Get Tutored in Good Taste
For those who really want to stir up something special in Charleston, Zero George Cooking School offers a unique way to expand your culinary repertoire. Hosted in our 1804 kitchen carriage house and taught around our beloved Heston range, our intimate cooking classes led by our own Chef Petrillo and visiting chefs are an epicurean experience you’ll not soon forget.
Upcoming Culinary Events:
January Wine Class ~ Somm Day School: From Popping Champagne to Blind Tasting, Saturday, January 18th and Sunday, January 19th
Learn tips and tricks on how to be a sommelier! Our Somm Day School will be a dive into what a sommelier is, how to blind taste, how to open wine like a professional and everything in between. In this two hour class we will cover basic regions of the world and you will be able to impress friends and family alike with new skills and see what it takes to be a professional sommelier. Click here to reserve your spot.
Join the talented Sous Chef Tyler Chavis on select Sundays for a fun and innovative cooking class to boost your cooking repertoire. Click here to reserve your spot for upcoming classes.
Monday 7-9 PM
9 seats open
Saturday 11 AM -1 PM
Select Sundays 11 AM -1 PM
3 courses + paired wine
$150 / person + tax and gratuity
There's lots to share about our cuisine
Steven Déveraux Greene
Chef, Recipe Developer, James Beard Semi-finalist
Steven Devereaux Greene is executive chef of The Umstead Hotel and Spa, a Cary, NC, hotel lauded for its progressive American regional cuisine. He is responsible for all food and beverage operations, including Herons restaurant, The Bar & Lounge, in-room dining, and catering.
Chef, Top Chef Winner, Host of 36 Hours
Born in South Korea and adopted into a family in Kentwood, MI, Kristen Kish showed an affinity for cooking at a young age. Her mother suggested she go to culinary school and since attending Le Cordon Bleu in Chicago, Kristen has never looked back.
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.
San Pellegrino Young Chef, 2015
Mark Moriarty started cooking at the age of 15 during his summer holidays at the Chart House in Dingle, Co Kerry. While completing his degree in Culinary Arts at DIT he began working under Kevin Thornton at Thorntons Restaurant for two years.
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.
Chef Chris Hall
Local Three Atlanta, GA
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.
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 heart of Zero George Street
Kitchen Carriage House at zero
Cooking classes are two hours and take place in the Zero George professional display kitchen in the original circa 1804 Kitchen Carriage House, which features a signature Hestan range. Please contact our concierge to see which chef is scheduled for your class.
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