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Chef Frank Chiasera, CEC

My Culinary Journey

I have been working in a kitchen since I was sixteen years old.  I started in a small Italian restaurant in Niagara Falls, NY and ever since then I felt that the culinary field was my calling.  I graduated from the Culinary Institute of America, Hyde Park, NY.   For over 20 years, I have worked as the Executive Chef in private clubs such as Harbour Club, Charleston, SC; Citrus Club, Orlando, FL; Colleton River Club, Bluffton, SC; Peninsula Club, Charlotte, NC and Ford Field & River Club Richmond Hill, GA.

  In 2022, I felt it was time to bring my passion for cooking to my own restaurant.  After visiting many lowcountry areas, I was drawn to Port Royal, South Carolina with the beautiful, serene landscape and the people have been very welcoming and supportive.


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