Charleston, SC (March 29, 2017)- Harold’s Cabin is thrilled to announce the addition of a new Executive Chef, Trevor Smith. In light of the bittersweet departure of opening Executive Chef Justin Pfau, Chef Trevor Smith is a welcomed addition to the team and will undoubtedly uphold the stellar reputation and campy artisan vibe unique to Harold’s Cabin.
Destined for a career in refined southern cooking, using fresh local ingredients and crafting unique menu items, Chef Smith will bring his own unique spin to the popular forage boards, rich coffee program, and unique southern-inspired menu. Growing up in the Georgia mountain valleys, he cultivated his love of cooking and of fresh local ingredients early on. He spent his childhood foraging for fresh wild flora and fauna, à la wild blackberries, blueberries, muscadines, and scuppernongs and fishing for wild bass alongside his father. He learned to cook by helping his mother in the kitchen and spent summers at the family farm in Saluda, SC, where he helped his grandfather tend to the cows and the family garden.
It is his experience in Charleston kitchens and his warm country upbringing that makes Chef Smith a perfect fit to maintain the philosophy of Harold’s Cabin. His love of tending to his family’s farm and garden will translate well into maintaining the rooftop garden and interpreting the fresh homegrown vegetables at the Cabin. As an avid fisherman in his personal life, he grew up fileting Bass and fishing for trout along the Soque River and can be regularly found on Sullivan’s Island.
Chef Smith has built an extensive resume of working in some of the best restaurants in the lowcountry. He received his first sous chef position at Coleman Public House before moving on to join the opening team of Rutledge Cab Co., a move which aided in furthering his career in the Charleston food and beverage community. It was his next move, to Charleston classic Hominy Grill, that deepened his love of southern cuisine.
Chef Smith was part the opening team of The Grand Bohemian Hotel as a sous chef, where he elevated his southern cooking template creating original and nuanced flavors, while still paying respect to southern tradition. His transition to executive chef at Harold’s Cabin marks the first executive chef appointment for this skilled culinary artist.