Chef Graham Dailey of Peninsula Grill - Biography
Executive Chef Graham Dailey of Peninsula Grill at Planters Inn, in Charleston, South Carolina has played an integral role in the restaurant, which was an instant favorite in the local and, eventually, national dining scene, going on to win accolades from Esquire, Bon Appétit, The New York Times, Southern Living, Travel + Leisure, and Food & Wine. Dailey was the chef de cuisine at Peninsula Grill for 8 years before taking becoming the executive chef.
Dailey’s passion for the culinary wor’d started at a young age when worked alongside his father in the kitchens of their family-owned restaurants in California. He spent his teenage years on fishing and shrimping boats in the Gulf of Mexico, which deepened his appreciation for this field. These were two defining experiences along with Dailey's personal passion for gardening that have shaped his efforts to use the only very the freshest ingredients in his kitchens.
He began his culinary career first in New York City, where he worked under Chef Anthony Bourdain. Dailey spent two years with Bourdain, whom he considers a mentor, before studying at Le Cordon Bleu in Paris. After graduation, Dailey became the first American student to work in the three-star, Michelin-rated Hotel Lutetia in Paris, where he learned to pay great attention to detail. In December 2012, he published Peninsula Grill: Served with Style, which he co-wrote with Melissa Bigner and Brys Stephens.