Makeready, the hospitality company behind several brands, hotels, and restaurants in Charleston, has announced Chef Tim Morton (right) of Frannie & The Fox is the new executive chef at The Ryder Hotel. Chef Morton will now serve as executive chef of both The Ryder and Emeline, which are home to restaurants Little Palm and Frannie & the Fox, respectively.
“Chef Tim's leadership at Emeline has been invaluable,” said Adam Jimenez, General Manager of Food and Beverage at Emeline and The Ryder Hotel. “He brings his understanding of the Makeready vision and the Charleston hospitality scene to The Ryder, driving a flavorful, tropical, fresh menu that perfectly complements the restaurant's cocktail driven concept and poolside location.”
Chef Morton’s menu at Little Palm will feature a combination of fresh seafood, shareable plates, and seasonal dishes. Menu highlights include Tuna Poke with scallion and sesame, Fried Chicken Skewers with sweet chili and garlic soy, and Hangar Steak Frites with cilantro chimichurri.
Chef Morton has called Charleston home for the past five years. He led the opening of Mercantile and Mash in Charleston as executive chef before joining the team at Emeline.
For more information on The Ryder Hotel and Little Palm, visit theryderhotel.com.
