North Charleston’s neighborhood wine bar Stems & Skins today announced the appointment of Greg Marks as chef, responsible for the introduction of a new food menu. In his role, a newly created one at the Park Circle establishment, Marks will incorporate more local products and produce with new technique-driven menu items.
“As an intimate and focused wine bar, our kitchen space is small, but I believe limitations spark creativity and innovation. For now, our guests can expect unique vegetable plates to be a mainstay, while I explore ways to add dishes that are a bit more substantial” explains Marks. “In addition to the menu possibilities here, I’m very excited about the people here at Stems. From the small, tight staff with a high level of knowledge, passion and professionalism, to the loyal guests and new visitors, there will be many opportunities to talk about food.”
A native of Madison, WI, Marks moved to Charleston in 2008. For five years, he worked under Frank Lee and Russ Moore at Slightly North of Broad, earning the position of sous chef. Next, Marks served as sous chef for the original Butcher and Bee, where he played an instrumental role in menu development for both lunch and late-night, helping push the young restaurant forward to success. Marks also worked as sous chef at The Daily upon opening, as well as Edmund’s Oast, Pancito & Lefty and EVO.
