Our experiences with food can influence our memories of an important event as much as the sights and sounds we encounter. We break bread with loved ones to strengthen bonds and celebrate important milestones in our lives. That’s why we leave nothing up to chance when it comes to the menu for your wedding at Kenmure.
All food is prepared in-house under the supervision of our executive chef. We use the finest local ingredients and blend low-country Charleston fare with traditional Blue Ridge Mountain recipes to create flavors distinctive to Kenmure.
Meet the Chef
Grant Phillips, a Western North Carolina native, graduated from the prestigious culinary program at Johnson and Wales University in Charleston, South Carolina. His love of food, and cooking, stems from the many hours spent at his grandmother’s feet, helping to can, freeze and preserve foods from her two-acre garden. The Southern traditions, and methods of preparations, have stuck with him in the kitchen and his love of Hospitality.
While attending Appalachian State University, he took a part-time job as a prep cook in an upscale retirement community, and fell in love with the hustle and bustle of a commercial kitchen. Realizing there was a potential for a career he truly enjoyed, Grant transferred his credits, and headed to Charleston.
During culinary school, Grant had the opportunity to stage with many nationally known chefs, but found his home when he accepted a chef de partie position, as opening crew for The Sanctuary Hotel on Kiawah Island. The level of hospitality he experienced while helping to open a five star / five diamond property, is something that will forever be ingrained in his vision.
Grant originally joined the culinary team at Kenmure in 2006 as Lead Line Cook, departing in 2008 to become the Executive Sous Chef at Hound Ears Club in Blowing Rock, North Carolina. He ventured back to his native Tryon to be closer to aging family, and returned to Kenmure in 2011 as Sous Chef. He accepted the Executive Chef position three years later, and has enjoyed the opportunity to continue the traditions of deep rooted Southern cuisine, and cultivating relationships with local farmers, within this breathtaking setting.
KCC Culinary Mission Statement
Our mission is to provide the utmost representation of Southern Hospitality and Charm, by providing Outstanding Service to our members and guests. We strive to achieve this through a vigorous desire to deliver passionately presented Regional Cuisine, with a focus on Classical French Technique, Growth of Culinary Knowledge, Advances in Modern Culinary Science and a focus on “Farm to Fork” Local Sourcing. We labor daily to enhance our Guests’ Experience, and to better each performance, in each position. We hold our heads with pride, to serve KCC.
The Menu
From hors d’oeuvres to plated meals to late-night snacks, we design our menus to please a wide variety of tastes and to accommodate a number of different event formats. When you decide to host your wedding at Kenmure, our executive chef will work with you to prepare the perfect bill of fare for the occasion.
