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.
Tired of the same salt, pepper and lemon on your seafood? Wexford chef Robert Wyson shares his favorite under-the-radar fish seasoning, plus more bold flavor boosters from local chefs.
Packed with umami and surprisingly versatile, fish sauce is the secret splash chefs use to add depth and flavor. Learn how to cook with it, what brand to buy and why it’s not just for Southeast Asian recipes.
Not all fish are created equal — and neither are the ways you cook them. Chef Alecia Angioletti shares how to match the right cooking method to the fish for restaurant-quality results every time.
We asked local chefs to share their favorite blue-hued ingredients. From heirloom grits to bold cheeses and summer-sweet fruit, these picks pack flavor and color.
Blue fingerling potatoes bring color, antioxidants and flavor to your plate. Chef Will Overacre of Michael Anthony’s shares an easy, delicious way to enjoy them.
Blue corn is making a flavorful comeback in the South. Learn its history, health benefits, and how chefs like Bernard Bennett are giving this heirloom grain a modern twist.
From peaches to wreckfish, discover the top summer ingredients local Lowcountry chefs can’t get enough of — and the memories behind them.
Can’t get meat or fish cooked through without losing those coveted grill marks? Red Fish chef Melissa Coocran shares her pro secrets to getting the best of both worlds.
Chef Bernard Bennett of Okà n puts yellow watermelon in the spotlight with bold, unexpected summer dishes that challenge tradition and excite the palate.
Hudson’s Andrew Carmines shares expert tips for mastering seafood at home — from timing tricks to avoiding the #1 mistake every beginner makes.