Chef Ben Berryhill

 

 

Ben Berryhill has made an impact on the Charleston culinary scene since opening the Red Drum in 2005. In the South, where shrimp and creamy grits are the standard-bearing comfort food, Ben’s comfort zone is a flaming wood-fired grill, bridging the traditional Lowcountry cuisine with Southwestern flavors as big and audacious as his home state of Texas.

After graduating from the Culinary Institute of America, Ben's career led him to the Rocky Mountains and eventually back to his native Texas. In 1992, he began working in Chef Robert Del Grande’s kitchen, where the two worked as friends and inventors for more than 11 years. Del Grande’s Houston Café provided Ben an opportunity to learn and creatively expand on the notion of southwestern cuisine and how its intense flavors fit into the profiles of other regional cuisines, such as the more traditional southern cooking.

A published author on Southwestern cuisine, Ben regularly appeared on In the Kitchen with Robert Del Grande (FOX network). He’s also been featured in the New York Times, and Gourmet, Food & Wine, Fine Cooking and Charleston magazines, among others.


 

Chef Ben Berryhill recipes

Lowcountry Shrimp Tostada with Mango Pistachio Salsa

Lowcountry Shrimp Tostada with Mango Pistachio Salsa

RECIPE

BBQ Potatoes with Candied Spiced Pistachios, Pistachio Crema and Watercress

BBQ Potatoes with Candied Spiced Pistachios, Pistachio Crema and Watercress

RECIPE

Grilled Chicken with Pistachio-Green Olive Tapenade, Tortillas and Garlic Cream

Grilled Chicken with Pistachio-Green Olive Tapenade, Tortillas and Garlic Cream

RECIPE

Queso Fundido al Pistachio with Tortillas

Queso Fundido al Pistachio with Tortillas

RECIPE

Grilled Chicken Tacos with Mango Pistachio Slaw

Grilled Chicken Tacos with Mango Pistachio Slaw

RECIPE

Flautas with Creamy Pistachio Filling, Applewood Bacon and Chipotle Buttermilk

Flautas with Creamy Pistachio Filling, Applewood Bacon and Chipotle Buttermilk

RECIPE

 

More recipes by Chef Ben Berryhill