Open Hands Community Kitchen
Impacting our Community with Open Hands and an Open Heart—In partnership with the acclaimed Charleston Grill, discover the new culinary series that offers one-of-a-kind dining experiences, with celebrity talent working together to better serve those in need.
Embark On Your Next Culinary Adventure
With Charleston Grill as your guide, experience a unique opportunity to dine with incredible chefs from around the globe, without ever leaving Charleston. These celebrity guest chefs equally embrace our mission of enriching lives through compassionate hospitality. Save your seat now.
Save the Date
Two-Day Dinner Series with Chef Michael Anthony
February 24 & 25, 2023
Enriching lives through compassionate hospitality and delivering exceptional experiences.
Meet the Chefs
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Michelle Weaver
As Executive Chef of Charleston Grill, Michelle Weaver’s distinctive approach to food was built upon a convergence of pathways taken as she navigated her way to executive chef-hood. A native of Decatur, Alabama, she was raised on the iron-skillet Southern cooking of her mother and, as an adult, mentored by Chef Bob Waggoner during his time in Nashville. Weaver followed him to Charleston Grill in 1997, where she assisted in the kitchen, learning the nuances of French-influenced cuisine while developing a love for Lowcountry ingredients. After 16 years at the restaurant, and five years as Executive Chef, she continues to carve out a lasting legacy while developing the reputation of culinary excellence at Charleston Grill.
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Michael Anthony
February 24 – 25 | Michael Anthony began cooking professionally in Tokyo, later honing his skills in France at a number of renowned restaurants. After several years at Restaurant Daniel, Blue Hill and Blue Hill at Stone Barns, he joined Gramercy Tavern as the Executive Chef in 2006. The restaurant has earned a number of accolades under his leadership, including a three-star New York Times review (2007), and James Beard Awards for “Outstanding Restaurant” (2008) and “Best Chef: New York City” (2012). He is also the author of The Gramercy Tavern Cookbook.
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Olivier Gaupin
Olivier Gaupin, one of only two Master Chefs in South Carolina, is the Director of Culinary for The Charleston Place. A native of Orleans, France, and a graduate of France’s CFA Charles Peguy School, Chef Gaupin developed a passion for fine food and wine at an early age. He has led the kitchens of some of the country’s most distinguished restaurants and hotels including Provence Restaurant in Washington D.C., under the leadership of Yannick Cam, Chef de Cuisine for the Pfister Hotel Milwaukee Wisconsin, Ritz Carlton Hotel Atlanta and St. Louis, Watercolor Inn and Resort, and Alys Beach Resort, Florida. His most recent position with Benchmark Global Hospitality and Loews Hotels & Co. is where his key leadership responsibilities included the culinary direction for hotels, oversight on menu development, executing new food & beverage programing, sustainability initiatives and more.
Experiences
for your interest.
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