We love food! We especially love the incredible flavors that come out of the Cajun and Creole traditions of Louisiana and Mississippi. From the rustic, hearty dishes of Acadian descent, to the refined Creole recipes that find their roots in classic French cooking, and the Vietnamese influences brought to the area in the 70s, we attempt to bring that spirit to every dish we create. 

Chef Joe Wolfson and our culinary ninjas continually strive to bring the best to the plate. Starting with local, sustainable ingredients, they make sure you have plenty of tasty options, whether you just need a snack, or are looking for a full meal.

Chef Joe is originally from Texas but grew up in Columbia South Carolina and is a graduate of Johnson and Wales in Charleston. He apprenticed at the 4 Star 4 Diamond Ocean Room Restaurant inside of the 5 Star and 5 Diamond Sanctuary Hotel on Kiawah Island. His first Executive Chef position was at Montgomery, Alabama’s Ham and High restaurant where he was nominated 1 of the 100 BestNew Chef’s in America by Food and Wine Magazine and CNN.com. He was also featured in Southern Living and twice featured in Food and Wine Magazine as well as being invited to be guest Chef at Outstanding in the Field. Joe has also been a participant on the Food Network Television Show “Beat Bobby Flay and spent a season in the US Virgin Islands where he was the Executive Chef at St. Thomas’ only 4 Diamond restaurant, The Old Stone Farmhouse, before having to leave due to Hurricane Irma. His most recent Chef position was at The Dramyard in Wilmington before heading back to Columbia to take over the kitchen at Bourbon.

JOe Wolfson

EXECUTIVE CHEF