Executive Chef Jeremiah Bacon
Jeremiah Bacon spent 7 years honing his skills in some of the finest kitchens throughout the Northeast –including the River Café, ILO, Le Bernardin and Per Se in New York City – before returning to the Lowcountry to take the helm as Executive Chef at Carolina’s Restaurant. Bacon is a Charleston native who graduated with a degree in philosophy from the College of Charleston and attended the Culinary Institute of America (CIA) in Hyde Park before setting off for New York City. While historic specialties on the Carolina’s menu includes the beloved Perdita’s Fruit de Mer (which dates back to the original Perdita’s restaurant, Shrimp & Crabmeat Wonton’s and Carolina’s Shrimp & Grits, Bacon is enthusiastic about creating “new classics” from the produce specially grown for the restaurant at nearby Kensington Plantation.
