Charleston Wine & Food is almost here! This weekend we are excited to host a hospitality lounge for local and visiting chefs in sunny South Carolina, and in anticipation of the event, we’re catching up with some of the city’s best chefs. Here, we talk to C0-Executive Chefs Graham Dailey and Ramon Taimanglo of the legendary Peninsula Grill all about their early culinary inspirations and what makes Charleston dining unique.
Let’s talk about the early days. Graham, before you worked in kitchens, you worked on shrimping and fishing boats. Is it safe to say seafood is a passion of yours? What was the most important thing you learned doing that work?
Graham: Seafood is definitely a passion of mine. I love every moment of the journey from ocean to plate: from fishing local waters to create an exceptional meal at home or going to the docks and picking up the Lowcountry’s freshest seafood from professional seafood purveyors and creating a memorable dish for our Peninsula Grill guests using the very best local ingredients.
Tell us about working under Anthony Bourdain. Any memories that stand out?
Graham: Working with Anthony Bourdain was memorable, to say the least! He had quite the affinity for drinking Greyhounds (vodka and grapefruit juice), even when we were getting slammed! [Read more…]