Alabama native, Michelle Weaver, was raised with a passion for cooking. She grew up with the freshest ingredients from her mother’s garden and farm, and learned the importance of farm-to-table at an early age before receiving formal training at the New England Culinary Institute.
Weaver moved to New Orleans to work in the French-style kitchen of Chef Daniel Bonnot, gaining invaluable skills for cooking and working in demanding restaurant kitchens. She later joined Chef Bob Waggoner at The Wild Boar in Nashville, and subsequently moved with him when he became Executive Chef at Charleston Grill.
Since Weaver joined Charleston Grill in 1997, the restaurant has been consistently recognized with a AAA Four-Diamond and Mobil Four-Star Awards. The restaurant was the only Charleston establishment included in the Nation’s Restaurant News “Fine Dining Hall of Fame” and the book, The Elite 1000. Charleston Grill has received Wine Spectator’s “Best of Award” since 2003, and the Distinguished Restaurants of North America Award beginning in 1997.
Chef Weaver has leveraged her visibility within Charleston’s culinary community to help serve the needs of the Lowcountry. She is involved with many Charleston-based organizations, including Charleston Chefs Feed the Need, Louie’s Kids, and Darkness to Light..