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Discover all our Chefs
Relais & Châteaux Chef

Ramon Taimanglo

Chef - Relais & Châteaux

Ramon Taimanglo
Peninsula Grill
Member Relais & Châteaux from 1999
112 North Market Street
29401 Charleston
United States

HOTEL

Planters Inn

47 rooms: 275-795 USD t. 13.5% s.i.
17 suites: 450-750 USD t. 13.5% s.i.



RESTAURANT

Peninsula Grill

Menus 50-100 USD t. 10.5% s.n.i. 15% Carte 8-39 USD t. 9.5% s.n.i. 15%



Check restaurant details




Terminology : t. = tax - s.n.i = services not included - s.i = services included


Story of a Chef

How did you become a Chef?

Born in Germany to a well-traveled military family, I tasted a spectrum of global cuisines throughout my youth. The early realization that great food isn't the result of a recipe but the culmination of geography, tradition, ingredients, and preparation methods sparked a lifelong passion for farm-fresh cuisine that led me to culinary school.

How would you define your cuisine?

My career began with a fantastic mentor: the esteemed Chef Frank Lee, known for his masterful preparation of farm-fresh Southern ingredients using French culinary techniques. From there, I honed my skills thanks to the guidance of Chef Bob Kinkead, another luminary in the vanguard of New American cuisine, at Colvin Run Tavern in Washington D.C. The pulse of Southern gastronomy emanates from Charleston, and the opportunity to lead the culinary team at Peninsula Grill—considered the city's premier dining experience for more than 20 years—was (and still is!) a dream come true.

What are your favorites products and criteria for choosing?

Peninsula Grill is located within sight of Charleston’s picturesque harbor. Our proximity to pristine Atlantic Ocean waters provides an opportunity to showcase the excellent—and incredibly fresh—seafood harvested off the coasts of South Carolina, Georgia, and Florida.

What is your signature?

Classics dishes that have been thoughtfully refined and perfected, including baked oysters Rockefeller Style, Lobster “Three-Way,” and pan-roasted scallops with lobster, are signature—and extremely popular—offerings.

What professions surround you and what would you like to pass on to them?

When I was a young cook, I dined at Peninsula Grill and that experience—that one night—profoundly shaped my dreams and career aspirations. The entire evening was the very definition of exquisite dining with beautifully choreographed service, beautifully presented wines, and beautiful food that showcased pure, fresh flavors. It made me yearn to be a part of a classic, refined, and beloved restaurant filled with passionate people who bring their talent into the dining room, wine cellar, and kitchen every day. Now that I am at the helm of Peninsula Grill, I paint a picture of what went into that first magical night to celebrate the fact that each member of the team has a hand in creating lasting memories.

Do you have a Chef’s tip for Sunday cooking?

A simple way to turn a quiet Sunday into something special is with oysters on the half shell with Champagne mignonette and cocktail sauce.

12 raw, cold-water oysters
¼ cup Champagne Mignonette (see below)
¼ cup cocktail sauce (see below)
Rock salt
1 lemon, cut into wedges, for garnish

CHAMPAGNE MIGNONETTE
¼ cup champagne vinegar
1 tablespoon diced shallots
teaspoon kosher salt
teaspoon black pepper

Combine all of the ingredients in a nonreactive bowl, and adjust salt and pepper to taste.

COCKTAIL SAUCE
2 tablespoons chili sauce
1 tablespoon prepared horseradish
1 tablespoon freshly squeezed lemon juice
¼ teaspoon black pepper
¼ teaspoon Worcestershire sauce
1 tablespoon Absolut Peppar vodka

Combine all of the ingredients, and adjust amounts to taste.

TO SERVE, Cover the bottom of a serving platter with rock salt. Shuck the oysters, detaching them from the shell but leaving them on the half shell. Arrange the oysters on the rock salt. Serve with the cocktail sauce and mignonette, and garnish with lemon wedges.

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