Wednesday, June 5, 2013
Two key members of the Coda del Pesce culinary team are announced for the beachfront all Italian seafood restaurant.
Rhett Elliott serves as the restaurant’s chef de cuisine. Raised by a father who ran a successful whole hog barbecue catering company in Camden, Elliott learned early how to cook. As a young child, he would help his father at his establishment and saw the ins and outs of being a pitmaster. It comes as no surprise that he later attended school at the Western Culinary Institute in Portland, Ore., and then went straight into the business working for some of the top hotel based restaurants around. He spent three years as sous chef at Lamaire restaurant, a five diamond property located inside the famed Jefferson Hotel in Richmond, Va. He later moved to Duck, N.C., and spent a year as sous chef at The Left Bank in the Sanderling Inn, a four diamond restaurant. Soon after, he connected with chef Ken Vedrinski and worked at Sienna restaurant as chef de cuisine for a year and a half and then went to Trattoria Lucca for another year as chef de cuisine. A passionate fisherman, he looks forward to applying his love for seafood in his new role as chef de cuisine at Coda del Pesce.
Eric Zwart, the restaurant’s general manager, has always had a knack for hospitality and food and beverage. He started his career in Martha’s Vineyard where he learned the ins and out of the industry in this prestigious setting. Wanting to move to the south, he came to Charleston 12 years ago and worked for chef Jacques Larson and the Carolina Yacht Club before moving back to Martha’s Vineyard to help open and run a private high-end club. He was recruited to come and assist chef Robert Carter at Carter’s Kitchen as general manager and was there for a year before joining chef Ken Vedrinski and team.
“I have the dream team at Coda del Pesce as well as at Trattoria Lucca,” stated chef and owner Ken Vedrinski. “Rhett having worked with me for many years brings the exact experience that is needed for this seafood centric endeavor. Eric has so many great attributes, including his connection to the local community and his love for providing great customer experiences. I am thrilled to have them both with me for this new restaurant.”
To learn more, visit www.codadelpesce.com or follow on twitter at @codadelpesce.
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