CHARLESTON & MT. PLEASANT
COMPETING CHEFS & RESTURANTS
Copyright ©2015-Shrimp and Grits Charleston, LLC All Rights Reserved
Aaron Lemieux, Executive Chef for Vincent Chicco’s, Victor Social Club and Michael’s on the Alley. Chef Lemieux has a farm to table philosophy, and is conscious about every item that is served. We are proud members of the "Sustainable Seafood Initiative," “Lowcountry Local First” and “Fresh on the Menu.”
Shem Creek Boogie Band
Matt Paul, Executive Chef for Low Country Bistro . Chef Paul has been in the Lowcountry for over 12 years. Originally from Pennsylvania, Paul made his way down south to pursue his culinary dreams. A graduate of Johnson and Wales in 2002, Chef Paul has worked in many Lowcountry restaurants as well as having done wedding and ...
Matthew Niessner, Executive Chef for Hall's Chophouse has over twenty years of experience. Before Hall's Chophouse, Chef Niessner served as Executive Chef at the Sanctuary on Kiawah Island, Matthew spent time with some of the country’s greatest chefs in some of the country's greatest chefs...
Tyler Chavis, Executive Chef for Stars.
Being born in rural, Orangeburg, South Carolina, and growing up in a close knit family environment, food was always the center of any gathering. There was always a sense of living off the land, whether it be eating venison, dove, quail and freshwater fish, or the fresh harvest vegetables from the family garden. through a good meal.
Derek Falta, Executive Chef for Bull Street Gourmet & Market.Chef Falta joined the Bull Street team during the summer of 2011 and brings a commitment to quality and an organized, efficient style to managing the kitchen as chef of Bull Street Gourmet & Market. Working alongside owner and chef ....
Dan Doyle, Executive Chef & Managning Partner for Poogan's Porch. Chef Doyle began visiting Poogan’s Porch during his childhood family vacations and was familiar with the Southern charm and traditions of the restaurant long before becoming its executive chef. At age fifteen, Doyle set out to pursue...
Orlando Barrera, Executive Chef, Southend Brewery has true Caribbean roots from his birth in San Lorenzo, Puerto Rico and has lived and traveled all over the West Coast, Southwest and Southeast soaking up experience and honing his skills. He came to Miami at age 16 and graduated from the Culinary Institute of America in Fl. Since the age of 16 Orlando has always..
Gabe Graves, Executive Chef for Leaf. Chef Graves, is a self-taught after 10 years of creating dishes and 20 years of the restaurant business. Chef Graves most recently worked under Craig Deihl at Cyprus.
Drew Hedlund, Executive Chef, Fleet Landing. After graduating from Johnson and Wales Chef Hedlund served as the Resident Chef of Dewees Island and as Chef de Cuisine at the former 101 Pitt. He is an active participant in the SC Aquarium's Sustainable Seafood Initiative earning the Partner of the year award in 2011. When ...
Our Professional/Celebrity Judges:
SECOND ANNUAL SHRIMP & GRITS CHEFS' COMPETITION
SEPTEMBER 19, 2015
2015 Presenting Sponsors
Peoples' Choice: POOGANS PORCH
BEST SHRIMP & GRITS
1st Runner Up: Amen Street, 2nd Runner Up: Acme Low Country Kitchen, 3rd Runner Up: RED's Icehouse
Most Original: FLEET LANDING
Best Tasting: SOUTHEND BREWERY
This year's Shrimp & Grits Chefs' Competition featured 20 top Chefs from Downtown Charleston and Mount Pleasant.
Thanks to everyone for helping make this a great event benefiting the CHS Animal Society.
Margaret Dillard, Esq.
Matt Martindale, Executive Chef, Southerly Restaurant and Patio. Chef Mattindale discovered a passion for the art of cooking as a teenager. Growing up in Charlotte, N.C., Martindale began his culinary education at South Mecklenburg High School, where he earned the outstanding achievement award in culinary arts.
IRich Demarse, Executive Chef for Charleston Harbor Fish House was born in Bristol, Conn. He began his training early assisting his grandmother in preparing her generation’s old recipes for Sunday dinners, a weekly ritual steeped in his family’s rich Italian heritage. He was a featured Chef in PBS documentary on the shrimping ...
Katie Lorenzen-Smith, Executive Chef for Tavern and Table. T&T's menu comes to life in the hands of Executive Chef Katie Lorenzen-Smith. A graduate of Le Cordon Bleu Scottsdale, Chef Katie worked her way up through the ranks to become Executive Chef to Beau MacMillan at Elements Restaurant in the Sanctuary...
Eddie Wiles, Executive Chef for Virginia's on King. Chef Wiles was born and raised in Charleston, WV. Eddie found a passion for food and cooking early in his teens with a family that was always cooking, pickling and gardening. It was not long before he found himself working in a kitchen throughout high school.
Chef Frank Kline began with the formerly named Acme Cantina in the spring of 2010. The Acme Cantina was renamed Acme Lowcountry Kitchen in 2013. The focus of the restaurant was also switched from a tex-mex cuisine with strong bar focus to a seafood focused southern cuisine style with a local first mission. Chef Kline’s culinary background includes the Boathouse at Breach Inlet, Carolinas, and the Boathouse on East Bay Street.
Derek Lathan, Executive Chef for Graze. Chef Lathan iis a native to Charleston, who honed some of his culinary skills in other cities before returning to continue his career advancement in the Holy City. Some of his work in Williamsburg, VA, was at The Trellis alongside Death by Chocolate author & cook, Marcel Desaulniers.
After eight years working his way from front-of-the-house positions as a bartender and then manager at popular bars and restaurants throughout the Holy City, Adam Miller decided it was time for change. Chef Miller brings his love and appreciation of fresh ingredients, sustainable seafood and local goodness to Amen Street Fish and Raw Bar.
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Jay Kees, Executive Chef for Angel Oak Restuarant was born and raised in southern Mississippi and started working in local restaurants at a young age. After his career in Mississippi he worked in New Orleans at one of the best local restaurants then obtained his Bachelor’s Degree at the Culinary Institute of America.