Hotel Bennett on Tuesday announced that they have appointed Robert McGrattan (right) as its new executive chef. The North Carolina native returns to the Carolinas to put his spin on the dining experience at Gabrielle, the hotel’s signature restaurant.
Gabrielle is Charleston’s only restaurant to open onto Marion Square and features an outdoor plaza. It can be accessed through the park or via Hotel Bennett.
McGrattan’s extensive culinary experience spans a 16-year career at some of the most celebrated kitchens and hotels in the country, including his most recent role as Executive Chef at The Sagamore Pendry Baltimore. During his time at Pendry, he work at the hotel’s multiple dining venues, including the Rec Pier Chophouse and The Cannon Room. McGrattan previously served as Executive Sous Chef at the legendary Peabody Memphis where the fine dining restaurant Chez Philippe achieved a coveted Forbes Four-Star rating. He also redesigned the kitchen and menu at Capriccio Grill, the hotel’s renowned steakhouse.
“I am a firm believer that food transcends everything in life,” said McGrattan. “I put my soul into my cooking to enrich the lives of others, and am looking forward to sharing my cuisine and philosophy with Charlestonians, while also recognizing the city’s celebrated culinary heritage.”
An Asheville, NC, native, McGrattan developed an appreciation for diverse techniques through his culinary arts education at Johnson & Wales in Charlotte. He honed his craft at Hutton Hotel in Nashville, holding sous chef and chef de cuisine positions, and has also received several honors including a James Beard Foundation invitation for menu development. He also had the opportunity to oversee the annual James Beard Foundation dinner.
“We are thrilled that Chef Robert has joined our team,” said Marty Wall, General Manager of Hotel Bennett. “He is extremely talented, as well as an inspirational leader. His passion, dedicatin and drive have already made him a standout member of the culinary industry.”
Working in tandem with acclaimed Pastry Chef Remy Fünfrock, McGrattan has already updated Gabrielle’s fall menu. Some of the new and seasonal additions include:
- Tuna Carpaccio with Orange Vinaigrette, Jalapeno and Sesame
- Roasted Bone Marrow with Shallot Jam, Oregano Crust and Baguette
- Butternut Squash Soup with Sage, Pumpkin Seed and Crème Fraiche
- Kurobuta Pork Chop with Apples, Mustard Seeds and Barrel-aged Maple
- Shrimp & Grits with Caramelized Onions, Lamb Merguez Sausage and Marsh Hen Mill Grits
- Grilled Bone-in Short Rib with Bordeaux Reduction, Chanterelles and Oreganato
- 16oz Boneless Ribeye with numerous table side options, including Cast-Iron Corn Bread, Sorghum Butter and Lardo
For more information on Gabrielle, visit www.GabrielleDining.com, call 843-990-5460, or follow @GabrielleDining on Facebook and Instagram. For more information on Hotel Bennett, visit www.HotelBennett.com, call 843-203-0922 or follow @HotelBennett on Facebook, Instagram and Twitter.
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