Executive Chef, The Establishment
Charleston, SC
Participating In: Party in the Park & Feast by the Field Saturday
Chef Elliott Howells has worked in the restaurant industry for nearly three decades, beginning his career at age fifteen as a dishwasher and busser in Dayton, Ohio. He relocated to the Charleston area in 2001, gaining experience across the region from Isle of Palms to Kiawah Island before attending the French Culinary Institute in New York City. After graduating, he returned to Charleston to focus on advanced culinary techniques, completing stints at the Kiawah Island Resort, 39 Rue de Jean, and The Grocery. Chef Howells joined The Establishment in 2018 as Sous Chef and was promoted to Executive Chef in 2021. His primary focus in running the Michelin-recommended restaurant centers on sustainability, seasonality, and consistent technique.