Robert Mcgrattan has been appointed Executive Chef at Hotel Bennett in Charleston
Salamander Hotels & Resorts has appointed Robert McGrattan as the new executive chef of Hotel Bennett in Charleson, SC. The North Carolina native returns to the Carolinas with a focus on continuing to elevate the dining experience at Gabrielle, the hotel's signature restaurant.
Hotel Bennett was recently ranked as the top luxury hotel in the country by readers of USA TODAY, while Gabrielle is Charleston's only restaurant to open onto Marion Square and features the city's largest outdoor fine-dining 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 elevated the culinary experience 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.
