Chef Nathan Hood has moved on as executive chef of Post House to work on something bigger. He’ll be taking over as culinary director for Basic Projects, which owns Post House, Basic Kitchen and the recently opened Sullivan’s Fish Camp. In Hood’s place, chef Nick Wilber has taken up the mantle of Post House executive chef.
“There’s lots of moving parts and a lot of systems in place, so I actually get the benefit of coming into a place that’s running very well,” Wilber said. “And that frees me up to actually kind of focus on other things like changing the menus and stuff like that.”
Wilber is no stranger to Basic Projects or its owner Ben Towill. The two have worked together for nearly ten years, first in New York as executive chef for Basic Projects’ The Fat Radish and more recently, as executive chef for The Fat Radish in Savannah, Georgia.
“Nick is one of the most talented chefs I know, and I’m very excited to have him as executive chef of Post House,” Towill said. “Nick’s style of cooking and respect for local ingredients, and learning from, and working with purveyors is a great fit for what we want to continue doing at Post House. I’ve known Nick for over ten years and have had the privilege to watch him evolve as a chef and leader.”
As the seasons and roles change at Post House, so will the menu, according to Wilber. The restaurant will now offer lunch from 11 a.m.-3 p.m. Tues.-Sat.
“At the moment, our focus is lying in transitioning into that spring and molding with what the weather is right now and making things a little lighter,” said Wilber. “But we’re still staying true to what we are.”
For Hood, his new role with Basic Projects is growing dramatically as culinary director for the restaurant group.
“I’m really excited about my new role for a number of reasons,” Hood said. ”I grew up on Isle of Palms, in the Old Village and downtown, so I’m thrilled that we’re expanding into different areas outside of the peninsula. At Basic Projects, we’re really committed to honoring local products and developing relationships with local purveyors and in my new role, I’ll have the chance to work closely with the farmers, fishermen and makers who I admire and have grown up with. I have been very fortunate being able to build my career in such an incredible area with a focus on local from the very beginning.”
Post House is open daily for dinner starting at 5 p.m., with lunch services Tues.-Fri. from 11 a.m. -3 p.m. and brunch Sat. and Sun. from 10 a.m.-3 p.m.
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