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The company announced last week that Robert McGrattan, a native of North Carolina, has returned to Carolina to serve as the new executive chef of Gabrielle, a restaurant at the Hotel Bennett.
"We are very happy that Chef Robert has joined our team," said the hotel's general manager Mattiwall. "He is very talented and an inspiring leader. His enthusiasm, dedication and drive have made him an outstanding member of the culinary industry."
After joining Gabrielle, McGrattan has 16 years of culinary and hotel dining experience under his chef coat, including culinary arts education at Charlotte Johnson & Wales University, and his most recent role as executive chef of the Sagamore Pendry Boutique Hotel in Baltimore, as well as in Memphis Kitchen work.
"I firmly believe that food transcends everything in life," McGratan said in a press release. "I put my soul into my cooking to enrich the lives of others, and look forward to sharing my cuisine and philosophy with the people of Charleston, while also recognizing the city's famous culinary traditions."
In collaboration with pastry chef Remy Fünfrock, some of Gabrielle’s new autumn menu items include tuna carpaccio with orange balsamic vinegar, jalapeno and sesame seeds, grilled short ribs with bordeaux sauce, chanterelles and oregano, black pork chops with apples, mustard Rapeseed and barrel-old maple and so on. According to the press release, the menu is designed to "explore the way for fresh bounty in the South".
Gabrielle's breakfast time is 7-10:30 am, lunch time is 12-3 pm, and dinner time is 5-10 pm
Check Gabrielle's website for more information or view all menus.