Eucepe Puntriano has been appointed as Executive Chef at Live Oak, Charleston Historic District, a Tribute Portfolio Hotel

Puntriano brings more than a decade of culinary experience to Live Oak Charleston, most recently serving as Executive Chef at Charleston’s well-regarded modern steakhouse, Marbled & Fin. There, he led kitchen operations, developed seasonally driven menus, and helped evolve the restaurant’s culinary vision. Previously, Puntriano spent nearly a decade with Meat Market restaurant group, rising from line cook to Chef de Cuisine and playing a key role in opening and scaling locations across Florida and Puerto Rico, while maintaining consistency, creativity, and operational excellence across multiple markets. 

As Executive Chef, Puntriano is shaping two dining concepts that will introduce an array of diverse flavors to Charleston’s dining scene. Terra’s culinary identity will be rooted in the Lowcountry and influenced by the entire Mediterranean region – from Spain and Morocco to Israel and Greece – creating a first-of-its kind destination restaurant in Charleston. The restaurant will source from local farms, fishermen, and purveyors, spotlighting regional products such as Bird’s Island oysters and fresh seafood. Standout dishes will include the Joyce Farms Chicken Tagine served with Herb Cous Cous and Southern Vegetables, and a tender Lamb Rack Za'atar with Garlic Labneh. 

Bloo Pool & Provisions will offer a fresh, elevated menu in the tradition of Nikkei––combining Japanese culinary techniques with Peruvian ingredients, a true first in Charleston. Mouthwatering shareables like the Tuna Belly Tostada, Ceviche Traditional, and Bloo Bahn Mi Sandwich will complement the lounge’s poolside setting with vibrant, approachable flavors and a casual, social atmosphere.