In today’s episode, we speak with our guest Cole Ellis—semifinalist for the James Beard Award “Best Chef South” and Executive Chef at Delta Meat Market.
Cole is nothing short of an innovative chef, with over 13 years experience cooking in Charleston’s most acclaimed kitchens such as Magnolia’s, Hominy Grill, and Carolina’s. He now spends time on collaborative passion projects—hosting off-premise events with like-minded chefs.
Listen as Cole talks about the origin story behind Delta Meat Market, the decision between office and kitchen life, designing innovative menus, and how to make food feel welcoming.
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Timestamps
00:00 – Introduction
02:33 – The Special South
09:13 – From Accounting to Cooking
12:07 – Creating Culture, America’s Original Cuisine
16:30 – Mentors and Sacrifices
19:20 – Recognizable Food and Service
23:10 – Breaking Bread with Others
27:18 – Passion and Local Foods
29:43 – Excellence and Preparedness
33:18 – Chef Cole Ellis’s Ultimate Dish
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