The renowned Zero George Cooking School, a FOOD + WINE Magazine best new cooking class, delights in inviting celebrate chefs and culinary ambassadors to share their craft in the ongoing Guest Chef Cooking Series.
The Guest Chef Cooking Series is hosted inside our circa 1804 kitchen carriage house and is open to both hotel guests and the public. Guest Chef Cooking Classes usually run $150/person and include all food and paired wine. It is encouraged to book your seat at the table early as classes are limited to 8 participants.
To inquire about upcoming guest chefs, please dial 843.817.7900 or email email@example.com.
The Chefs Corner
previous guest chefs
Chef, Instructor, Recipe Developer
Ashton Keefe is a classically trained chef with a passion for teaching people how to cook. Her family roots of food and wine inspired her to pursue what she grew up doing – eating, drinking and breaking bread around the family table.
Ashton studied Entrepreneurship and Social Enterprise at Wake Forest University and then attended Manhattan’s The French Culinary Institute. After working at the infamous (and insatiable) New York Magazine food critic, Gael Green, Ashton became one of the original team members of New York’s Haven’s Kitchen, first as their lead instructor and then as their sous chef.
Ashton has worked with acclaimed chefs such as Marc Forgione and Marcus Samuelsson, as well as TV personalities and chefs Rachael Ray, Guy Fieri and Curtis Stone. She has been featured on Food Network’s Guy vs. Rachael, Food Network’s Chopped, BetterTV and Potluck Video.
In addition, Ashton edits Today Show regular and wine expert Leslie Sbrocco’s Thirsty Girl. She writes and develops for O Magazine, Everyday with Rachael Ray Magazine, Shape Magazine, The Latin Kitchen, Food 52 and Whole Foods Market and works with brands such as Euphrates Cheese, Simi Winery, Moet & Chandon and Sutter Home Winery.
Author, Food Writer & Consultant
Brys Stephens is an author, food writer, and consultant based in Charleston, South Carolina. Stephens’s writing credits include bylines in publications like Bon Appétit, Garden and Gun, Charleston City Paper, and Charleston Magazine. And, he helped found the food and cooking website, Cookthink.com.
Stephens’s love of food and cooking stems from his deep roots in the South and his lifelong passion for travel. From the pecan trees at his home on Sullivan’s Island, SC, to summers in Provence at a house on a hillside covered with herbs, he has long been enamored with the world’s culinary connections and the influence of place and climate on our food.
After graduating from Washington and Lee University, Stephens worked in marketing at an English-language city magazine in Paris. He continued his education at the Cornell photography program in Rome, where he spent four months photographing and cooking from markets throughout Italy and Sicily. In 1997, he returned to the states to apprentice in his hometown of Birmingham, AL, with James Beard award-winning Chef Chris Hastings in the Hot and Hot Fish Club kitchen.
He then went on to earn his JD / MBA from Wake Forest University. Upon graduation, he spent two years in the wine business working in public relations for American Premium Beverage and in viticulture for Napa’s Joseph Phelps Vineyards.
The New Southern Table (Fair Winds Press) is Brys’s first cook book and will be released nation-wide March 1, 2014.
Chef Chris Hall
Chris is both chef and managing partner at Local Three, which is why he has the least hair of the three partners. A self-taught cook, Chris has worked in kitchens from Philadelphia’s Le Bec Fin to Atlanta’s Canoe and 4th & Swift. He grew up around the corner from Local Three on Peachtree Battle Avenue and thus really is a local. Chris now lives in Smyrna with his wife Julie, who you’ll see in the restaurant frequently. An avid Georgia Tech fan, Hall considers home game Saturdays as religious ceremonies.
Chef Randy Williams
Zero George Street
Chef Randy Williams is a 10+ veteran of the Charleston food scene and both a graduate and an instructor at the Culinary Institute of Charleston. Williams loves to work with farm-to-plate ingredients and infuses his dishes with Lowcountry tradition and technique. He’s spent time in the kitchens of several popular local eateries, including Blossom, Cypress and Cassique at Kiawah Island. Williams runs the Zero George Cooking School.
Chef Justin Devillier
La Petite Grocery
New Orleans, LA
Justin Devillier grew up in southern California where he spent the summers fishing and in the fall and winter he would dive for lobsters just steps from his front door. The bounty of local seafood inspired him to enter the culinary industry and eventually move to New Orleans, where he has deep family roots.
He arrived in New Orleans in 2003 and started out by cooking in the kitchens of Bacco, Stella and Peristyle. Justin joined the La Petite Grocery team in 2004. Justin and his wife Mia became owners of La Petite Grocery in 2010 and he has since been named a James Beard Award finalist in 2012 and 2013 for Best Chef – South. He recently wrapped up the 11th season of Bravo’s Top Chef and the team will proudly celebrate La Petite Grocery’s 10th anniversary in March 2014. When he’s not in the kitchen, he can be found fishing or on the beach with Mia and their two young daughters.