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Robert Carter
Cooking Style : American Cuisine
 
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Upon his 1987 arrival in Charleston to attend Johnson & Wales University, Tallahassee-native Robert Carter started to make epicurean wavelets that augured his future success in the South's most exciting destination. To fund his education, the enterprising Carter began cooking for one of Charleston's most aristocratic families. Their kitchen became the envy of their social set, which inveigled Carter for a shot at his services. Inspired by their admiration, Carter took on the role of hired gastronomic gun - he was the principal and sole employee of a popular catering operation called Rent-a-Chef.



After his 1989 graduation, Carter charted a culinary course that included an apprenticeship with certified master chef Victor Gielisse in Dallas and a stint at Tennessee's The Inn at Blackberry Farm before docking at Key West in 1991 as executive chef for Café Marquessa. Along the way he had begun to develop a reputation for his exquisitely robust cuisine, defined by a deceptively simple approach which bolsters the essence of each ingredient thereby creating extraordinarily distinct layers of flavor. Carter had also developed a hankering to return to Charleston, a desire that prompted him to invite hospitality industry entrepreneur Hank Holliday to lunch one day.



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Robert Carter
Upon his 1987 arrival in Charleston to attend Johnson & Wales University, Tallahassee-native Robert Carter started to make epicurean wavelets that augured his future success in the South's most exciti
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Robert Carter. Biography of speaker Robert Carter and booking agency contact information , how to hire, find speaker fees or schedule.
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Savor South Carolina - Chef Robert Carter
Chef Robert Carter. Executive Chef, Peninsula Grill in Charleston. Upon his 1987 arrival in Charleston to attend Johnson & Wales University,
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