LOUIS OSTEEN


Credited with making Lowcountry cooking a celebrated genre and household name, Louis Osteen is a South Carolina original himself. The creator of Louis's at Pawleys http://www.louisatpawleys.com/ and the Fish Camp Bar, and author of LOUIS OSTEEN'S CHARLESTON CUISINE: RECIPES FROM A LOWCOUNTRY CHEF, Osteen has blazed a path in American indigenous cooking that began with a passion for Southern cooking in 1975. He began as an apprentice with Chef Francois Delcros, the premier chef of Atlanta at that time.

Today, Osteen has been named James Beard “American Express Best Chef Southeast” 2004 and nominated for the James Beard Foundation’s Best American Chef: Southeast 2004. Back in 1990, Osteen was just starting to heed his destiny when he decided to move to Pawleys Island with wife Marlene, and open the Pawleys Island Inn. The move would set the stage for igniting an appreciation for Lowcountry cuisine which was in step with a movement for appreciating grassroots cooking. Immediately, rave reviews flowed in as Osteen dazzled visitors with his interpretations of honest recipes showcasing fresh seafood and local ingredients.

After a decade, Osteen took his craft to a larger audience at the Omni Hotel at Charleston Place, where the Charleston Grill gained considerable acclaim after being named by Esquire magazine as one of the country's "Top 25 New Restaurants." Nearly a decade later, the restaurant made the move to Charleston’s historic district, and Osteen continued his work as a luminary of Charleston cooking.

But this chef, affectionately coined "the spiritual general of ... the new Charleston chefs" by Bryan Miller of the New York Times, yearned to return to scenic Pawleys Island, and in 2001 made a move as brave and refreshing as his cuisine—he returned to fulfill a dream of recreating his former restaurant in a place where Lowcountry magic was in the air.

Clearly, Osteen can boast a list of distinctions that few chefs can. From being the “Distinguished Visiting Chef” chair at Johnson & Wales University, to serving on the board of directors of DiRoNa, he is committed to every aspect of his art. And his expertise has led him to entertain Presidents and members of royalty including the Prince of Wales during a visit to Charleston in 1990, and a 1994 training of the staff of a naval aircraft carrier entertaining then President Clinton and other heads of State during the 50th Commemorative Ceremony of the Normandy Landing.

Osteen’s abiding love for the magic of Lowcountry cooking has been nothing short of infectious. His recipes have been features in numerous publications including in Gourmet, Bon Appetit, Wine Spectator, Southern Living, GQ, Food & Wine, the New York Times, and Town & Country. His television appearances include CBS This Morning, TV Food Network's Cooking Live with Sara Moulton, and the Discovery Channel’s Great Chefs of America. With accolades such as the “Distinguished Restaurant of North America” Award and Wine Spectator’s Award of Excellence, Osteen’s legacy is sure to continue for decades to come.

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