Homegrown Talent: Four Charleston Chefs Bringing Local Flavor to the 2025 Charleston Food & Wine Festival

By Mark A Leon

Charleston’s culinary scene has long been defined by its deep roots, coastal bounty, and the creative brilliance of its chefs. The 2025 Charleston Food & Wine Festival — a five-day celebration of Southern hospitality, innovation, and indulgence — will once again shine a light on the city’s finest. This year, four local chefs are taking center stage, each embodying the spirit of Lowcountry cuisine in their own unique way: Chef Michael Zentner of Merci, Chef Nikko Cagalanan of Kultura, Chef Mike Lata of FIG and The Ordinary, and Pitmaster Hector Garate of Palmira Barbecue.

Together, they represent the heart of Charleston’s dining culture — where heritage, passion, and a respect for the ingredients of the South come together in unforgettable dishes.

Chef Michael Zentner – Merci

Participating in the Grand Tasting and Dine Around, Chef Michael Zentner continues to make waves at Merci, his celebrated downtown bistro known for refined yet soulful cuisine. Zentner’s approach is one of balance — a French-inspired foundation paired with a distinctly Charleston sensibility. His plates are elegant but never fussy, emphasizing seasonal produce and precise technique.

At the festival, Zentner will bring his signature attention to flavor and artistry to the Grand Tasting, offering guests a glimpse into the thoughtful simplicity that defines Merci. For the Dine Around event, diners can expect a collaborative and intimate experience where Zentner’s inventive palate — think delicate sauces, crisp textures, and local seafood — takes the spotlight.

“Charleston has a rhythm,” Zentner often says. “You can taste it in the ingredients — from the farms to the coast.” His food celebrates that rhythm, making him one of the most anticipated local names at this year’s festival.

Chef Nikko Cagalanan – Kultura

Also featured in the Grand Tasting and Dine Around, Chef Nikko Cagalanan of Kultura is redefining Charleston’s idea of “homegrown” cuisine through his bold Filipino flavors and cross-cultural storytelling. A 2023 James Beard Award semifinalist, Cagalanan has become a beloved figure in the city’s dining community for his ability to weave the flavors of his Filipino heritage into the local food tapestry.

At Kultura, every dish tells a story — from adobo with local pork to coconut-based stews infused with Charleston-grown herbs. His cooking is deeply personal yet perfectly aligned with the festival’s mission: celebrating authenticity, creativity, and connection. Expect Cagalanan’s festival dishes to showcase both heart and heat — bridging continents and bringing something beautifully different to the Charleston table.

Chef Mike Lata – FIG + The Ordinary

A cornerstone of Charleston’s restaurant renaissance, Chef Mike Lata needs little introduction. As the James Beard Award–winning chef behind FIG and The Ordinary, Lata has spent years championing local ingredients, sustainable sourcing, and impeccable technique.

This year, he will participate in both a cooking demonstration and the Oyster Roast, two events that perfectly capture his mastery of coastal fare. Lata’s demos are famously engaging — equal parts education and inspiration — as he shares the stories behind his signature dishes. At the Oyster Roast, he’ll celebrate the region’s seafood heritage, honoring the Lowcountry’s time-honored traditions with his characteristic finesse.

Lata’s presence at the festival underscores the continued influence of Charleston’s veteran chefs — those who built the city’s culinary reputation from the ground up and continue to mentor the next generation.

Pitmaster Hector Garate – Palmira Barbecue

Finally, no Charleston food event would be complete without barbecue — and Pitmaster Hector Garate of Palmira Barbecue brings the smoke, soul, and storytelling that define Southern cooking. As a featured chef at the Lowcountry Tailgate, Garate will showcase his Cuban-inspired approach to Carolina barbecue, a style that blends Latin spice, sweet smoke, and traditional pit techniques.

Garate’s food is a love letter to his heritage and to Charleston’s diverse culinary identity. At Palmira, brisket, pork, and ribs are slow-cooked to perfection, often paired with yucca, plantains, and tangy house sauces that pay homage to his roots. Expect lines — and plenty of satisfied smiles — at his station during the festival.

Together, these four chefs illustrate the breadth of Charleston’s food story — from fine dining to fire pits, from global fusion to local farms. The 2025 Charleston Food & Wine Festival isn’t just a showcase of great food; it’s a celebration of community, culture, and the chefs who keep the city’s culinary flame burning bright.

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