susanna Foo. Under Chef Foo (widely regarded as one of the most accomplished Chinese chefs in the U.S.), Chef Fulmer was able to expand his knowledge of Asian ingredients and cooking styles that have remained an important part of his skill set today.

After a two year run in Philly, Chef Fulmer moved to post-Katrina New Orleans in 2008, where he landed the position Chef Tournant, working under Chef John Besh, Food Network regular and winner of the James Beard Award for Best Chef in the Southeast in 2006, at Besh's flagship, Restaurant August. At restaurant August, a Gayot Top 40 restaurant nominated twice for the coveted James Beard Award for best National Restaurant, Fulmer gained abundant experience with Cajun, Creole and French influences and supported Louisiana farms by prioritizing the use of fresh, local ingredients - all while being a part of the city's massive rebuilding and revitalization efforts.

In 2010, Fulmer once again returned to South Carolina to accept the position of Sous Chef at The Atlantic Room at The Ocean Course at Kiawah Island Golf Resort. In his time there, Chef Fulmer led the culinary team during the 2012 PGA Tour Championship and through multiple large-scale events including several of the South's most elite weddings and corporate events under the esteemed Chef de Cuisine Jonathan Banta.

"Chef Fulmer has a great understanding of when to push the envelope, and when to hold back and let simplicity shine," says former supervisor Chef Banta. Blessed with a newborn son, Fulmer left the position in Summer 2013 to spend time with his family before taking the position of executive Chef at Motor Supply in March 2014.

Chef Fulmer values fresh, local ingredients and enjoys mixing traditional with modern techniques: new trends like sous vide and molecular gastronomy often find their way into Chef Fulmer's dishes. His service skills include haute cuisine, a-la-carte service, multi course meals and prix fixe menus.

 


Kiawah Island Golf Resort Chefs