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Participating Chefs

Chef Kyle Yarbrough

chef looking at camera with chicken painting in background
Raised in Whitmire South Carolina, Chef Kyle Yarbrough came to Charleston in 2002 to join the Corp of Cadets Regimental Band and attend college at The Citadel. There he earned a degree in Business Management, learning to play the bagpipes as well. Upon graduation with honors in 2006 he happened into a small French bistro called La Fourchette on King street where he was offered a part time job. As a dishwasher…

Over the next seven years, in the now fondly-remembered restaurant, Kyle developed a passion for the culinary arts moving through the ranks to eventually become the Head Chef.  Following his departure from La Fourchette, Kyle spent the next few years building and operating a couple of well received Downtown restaurants.

Around 2017 Kyle was approached by long time restaurateur and owner of La Fourchette, Perig Goulet, with a new idea.  Together they created Goulette Rotisserie where Kyle holds the Executive Chef position.  Kyle has worked with Charleston Culinary Tours on an array of projects, including being one of the featured Chefs on the Farm-To-Table Experience. With a career steeped in classic French, Irish, and even Barbecue, combined with a keen eye for simple Southern food, Kyle is truly a “Charleston” Chef.

Chef Ross Webb

chef in kitchen

You’ll find Ross cooking up something new everyday at R Kitchen. Trained at Johnson and Wales, he opened R Kitchen aspiring to provide an intimate atmosphere for enjoying great food. We think he’s done exceptionally well thus far, but go in and try it out for yourself. The Chefs develop a new menu everyday, incorporating the freshest ingredients and inventive flavors.

Webb is a James Beard Foundation scholarship winner who spent time in the kitchen of Red Drum Restaurant and opened Leaf in 2011.

Chef Josh Keeler

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Josh received his culinary degree from the New England Culinary Institute in Burlington, Vermont. It was there in Vermont, where “farm-to-table” was embedded in the culture before the cliche ever existed, that Josh developed his ethos on food – sourcing ingredients directly, cooking with the seasons, and fostering creativity on the plate. Josh then took his skills to Philadelphia where he cooked in several restaurants.

In 2009, Charleston drew Josh and Heather southward with its promise of good weather, great people and a blossoming food scene. Their vision was to be active participants in that culinary rebirth, helping to nudge the scene even further along. Thus their restaurant, Two Boroughs Larder, in downtown Charleston was born in August 2011.

Nominated in 2013 and 2014 for Food & Wine Magazine “People’s Best New Chef, Josh was a 2013 StarChefs Rising Star and a semifinalist for the James Beard Foundation Best Chef Southeast in 2013 and 2014. The restaurant’s identity is rooted in Josh’s strong food ethos and the idea that one should not have to put on a tie and/or high heels to eat good, creative food. The ever-evolving, boundary-pushing menu in a casual, cozy atmosphere have earned recognition on national platform, including coverage in Food & Wine, Bon Appetit, Southern Living, Travel + Leisure, The New York Times.

Chef Edward J. Walker

Chef-Eddie

Chef Edward has been on the culinary scene for over 20 plus years. His roots being born in Savannah,Ga are not to far familiar from the same cooking traditions here in Charleston,SC. His mother taught him alot about cooking, starting as young as five years old.

Traveling the Eastern region of the United States from Georgia, Florida, New Orleans, South Carolina, and North Carolina; Chef Edward has had the tremendous opportunity to work under some of the nation’s top chefs at the time. Seeing those chefs in action on a daily basis pushed him to truly seek to become apart of that elite class. He has cooked for and with multiple celebrities, his first being Paula Deen.

Now making Charleston his home, Chef Edward is starting to forge his name amongst a growing number of chefs here in the Lowcountry. His biggest attribute to the community was being featured on local news for gathering chefs and business owners together to remember the passing of former Executive Chef (Virginia’s on King) Chef Shane Whiddon. Now holding the reigns as Executive Chef of Ink N Ivy on King Street, he looks forward to the future with this expanding and awesome restaurant. At the same time he is venturing into his own hot wing food truck and catering company called Holy City Wings. Chef Edward has truly made Charleston his home for a long time to come.

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