Chef Josh Keeler
Restaurant: 492
492 King St., Charleston
Q: How long have you been a chef? How long at 492?
A: I’ve been a chef for 14 years, and it will be two years in September at 492.
Q: When did you discover your passion?
A: I’ve always worked in restaurants and really enjoyed it. Then I found myself driving out to Arizona for school, and I just couldn’t foresee it working out long-term. I knew it was cooking that I loved. I wanted the structure of a restaurant and the teamwork that goes with it.
Q: What’s your favorite dish at 492?
A: We have a seasonal menu, so it changes a lot, but typically clam dishes are always one of my favorites. I work with local Clammer Dave to get the highest quality and create dishes around that. Currently, we are doing a red clam pozole with ramps, radishes and avocado. Sometimes it’s super super with white wine and herbs – but always delicious.
Q: Do you cook restaurant quality meals at home?
A: It depends on the time of year. If it’s summer, then we grill a lot. I consistently like to cook Mexican or Indian curry, though, because spicy is a favorite at home. We live in a 1,200-square-foot home, so easy, one-pot meals are a win, too. I even tried Hello Fresh recently and was impressed. It was really delicious, and then my wife gets to cook. We get the vegetarian options because, as a chef, I’m very picky about where proteins come from – they have to be high-quality and sustainably sourced.
Q: What’s your guilty food pleasure?
A: Hands down: Snyder’s pretzels. I’m from Pennsylvania, and, for some reason, the ones you get there are just better than the ones you can buy here in stores. My mom will send me bags of them and other local snacks like Middleswarth Potato Chips – there’s just something about them.
Q: What do you like to do when you’re NOT cooking?
A: I enjoy fly fishing and hanging out or hiking with my wife and two corgis: Walter,12, and Weezy, 6.
Q: What’s your go-to cooking tip for the readers?
A: I think the most important things are just learning the fundamentals: what heats to use, how to season properly and learning not to overcook food. People are always so surprised when I say that salt isn’t the only “seasoning” available; you can use fresh lemon juice or vinegar to bring out the natural flavors.
Q: If you could cook with anyone in the world, who would it be?
A: Frances Mallmann is an Argentine chef who does really extravagant live-fire cooking. His restaurants are amazing, but it’s more about what he does during events with his huge, ornate ways of cooking. It’s truly a show.
Q: What’s your favorite aspect of cooking? What makes it fun for you?
A: Learning to adapt. Our customers are always changing, and, because of that, it allows us to try new techniques and flavors. It’s a creative world that I love being a part of.
Chef Taylor Still
Restaurant: High Thyme
2213 Middle St., Sullivan’s Island
Q: How long have you been a chef? How long at High Thyme?
A: I started cooking in restaurants when I was 20 years old, which makes this my 21st year in the kitchen. I’ve been the chef at High Thyme since the end of 2004.
Q: How did you discover your passion?
A: My interest in cooking definitely came from my parents. No matter how long of a day we were all having, we always had dinner as a family.
Q: What’s your favorite dish at High Thyme?
A: For me, different is always best, so I love whatever special we’re running that night that isn’t on the regular menu at the time. We run at least three specials a night, so it’s always changing.
Q: What do you cook at home?
A: Well, since I have two kids in elementary school, I try to cook the most nutritious thing that I think they’ll eat – and then I make enough for two or three meals.
Q: Is there a particular cuisine you’re drawn to?
A: I love spicy, wet food – the closer to the equator, the better!
Q: What’s your guilty food pleasure?
A: Anything with cheese.
Q: What do you like to do when you’re NOT cooking?
A: Anything and everything with my daughters is a great time for me, so, when I’m not running the kitchen at High Thyme, I try to make the most of our time together.
Q: Any go-to meals you recommend for quick and easy nights at home?
A: If you want an easy home meal, then you can absolutely put together a meal with ground turkey, frozen broccoli, pasta or rice. There are a lot of options just with those ingredients.
Q: If you could cook with anyone in the world, who would it be?
A: Wow! Honestly, I’ve loved working with the people I’ve been lucky enough to work with throughout my career and wouldn’t change it. Obviously, I was a huge fan of the late Anthony Bourdain, like everyone, so that would be great. And I would love to have a day back to cook with my grandmother.
Q: What’s your favorite aspect of cooking? What makes it fun for you?
A: Easily it’s how cooking and food bring everyone together. Every person in our restaurant is a member of our family.
