The Dewberry Charleston Appoints Geoffroy Deconinck as Executive Chef

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Charleston, SC – The Dewberry Charleston announced today the appointment of Geoffroy Deconinck as Executive Chef. With 15 years of French cuisine expertise developed while cooking alongside some of the world’s most renowned chefs—from Daniel Boulud and Jean-Yves Schillinger to David Bouley and Jean-Fran?ois Piège—Deconinck will take the helm of the hotel’s culinary operations, overseeing the restaurant Henrietta’s, events, banquets and in-room dining service.

“We are truly thrilled to welcome Chef Deconinck to The Dewberry family—and not just because of his impressive resume,” says John Dewberry, Chairman and CEO of Dewberry Capital Corporation and Founder of The Dewberry Charleston. “His ideas bring a fresh point of view and we look forward to watching him further elevate the guest experience,”

For his part, Deconinck sees a natural link between Charleston’s approach to food and its French heritage. “There is great synergy between Charleston’s Southern roots and the time-honored techniques of French cooking,” he says. “Both the city and the cuisine resonate with a discerning guest to make a meaningful—and tasteful—memory merging tradition with modern interpretation.”

Born and raised in Brussels, Deconinck developed a passion for food in early childhood through cooking lessons with his grandmother, whose recipes he still references today. Later, he graduated with honors from the Culinary Arts and Hotel Management school at the campus of CERIA, and from 1996-2000, he was immersed in learning Escoffier’s cooking techniques and recipes while simultaneously working at L’Epicerie in Brussels under the award-winning Chef David Martin. An affinity for French cuisine grew immensely under Martin’s influence and propelled Deconinck to his next challenge of working for the famous Alsatian Chef, Jean-Yves Schillinger at Destinée in New York City. Deconinck was then personally referred to Chef Alain Ducasse for a position in his 3 Michelin stars restaurant in Paris, France at the Plaza Athénée. During his tenure there, he worked under Chef Jean-Fran?ois Piège, a perfectionist who instilled respect for each ingredient and the knowledge to extract the best from them without betraying them.

Deconinck moved back to the United States following his time in France and began working as Chef de partie at David Bouley’s new Tribeca restaurant, which earned 2 Michelin stars. He went on to work under Daniel Boulud both as Chef de partie at Daniel as well as Executive Sous-Chef at Café Boulud, with a combined 3 Michelin stars between the two restaurants. Most recently, Deconinck has served as Executive Chef at Glenmere Mansion, Natalie’s at the Camden Harbour Inn and Windsor Country Club, in addition to starting a private catering business.

Additional accolades for Chef Deconinck include two nominations for Food & Wine’s People’s Best New Chef Award, as well as two invitations to cook at the James Beard House.

Henrietta’s is located at 334 Meeting Street and reservations may be made by visiting For press inquiries or additional information, please contact Meg Connolly Communications at or by calling 212.505.8200.

About The Dewberry Charleston

Overlooking Marion Square, The Dewberry is Charleston’s most coveted destination for experiencing Southern hospitality and old-world charm in an unparalleled, contemporary setting. Featuring 155 thoughtfully appointed guest rooms and suites, the buzzed about Henrietta’s restaurant and Living Room Bar, plus an award-wining spa (a collaboration with Lydia Mondavi) and several event spaces, the hotel is a mid-century modern gem: Formerly known as the L. Mendel Rivers Federal Building, founder John Dewberry and his Studio Dewberry–helmed team of architects, designers and specialists spent eight painstaking years restoring the building to glory. The result is as unprecedented as it is impressive, according to Hospitality Design magazine, which recently awarded The Dewberry its top honor at this year’s HD Awards. “It’s not a riff off anything,” says judge Kemper Hyers. “It’s its own thing.” A stunning juxtaposition of past and present, the hotel also earned top spots in Travel + Leisure’s It List and Conde Nast Traveler’s Hot List for its clever mix of classic Lowcountry materials and design elements that nod to the modern origins.

Contact: Maria Rajtik

212 505 8200

Locally Made Oyster Knife, Steamer Featured on ‘Top Chef’

Locally Made Oyster Knife, Steamer Featured on ‘Top Chef’

MOUNT PLEASANT, S.C. – A custom-designed oyster knife created by local
company The Charleston Shucker Co. was used by one of the contestants on
“Top Chef,” which premiered its 14th season on Dec. 1.

The Charleston Shucker, an oyster knife custom designed by Lindsey
Ballenger, founder of The Charleston Shucker Co., was used by Gerald
Sombright, one of the rookie chefs from Marco Island, Florida.

The popular cooking show on Bravo is a showdown between returning chef
contestants and eight new chefs. It was filmed in Charleston earlier
this year and even features local Emily Hahn, chef at Charleston’s
Warehouse Bar + Kitchen.

In the second episode airing on Thursday, Dec. 8, Charleston Shucker’s
own Lowcountry Steamer will be used to cook up some classic Lowcountry
boil. The Lowcountry Steamer is the company’s all-purpose steamer used
to boil, steam or deep fry and is large enough for parties and corporate

The Charleston Shucker Co. was founded in 2007 by South Carolina native
Ballenger and her husband. They were searching for personalized oyster
knives to give as Christmas gifts, but couldn’t find them anywhere. So
they started an online shop offering engraved oyster knives. Eventually
they designed their own oyster knife and began to offer a few
additional, complimentary products.

Ballenger said she wasn’t completely sure her products would end up on
this season’s “Top Chef,” so she was excited to watch the show and
see her own oyster knife on the screen.

“We’ve remained a small, family-owned business offering products we
love to use ourselves,” she said. “To see our labor of love featured
on such a popular television show was so gratifying. We were thrilled to
represent Charleston to the world.”

This isn’t the only press for The Charleston Shucker Co. this fall.
The Palmetto Shucker is featured in the December issue of _Southern
Living_ magazine’s “Gifts Made in the South.”

Oyster lovers know a high-quality oyster shucker is essential for
breaking open an oyster shell with ease, and a personalized oyster knife
is a treasure that will last for years. As the original online source
for custom oyster knives, The Charleston Shucker Co. offers classic
Southern oyster products straight from the owners’ home in Charleston,
South Carolina. For more information, visit

From Cupcakes to Tapas: Welcome to Butter

By Rebekah Phillips
By Rebekah Phillips

What do cupcakes and tapas have in common?: Butter

In Charleston, we love food- and sharing. If you’re looking for a new place with shareable plates, visit Butter in North Charleston. “People don’t know what tapas is,” laughs April Robinson, owner, explaining her biggest challenge.

Four months ago, April shut the doors to her then cupcake bakery. She remodeled and reopened as a tapas restaurant. Wait- tapas? “I like to have a variety of things.? When I go out to eat I want the chicken, fish, beef, and two desserts.” Her solution: small plates.? “Tapas encourages conversation, April says, “It’s how I like to entertain- food, wine, family.”

Walking into Butter feels like walking into a casual, modern, version of Marie Antoinette’s castle. Even the décor suggests a variety of flavors. Soft lighting and romantic patterns evoke the butterflies of a first date, while the Pandora station builds an atmosphere reminiscent of a family dinner. “I wanted to bring downtown to North Charleston… but leave some of it downtown,” she explains.

April wants her menu to be locally sourced and true to southern taste buds. Right now, the menu boasts braised beef and sweet potato grits- April’s favorite thing on the menu. Customers enjoy a lobster-tail corndog served with a sweet and spicy Lowcountry sauce made with heirloom tomatoes.

The cupcake hasn’t been lost, however.? April features eight cupcakes a week- changing with the seasons. Currently, her menu favorite is a peach-cobbler-filled cupcake. She also has a banana-hummingbird cupcake, combining bananas, pecans, and pineapples, topped with a cream-cheese frosting.

Note: the tapas are meant for sharing, but maybe keep the cupcakes for yourself.






Mount Pleasant Based Doc Crombie’s Bootleg BBQ Sauce Continues a Proud Tradition

By Mark A. Leon
By Mark A. Leon

“After losing a barbecue contest, spiteful legislator Jasper Snopes rammed through a 1931 law banning the winning recipe of beloved country doctor Ira P. Crombie. For decades, stills above Vigo Springs produced a steady flow of the forbidden sauce. Today, justice is served with repeal of the dastardly ban. Doc Crombie’s is legal wherever dedicated BBQers stand sentry. Fire up the grill–and ‘doctor’ your ribs! the legend continues….. “ – Legend of Doc Crombie

The first time I met Pat Hogan sitting at a booth in Earth Fare with a brown bag of sauces and a smile, I was a little surprised.? I pictured the developer of savory and sweet BBQ, steak and hot sauces to be a healthy full bodied chef with some facial hair and a white jacket.?? It turns out that is his brother, Sauce Master Kevin Hogan.? Over 40 batch tests later, current regional sales distribution including Southern Season, Carolina Cider Company, Whole Foods, The Coastal Cupboard, Caviar and Bananas and Gourmet @Home, press from the Post and Courier, Moultrie News, Farm to Fork, and a legendary story, Doc Crombie’s Bootleg Sauces is giving Charleston, SC and the country a reason to celebrate the culinary delicacy of BBQ.

I was pleasantly surprised to learn of the diverse product offerings Doc Crombie’s has developed to whet the palates and bring a strong tour de force of sauces to market.? All products are natural and gluten free.

  • Original Prescription BBQ Sauce
  • Double Hot BBQ Sauce
  • Zesty Mustard Zip
  • Habanero Havoc Hot Sauce
  • Hoosegaw Jalapeno Hot Sauce
  • Big House Yellow Hot Sauce
  • Practically Legal Steak Sauce

“Who is the target customer base?” became a focus of some of our candid discussion.? “Anyone that has a love for BBQ, pork, steak or more”? This collection was manifested with the idea that smoked meat becomes great BBQ with the right compliment of sauce.? In a region where BBQ reigns supreme, that is a massive task to undertake.? With a level of passion and love that we yearn for in our culinary creations, Kevin created a combination of sauces that coat the meat with tender loving care and race down your throat with power and fervor.

Being respectful of the range of customer tastes, Kevin worked on a line of products with both savory, sweet and spicy undertones.? From the Double Hot to the Zesty Mustard based, there are products for all members of the family.

Doc Crombie’s is revved up to take on the nation and become a premier spokesperson on behalf of the love of BBQ.

Order Doc Crombie’s Online Today

After an informative evening of discussion with Pat about future business plans, regional and national expansion, product extension and the mission of Doc Crombie’s, I took away from Pat, that the company is about bringing a great product to the people.? The legendary story and memorable label add some flair to the marketing, but the product is what will truly define the lasting memories.? As an avid fan of pulled pork smoked slowly in the early morning hours and then resting my plate on a brisk autumn afternoon, Doc Crombie’s sauces bring the royal treatment.? They are an exquisite collection of condiments that are notch above the rest.

The Legend of a Sauce Bootlegger