Open Daily
- Breakfast
- 7:00 - 10:30 am
- Lunch
- 12:00 - 3:00 pm
- Dinner
- 5:00 - 10:00 pm
- Lounge & Plaza
- Sunday - Thursday 11:00 am - 11:00 pm
Friday - Saturday 11:00 - 12:00 am - Live Music
- Thursday - Saturday 6:00 - 10:00 pm
Gabrielle
ARTFULLY CURATED, Plated to perfection.
Gabrielle
This cuisine showcases Lowcountry’s fresh bounty with bold, yet refined, flavors. From the moment you arrive, Gabrielle exudes warmth and grace. Enjoy inspired dishes upon our impressive outdoor dining terrace overlooking Marion Square or at the elegant bar and dining room. It’s an experience you won’t forget.
For reservations, please call 843.990.5460.
November 23 | 4 - 9 pm
Thanksgiving Dinner
At Gabrielle, we're excited to bring you an unforgettable Thanksgiving experience with a special prix fixe holiday menu. Enjoy a seamless and sumptuous dining experience, meticulously designed to make your Thanksgiving memorable. From the first course to dessert, every dish is crafted with care.
For reservations, please visit us on OpenTable or call 843.990.5460.
Staff Carousel
Executive Chef
Edgar Kano
Born in Mexico City and raised there by his Japanese parents, Kano brings his cultural and culinary diversity to Gabrielle and Charleston via over two decades working in some of the world’s top seafood-centric destinations.
A graduate of the Culinary Institute of America, Kano has spent more than 20 years in culinary leadership roles working for Four Seasons Hotels & Resorts and its signature restaurants around the world, including French Polynesia, Singapore, Berlin, Vancouver, Newport Beach, CA, and Dallas. He first honed his craft at Four Seasons Mexico City and joined Hotel Bennett and Gabrielle from the Four Seasons Atlanta.
Executive Pastry Chef
Rèmy Fünfrock
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.