Charleston native John Ondo has been a pillar in the Lowcountry cuisine scene for more than three decades.
Many remember his Mediterranean-inspired restaurant Lana on Rutledge Avenue. After Lana closed in 2017, Ondo ventured to Kiawah Island to be executive chef at the golf resort’s Ocean Course, a seven-year tenure running both the Atlantic Room and the Ryder Cup Bar.
Almost three decades ago, Ondo worked as a line cook in the Peninsula Grill kitchen after graduating from Trident Tech’s Culinary Institute of Charleston. His recent return downtown to take over as executive chef at Peninsula Grill is a true homecoming.
A chef’s journey
Located at historic Planters Inn, Peninsula Grill opened in 1997, well before Charleston became the culinary hotbed it is today. Founding Executive Chef Bob Carter ran the kitchen until 2011 when Graham Dailey took over and captained the kitchen for six years. Under these two luminaries, Peninsula Grill established itself as a four-diamond and four-star restaurant known for its white tablecloth service and 12-layer Ultimate Coconut Cake, a trademarked, beloved dessert that has been on the menu for more than 20 years…