KEN VEDRINSKI


At Executive Chef and Partner at Sienna, http://www.siennadining.com/ selected by Esquire magazine as one of the “Top 20 Restaurants of the Year” in 2004, Chef Ken Vedrinski lives his passion for producing illustrious cuisine, and ensuring every guest’s satisfaction. Set in Daniel Island’s friendly small-town atmosphere, just five miles from downtown Charleston, Sienna is an expression of Chef Vedrinski’s enormous accomplishments in fine dining, and the heart and soul of contemporary Italian cuisine. Chef Vedrinski’s quest to provide the ultimate dining experience is inspired by his own memories of family meals filled with the essence of Old World Italian cuisine.

At Sienna, Chef Vedrinski delights in creating a menu which changes daily, brimming with freshly made specialties reflecting Italy’s celebrated regions. After earning a degree in Restaurant Management from Columbus College, he trained underneath some of the world’s most talented chefs including an apprenticeship under master chef Hartmut Handkeat at the Athletic Club in Columbus. Chef Vedrinski was later awarded an honorary doctorate degree in Culinary Arts from Johnson & Wales University.

Among Chef Vedrinski’s many accomplishments are helping to lead the opulent Woodland’s Resort and Inn’s Dining Room to a coveted AAA Five Diamond Award and South Carolina’s only Mobil Five-Star rating (one of only 14 in the United States). In 2002, the restaurant received the only perfect food score in North America by the prestigious Conde Nast Traveler. Chef Vedrinski’s high-end dining experience also encompasses Sous Chef positions at Chicago’s Five Diamond, Five Star Four Seasons Hotel and at Atlanta’s Swissotel—both hotels’ restaurants were named among the Best New Restaurants in the United States by Esquire magazine under his leadership.

Today at Sienna, diners are rewarded with exquisite cuisine that is a culmination of Chef Vedrinski’s years of experience. The mood is stylish and energetic, and diners might receive a Southern welcome from the Chef himself as he makes a tour through the dining room, always imparting a personalized touch.

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