Food and beverage employees like to switch it up from time to time, so Eater will track all the changes for you.
December 12, 2018
UPPER KING — With the expansion of pizza parlor Monza comes two new chefs. Reid Henninger, formerly of Edmund’s Oast, takes the executive chef position, and Emily Hahn, formerly of the Getaway, will be the chef de cuisine.
October 12, 2018
PARK CIRCLE — North Charleston’s neighborhood wine bar Stems & Skins announced the appointment of Greg Marks as chef. Marks will expand the food offerings at the Park Circle favorite.
August 29, 2018
NORTH CENTRAL — Chef Nate Whiting stepped down from his executive chef position at pizzeria Juliet. Whiting told Post and Courier that he doesn’t have his next steps planned, but he is staying in Charleston.
August 27, 2018
UPPER KING — Tori Schumacher replaces Vandy Vanderwerker as chef de cuisine at fish hall the Ordinary. Schumacher previously worked at Magnolia Grill in North Carolina and Gary Danko in San Francisco, before spending the past three years at The Ordinary.
August 22, 2018
SOUTH OF BROAD — Fine dining staple Oak Steakhouse promotes chef Mark Keiser to the role of executive chef. Keiser worked alongside Oak chef/partner Jeremiah Bacon for the past five years, as chef de cuisine. Look for Keiser to put his touch on the menu.
August 10, 2018
LOWER KING — Chef Madison Tessener announced on Twitter that she left Millers All Day due to changes to the original concept. The co-owners Nathan Thurston and Greg Johnsman answered this with “We have parted ways with chef Tessener and wish her all the best. Millers remains focused on a brunch-centric food and beverage while providing a memorable experience to our guests.”
August 6, 2018
June 25, 2018
ANSONBOROUGH — Rachel Blumenstock is now chef de cuisine of Cru Cafe. She attended the Johnson and Wales Culinary Institute in Charleston, and her career in began at Rue De Jean and then at Cru Cafe in 2002. After a break in her home state of New York, Blumenstock rejoined Cru Cafe in 2011.
MOUNT PLEASANT — French oyster bar Nico announced the addition of new general manager Deena Veranszki (formerly of Anson) and new sous chef Matthew Ward (formerly of Rutledge Cab Co.).
April 24, 2018
SULLIVAN’S ISLAND — Pastry chef Andrea Upchurch joins the team at beach Italian restaurant The Obstinate Daughter from her former position at Magnolias and Blossom.
PARK CIRCLE — Chef Lee Padgett will leave Iron Dog Diner on April 29. “The diner will stay open without me,” he says, “Candice will keep running it. There will be new menu that I’m positive will be successful, and you will love every item.” He moves on to work with Danny Reich and Anthony DiBernardo on the Swig & Swine team.
April 13, 2018
HARLESTON VILLAGE — Chef Air Casebier is out at Basic Kitchen and co-owner Ben Towill will step in as executive chef until the restaurant finds a replacement. Through a press release, Casebier said, ”I have decided to leave my role as Exec Chef at Basic Kitchen for personal reasons. I have absolutely loved opening up this restaurant and working with this great team, but the time has come for me to move on to something a little different. I’m proud of all we accomplished at Basic Kitchen thus far and look forward to what’s ahead for me in my new ventures.”
HUBWIDE — Boston-based chef Michael Zentner joins the Butcher & Bee restaurant group as the first culinary director. Zentner will oversee Butcher & Bee, The Daily, The Daily at The Gibbes, and Workshop.
FRENCH QUARTER — Chef Blair Machado is now the executive chef of Southern restaurant Poogan’s Porch. Machado was formerly at Italian eatery Indaco.
April 2, 2018
NOMO — After six years with the restaurant, chef Chelsey Conrad is out from Butcher & Bee. She will be replaced by a culinary director, which will be named this week.
MOUNT PLEASANT — Chef Ray England (formerly of Scarecrow & Co.) is now the executive chef of Shem Creek restaurant Tavern and Table. Katie Lorenzen recently stepped down as executive chef to focus of her family.
March 23, 2018
UPPER KING — Chef Digby Stridiron is out of forthcoming Parcel 32, just weeks after explaining his vision for the establishment to Eater. A spokesperson from the company said, “We have separated ties with Chef Stridiron on the Parcel 32 project. This decision was based on creative differences. Chef Stridiron is very talented and we wish him all the best in his future endeavors.”
March 15, 2018
NOMO — Highly acclaimed pastry chef Cynthia Wong announced her departure from Butcher & Bee. Charleston City Paper reports that “differing visions” led to the split.
CANNONBOROUGH/ELLIOTBOROUGH — Chef Michael Perez, recently of Colletta in Atlanta, will join Cannon Green as executive chef on April 1. Perez was on the team that opened Italian restaurant Indaco.
March 6, 2018
NOMO — Pitmaster John Lewis announced the departure of Juan Luis chef Ray England last week. Juan Luis will continue to operate business as usual; England has not announced his plans.
UPPER KING — Just over two months open, front-of-house-manager/founding partner Genevieve Mashburn has exited Caribbean hangout The Getaway.
THE MARKET — Human Elements Hospitality chef/partner Nathan Davenport named Lowcountry native Matthew LeBoeuf as chef de cuisine of forthcoming seafood restaurant Balao.
February 22, 2018
SOUTH OF BROAD — Witty barman Philip Michael Cohen departed petite eatery Bar Normandy, but will be stationed at Effin B Headquarters on March 1.
CANNONBOROUGH/ELLIOTBOROUGH — Chef Amalia Scatena is out at Spring Street restaurant Cannon Green. The Mediterranean-influenced eatery is currently looking for a replacement.
February 12, 2018
NORTH CENTRAL — There’s several new faces at busy cafe The Daily. Weston Smith joins the team as general manager after working in California, Oregon, and New York. Ashley Austin, formerly a pastry sous chef at The Sanctuary at Kiawah Resort comes aboard the team as kitchen manager. Counter Culture Coffee-trained barista Valerie Pollock will now be the coffee program manager at The Daily.
NOMO — After moving to Charleston from Chicago, pastry chef Jonathan Ory will shutter his shop Bad Wolf Coffee on February 18. Ory was a big part of the beginning stages of food hall Workshop, but he told Charleston City Paper that he’s leaving the food and beverage business to study cybersecurity.
For all of the 2017 chef shuffles and industry insider moves, check here.