Charleston Grill 224 King Street Charleston, SC Phone: 843-577-4522 Fax:843-724-8405   WELCOME|MENU|CHEF|MAP Executive Chef Bob Waggoner "I like to work with the best ingredients available, whether they're from local farmers or from across the country. I especially enjoy using products in new ways, with unique textures, and that will complement fine wines." That's how Bob Waggoner sums up his philosophy. But this belies the wonderful complexities of his cuisine, which represents an evolution of his travels through the culinary world. Charleston Grill at Charleston Place Hotel provides the ideal setting for Chef Waggoner to demonstrate his finely crafted art of Contemporary Lowcountry Cuisine. In January of 1998, only four months after his arrival, Charleston Grill became the only restaurant in the state of South Carolina to be awarded Four Mobil Stars. On an ordinary day at Charleston Grill, Chef Waggoner might be preparing a dinner of local young zucchini blossoms stuffed with Maine lobster, sautéed smoky mountain golden trout with Lowcountry crawfish tails, or grilled Carolina Poussin on a braised portabello mushroom with fresh morels. His commitment to supporting local farmers and growers and encouraging them to cultivate new and unusual products is winning Chef Waggoner praise from both the agricultural community and his guests. The 35 year-old California native received his formal training with Michael Roberts at Trumps in Los Angeles from 1981 to 1983, and later in France at a constellation of Michelin-rated restaurants with chefs Jacques Lameloise, Charles Barrier, Pierre Gagnaire, Gerard Boyer and Mark Meneau. At 23, he spent one year in Caracas, Venezuela, where he worked alongside renowned chef Jean-Paul Coupal in his private club, Members. He then returned to France to become chef of Hotel de la Poste in the town of Moneteau, where, in 1988 he became the first American to own his own restaurant in France, the much acclaimed Le Monte Cristo. In 1991 Chef Waggoner was offered the opportunity to join Chef Jean-Pierre Silva at Le Vieux Moulin in Beaune. He returned to the States in 1993 to cook at the award-winning Turnberry Isle in Florida, before joining The Wild Boar in Nashville, where he earned the restaurant a coveted AAA Five-Diamond Award. Chef Waggoner has quickly gained a reputation as a media-savvy cooking expert, having appeared on "Gourmet Getaways with Robin Leach", "Great Chefs of the South," Nashville's "Talk of the Town", "Ralph Emery Show", and, most recently on The Food Network's "In Food Today". He has also taped a series of segments with television food reporter Burt Wolf that will appear on The Travel Channel, CNN and on PBS stations nationwide. In all of these instances, Chef Bob has captured attention by producing menus that combine unusual ingredients with classic techniques. As well as making guest chef appearances at many fine dining establishments across the country, he has cooked at the prestigious James Beard House in New York City. As host of Charleston Place's annual "Salute to Southern Chefs", Chef Waggoner enjoys sharing the spotlight with his fellow culinary innovators as well as raising funds for the national hunger relief charity Share Our Strength. WELCOME|MENU|CHEF|MAP © 2004-2007 Feeding Frenzy, Inc™ All Rights Reserved. For a truly unforgettable dining experience, visit Charleston Grill and remember to use your American Express Card.