Chef's Bio

Born and raised in Virginia , Charlie grew up in the business working along side his parents at their family restaurant at the early age of 11. He waited tables and cooked at several restaurants throughout high school.

At age 22, he moved to San Francisco , California and landed a job at a well known restaurant called “The Boathouse” at Lake Merced . His talent quickly shined through and he was given the position of Head Chef. In this position Charlie worked closely with fellow Chefs from the Boathouse’s sister restaurants preparing eclectic cuisine based on a variety of cultures. Such collaborations gave him a foundation for a successful career in the culinary arts.

After 2 years in California , Charlie decided to move back home to Richmond . Soon after his return he began working at Tobacco Company as 1st Chef for the next two and a half years. At the end of his stay at Tobacco Company, a man he had never met but that had become aware of Charlie’s talent, gave him an offer to work with Stella at her landmark restaurant. Over the next 7 years at Stella’s, Charlie and Stella collaborated on the menus and prepared the fine dining fare that had made it possible for the restaurant’s run to be as long lasting as it was. After roughly twenty years, Stella’s closed. Knowing Charlie’s passion for food, the pride he takes in his work, and maintaining a friendship for years; Al, John, and Jason requested that he become part of their new venture. With his acceptance, he would take a blank canvas and turn it into a professional kitchen that would deliver unique creations. Charlie’s 20 years of experience has helped Cous Cous receive rave reviews and to be named best new restaurant by Style Weekly.