July 5, 2013 § Leave a comment
Charleston Hospitality Group has hired Iverson Brownell as its new corporate chef to help guide the company’s diverse collection of restaurants. Brownell has long been lauded for his versatility as a restaurateur, caterer, and health and wellness devotee. He will oversee corporate training and catering operations for the group, which includes such restaurants and properties as Eli’s Table, Toast!, Market Street Saloon, Tabbuli, Queology, Whisk Bakery and the Wreckfish.
“In Iverson, we saw someone with remarkable vision that we could entrust with our restaurant group,” said Sam Mustafa, founder of Charleston Hospitality Group. “His culinary experience and background should be a great advantage as we seek to grow our brand.”
Brownell, a Greenville, S.C., native, previously owned and operated Iverson Catering, which included business units in Charleston and Park City, Utah. He also worked for four years as the executive chef of The Viking Yurt in Park City, a restaurant accessible only by sleigh. There, he cooked in an open kitchen without electricity or running water. Media channels like The Discovery Channel, The Food Network, The Travel Channel and NBC took notice, featuring Brownell – and his inventive meals – on several segments.
Brownell, a Johnson and Wales University graduate, also has appeared on The Outdoor Life Network’s “Offshore Adventures,” and has been featured in such publications as Southern Living Cooking, Le Creuset and Charleston Magazine. During the 2004 Olympic Games in Athens, the United States Olympic Committee (USOC) chose Brownell and his team to operate the Team USA dining hall for American athletes and sponsors such as Starbucks, Nike and Anheuser Busch.
More recently, Brownell has tapped into his passion for preventive foods, developing nutrient-rich, healthy meals for private clients. He plans to introduce similar options to the menus and dishes offered by Charleston Hospitality Group.