Blu Appoints New Executive Chef

vendue-exterior (11)The impending opening of The Vendue‘s new restaurant has forced a kitchen shuffle at sister property Tides Folly Beach.

Steve Klatt, formerly chef de cuisine at The Francis Marion Hotel’s Swamp Fox Restaurant, is joining Tides as executive chef of Blu Restaurant & Bar. Former Blu executive chef Jon Cropf is taking the same position at The Vendue. In addition to heading up The Drawing Room’s kitchen, Cropf will oversee operations of the hotel’s rooftop bar and coffee shop.

“(Cropf) continues his rise in the Charleston culinary scene with his move,” Avocet Hospitality Group’s Ken Merkel is quoted as saying approvingly in a release announcing the hires.

The Drawing Room is scheduled to open next month.

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