Rawn Grant II & Ronnis Gomez, Celeste Coastal Cuisine, 20 Hatton Pl Ste 300, Hilton Head Island, SC 29926, (843) 802-4744, www.celestehhi.com
What is one meal you could never live without?
Rawn: Lasagna is definitely one of my favorites – and Shepherd’s Pie – and mac & cheese!
Ronnis: Bread.
Give us your advice for aspiring food entrepreneurs.
Rawn: Have a dream and a plan and enjoy the process of watching all your hard work and dedication become a reality. Enjoy learning new things every day. Don’t be afraid to fail and seek advice, as knowledge resources come in many different shapes and forms.
Ronnis: They need discipline and persistence.
Which dishes and drinks are your customers’ favorites?
Rawn: One of our most popular cocktails at the moment is a Pear Martini. Simply delicious and refreshing while not being too sweet. The blackened redfish is definitely one of the best-selling dishes here at Celeste. It’s a great representation of our chef’s culinary influence as well as our Cajun and New Orleans influence.
Ronnis: Scampi, Jambalaya, Fried Green Tomatoes..
If you were to go on a food tour anywhere in the world, where would you go?
Rawn: Caribbean Islands! Most of my favorite foods are Caribbean. I love and enjoy the creativity, techniques, and ingredients that make up their signature dishes.
Ronnis: Italy!
Cooking at home or going out for dinner?
Rawn: Cooking at home is always a joy. To watch ingredients and blend together and create a masterpiece is always so rewarding. It doesn’t always go as planned but definitely satisfying and enjoyable to learn new recipes and techniques.
Ronnis: Definitely cooking at home; it’s good to spend time with family.
Give a shout-out to a local restaurant you love.
Rawn: Red Stripes Caribbean Cuisine & Lounge.
Ronnis: One Hot Mamas.
Italian or Mexican food?
Rawn: Italian cuisine is definitely one of my favorites.
Ronnis: Italian!
Pete Bernstein, Cactus Street Cantina, 1407 Main St, Hilton Head Island, SC, (843) 715-2246, www.cactusstreetcantina.com
What is one meal you could never live without?
A well-cooked steak.
Give us your advice for aspiring food entrepreneurs.
Make your place yours. Meaning, don’t worry about how “everybody else” does it. Do it your way. Your passion will lead to success.
Which dishes and drinks are your customers’ favorites?
All the food is so great at the Cantina that it’s hard to narrow down. To me, the ceviche really stands out. Everybody loves it. Our classic margarita and prickly pear margarita are very popular.
If you were to go on a food tour anywhere in the world, where would you go?
I would like to take a food tour through South America.
Cooking at home or going out for dinner?
I love to cook at home, but can be found dining out often. It just depends on the time of year and how busy we are as a family.
Give a shout-out to a local restaurant you love.
I can’t give a shout-out to any one restaurant in particular. There are too many great spots with too many great owners. I’m afraid I’d forget someone.
Italian or Mexican food?
Is this a trick question? Haha! I love Italian food, but I don’t want to get in trouble with the boss, so … Mexican.
Bryan Lee, Coast/Ocean Lounge, 87 N Sea Pines Dr, Hilton Head Island, SC, (843) 842-1888, www.seapines.com/dining/restaurants-bars/coast-oceanfront
What is one meal you could never live without?
Pizza night with my son.
What do you enjoy most about being in this industry?
Have knives, will travel! This industry tends to have a judgment-free, open-door policy, and is full of colorful characters from all corners of the world that utilize humor and hard work to bring their art to the table.
Which dishes and drinks are your customers’ favorites?
On the bar side, the Coast Crisp and Negril Punch have been popular over the summer. I hear quite a bit of buzz about the Cuba Libre Braised Shortrib with purple sweet potato puree and Jerk Chicken with rice and peas. The whole roasted snapper is gaining traction and our rotation of fresh local fish is always a staple.
If you were to go on a food tour anywhere in the world, where would you go?
The Caribbean. The last couple of years have fueled a fascination with the cuisine, its preparation and ingredients.
Cooking at home or going out for dinner?
Cooking at home; my kids are great assistants.
Give a shout-out to a local restaurant you love.
Links, An American Grill is a local favorite of mine but I recently had family in town and we dined at Okan – wow! Chef Bernard and his team are doing great things. The service was fantastic as well.
Italian or Mexican food? Mexican!
Elas on the Water, John Wasem, General Manager, David Edl, Assistant Manager, Valentine Povost, Head Chef, Andre Jaramillo, Assistant Manager, Amber Maddy, Events Manager (not pictured); Shelter Cove Harbour Shops & Restaurants, 1 Shelter Cove Ln, Hilton Head Island, SC 29928, (843) 785-3030, www.elasgrille.com
What is one meal you could never live without?
JW: I am sucker for a good burger. My son, Ian, is taking after his dad and has anointed himself as “The Burger King.”
DE: A nice German Schnitzel.
AM: Any kind of pasta.
AJ: I love a good surf & turf.
VP: Real Jamaican Jerk chicken.
Give us your advice to aspiring food entrepreneurs.
JW: My advice to aspiring food entrepreneurs would be to lead by example and understand that no job is beneath you. You’re going to have to get your hands dirty.
DE: Be hands on, control food and labor costs according to your pricing, teach and learn!
AM: Great teams build great businesses.
AJ: The quality of your product is very important.
VP: Have a professionally trained staff and listen to your customer.
What dishes are your customers favorites?
JW: Our most popular entrees are typically the scallops and grouper, while our citrus mint julep and SS Refresh have been the most popular beverages.
DE: Scallops with crab risotto, salmon Rockefeller, Old Fashioned (because we have 10 bourbons to choose from), SS Refresh and the espresso martini
AM: The scallops have been a favorite for years, and the lemon basil martini.
AJ: Scallops and the grouper dish; the Bee’s Knees cocktail.
VP: The Diver Scallops and the Raspberry Cosmo.
If you could go on a food tour anywhere in the world, where would you go?
JW: Italy.
DE: Europe. Specifically, Spain, Portugal, France, and Italy.
AM: Italy.
AJ: Dubai, Italy, and France are places I would like to visit.
VP: France.
Cooking at home or going out for dinner?
JW: Because I work in restaurants, I prefer cooking at home, but also enjoy going out to dinner with the family.
DE: Depends on what is in the fridge.
AM: Cooking at home! I love to cook.
AJ: I love to cook at home.
VP: Cooking at home.
Give a shout-out to a local restaurant you love.
JW: Santa Fe has always been a favorite of mine.
DE: Shout out to Flora’s!
AM: Fiesta Fresh!
AJ: Shout-out to Tio’s.
VP: Jane Bistro.
Italian or Mexican Food?
JW: This question gives me major anxiety but I’m going to pick Italian.
DE: Italian.
AM: This is a tough one. With my above answers, it’s clearly neck and neck. But if there has to be one winner, it would be Italian (my grandma would be happy).
AJ: Mexican.
VP: Italian.
Amie Baima & Evan Berkner, Skillets Cafe & Grill, Located in Coligny Plaza, 1 N Forest Beach DrIve, Hilton Head Island, SC 29928, (843) 785-3131, www.skilletscafe.com
What is one meal you could never live without?
AB: Pasta
EB: Man, I love food too much but probably any cut of steak. Ribeye preferred.
Give us your advice for aspiring food entrepreneurs.
AB: Put the hours in but don’t let the work run your life. I haven’t perfected this one yet.
EB: For the Lowcountry area especially, don’t plan on your day off actually being a full day off, because you usually end up going into work – especially if it’s during the season. Also, we all know each other down here so don’t burn bridges if you are leaving a restaurant to go somewhere else.
Which dishes and drinks are your customers’ favorites?
AB: Breakfast: Stuffed French toast. Lunch: French Dip. Dinner: Lowcountry boil and fried shrimp. Drink: Cococabana and Bloody Mary.
EB: For breakfast, the Kitchen Sink; for lunch, probably our triple decker club; and for dinner, fried chicken. Then from the bar, Bloody Mary all the way.
If you were to go on a food tour anywhere in the world, where would you go?
AB: France.
EB: Japan.
Cooking at home or going out for dinner?
AB: Staying home and having someone cook for me!
EB: Cooking dinner together with my mom – not her watching me. Oh, how the tables have turned!
Give a shout out to a local restaurant you love.
AB: Pomadori, Nunzio, or Gusto.
EB: Fiesta Fresh.
Italian or Mexican?
AB: Mexican.
EB: This isn’t fair – but Mexican.
Munjid and Tammy Yousif, Olive + Fig Mediterranean Kitchen, 1533 Fording Island Rd #326, Hilton Head Island, SC 29926, (843) 707-1934, www.olivefig.net
What is one meal you could never live without?
MY: I am not picky, but no pork!
TY: Center-cut pork chops (ha ha) with mashed potatoes and a rich gravy.
Give us your advice for aspiring food entrepreneurs.
MY: Be passionate to your love of creating and a good food experience for your guests. Keep creating.
Which dishes and drinks are your customers’ favorites?
MY: The Mixed Grill Platter is our most requested dish.
TY: Our most popular cocktails are the Paper Plane and the Olive + Fig Pomegranate Martini.
If you were to go on a food tour anywhere in the world, where would you go?
MY: Japan.
TY: Every country in the world!
Cooking at home or going out for dinner?
MY: We love to do both.
Give a shout-out to a local restaurant you love.
TY & MY: Hinoki. We love sushi.
Italian or Mexican food?
TY & MY: Italian!
Amber Rodriguez, Manager and Glenroy Benskin, Chef, The Pearl kitchen + Bar, 55 Calhoun St., Bluffton, SC 29910, (843) 757-5511, www.thepearlbluffton.com
What is one meal you could never live without?
AR: Since moving to the Lowcountry six years ago, I’d have to say shrimp and grits.
GB: My mom’s brown stew chicken over rice.
What advice would you give to aspiring food entrepreneurs?
AR: My advice would be that mistakes are chances for growth and learning. Don’t let them discourage you. Utilize your team and always remember that collaboration and communication are key factors to success.
GB: Study your craft. Be true and patient with what you’re doing and get rid of the ego.
Which dishes and drinks are your customers’ favorites?
AR: Our redfish dish topped with lump crab and a citrus buerre blanc has always been a fan favorite. Can’t miss our muddled blackberry mule for a great cocktail, or our house made peach and banana bread pudding.
GB: We have a Blackened South Carolina Redfish with Crab that’s to die for. Also, an old school Lobster Carbonara that they just love.
If you were to go on a food tour anywhere in the world, where would you go?
AR: After working with Chef Benskin, I’d really love to tour the Caribbean and experience all of the great food and flavors he is inspired by.
GB: I would love to travel the West African coastal areas and really try authentic food.
Cooking at home, or going out to dinner?
AR: Going out always. It’s so nice to spend time with my family on the other side of a fabulous service. Plus, no dishes to clean!
GB: I’d rather eat at home- as long as I’m not cooking!
Give us a shout out to a local restaurant you love.
AR: Bowdies Chophouse. The portion sizes are great and flavors are all phenomenal!
GB: Shout out to Naan Indian cusine.
Italian or Mexican Food?
AR: Definitely Mexican
GB: Mexican, all day.
Donna Williams, Alexander’s Restaurant & Wine Bar, 76 Queens Folly Rd., Hilton Head Island, SC, (855) 706-4319, www.alexandersrestaurant.com
What is one meal you could never live without?
Filet Mignon.
Which dishes and drinks are your customers’ favorites?
Shrimp and Grits and Grapefruit Cosmopolitan.
If you were to go on a food tour anywhere in the world, where would you go?
Paris.
Cooking at home or going out for dinner?
That’s tricky – I love to go out, but my husband loves for me to cook at home on my nights off.
Give a shout-out to a local restaurant you love.
Red Fish.
Italian or Mexican food?
Hmmm … both!
What’s your favorite thing about working in the food and beverage business?
I love interacting with so many different people from all over the world. It has been a joy to see families return year after year and watch the kids grow, and make many friends along the way.
M. Can Cekil, CQ’s Restaurant, Server, Harbour Town / Sea Pines, 140 Lighthouse Rd. , Hilton Head Island, SC, (843) 671-2779, www.cqsrestaurant.com
What is one meal you could never live without?
Turkish ravioli, a.k.a. manti – dough stuffed with seasoned ground beef. Then topped with garlic yogurt dressing and chili butter. Oh my!
Give us your advice for aspiring food entrepreneurs.
You have to love what you do. It is a real thin line between service and hospitality.
Which dishes and drinks are your customers’ favorites?
The Classic Blue Martini, perfect for gin lovers. Old Fashioned. Our shellfish pasta with a rich, creamy sauce is phenomenal and loaded with seafood.
If you were to go on a food tour anywhere in the world, where would you go?
Anywhere in the Mediterranean.
Cooking at home or going out for dinner?
I’m the head chef of my house so, of course, I love to cook at home.
Give a shout out to local restaurants you love.
Nunzio, Hinchey’s, New York City Pizza.
Italian or Mexican food? Italian.
Yakshi and Damien Carlino, Cafe Al Dente in Coligny, Located in Coligny next to Haskins & Co., 1 N. Forest Beach Drive , Hilton Head Island, SC 29928, (843) 802-0125, cafealdentehhi.com
What is one meal you could never live without?
YC: I could not live without shrimp tacos!
DC: Italian Hero.
Give us your advice for aspiring food entrepreneurs.
YC: My advice would be to always put your best self forward to the customers, always have confidence in yourself and your product, and don’t cut corners. The love for your business will show up in your food and how you present yourself as an owner.
DC: My advice would be to take risks that take you outside your comfort zone. These risks may seem stressful and scary at the time but if you trust in yourself and the process you will make it to where you want to be.
Which dishes and drinks are your customers’ favorites?
YC: Definitely the garlic bread appetizer. For dishes, the lasagna, Bolognese, and eggplant parmigiana. For drinks, the espresso martini and the St. Germaine Spritz.
DC: For appetizer, the meatballs. For dishes, the warm salad, market fish, and lasagna. For drinks, the Al Dente Negroni and the Hendrick’s Garden.
If you were to go on a food tour anywhere in the world, where would you go?
YC: Definitely Italy!
DC: Greece.
Cooking at home or going out for dinner?
YC: I just love going out to dinner.
DC: Going out for dinner.
Give a shout-out to a local restaurant you love.
YC: I love Hudson’s Seafood.
DC: Truffles Cafe
Italian or Mexican Food?
Both: Italian, of course!
