Executive Chef Jeremiah Bacon
Jeremiah Bacon, a Charleston native, graduated from the College of Charleston with a Bachelor’s Degree in Philosophy. He attended the Culinary Institute of America (C.I.A.) in Hyde Park, New York and then set off for New York City. He spent the next several years working with Chef Rick Laakonnen at the award winning River Café’ in Brooklyn. Bacon was tapped as lead tournant when Chef Laakonnen opened his own restaurant, ILO, in midtown. Bacon left ILO to work at Le Bernardin, the Three Michelin Star Restaurant. Many say, like The New York Times rating of Four Star, Le Bernardin is the finest seafood restaurant in the U.S. For Bacon, a lifelong love of seafood was elevated to this new level.
In 2004, Chef Bacon was part of the opening crew for Thomas Keller’s New York restaurant, Per Se. Per Se was awarded Four Stars from the New York Times and Three Michelin Stars. Chef Keller’s approach to cuisine had a profound influence on Chef Bacon. Keller’s philosophy and vision of a quality product with seasonally harvested ingredients are the keys in making the essence of a great culinary experience. Chef Bacon has focused on building relationships with our local farmers and fishermen to create our seasonally driven menu that takes advantage of the bounty that is the Lowcountry. Bacon’s farm to plate initiative at Carolina’s has brought national attention to the restaurant and the menu continues to be awarded platinum status by the Sustainable Seafood Initiative.
Upon his return to Charleston, Chef Bacon took the reigns of Carolina’s kitchen with its rich culinary tradition. After 10 years in New York, he knew it was time to come home.
