Carolinas
10 Exchange Street
Charleston, SC 29401
Phone: 843-724-3800
Fax: 843-722-9493
Reservations
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Executive Chef Jeremiah Bacon
Jeremiah Bacon is home…
After 7 years spent honing his skills in some of the finest kitchens throughout the Northeast –including the River Café, ILO, Le Bernardin and Per Se in New York City – Bacon has returned to the Lowcountry to take the helm as Executive Chef at Carolina’s.
“It was a tremendous experience living in New York City and I feel fortunate to have worked with some of the finest chefs in the country,” says Bacon. “But it feels great to be back – it was unquestionably the right time for me to come home. I’ve missed Charleston.”
Bacon is a Charleston native who graduated with a degree in philosophy from the College of Charleston and attended the Culinary Institute of America (CIA) in Hyde Park before setting off for New York City.
From his calm, respectful nature to his passionate approach toward his work “classically rooted, contemporary, and creative,” Bacon is a unique voice – and figure – in Charleston. And he’s enthusiastically embracing his latest challenge.
“Carolina’s is a landmark, and I respect what this restaurant represents in terms of Charleston’s culinary history,” says Bacon. “I refer to Lowcountry ingredients and preparations as a structure, but plan to expand upon this by taking a contemporary approach. You’ll see me introduce other flavors, as well. After all, Charleston is a port city, so outside influence has always been a cultural factor here.”
While historic specialties on the Carolina’s menu includes the beloved Perdita’s Fruit de Mer (which dates back to the original Perdita’s restaurant, circa 1953), Shrimp & Crabmeat Wonton’s and Carolina’s Shrimp & Grits, Bacon is enthusiastic about creating “new classics” from the produce specially grown for the restaurant at nearby Kensington Plantation.
“Working with Kensington produce, local seafood and regional game feels incredibly authentic,” says Bacon. “Many of these foods literally spring from Lowcountry soil – this is history you can taste.”