Provided

Park Circle’s Three Sirens is seeing some new management in the kitchen and out on the floor. Stems & Skin’s sister restaurant recently appointed Paul Farmer as its new executive chef and Anthony Joseph as the new general manager.

Farmer, who worked for Michelin-starred chef Ludo Lefebvre at Petit Trois in Los Angeles, will take the reins at the seafood and French-inspired restaurant.

Farmer | Provided

“Combining French influence and modern interpretations with the seasonal produce and fresh seafood that Charleston offers is really at the core of my culinary skills for Three Sirens,” said Farmer. “I’m excited to be revamping the menu at this highly acclaimed local restaurant. It’s truly been incredible and humbling to have worked with such incredible chefs over the past several years, who have played vital roles in crafting my inspiration and passion, and have helped craft this new menu.”

Farmer worked in several restaurants along the San Francisco Bay Area and at L.A. ‘s Petit Trois before landing in Charleston as Butcher & Bee’s head chef. There, he helped the establishment into being nominated for Outstanding Restaurant in the James Beard Foundation Awards.

Joseph has 12 years of hospitality experience under his belt, working in New York City, overseeing operations and training staff. His legacy can be found at places like Branded Restaurants, City Crab, Bea and Anejo. Joseph led the charge at Anejo with agave spirits, curating the second-largest agave spirits collection in New York state and implementing the state’s first agave sommelier.

Joseph | Provided

“While Chef Farmer has been crafting the delicious dining menu, Anthony has been hard at work training our staff, overseeing operations and also collaborating with the Stems & Skins team to craft a drink menu that is seasonal and pairs well with all of our food offerings,” said partner of AOC Hospitality Matt Tunstall.

Three Sirens is located at 1067 Montague Ave and is open Tuesday through Thursday from 4-9 p.m. and Friday and Saturday from 4-10 p.m.


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