Women at the Table: Celebrating Local Charleston Chefs and 20 Years of Charleston Wine + Food

By Mark A Leon

For 20 years, Charleston Wine + Food has celebrated the tastes, traditions, and creativity that define the Lowcountry’s culinary identity — from classic Southern comfort food to modern, globally inspired cuisine. In 2026, the festival returns with over 90 events — including tasting dinners, hands-on classes, and collaborative showcases — spotlighting chefs whose work reflects both personal heritage and contemporary food culture.  Among them are several remarkable women whose stories, inspirations, and food designs exemplify why Charleston remains one of America’s most exciting food destinations.

Maryam Ghaznavi — Pakistani-inspired Hospitality

Maryam Ghaznavi is the chef behind Malika Pakistani Chai Canteen and related ventures in Charleston, and she brings a heartfelt focus on Pakistani street food and cultural storytelling to the festival. Through experiences like the festival’s Malika Pakistani Chai Canteen Signature Dinner, she showcases the vibrant spices, bold flavors, and communal themes of South Asian cuisine — all reinterpreted with Charleston’s fresh produce and coastal sensibilities. 

Inspiration & Style: Ghaznavi draws on memories of home-cooked meals and chai gatherings to shape menus that blend spice, comfort, and hospitality — creating dishes that feel both familiar and adventurous on the palate.

Melanie Alston — Carrying Soul Food Forward

Melanie Alston represents the legacy of Martha Lou’s Kitchen, the beloved Charleston soul food institution founded by her grandmother, Martha Lou Gadsden. Though the original restaurant closed, the family’s culinary spirit lives on through Alston’s continuation of soulful, authentic Lowcountry cooking. 

Inspiration & Style: Rooted in heritage and family tradition, Alston’s approach honors classic Southern favorites like fried chicken, collard greens, and cornbread while uplifting the deep community history behind them. At CHSWF, she brings this rooted, celebratory sense of place to festival events that highlight “food as family.”

Allison Anspach — Artisanal Baking & Local Craft

Allison Anspach is the founder and baker behind Grit Bakery in downtown Charleston, a bakery that emphasizes seasonal ingredients, slow fermentation, and community-oriented culinary design. Her bread, pastries, and baked goods reflect a passion for craftsmanship and a belief in food that nourishes both body and culture. 

Inspiration & Style: Anspach’s work is inspired by her culinary journey from New Orleans to San Diego to Charleston, along with the Swedish tradition of fika — the idea that a shared bread and coffee can foster connection. At the festival, her bakery expertise brings balance to savory and sweet events, adding dimension to the celebrations.

Cheyenne Bond — Coastal & Collaborative Cuisine

Cheyenne Bond, Executive Chef of Delaney Oyster House in Charleston, brings over two decades of culinary experience to the festival stage. Bond’s roots in the region and her dedication to Lowcountry seafood and coastal flavors make her a standout presence at events like Opening Night. 

Inspiration & Style: Known for her collaborative spirit and respect for local ingredients, Bond weaves the maritime heritage of Charleston into dishes that feel both elevated and deeply connected to place.

Rashaunda Grant — Gullah-Geechee Heritage & Cultural Cuisine

Rashaunda Grant is the chef and owner of The Carolina Cookery, where she champions Gullah-Geechee cuisine — a living culinary tradition rooted in African, Caribbean, and Southern influences. Through her cooking studio and festival participation, Grant teaches not just recipes, but the cultural stories behind them, emphasizing community, heritage, and locally sourced ingredients. 

Inspiration & Style: Grant’s menus feature soulful preparations like grits, biscuits, and regional vegetables enhanced by reflections on local history and diasporic foodways, creating dishes that resonate with both memory and innovation.

At Charleston Wine + Food 2026, these chefs — each with distinct backgrounds and culinary visions — demonstrate the festival’s heart: food as culture, connection, and celebration. 

Official Festival and Ticketing Website

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