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about
Serving Stylishly Southern cuisine that showcases the South’s fresh bounty through bold and flavorful dishes, Gabrielle captures the spirit of Charleston through genuine hospitality, a lively indoor bar and dining room, as well as the city’s finest outdoor dining terrace which overlooks historic Marion Square.
For reservations, please call 843.990.5460.
| OPEN DAILY | |
| Breakfast | 7:00am - 10:30am |
| Lunch | 11:30am - 3:00pm |
| Dinner | 5:00pm - 10:00pm |
| Lounge | 11:30am - 10:00pm |
MENUS
small plates & shareables
Overnight Oats 12
Chia Seeds, Dried cranberries, Golden Raisins, Fresh Berries, Granny Smith Apple
Superfood Granola Bowl 10
Toasted Almond Granola, Greek Yogurt, Goji Berries, Flaxseeds, Pepitas, Berry Compote, Fresh Berries
Patisserie Selection 5
Choice of:
Croissant, Pain au Chocolat, Blueberry Muffin, Lemon Ginger Muffin, or Pain aux Raisin
Smoked Salmon Plate 16
Local Organic Egg, Whipped Cream Cheese, Fried Capers, Pickled Onion, Toasted Everything Bagel
Power Breakfast 16
Overnight Oats, Choice of Smoothie, Blueberry Muffin, Coffee
smoothies | 10
Choose from below:
Strawberry-Banana
Tropical Yogurt
Green-Ginger
coffee & tea
We proudly serve La Colombe® Coffee & Tealeaves® offerings
Coffee
Espresso
Latte
Cappuccino
Earl Grey
English Breakfast
Monsoon Chai
Green Tea
southern staples
2 Organic Eggs Your Way 18
Choice of:
Bacon, House Made Chicken Sausage, or Rosemary Ham
Choice of:
Stone Ground Grits or Potato a la Plancha
Choice of:
Multigrain Toast, Country White Toast, or English Muffin
Avocado Toast 14
Local Organic Egg, Marinated Baby Heirloom Tomatoes, Radish, Toasted Multigrain Bread
Buttermilk Pancake Stack 14
Candied Pecan Syrup, Whipped Honey Butter
Build Your Own Omelet 18
Fillings:
Rosemary Ham, Bacon, Bell Peppers, Mepkin Abbey Mushrooms, Scallions, Spinach, Aged Cheddar, Feta, White Cheddar, Swiss
$3 upcharge: Local White Shrimp, Pimiento Cheese, Avocado
Choice of:
Stone Ground Grits or Potato a la Plancha
Choice of:
Multigrain Toast, Country White Toast, or English Muffin
Eggs "Bennett" 28
Local Organic Poached Eggs, Beef Tenderloin Medallions, Hollandaise
Sides
Applewood Smoked Bacon | 8
Rosemary Ham | 8
House Made Chicken Sausage | 8
Smoked Salmon | 8
Two Eggs | 6
Potatoes ala Plancha | 8
Mixed Fruit and Berries | 7
Stone Ground Grits | 6
Toast: multigrain, country white, English muffin | 6
Bagel with Cream Cheese | 6
* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
20% gratuity added to parties of six or more guests
Remy Funfrock, Pastry Chef
Salads & soups
She Crab Soup 14
Lump Blue Crab, Lemon Agrumato Oil, Aged Sherry
Caesar Salad half 8 / full 12
Crumbled Herb Croutons, Grated Pecorino, Fresh Lemon
Add Seared Shrimp, Seared Tuna, or Herb Marinated Chicken 7
Raspberry Poached Pear Salad 12
Baby Gem Lettuce, Pecans, Easter Egg Radish,Bourbon Balsamic Vinaigrette
Add Seared Shrimp, Seared Tuna, or Herb Marinated Chicken 7
Beets and Satsuma Salad 12
Arugula, Pickled Golden Beets, Farmer’s Cheese, Citrus Vinaigrette
Add Seared Shrimp, Seared Tuna, or Herb Marinated Chicken 7
Sandwiches
Crispy Chicken Sandwich 16
House made Pickles, Red Clay Hot Sauce Mayo, Shredded Lettuce Slaw, Brioche Bun, Belgian Frites
Gabrielle Burger 18
Shredded Lettuce Slaw, Comeback Sauce, Pickled Green Tomato, Sesame Brioche Bun, Belgian Frites
Shrimp Salad Croissant Sandwich 18
Sliced Tomato, Crispy Bacon, Bibb Lettuce, Roasted Garlic Aioli, Toasted Croissant, Belgian Frites
Entrées
Eggs "Bennett" 28
Storey Farms Poached Eggs, Beef Tenderloin Medallions, Hollandaise
Traditional Cobb 18
Herb Marinated Chicken, Boiled Egg, Bacon Lardon, Blue Cheese, Pickled Onion, Shallot Dressing
Seared Carolina Flounder 24
Sea Island Red Peas, Sea Beans, Tomato Conserva, Charred Okra
Mussels and Frites 16
Fennel, Roasted Garlic, Sofrito, White Wine Broth, Grilled Baguette
Spring Pea Pasta 16
Pappardelle, Fava Beans, Roasted Tomatoes, English Peas, Pea Tendrils
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
20% gratuity added to parties of six or more guests
signature cocktails
Ryes & Shine 18
Bulleit Rye Whiskey, Apricot Liqueur, Peppercorn Infusion, Lemon Juice, Ginger Beer
Rhubarbarian 18
Nolet's Dry Gin, Bergamot Liqueur, Strawberry Jam, Rhubarb Bitters
Dragonfruit Slayer 16
Titos Vodka, Dragonfruit Infusion, Lychee Juice
Heart Of Marigold 16
Titos Vodka, Aviation Gin, St. Germain, Fresh Pressed Green Juice, Citrus Juice
Don’t Kale My Vibes 16
Patron Silver, Fresh Pressed Carrot Juice, Citrus Juice
Just Brew It 18
Jameson Cold Brew, Raspberry Liqueur, Six & Twenty Irish Cream
Kiwi To My Heart 16
Patron Silver , Fresh Pressed Kiwi Juice, Agave, Lime Juice, Himalayan Black Salt
Jalapeño Business 16
Plantation Pineapple Rum, Jalapeño and Agave Infusion, Pineapple Juice, Lime Juice
wines
CHAMPAGNE & SPARKLING
Caposaldo, Prosecco, 15
Veneto, Italy
Schramsberg, Brut Rosé, “Mirabelle” 18
North Coast, California
Veuve Clicquot “Yellow Label”, Brut 31 | 126
Champagne, France
ROSÉ
Flowers, Rosé 18
Sonoma, California
WHITES
Cave de Lugny “Les Charmes”, Mâcon Lugny 14
Burgundy, France
Craggy Range, Sauvignon Blanc 14
Marlborough, New Zealand
Lagar De Cervera, Albariño 14
Rías Biaxas, Spain
CrossBarn by Paul Hobbs 18
Sonoma Coast, California
REDS
King & Cannon 13
Willamette Valley, Oregon
UnShackled, Cabernet Sauvignon 16
Paso Robles, California
Duckhorn, Merlot 18
Napa, California
AVAILABLE 3PM-CLOSE
Cheese and Charcuterie: 35
Drunken Goat, Manchego, Camembert Cheeses
Calabrese Salami, Sopressata, Prosciutto
Dried Fruits, Pickled Vegetables, Local Honey, Crackers
Burrata 12
Pickled and Fresh Strawberries, Baby Heirloom Tomatoes, Vincotto, Grilled Baguette
Caesar Salad 8|12
Crumbled Herb Croutons, Grated Pecorino, Fresh Lemon
~Add Seared Shrimp, Seared Tuna or Herb Marinated Chicken 7~
Raspberry Poached Pear Salad 12
Baby Gem Lettuce, Pecans, Easter Egg Radish, Bourbon Balsamic Vinaigrette
~Add Seared Shrimp, Seared Tuna, or Herb Marinated Chicken 7~
Oysters on the Half Shell 18|32
Pear-Apple Mignonette, Lemon
Oysters Rockefeller 16
Lacinato Kale, Herbsaint, Parmesan Breadcrumbs
Mussels 13
Fennel, Roasted Garlic, Sofrito, White Wine Broth, Grilled Baguette
Local Poached Shrimp 17
Grapefruit Cocktail Sauce, Celeriac Slaw, Fresh Grated Horseradish
Fish Frites 14
Local Flounder, Lemon, White Remoulade
Shrimp Salad Croissant Sandwich 18
Sliced Tomato, Crispy Bacon, Bibb Lettuce, Roasted Garlic Aioli, Toasted Croissant, Belgian Frites
Crispy Chicken Sandwich 16
House Made Pickles, Red Clay Hot Sauce Mayo, Shredded Lettuce Slaw, Brioche Bun, Belgian Frites
Gabrielle Burger 18
Shredded Lettuce Slaw, Comeback Sauce, Pickled Green Tomato, Brioche Bun, Belgian Frites
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
20% gratuity added to parties of six or more guests.
Spring Cocktails
Ryes & Shine 18
Bulleit Rye Whiskey, Apricot Liqueur, Peppercorn Infusion, Lemon Juice, Ginger Beer
Rhubarbarian 18
Nolet's Dry Gin, Bergamot Liqueur, Strawberry Jam, Rhubarb Bitters
Dragonfruit Slayer 16
Titos Vodka, Dragonfruit Infusion, Lychee Juice
Heart Of Marigold 16
Titos Vodka, Aviation Gin, St. Germain, Fresh Pressed Green Juice, Citrus Juice
Don’t Kale My Vibes 16
Patron Silver, Fresh Pressed Carrot Juice, Citrus Juice
Just Brew It 18
Jameson Cold Brew, Raspberry Liqueur, Six & Twenty Irish Cream
Kiwi To My Heart 16
Patron Silver , Fresh Pressed Kiwi Juice, Agave, Lime Juice, Himalayan Black Salt
Jalapeño Business 16
Plantation Pineapple Rum, Jalapeño and Agave Infusion, Pineapple Juice, Lime Juice
Wine
CHAMPAGNE & SPARKLING
| Gls | Btl | |
| Caposaldo, Prosecco di Valdobbiadene, Veneto, Italy | 14 | 50 |
| Schramsberg, Brut Rosé, “Mirabelle”, North Coast, California | 18 | |
| Veuve Clicquot “Yellow Label”, Brut, Champagne, France | 31 | 126 |
Whites
| Gls | |
| Cave de Lugny “Les Charmes”, Mâcon Lugny, Burgundy, France | 14 |
| Craggy Range, Marlborough, New Zealand, 2020 | 14 |
| Lagar De Cervera, Albariño, Rías Biaxas, Spain | 14 |
| CrossBarn by Paul Hobbs, Sonoma Coast, California | 18 |
| Chalk Hill, Sonoma Coast, California | 14 |
Rosé
| Gls | |
| Flowers, Rosé, Sonoma, California | 18 |
| Schramsberg, Brut Rosé, “Mirabelle”, North Coast, California | 18 |
Reds
| Gls | |
| King & Cannon, Willamette Valley, Oregon | 13 |
| Unshackled, Paso Robles, California | 16 |
| Daou, Paso Robles, California 2018 | 16 |
| Duckhorn, Merlot, Napa, California | 18 |
| Four Graces, Willamette Valley, Oregon | 17 |
starters
Oysters on the Half Shell 18|32
Pear-Apple Mignonette, Lemon
Oysters Rockefeller 16
Lacinato Kale, Herbsaint, Parmesan Breadcrumbs
Mussels 13
Fennel, Roasted Garlic, Sofrito, White Wine Broth, Grilled Baguette
Local Poached Shrimp 17
Grapefruit Cocktail Sauce, Celeriac Slaw, Fresh Grated Horseradish
Togarashi Seared Local Tuna 17
Avocado Mousse, Pickled Jicama, Yuzu
Blue Crab Cake 16
Buttercrumb Crust, Koji, Spicy Remoulade
Salads & Soups
Chilled Carrot Soup 12
Coconut Milk, Spiced Poached Apple, Sunflower Seeds
She Crab Soup 14
Lump Blue Crab, Lemon Agrumato Oil, Aged Sherry
Raspberry Poached Pear Salad 12
Baby Gem Lettuce, Pecans, Easter Egg Radish, Bourbon Balsamic Vinaigrette
Caesar Salad 13
Crumbled Herb Croutons, Grated Pecorino, Fresh Lemon
Burrata 12
Pickled and Fresh Strawberries, Baby Heirloom Tomatoes, Vincotto
Beets and Satsuma Salad 12
Arugula, Pickled Golden Beets, Farmer’s Cheese, Citrus Vinaigrette,
Additions
Braised Lamb Neck Mustard Greens 9
Grilled Asparagus, Blue Crab Hollandaise 9
Charred Broccolini, Champagne Raisins 9
Potato Dauphinoise, Spring Onion 9
Rosemary Potato a la Plancha 9
Sautéed Mepkin Abbey Mushrooms 9
Sweet Potato Puree 9
Belgian Frites 9
Signature
Surf
Seared Carolina Flounder 31
Local Field Peas, Sea Beans, Tomato Conserva, Charred Okra
Seared Sea Scallops 32
English Pea Puree, Spice Roasted Baby Carrots, Pea Tendril Salad
Fish and Grits 32
Crispy Red Snapper, Carolina Gold Rice Grits, Fumet, Fava Beans, Globe Carrots
Turf
Eggs "Bennett" 28
Storey Farms Poached Eggs, Beef Tenderloin Medallions, Hollandaise
Crispy Duck Confit 32
Baby Bok Choy, Roasted Sweet Potatoes, Maple Bourbon Glaze
Berkshire Pork Chop 36
Spring Onion Potato Gratin, Charred Broccolini, Apricot Gastrique
Grilled 14oz Prime Ribeye 51
or
Grilled 7oz Filet Mignon 41
Served with Sautéed Mepkin Abbey Mushroom , Potato a la Plancha, Bordelaise
Earth
Carolina Gold Rice Risotto 28
Artichoke Basil Pesto, Shiitake Mushroom, Piperade
Blue Corn Grits 26
Smoked Tomato Cream, Sweet Peppers, Spice Grilled Halloumi
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness
20% gratuity added to parties of six or more guests
Remy Funfrock, Pastry Chef
Signature Cocktails
Ryes & Shine 18
Bulleit Rye Whiskey, Apricot Liqueur, Peppercorn Infusion, Lemon Juice, Ginger Beer
Rhubarbarian 18
Nolet's Dry Gin, Bergamot Liqueur, Strawberry Jam, Rhubarb Bitters
Dragonfruit Slayer 16
Titos Vodka, Dragonfruit Infusion, Lychee Juice
Heart Of Marigold 16
Titos Vodka, Aviation Gin, St. Germain, Fresh Pressed Green Juice, Citrus Juice
Don’t Kale My Vibes 16
Patron Silver, Fresh Pressed Carrot Juice, Citrus Juice
Just Brew It 18
Jameson Cold Brew, Raspberry Liqueur, Six & Twenty Irish Cream
Kiwi To My Heart 16
Patron Silver , Fresh Pressed Kiwi Juice, Agave, Lime Juice, Himalayan Black Salt
Jalapeño Business 16
Plantation Pineapple Rum, Jalapeño and Agave Infusion, Pineapple Juice, Lime Juice
Wines
Champagne & Sparkling
| Gls | Btl | |
| Caposaldo, Prosecco di Valdobbiadene, Veneto, Italy | 14 | 50 |
| Veuve Clicquot, Brut, "Yellow Label", Champagne, France | 31 | 126 |
| Veuve Clicquot, Brut, 1.5 Liter, Champagne, France | 300 | |
| Veuve Clicquot, Rose, Champagne, France | 44 | 175 |
| Veuve Clicquot, Le Grande Dame, Champagne, France | 325 | |
| Veuve Clicquot,Rose, 1.5 Liter Champagne, France | 325 | |
| Ruinart, Blanc de Blancs, Brut, Champagne, France | 165 | |
| Moët & Chandon, Brut, ��Impérial”, Champagne, France | 116 | |
| Vilmart and Cie Grand Collier, NV, Champagne, France | 165 | |
| Lassalle, Brut, “Preference”, Champagne, France | 132 | |
| Billecart Salmon, Brut Reserve, Champagne, France | 160 | |
| Billecart Salmon, Brut Rosé, Champagne, France | 215 | |
| Laurent Perrier, Brut Rosé, “Cuvée”, Champagne, France | 195 | |
| Dom Pérignon, Brut, Champagne, France, 2006/2008 | 400 | |
| Roederer Estate, Brut, Anderson Valley, California, 2012 | 80 | |
| Schramsberg, Brut Rosé, “Mirabelle”, North Coast, California | 18 | 72 |
| Taittinger "La Pfrancaise" Brut, Reims, France | 98 | |
| Taittinger "Marguetterie"Brut, Reims, France | 250 |
Rosé
| Gls | Btl | |
| Château d’Esclans “Whispering Angel”, Côtes de Provence, France, 2018 | 65 | |
| Domaines Ott, “Château Romassan”, Bandol, Provence, France, 2017/2018 | 135 | |
| Flowers, Rosé, Sonoma, California, 2018 | 18 | 72 |
Chardonnay
| Gls | Btl | |
| Cave de Lugny “Les Charmes”, Mâcon Lugny, Burgundy, France, 2017 | 14 | 49 |
| Trefethen, Napa Valley, California, 2017 | 15 | 56 |
| Chalk Hill Sonoma Coast California | 14 | 58 |
| Lingua Franca “Bunker Hill”, Willamette Valley, Oregon, 2016 | 110 | |
| Rombauer, Carneros, California, 2018 | 86 | |
| Shafer, “Red Shoulder Ranch”, Carneros, California, 2016 | 112 | |
| Cakebread, Napa Vallye, California, 2018 | 86 | |
| Rappahannock Cellars, Huntley, Virginia, 2016 | 56 |
Sauvignon Blanc
| Gls | Btl | |
| Henri Bourgeois, Sancerre “Les Baronnes”, Loire, France, 2018 | 16 | 64 |
| Craggy Range, Marlborough, New Zealand, 2020 | 14 | 62 |
| Merryvale, St. Helena, Napa vallye, California | 62 | |
| Duckhorn, Napa Valley, California, 2017 | 62 |
Interesting Whites
| Gls | Btl | |
| Jermann, Pinot Grigio, Friuli, Italy, 2016 | 14 | 56 |
| Lagar de Cervera, Albariño, Rías Baixas, Spain, 2018 | 56 | |
| Robert Weil, Riesling, “Tradition”, Rheingau, Qualitätswein, Germany, 2017 | 75 | |
| Santa Margharita Pinot Grigio, Vento, Italy | 48 | |
| Pighin Pinot Grigio, Friuli, Italy | 65 | |
| Maximum Grunhauser Riesling, "Herrenberg", Mosel, Germany, 2016 | 80 |
Pinot Noir
| Gls | Btl | |
| Benton Lane, Willamette Valley, Oregon, 2015 | 60 | |
| Row Eleven, “Viñas 3”, California, 2016 | 56 | |
| EnRoute, “Les Pommiers”, Russian River Valley, California, 2016/2017 | 135 | |
| Littorai, “Les Larmes”, Anderson Valley, California, 2017 | 135 | |
| Williams Selyem, “Bucher Vineyard”, Russian River Valley, California, 2015 | 228 | |
| Twomey, Russian River Valley, California,2016 | 98 | |
| Bench, Sonoma Coast, California, 2017 | 52 | |
| Banshee, Sonoma Coast, California, 2017 | 15 | 60 |
| King Estate, Willamette Valley, Oregon | 62 | |
| King & Cannon, Willamette Valley, Oregon, 2018 | 13 | 52 |
| Four Graces, Willamette Valley, Oregon | 17 | 72 |
| Sass, “Estate”, Willamette Valley, Oregon, 2017 | 68 | |
| Cristom, “Mt . Jefferson Cuvée”, Willamette Valley, Oregon, 2017 | 88 | |
| Ken Wright, Willamette Valley, Oregon, 2017 | 85 | |
| Domaine Faiveley, Corton “Clos des Corton”, Grand Cru, Burgundy, France, 2016 | 425 |
Cabernet Sauvignon & Blends
| Gls | Btl | |
| Roth, Sonoma Coast, California | 18 | 68 |
| Daou, Paso Robles, California 2018 | 16 | 64 |
| Daou “Reserve”, Paso Robles, California 2017 | 98 | |
| Conn Creek, Napa Valley, California, 2015/2016 | 74 | |
| Leviathan, Red, California, 2016/2017 | 78 | |
| Prisoner, Napa Valley, California | 105 | |
| Stag’s Leap Wine Cellars, “Artemis”, Napa, California, 2017 | 122 | |
| Joseph Phelps, Napa Valley, California, 2016 | 165 | |
| Corison, St . Helena, California, 2015 | 230 | |
| Daou, Soul of a Lion, Paso Robles, California, 2016 | 530 | |
| Shafer "One Point Five" Stags Leap, Napa Valley, California, 2017 | 215 | |
| Overture, Napa Valley, California | 230 | |
| Caymus, Napa Valley, California, 2017/2018 | 175 | |
| Caymus, “Special Selection”, Napa Valley, California, 2014 | 350 | |
| Opus One, Napa Valley, California, 2016 | 560 | |
| Silver Oak, Alexander Valley, California | 165 | |
| Unshackled, Paso Robles, California | 16 | 62 |
| J Lohr Hilltop, Paso Robles, California, 2018 | 68 | |
| King & Cannon, Willamette Valley, Oregon, 2018 | 52 | |
| Dunn Vineyards, Howell Mountain, Napa Valley, California, 2014 | 295 | |
| Sleight of Hand, “The Spellbinder”, Columbia Valley, Washington, 2016 | 68 | |
| Duckhorn, Merlot, Napa, California, 2016 | 18 | 72 |
Bordeaux
| Gls | Btl | |
| Château Lassègue, St . Émilion, Grand Cru, France, 2015 | 185 | |
| Château de Beaucastel, " Coudoulet de Beaucastel', Rhone Valley, France | 90 |
Interesting Reds
| Gls | Btl | |
| Delas, Côtes du Rhône, “St . Esprit”, Rhône, France, 2017 | 12 | 48 |
| Saldo By Prisoner Zinfandel, Napa Valley, California | 68 | |
| Turley Zinfandel "Cedarmann", Howell Mountain, Napa Valley, California | 92 | |
| Robert Mondavi, Cabernet Franc, Oakville, Napa Valley, California | 118 | |
| Ridge "Three Valleys", Sonoma Coast, California, 2016 | 88 | |
| Fattoria di Fèlsina, Chianti Classico “Berardenga Rancia”, Riserva, Tuscany, Italy, 15’ | 95 | |
| Antinori, “Tignanello”, Tuscany, Italy, 2015 | 260 | |
| Ruvei, Barbera, D’Alba, Piedmont, Italy 2016 | 16 | 64 |
| Marchesi di Barolo, Barolo, Piedmont, Italy, 2013 | 110 | |
| La Rioja Alta, Rioja Gran Reserva “904”, Spain, 2009/2010 | 145 | |
| Catena Zapata, Malbec, “Catena Alta Historic Rows”, Mendoza, Argentina, 2015 | 110 | |
| Orin Swift, “Eight Years in the Desert”, California, 2018 | 105 | |
| E. Guigial Hermitage Rouge Cotes Du Rhône, France 2012 | 195 |
Desserts
Mixed Berry Tart 9
Cotton Cheesecake 9
Chocolate and Coffee 9
Chocolate Truffle 9
Coffee & Tea
Coffee 5
Espresso 4
Latte 6
Cappuccino 6
Earl Grey, English Breakfast, Chamomile or Green Tea 6
Cordials & Digestif
Six & Twenty 10
Holy City Dead Eye XXX 10
Faretti Biscotti 10
Grand Marnier 10
B & B 10
Leopold Highland Fernet 10
Underberg 8
Sandeman, Tawny Port, Porto, "20 Year Old" 25 / 120
Douro, Portugal
The Rare Wine Company, Sercial, "Historic Series Charleston" 30 / 135
Madeira, Portugal
REMY FUNFROCK
EXECUTIVE PASTRY CHEF
Renowned Executive Pastry Chef Rémy Fünfrock, a true French artisan, ensures authenticity and freshness of every item. During three years of formal pastry study at the Lycée Jean Rablais in Lyon, France, Fünfrock gained professional experience working alongside his mentor Chef Patissier Jacques Frery. He also worked with the famed Pierre Hermé as well as master chocolate maker Pascal Brunstein. Fünfrock then moved to the South of France to become an ice cream maker for Bechard, the world famous Provencal confectioner. Later, he worked at Cap Estel, one of the Côte d'Azur's most prestigious palace hotels, Roger Vergé's Michelin three-star Moulin de Mougins, DANIEL in New York City, Four Seasons Palm Beach, FL, as well as the Penrose Room of The Broadmoor.
HAYATO NOGAKI
ASSISTANT GENERAL MANAGER
Hayato Nogaki joins Hotel Bennett from the esteemed Pelican Hill Resort, a 5-Star, 5-Diamond Property in Newport Beach, California. Prior to this experience, Hayato was the Resort Manager at The Henderson Beach Resort, in Destin, Florida. Hayato has distinguished himself as a leader in serving as Corporate Director of Food & Beverage as well as Operations Director/Regional Director of Food & Beverage at Salamander Hotels & Resorts. His distinguished career in hospitality began at the Ritz-Carlton in Kapalua, Hawaii, where he forged a path from Restaurant Reservationist to Banquet Manager. Thereafter, he continued as Director of Banquets; Assistant F&B Director; and Director of F&B at The Sanctuary at Kiawah Island.