Welcome to the Charleston chapter of the Chaîne des Rôtisseurs
Chaîne des Rôtisseurs Charleston is a 501(c)(3) non-profit organization.
Exploring Culinary Excellence and Expanding Gastronomic Experiences In Charleston SC
As a chapter of the historic Chaîne des Rôtisseurs, we are dedicated to celebrating the pleasures of good company and fine fare. Our society promotes the culture of hospitality and dining through monthly events that showcase a diversity of cuisines, wines, and hands-on experiences. Our goal is to ensure that the legacy of Charleston's gastronomic heritage continues to inspire and nourish the local culinary landscape.
Upcoming Events at the Charleston Bailliage
Chef Kevin Mitchell will lead a dinner focused on the cooking of a historic African American Chef who was instrumental in the development of Southern cuisine. This is an intimate culinary and educational program created by Chefs Kevin and Rhonda Mitchell to honor the legacy and influence of African American chefs whose contributions shaped American cuisine. Inspired by Nat Fuller’s historic 1865 reconciliation dinner in Charleston, the series combines historically grounded storytelling with curated multi-course dining experiences held in significant historic spaces, using food as a medium for cultural preservation, education, and community engagement.
Chef Williams is an educator, cookbook author, and culinary historian. He earned degrees in culinary arts, occupational studies, and management from the Culinary Institute of America, along with a master’s degree in Southern studies from the University of Mississippi. His academic work focused on Southern food traditions, the preservation of regional ingredients, and the contributions of African Americans to the culinary arts. In 2020, he was appointed a South Carolina Chef Ambassador. He is a co-host of new podcast called Savers of Flavor that recently debuted on PBS. Chef Mitchell is a member of the Charleston Chaîne Bailliage.
Chef Scholar Historic Dinner - August 27th 2026, 6-9pm - SC Society Hall
Snow Monkeys, led by chef Zach Woody, whose background includes time at Chicago’s Alinea and more recent work at Xiao Bao Biscuit, emerged in 2025 after several years of pop‑ups. As a collaboration among a small group of hospitality professionals, it has evolved into a refined ohns Island restaurant built on the interplay of French technique and Japanese influence. Its early reception has been notably strong; highlighted as a “New & Notable” opening and already earning top-tier guest ratings along with a Tripadvisor Travellers’ Choice designation. It has quickly established itself as one of the more distinctive and closely watched additions to the Charleston area dining scene. For this Charleston Chaîne event will enjoy a custom 4-course prix-fixe dinner with wine pairings.
Event price to follow.
Snow Monkeys - Sept 24th 2026, 6:30pm
Snow Monkeys, led by chef Zach Woody, whose background includes time at Chicago’s Alinea and more recent work at Xiao Bao Biscuit, emerged in 2025 after several years of pop‑ups. As a collaboration among a small group of hospitality professionals, it has evolved into a refined ohns Island restaurant built on the interplay of French technique and Japanese influence. Its early reception has been notably strong; highlighted as a “New & Notable” opening and already earning top-tier guest ratings along with a Tripadvisor Travellers’ Choice designation. It has quickly established itself as one of the more distinctive and closely watched additions to the Charleston area dining scene. For this Charleston Chaîne event will enjoy a custom 4-course prix-fixe dinner with wine pairings.
Event price to follow.
Snow Monkeys - Sept 24th 2026, 6:30pm
Past Events
An Italian Dinner - Piedmont Style
Hosted by Chevalier Stephen and Dame Paula Duncan at their Stono Riverfront home in Feb 2025, an intimate gathering of the Charleston Bailliage of the Chaîne des Rôtisseurs offered a curated culinary journey through Italy’s Piedmont region, featuring a multi-course menu expertly prepared by Chef Chris Licata and his team. Vice Echanson Nick Palmer thoughtfully selected regional wines to pair with each course.
Kultura - Filipino cuisine by Chef Nikko Cagalanan
In July 2025 members convened at Kultura for a distinctive evening of al fresco dining centered on the nuanced flavors of contemporary Filipino cooking. The progression of dishes, encouraged an unhurried rhythm , with each course offering layered tastes that balanced familiarity with inventive reinterpretation. The event was marked by a strong sense of connection, leaving a clear impression of both culinary individuality and cultural depth.
Jackrabbit Filly - A Constellation of Chinese Culinary Delights
On Sept 2025 members gathered at Jackrabbit Filly for an engaging evening that celebrated the restaurant’s vibrant take on Chinese‑American cuisine by Chef Shuai Wang. The group enjoyed a lively, convivial atmosphere as they shared a selection of boldly flavored, thoughtfully prepared dishes, complemented by inventive cocktails and attentive service.
Enjoying Life on the Border - Alsace
Oct 2025 event celebrating Alsatian cuisine, highlighting its Franco-German roots through a carefully curated menu and wine pairings. Chef Chris Licata presented elevated versions of traditional dishes, complemented by thoughtfully selected wines, while guests enjoyed a relaxed, convivial atmosphere. Beyond the food and drink, the gathering emphasized the role of shared meals in fostering friendship and community.
Bistronomy by Nico - Mercy of the Chef
The Jan 2026 event at Bistronomy in Charleston, guests embraced the “Mercy of the Chef” concept and enjoyed a creatively curated, multi-course menu paired with thoughtful wines. Executive Chef Jim O’Connor’s inventive dishes, combined with expert wine selections and an intimate, engaging setting, created a memorable dining experience. The evening highlighted both culinary artistry and the sense of camaraderie that defines such gatherings.
Legami - Italian Connections
In February 2026 members gathered at Legami for an evening that celebrated both Italian cuisine and the spirit of connection central to the restaurant’s identity. Guests enjoyed a thoughtfully prepared multi-course menu with carefully paired wines, set within an elegant and welcoming space that blended historic character with modern touches. The event highlighted the creativity of the kitchen and the warmth of shared dining.
The Charleston Chaîne des Rôtisseurs visited Rivayat in March 2026, where the breadth of Indian cuisine influenced by Kerala’s coastal traditions was presented with a contemporary touch. In a warmly appointed dining room, attentive service set the tone for a convivial, family-style meal that began with a crisp Barcava sparkling wine. Starters were particularly accomplished: a delicately crisp gunpowder dosa layered with spiced potato and aromatic lentils, alongside Calicut calamari and cauliflower Manchurian, each balancing heat and acidity with confidence. The main courses showcased range and restraint, from the richness of lamb saag to tandoor-roasted chicken tikka, joined by prawn and coconut-based dishes that highlighted the kitchen’s coastal focus, all accompanied by fragrant rice and naan. A light honey cardamom gelato provided a measured finish. More than technical execution, Rivayat leaves a strong impression through its clear identity—honouring tradition while engaging with local ingredients—resulting in a dining experience that feels assured, distinctive, and firmly part of Charleston’s evolving culinary landscape.
Rivayat - A Culinary Journey to Malabar Coast
Leyla's - Journey to Lebanon
Leyla's captured a beautiful April 2026 evening that was as much a cultural immersion as it was a meal. Leyla's on King Street, is where owner-chef Dolly Awkar brings personal history to the plate. The experience began with an abundant mezze spread, that included silken hummus, deeply smoky baba ghannouj, and delicately seasoned stuffed grape leaves. Each dish was notable for its freshness and layered complexity, elevated further by thoughtful touches such as pomegranate garnish and warm flatbreads. Aged feta shankleesh added a compelling savoury note. Entrees included saffron-laced chicken with leeks and tender lamb shanks braised to a luxurious softness. The sauces were velvety and deeply flavored, complemented by fragrant rice. Lebanese wines from Château Ksara, that included crisp whites, a lively rosé, and a structured, food-friendly red, provided seamless pairings that underscored the regional authenticity of the menu. Dessert was osmallieh with clotted cream and pistachio ice cream, which offered a refined and restrained sweetness.
Southbound - Cooking with Fire
Members of the Chaîne des Rôtisseurs convened at Southbound in May 2026, for an exceptionally well-executed dining program that highlighted seasonal ingredients . The opening course of lightly grilled local asparagus, enriched by a soft hen egg and truffle Béarnaise with shaved truffle, set an indulgent tone. This was followed by a particularly memorable pairing of grilled octopus and Carolina shrimp with cauliflower vadouvan and charred scallion–apple relish, before a beautifully composed North Carolina flounder accompanied by a smoked oyster and fennel chowder, parsnip, fingerling potatoes, and trout roe. The main course of venison petite filet, served with creamsicle potatoes, wilted Swiss chard, and a blueberry‑vanilla jus, provided a striking and well-balanced culmination to the savoury courses, leading into a simple but fitting conclusion of truffles. Throughout the evening, the cuisine was uniformly outstanding and thoughtfully conceived, technically assured, and expressive on the palate. Owner Kelleanne Jones welcomed us warmly and set the tone for a deeply personal evening.
On June 27, Charleston Chaîne des Rôtisseurs members gathered for a delightful Chaîne Mondiale tasting led by Vice Échanson Nick Palmer, who guided attendees through a diverse exploration of rosé wines from some of the world's most distinctive regions, including Bandol and Provence in southern France, the Loire Valley, Alsace, Rioja, and Abruzzo. The wines were thoughtfully paired with an abundant charcuterie and artisan cheese display from Goat. Sheep. Cow., Charleston's acclaimed specialty cheese and provisions merchant known for showcasing exceptional farmhouse cheeses and cured meats from around the world. Complementing the tasting, the culinary team from Simple Provisions, a Charleston-based catering company celebrated for its chef-driven, locally inspired cuisine and creative presentation, prepared an impressive selection of hors d'oeuvres, including sesame-seared ahi tuna bites, steak crostini, Huli Huli chicken skewers, mini tomato pies, and burrata crostini. Together, the expertly selected wines, artisanal provisions, and beautifully executed cuisine created an engaging and educational afternoon that highlighted the versatility of rosé and the talents of two of Charleston's outstanding culinary businesses.
Rosé All Ways - Home of Nick and Dorothy Palmer
The Chaîne Mission
The mission of the U. S. Confrerie de la Chaîne des Rôtisseurs Foundation, Inc. is to support future leaders in the Culinary, Oenology and Hospitality professions by enabling charitable giving, providing scholarship grants, and encouraging educational activities. We invite partners, donors, educators, and students to join us in this important work – because when we invest in education we invest in the future for our members and for us all.
Our Culinary Community
A gathering of industry professionals, sommeliers, and culinary enthusiasts dedicated to the preservation of Charleston's gastronomic heritage and the pursuit of excellence. Let us introduce you to places we have visited and enjoyed.
Chef's Collective - Charleston
Chef’s Collective offers one of the more engaging culinary experiences in Charleston, centered on hands‑on classes that blend instruction with a relaxed, social atmosphere. The rotating programme spans global cuisines, from Thai street food to Mediterranean and pastry workshops, giving participants the opportunity to actively cook, learn technique, and dine on what they’ve prepared. It is particularly well suited to small groups or date‑night outings, with knowledgeable instructors and a format that is accessible yet genuinely educational. A wonderful experience that leaves you with new skills.
Kultura - Charleston
Kultura delivers a creative and deeply personal take on Filipino cuisine, with Chef Nikko Cagalanan reimagining traditional dishes through bold flavors, seasonal ingredients, and a modern presentation. The setting is welcoming and relaxed, decor vibrant, and the energy is driven by the quality of the food. Their cuisine is complex, original, and vibrant. It stands out as one of Charleston’s most distinctive and ambitious culinary experiences. Chef Cagalanan was nominated for a 2024 James Beard Award in the Emerging Chef category. Kultura was voted the top twelve best new restaurants in the United States by Eater in 2023.
Legami - Charleston
Legami brings a sophisticated interpretation of Italian cooking to upper King Street, pairing a menu rooted in tradition with a confident streak of modernity. Chef Andrea Congiusta’s dishes show both technical precision and a willingness to rework familiar preparations; handmade pastas and classic ragùs sit comfortably alongside more inventive plates. The superb wine selection is well-priced and sommelier Erik Zanghirella will lead you through the many excellent Italian hidden-gems. The multi-level space, from garden terrace to upstairs lounge, lends the evening a sense of occasion. Legami fosters conviviality with a touch of theatrical flourish.
Southbound - Charleston
Southbound, on Charleston’s Cannon Street, delivers a confident, fire‑driven dining experience that feels both composed and quietly theatrical. The kitchen centers on wood‑grilled cooking, turning out dry‑aged steaks, seafood, and thoughtful starters that marry classical technique with subtle Low country notes. Flavors are layered, generous, and never overworked. Situated in a restored historic structure anchored by an open hearth, with marble, brass, and deep green tile lending a refined, slightly transportive feel, softened by terraces and porch seating, the setting reinforces the mood. Service is attentive without being intrusive, with staff who are both knowledgeable and genuinely welcoming. The restaurant is part of Free Reign Restaurants, the Charleston-based group founded by Ryan and Kelleanne Jones, whose hands-on model blends strong front-of-house design with a clear culinary point of view. Ryan Jones, a chef by training, shapes the menu with a grounded, disciplined style while encouraging creativity within the kitchen, resulting in a restaurant that feels purposeful rather than formulaic.
Somm Wine Bar - John's Island
Somm Wine Bar is a polished yet welcoming neighborhood spot built around a thoughtfully curated wine list and excellent charcuterie and cheese platters, with staff who are notably knowledgeable and eager to guide selections. The large selection of wines by the glass and curated flights are particularly impressive. The atmosphere is warm and relaxed, whether inside at the bar or outside under the live oaks, which makes it easy to settle in for an unhurried evening with friends. Consistently top-rated, it stands out as one of Johns Island’s most reliable destinations .
Jackrabbit Filly - North Charleston
Jackrabbit Filly offers a lively, crowd‑pleasing take on New Chinese‑American cuisine, blending family recipes with global influences in a relaxed, neighbourhood setting. The menu is designed for sharing, with bold, inventive dishes, from dumplings to karaage and seasonal specials, paired with creative cocktails and consistently strong service. The atmosphere is welcoming and electric, making it particularly well suited to group dining. Chef Shuai Wang was a semi finalist for a James Beard Rising Star Award in 2017. He was one of three finalists on Bravo's Top Chef and named a South Carolina Food Ambassador in 2025.
Rivayat - Charleston
Rivayat offers a compelling interpretation of Indian cuisine that leans decisively toward the coastal south, weaving Kerala’s spice-laden traditions into the fabric of the Lowcountry. The cooking is assured and expressive. Seafood, in particular, is treated with imagination and precision, while the dining room, softly lit and richly aromatic, provides a warm setting that encourages a more considered pace. It is a restaurant that rewards curiosity, inviting diners to move beyond familiar standards and engage with a menu that is both rooted and quietly adventurous. Named among AFAR’s Best New Restaurants in Charleston (2025).
Grapevine Distributors - Charleston
Grapevine Distributors plays a quiet, essential role in shaping Charleston’s wine culture. Founded in 1991 as a family venture, the company has grown into a highly respected regional distributor while remaining firmly rooted in its original ethos; sourcing wines from small, family-owned producers and placing equal value on story, provenance, and quality. Under the leadership of Scott Cohen, who has overseen the South Carolina operation since the late 1990s, the business continues to function with a notably hands-on approach, favoring long-standing relationships with both suppliers and local accounts. In Charleston, its presence is felt through thoughtfully assembled wine lists rather than a visible storefront, with a portfolio drawn from a wide international network of producers selected through direct engagement. What distinguishes Grapevine is its restraint, relying on careful logistics, an informed sales force, and an emphasis on education to ensure that the wines it represents arrive with integrity intact. It is, in essence, a distributor with a curator’s mindset, one whose influence is subtle but consistently evident in the city’s more serious wine programs.
R Kitchen - West Ashley
R Kitchen in West Ashley offers a genuinely distinctive dining experience, with a chef-driven, ever-changing five-course meal prepared in front of guests at an intimate counter. The food is creative and thoughtfully executed, and the relaxed, interactive atmosphere, where chefs explain each course, makes the evening feel both personal and entertaining. For the quality offered R Kitchen provides exceptional value. While the setting is casual, the originality, quality, and overall experience make it a standout choice for something different in Charleston.
Bistronomy by Nico - Charleston
Bistronomy by Nico captures the spirit of a Parisian bistro, balancing classic technique with a lighter, more contemporary sensibility. The kitchen moves confidently between tradition and invention; escargot, steak frites, and cassoulet sit alongside more playful compositions. The room itself is both polished and comfortable. The cooking carries genuine authority, yet the experience remains unpretentious and convivial. Cocktails and wine selection are excellent. The restaurant keeps it fresh with specialty events such as Mercy of The Chef and Wagyu Burger night. It is the type of place where locals return time and time again.
Leyla - Charleston
Leyla is a long‑standing, family‑owned Lebanese restaurant on King Street, established by Dolly Awkar to bring traditional home-style cooking from Lebanon to Charleston. It delivers a polished expression of Lebanese hospitality, where a generous mezze-driven menu invites relaxed dining rather than a hurried meal. Hummus, kebabs, and slow-braised dishes are prepared with evident care, and the experience is elevated by the warmth and attentiveness of Dolly, giving the room a distinctly familial ease within a more refined setting. It is a restaurant that succeeds through generosity and a commitment to showcasing Lebanon's rich heritage.
Simple Provisions - Charleston
Simple Provisions has become one of Charleston’s most respected boutique culinary companies by combining restaurant-level execution with the warmth and intimacy of true hospitality. Founded by Chef Blake McCormick and sommelier Tess Kenney, the company reflects the complementary talents of its owners: McCormick honed her culinary skills in some of Charleston’s most acclaimed kitchens, including EVO, Edmund’s Oast, Chez Nous, and Basic Kitchen, while Kenney developed her passion for food, wine, and guest experience at the celebrated Chez Nous. Their philosophy is refreshingly straightforward focused on thoughtfully sourced ingredients, seasonally inspired menus, and genuine hospitality that places equal emphasis on food, wine, and the shared experience of gathering around the table. Whether preparing an elegant private dinner, a curated wine pairing, or the exceptional hors d’oeuvres enjoyed at our recent Chaîne Mondiale event, Simple Provisions consistently demonstrates a commitment to craftsmanship, creativity, and personal service that embodies the very best of Charleston’s culinary culture.