Executive Chef, Eli's Table
Joel Lucas has been named executive chef of Eli’s Table, a neighborhood restaurant located on Meeting Street in the heart of downtown Charleston. Chef Joel brings more than two decades of culinary expertise to Eli’s Table after recently relocating from his home state of Maryland.
“We are delighted to welcome Chef Joel to the Charleston Hospitality Group family,” said founder and CEO Sam Mustafa. “With his tremendous reputation and passion for excellence, we’re confident that our guests will love the new menu, featuring distinctive cuisine that pays tribute to traditional Lowcountry recipes.”
After passing on a full scholarship to the Maryland Institute College of Art, Chef Joel went straight to work in the kitchen and was appointed executive chef of No Way José Café at the age of 22. While there, he went on to win awards for chorizo and chicken dishes in Washington, D.C.’s National Capital BBQ Battle. Open to new challenges, Chef Joel took his culinary talents to the tropics of St. Croix to absorb island culture and cooking techniques. In 2001, the experience paid off when his pan-seared mahi with sundried tomato and jalapeño cream was awarded Best Entrée at the Taste of St. Croix. Prior to arriving in Charleston, Chef Joel most recently spent 8 years as executive chef at Kafe Leopold’s & Chef Geoff’s in Washington, D.C.
I’m thrilled to join such a vibrant and esteemed culinary setting,” shares Chef Joel. “Charleston’s bounty of seasonal produce, wholesome ingredients and fresh local seafood will be featured prominently throughout our new menu at Eli’s Table.”
The new menu, now available at the restaurant, features breakfast dishes like Charleston Red Rice Breakfast Hash with two over-easy eggs, “red rice risotto” with smoked sausage, arugula and crème fraiche and Crab & Eggs with southern fried crab cakes, two poached eggs, remoulade, arugula and breakfast potatoes. Lunch options include a Tuscan Grilled Cheese with Roma tomatoes, basil, cheddar cheese and toasted sourdough bread. The dinner menu features Duck & Waffles (pictured) with seared duck breast, sweet potato waffles, fried brussels sprouts and malted bacon glaze and Eli’s Foragers Salad with kale, lemon-olive oil, blackberries, watermelon radishes, shaved red onion and vincotto;. For the complete menu, visit www.elistable.com.