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Chef Robert Carter began his rise to the top of the Charleston gastronomical community — and financed his J&W education — as a "hired gun," or as his business was appropriately named, Rent-a-Chef. Today, Robert is an elite executive chef at the Peninsula Grill, which has received rave reviews, including being named "Best New Restaurant of the Year" by Esquire magazine in 1997. It has also been named "Best Restaurant" in Charleston for the past four years by the Charleston City Paper's Annual Best of Charleston Readers' Poll. In 1999, additional accolades were received when J&W recognized Robert for his culinary contributions with an honorary doctor of culinary arts. When not prowling the kitchen at the Grill, Robert keeps a keen eye on another Charleston eatery, Hank's Seafood Restaurant, of which he is a partner. Robert followed his dream and opened Hank's in February 1999, partnering with a respected hospitality industry entrepreneur, Hank Holliday. Ironically, many former "bosses" from his Rent-a-Chef days frequent both of his dining rooms. |
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