Circa 1886 Restaurant, Charleston’s award-winning fine dining destination located within the original carriage house of Wentworth Mansion, is pleased to announce the appointment of Perla Anguiano (pictured) as Executive Pastry Chef.
Anguiano brings more than a decade of professional pastry experience to Circa 1886, including leadership roles at the renowned Sun Valley Resort in Idaho, where she most recently served as Executive Pastry Chef of Restaurants. In that role, she directed the pastry programs for multiple dining outlets, developed seasonal dessert menus, mentored pastry teams, and ensured exceptional quality across the resort’s culinary operations.
A graduate of Le Cordon Bleu’s Baking & Pastry Arts program in San Francisco, Anguiano combines classical French technique with seasonal ingredients and the cultural influences of her Hispanic heritage, creating desserts that are both refined and deeply rooted in memory and storytelling. Her experience spans luxury resorts, artisan bakeries, specialty cake design, fine dining, wedding cakes, plated desserts, and handcrafted breads, giving her a diverse pastry background that blends artistry with technical precision.
“We are delighted to welcome Perla to the Circa 1886 family,” said Chef Marc Collins, Executive Chef of Circa 1886 Restaurant. “Perla’s experience and skill set aligned perfectly with what we were looking for, and I think what Circa 1886 offers was exactly what she was looking for in the next step of her career. It’s always rewarding when the fit is mutual. Her many years at Sun Valley gave her a deep understanding of consistency, leadership, and the level of excellence we’re committed to delivering every day.”
As Executive Pastry Chef, Anguiano will oversee all dessert offerings at Circa 1886, working closely with Chef Collins to create seasonal desserts that complement the restaurant’s contemporary interpretation of Lowcountry cuisine while honoring the thoughtful craftsmanship that has become synonymous with the Circa 1886 dining experience.
“I’m honored to join such a respected culinary team,” said Anguiano. “Dessert has always been about creating memories and bringing people together. I’m excited to celebrate the seasons, introduce thoughtful new flavors, and create desserts that guests remember long after the final bite.”
Throughout her career, Anguiano has remained committed to mentoring the next generation of pastry professionals, fostering collaborative kitchen environments where creativity, technical excellence, and continuous learning thrive.