Meet Chef Gabriel Haaz, Culinary Director at Charleston Place

There are roughly 2,000 miles between Charleston and Veracruz, Mexico. But when Charleston Place named Chef Gabriel Haaz as culinary director in 2024, the distance between the two distinctive seaport cities seemed a tad bit shorter.

Born and educated in Mexico, Chef Haaz brings years of global experience to the dining rooms of Charleston Place: Charleston Grill, The Palmetto Cafe, Thoroughbred Club and Meeting at Market. The knowledge and skills he acquired at acclaimed dining destinations are already evident as he propels the culinary program toward even greater heights.

Choosing Charleston

A graduate of the Culinary Institute of Mexico, Puebla, Chef Haaz invested countless hours sharpening his skills at a diversity of establishments, including Chef Martin Berasategui’s 3-Michelin-starred restaurant in Spain.

While his formal training is a priceless asset, upon embarking on his career, Chef Haaz discovered some surprising behind-the-scenes realities.

“My first job at a resort opened my eyes,” he said. “I was one of about 100 cooks—100! There were 12 to 16 chefs just plating food, while 20 chefs were doing only mise en place (organizing and prepping ingredients). The attention to detail was unreal. Everything had to be just right. I’d never seen anything like it. It taught me that a great dining experience is about more than just preparing a dish.”

Being part of such robust operations helped Haaz build a solid foundation in business management, food preparation and putting the “fine” in fine dining. He helmed kitchens for Ritz-Carlton and Montage Hotels & Resorts on Amelia Island, Grand Cayman, San Francisco, Los Cabos and Big Sky.

Then, the seasoned chef decided it was time to settle down in a place where he could contribute to a vibrant culinary scene and raise a family with his wife.

“We wanted a charming, family-driven place to live,” he said. “Charleston turned out to be that place.”

Family Influences

And “family” is pivotal to Chef Haaz’s story. As a child, he eagerly shadowed his grandmother in her Veracruz kitchen and displayed a natural inclination to follow her example.

“I was just a young boy who loved to eat,” he laughed. “I was interested in cooking, but not in cooking as a profession.”

He chased other career dreams before a brush with food service pricked his imagination.

“I remember coming home one day and telling my mom, ‘I think I want to be a chef,’” he said.

But mom wasn’t exactly on board.

“You wanted to be something different,” she told her son. “But I am willing to support you 100 percent if you will shadow me in the kitchen for one month.”

So, the young Haaz undertook his first “apprenticeship.” That meant planning, cooking, cleaning and everything else required to execute meals in a home kitchen. When his time was up, the aspiring chef was on his way to a mom-approved, culinary career.

Creating a Legacy

Now, Chef Haaz has traded moving between exotic locations and fine dining institutions for putting down roots in the Lowcountry and leading one of its most storied culinary programs.

Because Charleston Grill and the other dining options at Charleston Place are so highly prized by discerning diners, Chef Haaz walks a line between long-held traditions and implementing exciting innovations.

“Of course, changes are happening, but my priorities are the elevation of dishes and the development of the wonderful team I have here,” he explained. “There is a focus on local heritage, creativity, simplicity, the farm-to-table approach and details—always details.”

Contributing to the Charleston community and mentoring up-and-coming chefs are also goals as Chef Haaz makes his mark on the local culinary scene. Harnessing the talents and input of his Charleston Place family, he aims to preserve and grow the stellar reputation that was entrusted to him when he took the helm.

“My team – we are a family here and depend on one another,” he said. “Together, we will keep offering the kind of ultra-luxury hospitality experience diners deserve and expect.”