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CHEF BOB WAGGONER
executive chef ~
charleston grill,
charleston place hotel
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Return to
Great Carolina Chefs
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this is an evolving section
of our
web site and
information on
more chefs
and their restaurants
are on the way.
until then, happy and
adventurous eating ...
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mazed is a word Bob Waggoner uses a lot. He's amazed by the camaraderie of chefs in
Charleston, where he's been cooking since 1997. He's amazed by how much
Charlestonians revere their lowcountry cooking, and how farmers continue to
raise crops and livestock to keep it going. He's amazed by the wealth of
products in the area, and the area itself, which is blessed with a gentility and beauty
few cities can claim. Maybe he's most amazed that he finds himself here.
Maybe the rest of us can be amazed by his amazement - especially since he spent 11 years
in France, cooking with great chefs and becoming the first American to own and
chef at his own restaurant.
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"I can't say there isn't any French influence in my cooking after 11 years there,
but I'd say my style is American-Southern - my play on today's southern food
with old recipes tweaked to a modern, fine dining experience."
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Waggoner, executive chef of Charleston Grill at Charleston Place, serves stoneground grits -
sometimes they're truffled and served with squab, or baked with sundried tomatoes and
served with Carolina goat cheese. Another popular entrée is lightly scented lemon grits with
lobster tempura. Braised vidalia onions accompany Waggoner's duck leg confit. Baked
portabello mushrooms are stuffed with roasted garlic grits and served with beef tenderloin.
Even beef tongue - rarely seen in the South - has been successful at Charleston Grill.
Waggoner grew up in California's San Fernando Valley, and found his love for cooking in a high
school International Foods class. Since then he's cooked in Los Angeles, Venezuela, Florida and
Nashville - aside from a variety of locales in France. His travels have heightened his appreciation
for Charleston's offerings. "I spent a lot of money on freight in Nashville, because there were
no local growers," he recalls. "I had trouble finding someone to grow tarragon for me."
Not so here. Waggoner has his own herb garden on the hotel's second floor, and several
times a year plans "Purveyor Dinners" that showcase the people who help him serve exceptional
food. The gentlemen who harvest and sell him fresh crab and shrimp have been featured; so
have the herb and produce farmers. "We're pushing it to a more personal level, and it lets us
show off these guys who are unknown in the community and work harder than any of us do
in the kitchen."
That's typical Bob Waggoner - too modest to mention his numerous awards. Besides
Food & Wine's "Reader's Favorite Chef in America" award, Waggoner
was one of James Beard's "Rising Stars of the 21st Century" in 1999 and received an
Honorary Doctorate from Johnson and Wales University. The French government even knighted
him with the "l'Odre du Merite Agricole."
Such accolades haven't swayed him from trying to make others happy. Charleston Grill will
send complimentary chocolate plaques to your table wishing you happy birthday or anniversary.
On Saturday nights, guests are given bags of fresh-baked breakfast breads to take on the
Sunday morning plane. All guests are greeted with complimentary burgundy cheese puffs and
sent off with free chocolates and homemade petit fours.
"I think if there's a white tablecloth on the table and you're spending $20 to $30 on entrees,"
he declares, "there should be goodies."
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Charleston Grill is an AAA Four-Diamond, Mobile Four-Star restaurant in Charleston Place, a
luxury hotel complex in downtown Charleston, 224 King Street. Serving the evening meal only
(6-10 p.m. Sunday-Thursday; 6-11 p.m. Friday and Saturday); Charleston Grill presents an a
la carte menu that ranges from an $18.96 vegetarian sampler to a $32.95 venison tenderloin.
A seven-course tasting menu is available for $75; price is $125 when paired with wines.
Charleston Grill has more than 1,100 selections on its wine menu and three full-time sommeliers,
and has been praised by Wine Spectator magazine. Trademark desserts include
the chilled summer fruit soup, and in colder months, a warm berry cobbler with cinnamon
buttermilk ice cream. All credit cards are accepted and reservations are strongly recommended.
Call (843) 577-4522 for reservations, or see www.charlestonplacehotel.com for more information.
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Aida Rogers has worked in newspapers, magazines, legal newsletters
and television. USC graduate and Lexington, SC native currently is
managing editor of Sandlapper, The Magazine of South Carolina, for which she
writes a column about the most popular restaurants in The Palmetto State.
Call her with your favorites at (803) 808-1664
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