Chef Robert Carter

Executive Chef, Carter's Kitchen, Mt. Pleasant
and Rutledge Cab Co., Charleston



Carter’s Kitchen opened in February 2012 and serves simple yet refined American cuisine, with the same passion that has defined Robert Carter’s celebrated career, which has spanned more than 20 years.

Labeled a “master of dramatic presentation” by reviewers, Carter delivers an exceptional level of food and service in a town known for its strong restaurant community and high culinary standards. Over the years, Carter’s contemporary menu and presentation have earned him a national following as the preeminent culinary spokesman in Charleston. After graduating summa cum laude in 1989 from the prestigious Johnson & Wales University, Carter took his first executive chef position at The Inn at Blackberry Farm, one of the nation’s premier resort destinations and a member of Relais & Chateaux. He next joined the kitchen at Café Marquesa in Key West, FL before he went on to be the executive chef of Peninsula Grill when it opened in 1997.Esquire magazine named it one of the “Best New Restaurants in America” and with Carter leading the kitchen, Peninsula Grill garnered numerous national accolades including distinction by Food & Wine magazine as one of “America’s 50 Best Hotel Restaurants” and induction into the “Fine Dining Hall of Fame” by Nation’s Restaurant News.

In 1999 Carter was presented with an honorary doctorate from his alma mater, and in 2009 Carter was honored with the Culinary Legend Award by the BB&T Charleston Food & Wine Festival. Since 1999 he has served on the board of the Lowcountry Food Bank and seen its signature event, Chefs’ Feast, grow to become one of Charleston’s largest charitable events. Additionally, Carter and his award-winning cuisine have appeared on the Food Network’s “Food Finds,” “Throwdown with Bobby Flay” and “Iron Chef America,” “The Martha Stewart Show,” ABC’s “Good Morning America” and CBS’ “The Early Show.”