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Serving 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.  

 Gabrielle Map

Breakfast    7:00 am - 10:30 am
Lunch   12:00 pm - 3:00 pm
Dinner   5:00 pm - 10:00 pm
Lounge & Plaza

  Sunday - Thursday 12:00 pm - 11:00 pm
  Friday - Saturday   12:00 pm - 12:00 am

  Live music Fridays & Saturdays
  6 - 9 pm


Robert McGrattan

Executive Chef at Hotel Bennett

Chef Robert McGrattan's extensive culinary experience spans a 16-year career at the most celebrated hotels in the country, including his latest appointment at Hotel Bennett overseeing culinary operations in three of the property's food and beverage venues - Gabrielle, Fiat Lux and Camellias. McGrattan previously served as Executive Chef at The Sagamore Pendry Baltimore. During his time there, he collaborated with acclaimed Chef Andrew Carmellini's NoHo Hospitality Group to foster the team's culture and elevate the culinary experience at the hotel's multiple dining and entertainment venues, including the Rec Pier Chophouse and The Cannon Room.

Prior to joining The Pendry, McGrattan served as Executive Sous Chef at The Peabody Memphis, whose fine dining restaurant Chez Philippe achieved a coveted Forbes Four-Star rating under his leadership. Previously, he honed his craft in banquet catering and special events at Hutton Hotel in Nashville, holding Sous Chef, Chef de Cuisine and Banquet Chef positions over six years. He also received several honors including a James Beard Foundation invitation for menu development, the Master Plater award in Native Magazine, and had the opportunity to oversee the annual James Beard Foundation dinner. McGrattan also directed promotional events for multiple food and wine festivals in the Southeast, including the Nashville Music City Eats and Atlanta Food and Wine Festivals, as well as the Charleston Wine + Food Festival.



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.