In the Kitchen with Chef Keith Josefiak

By:Gwen Fowler


South Carolina's Chef Keith Josefiak of the Old Fort Pub on Hilton Head Island
Chef Keith Josefiak of the Old Fort Pub on Hilton Head Island

At the Old Fort P​ub, Chef Keith Josefiak serves what he calls contemporary American cuisine with a Southern twist in one of the most beautiful spots on Hilton Head Isla​nd. The restaurant on the Intracoastal Waterway has an amazing sunset view, and it is surrounded by stately live oaks draped with moss.

Josefiak, who is from Detroit, trained at the Culinary Institute of America and worked in several restaurants before moving to Hilton Head in 1995. Until 2001, he was co-owner and executive chef of Starfire Bistro. He moved to the Old Fort Pub in late 2005.

Q: What are you cooking these days that excites you the most?
Using local coastline fish and shellfish and South Carolina-grown produce.

Q: What's the one ingredient you'd always splurge on?
That would have to be a tie: bacon and butter.

Q: What five things are always in your refrigerator?
Half and Half, butter, citrus fruits, all condiments, one six-pack of beer.

Q: What tools would you suggest every home cook invest in?
Great knives, cutting board, simple hand tools, KitchenAid mixer, the “Joy of Cooking” cookbook.

Q: What music plays in your kitchen?
My choice would be modern country. However, the staff takes over and it seems to be hip hop or classic rock stations.

Q: What would your dream meal be?
Foie gras, beef and lobster, rich chocolate.

Q: Is there a food you simply refuse to eat?
Rhubarb, and most, but not all, offal products -- beef tongue, tripe, pig’s feet.

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