Prior to working with Guckenheimer, Charlie had a background in French and Italian fine dining cuisine, working at some of Charleston’s finer downtown restaurants, including Grill 225, Hominy Grill, Mercato, Eli’s Table, and The Fat Hen.
Growing up with Italian/French Immigrant grandparents, Charlie was immersed in culinary from cooking experiences with them from a young age. He recalls being perplexed by food and loved being able to manipulate and mold new flavor profiles to achieve an end result in the form of a plated dish. An avid outdoorsmen and forager, Charlie loves combining those interests with cooking.
“I am so fortunate to have the opportunity to cater and learn one of the fastest growing food programs in the nation and to easily support categories of interest that are important to me: sustainable seafood, farm to table initiatives, and supporting small business and local economy to name a few. I get to source and use some of the best ingredients in the world and have the creative freedom to come up with dishes that push the culinary envelope daily as part of our program. There is nothing standing in our way of producing and sharing great food except what I can think of.”
Something that stands out to Charlie about his experiences at Guckenheimer is being able to learn a new food franchise and support categories that fit in line with his personal beliefs on food, sourcing, and transparency. Being able to have complete creative freedom in menuing is very important to the chef.
Charleston is a foodie and sportsmans paradise with a strong connection to the sea and some of the most sustainable, fresh seafood in the world. This makes it easy for Charlie and his team to make fresh, smart choices when menuing and drawing inspiration.