Chef Returns to Where Career Began Peninsula Grill at Planters Inn has appointed John Ondo as Executive Chef, marking a significant leadership change at one of Charleston's most established fine-dining destinations. Ondo, a Charleston native, began his culinary career as a line cook at Peninsula Grill nearly three decades ago before departing to cook throughout Europe and build a restaurant career elsewhere in the city. "Walking back into the Peninsula Grill kitchen after all these years is incredibly meaningful," Ondo said. "This restaurant helped shape my career, and Charleston has shaped the cook I've become. I'm excited to honor what guests have always loved about Peninsula Grill while bringing fresh energy and new ideas to the menu through the incredible ingredients we have access to here in the Lowcountry."
Career Arc Through Europe and Local Concepts After his time at Peninsula Grill, Ondo spent years cooking in Ireland, Spain, and Italy, where he developed an emphasis on seasonal ingredients and simple, thoughtful preparations. He returned to Charleston to open and operate Lana, an acclaimed Mediterranean-inspired restaurant in Elliotborough, for 12 years. Most recently, he served as Executive Chef at The Ocean Course at Kiawah Island Golf Resort for more than seven years, overseeing both The Atlantic Room and The Ryder Cup Bar. Ondo graduated from and later instructed at the Culinary Institute of Charleston. In 2022, Governor Henry McMaster named him South Carolina Chef Ambassador in recognition of his contributions to the state's culinary community and mentorship work.
New Seasonal Menu Emphasizes Peak Ingredients Ondo's appointment coincides with the debut of Peninsula Grill's new summer menu, developed alongside Chef de Cuisine Dominic DeFilipo. The menu balances Peninsula Grill's signature dishes—Seafood towers, oysters, and Lobster Three Ways—with new dishes showcasing seasonal produce and local catches at their height. New menu items include Pan Roasted Grouper served in a Charleston-style okra stew with tomato broth, butter beans, and large-cut okra; Jimmy Red Corn Soufflé finished with pink eye pea vinaigrette, white cheddar, and a peach drizzle; Grilled Lamb Loin paired with a Southern interpretation of tabbouleh; and Poulet Rouge featuring seared breast, confit thigh, and smoked pulled drumstick, served with sorghum, seasonal succotash, and jus. Ondo's approach applies a lighter, more contemporary touch to classic dishes while letting exceptional ingredients take center stage.
Why It Matters Ond's return represents a common industry pattern: veteran chefs with European training and local restaurant ownership experience bringing refined seasonal cooking back to established dining rooms. For operators, the shift signals how top-tier restaurants are doubling down on ingredient-driven menus and chef-driven concepts rather than pursuing expansion or concept innovation.
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Written by FBM Publications Editors
