Nathan Hood is the new executive chef at Post House, the still-new Mount Pleasant eatery located in the renovated Old Village Post House. Hood, an Isle of Palms native who credits his beach roots for his love of seafood, assumes the role from Evan Gaudreau, the acclaimed chef who has led the Post House kitchen since its August 2020 opening.
Hood has been working in the Post House kitchen under Gaudreau’s direction since last year when he returned to the Lowcountry with his wife and two sons after working at Quince in San Francisco, Alan Wong’s in Honolulu, The Ritz-Carlton in Lake Tahoe and DeVille’s in Dublin, Ireland. Before leaving Charleston, Hood spent time at Slightly North of Broad, Red Drum and the Old Village Post House prior to the renovations.
“This is a full circle moment for me,” Hood said. “Charleston is where I grew up. It’s where I first learned to love fresh, local ingredients. I’m very excited to incorporate all of these elements to create new dishes that fit into the coastal tavern vibe that Post House has created.”
Post House did not release the reason for Gaudreau’s departure, but co-owner Ben Towill did express his gratitude for the chef’s impact on the Post House kitchen.
“Evan has done such a fantastic job leading the kitchen at Post House, especially during such a challenging time in the restaurant business. Kate, myself and the entire Post House team are so grateful for his leadership,” Towill said. “We wish all the best in his future endeavors and cannot wait to see what comes next for him.”
Hood’s first event as executive chef will take place on Sunday, Feb. 28 when Post House will host a Sea Island Sunday Roast with Sea Island Forge and Munkle Brewing from 10 a.m.-3 p.m. Reservations are encouraged and can be made via resy.com.
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