The Lowcountry is home to world-class and world-famous chefs. Enjoy stories about their backgrounds, what inspires them and some tricks of the trade. Release your inner Julia Child. Stories are everywhere, and these chefs certainly have great ones about how they got to where they are today. Most have years of unique experience under their belts. With the abundance of restaurants in the Hilton Head Island, Bluffton and Beaufort areas, these chefs cover an array of cuisine for all taste bud preferences. They offer tips that are easy to implement, so no matter your expertise in the kitchen, you will find them helpful. You may even learn some new cooking methods to try out at home. Impress your family and friends by perfecting your skills in the kitchen. Hats off to these amazing chefs who make our local restaurants so enjoyable.
Experience Asado By The Sea at the Hilton Head Island Seafood Festival, where chefs Alberto Llano and Hernan Stutzer fuse Southern seafood with traditional Argentinian grilling. Set at the scenic Beach House Resort, this exclusive event is part culinary art, part open-fire performance.
Chef Greg Tucker from the Country Club of Hilton Head shares his top tips to ensure no part of your pumpkin goes to waste.
Fall is in the air new seasonal produce comes along with it. We asked local chefs their favorite fall ingredient.
Dear chef, I want to use fresh ingredients and leftover items I have on hand more frequently. With it being soup season, I would love to know how to make a good soup base. How do you create your own stock or soup base that anyone can add different ingredients to?
We asked local chefs their favorite snack to share with their pets
Local chefs share their favorite South Carolina ingredient. There’s not much better than fresh and regional ingredients when cooking.
Dear chef, do you have any tips for making homemade biscuits? I can’t seem to get them quite right.
Incorporating different types of wood into your grilling and smoking routines could help make you a backyard barbecue legend.
Four local chefs share their favorite cut of meat for barbecue. See what these experts say.
Dear Chef, do you prefer dry rub or marinade? What’s the difference? Is one better for certain things?