Michelle Weaver


Executive Chef of Charleston Grill

Chef Michelle Weaver creates contemporary Southern cuisine for Charleston Grill featuring fresh local produce, seafood and game, prepared using four different styles: Southern, Pure, Lush and Cosmopolitan. Diners may select appetizers, entrees and desserts from each menu section. Emphasis is placed on the quality of the ingredients, unique presentations and sophisticated textures.

The Southern dishes are contemporary interpretations of regional favorites, such as Carolina hen and onion gravy with grits, fried livers, watercress, and molasses vinaigrette.

With the Pure, menu items are impressively simple dishes inspired by the clean, light flavors of the ingredients, for example the grilled dry-aged lamb chops with summer vegetables and lemon rosemary jus is a local favorite.

For the Lush menu, the dishes come from the French tradition of extravagance and are lavish, substantial and satisfying. Selections include veal porterhouse with oxtail arugula potatoes, foie gras, fava beans, and green onions.

Under the Cosmopolitan heading, dishes are exotic and imaginative, inspired by the flavors found while traveling the globe. Diners will enjoy Thai beef salad with peanuts, Shiso, puffed rice, and spicy Ponzu.

Capturing critics' and diners' attention by producing menus that combine unusual ingredients with classic techniques, Chef Weaver continues to enhance and expand Charleston's appreciation for fine cuisine. She exhibits a strong commitment to her support of local farmers, encouraging them to cultivate new and unusual products which she incorporates in her cuisine.

An Alabama native, Chef Weaver was raised with a passion for cooking, learning at an early age the importance of farm-to-table. She grew up cooking with the freshest ingredients from her mother's extensive garden and farm, experiencing the natural taste of the soil. Upon realizing her true love of cooking, she received her formal training from the New England Culinary Institute, where she immersed herself in the New England culture and drew from the intimate hands-on teaching approach.

Chef Weaver moved to New Orleans to work in the French-style kitchen of Chef Daniel Bonnot as an intern, gaining invaluable skills for both cooking and working in a demanding restaurant kitchen. Following school, she began cooking in the kitchen of Chef Bob Waggoner at The Wild Boar restaurant in Nashville and subsequently moved with him in 1997 when he took over at Charleston Grill.

For 13 years, Chef Weaver worked as Executive Sous Chef under the direction of award-winning Chef Waggoner. When her friend and mentor moved into another chapter of his career to focus on television, Chef Weaver naturally and elegantly stepped into the spotlight.

Since Chef Weaver first joined Charleston Place in 1997 as part of the culinary team, the Charleston Grill has consistently been recognized with a AAA Four-Diamond Award and Mobil Four-Star Award. The restaurant was the only in the area to be included in the Nation's Restaurant News "Fine Dining Hall of Fame" and in the book, The Elite 1000. Charleston Grill has received Wine Spectator's "Best of Award" since 2003 and the Distinguished Restaurants of North America Award beginning in 1997.