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:
• Zero Headaches Holiday Workshop, December 10-12, 2018
Zero-in on holiday entertaining at our seasonal workshop featuring a spirited cocktail demo in the Courtyard by mixologist Cody Held, a wine seminar at the Bar with restaurant manager and oenophile Kathryn Old, and a festive cooking demo and 2-course meal hosted by Executive Chef Vinson Petrillo.
• New Years Eve Champagne and Caviar, December 31, 2018
Includes a bottle of Moet Chandon champagne and 1 oz. of caviar with traditional accoutrements. Can redeem at the bar at any time between 5pm and midnight on NYE!
• Callie White Moroccan Feast Cooking Class, January 13, 2019
Callie White – celebrated Charleston caterer and the namesake for Callie’s Biscuits – will be joining Zero Restaurant and Bar for a Moroccan cooking class that focuses on creating a dinner you can cook at home with ease.
• Charleston Wine + Food Festival, March 6-10, 2019
Stay tuned for details about Zero’s participation!
Mon 7-9 PM
8 seats open
Sat 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.
BOOK A CLASS