CHARLESTON GRILL ADDS NEW CHEF TO ITS KITCHEN
Executive Pastry Chef Will Create New Dessert Menu
to Match Restaurant’s Celebrated Cuisine  

The Charleston Grill has hired Emily Cookson as executive pastry chef, adding to a number of recent enhancements that have helped establish the nationally renowned restaurant as a one-of-a-kind experience for local diners.

In her new role, Cookson will be in charge of all desserts for the Charleston Grill. Currently, she is finalizing a menu to match the restaurant’s unique balance of Southern, French and contemporary cuisines.

Each of Cookson’s desserts will complement a four-part dinner menu – featuring a selection of Pure, Lush, Cosmopolitan and Southern dishes – that has been a favorite for locals since it debuted early last year following the Charleston Grill’s half million-dollar renovation. Examples include a simple toasted coconut Pavlov with key lime curd and chocolate fruit for the “pure” side of the menu, as well as a chocolate brown butter hazelnut cake served with homemade ice cream to match the more decadent, “lush” dishes.

“The Grill has transformed into this place with an amazingly cool vibe, and we want the desserts to reflect all the distinctive qualities of the restaurant, from the top-quality cuisine to live jazz, that’s generated a huge local following,” said Cookson, who launched her culinary career at the Charleston Grill eight years ago. “There is no place in town hotter than the Grill right now, and I’m thrilled to be on board.”

Cookson also plans to add specialty items to the menu, such as a flight of desserts to compliment the Grill’s nightlife and “small bits” like miniature Crème Brulée for guests craving a lighter plate.

“Cookson’s creativity has made a real impression on us, and I have no doubt her creations will be a top choice for area diners,” said Mickey Bakst, general manager of the Charleston Grill. “We can’t wait to experience her energy in the Grill and introduce her to all of our guests as they delight in the new desserts!”

A native of Charleston, Cookson studied baking and pastry arts from Johnson & Whales University. She first worked in the Charleston Grill kitchen in 2001, where she became assistant pastry chef before moving to Woodlands Resort and Inn in 2004. As assistant pastry chef at the five-star, five-diamond restaurant in Summerville, S.C., she helped out with everything from bread production to banquet desserts. Most recently, she worked as executive pastry chef of Circa 1886 at the Wentworth Mansion.

About The Charleston Place Hotel
Charleston Place is owned by Orient-Express Hotels, founded in London in 1976.  The property offers unparalleled accommodations, a host of five-star amenities and unique services, fine cuisine at the Mobil Four-Star Charleston Grill, the Spa at Charleston Place and an exclusive collection of world-famous shops.  Charleston Place has been selected as one of the best hotels in North America consecutively for the past nine years by Condé Nast Traveler readers.  Additional information is available at www.charlestonplacehotel.com.  For reservations call 1-800-611-5545