Chef Robert Stehling - Best Chef in the southeast

A summer job in the kitchen that lasted longer than his college career eventually blossomed into a zeal for cooking and success as a restaurateur for Chef Robert Stehling. “I eventually asked it to marry me and here I am today,” he said. Now he’s the recipient of one of the highest honors that recognizes culinary excellence, the James Beard award. The award is named for the late James Beard, an American chef and food writer, who hosted the first televised food program in 1946 and is recognized as the father of American gastronomy.

Decked in the tuxedo he wore to his high school prom, passed on to him by his grandfather, Stehling already felt like a winner when he arrived at the 2008 James Beard Foundation award ceremony in New York City. The Hominy Grill chef and owner left a winner too. Stehling was named Best Chef in the Southeast, one of the food industry’s highest honors.

Receiving a James Beard award in the culinary world is like receiving an Oscar.

The awards presentation is also quite the same. The nominees are named, the envelope is opened and the spotlight is on the winner. Stehling was prepared just in case his name was called.

“I was pretty calm. I was trying to focus on my speech. I tried to stay calm, but it was exciting to be up there. I was a little numb. My main goal was not to have to read my speech, Stehling said.”

For his creative style in the kitchen, Stehling received a medal from the foundation. To his daughter, it just didn’t seem quite enough. She decided to add some bling to it, showing her creative style, by adding some glitter. Stehling said “she thought daddy’s trophy should pop a little more than it did.” Stehling has also been afforded the opportunity to participate in the James Beard Foundation’s Taste America Las Vegas, a culinary weekend extravaganza in October.

For Stehling, receiving the award is an opportunity to make things better. He sees it as a challenge.

“All this notoriety raises people’s expectations,” he said. “But there’s still a club sandwich with fries on the menu.”

FIG’s Mike Lata and McCrady’s Sean Brock also were nominated for awards - Lata for best chef in the Southeast and Brock for rising star chef of the year.

Have a taste of why these chefs were nominated for such a distinguished award on your next visit to Charleston, SC.