Bob Cook’s career in the kitchen began at age 14, when he started working at a local country club in his home state of Michigan. The chefs around him recognized the quality of his work and solid work ethic, and by age 17 he became a sous chef. His passion continues to carry him through his 20+ year career in the industry, with experience and interest spanning cuisines, styles, and locations.
Bob worked in Michigan for 11 years before moving to work at Morton’s in St. Louis. He owes much of his growth to all that he learned both inside and outside the kitchen. He relocated to Charleston in 2007, drawn in by the up and coming food scene and close proximity to the water. He spent 10 years working with Cypress and opened Artisan Meat Share before moving to Edmund’s Oast in 2017.
Alongside his passion for the industry, Bob enjoys Asian cuisine, collecting whiskey, growing hot peppers, and anything fermented and bubbly. Oh, and an inexhaustible love for condiments, solidified by the creation of Burnt & Salty, a collection of Korean mustards and glazes. He is in fact a cat person, although admittedly doesn’t quite understand why.
Over 20 immersive signature events are featured throughout the weekend! Tours, dinners, parties, foraging and more await.
This inspired, friendly and free-spirited food scene tucked in the mountains of Appalachia has been called “Foodtopia,” but the locals just call it home. Plan your trip now.
Learn more about the vision and values that guide Chow Chow's work to celebrate and enrich the foodways of Southern Appalachia.