An Alabama native, Chef Michelle Weaver was raised with a passion for cooking, learning at an early age the importance of farm-to-table. She grew up cooking with the freshest ingredients from her mother's extensive garden and farm, experiencing the true taste of the soil. Upon realizing her true love of cooking, she received her formal training from the New England Culinary Institute, immersing herself in the New England culture and drawing from the intimate, hands-on teaching approach.
Chef Weaver moved to New Orleans to work in the French-style kitchen of Chef Daniel Bonnot as an intern, gaining invaluable skills for both cooking and working in a demanding restaurant kitchen. Following school, Chef Weaver began cooking in the kitchen of Chef Bob Waggoner at The Wild Boar restaurant in Nashville and subsequently moved with him in 1997 when he took over at Charleston Grill.
Chef Weaver worked as the executive sous chef under the direction of the award-winning Chef Waggoner. When her friend and mentor moved on to another chapter of his career, Chef Weaver naturally and elegantly stepped into the spotlight as the executive chef of Charleston Grill.
During her tenure, Charleston Grill received the AAA Four-Diamond Award and the Mobil Four-Star Award. The restaurant was the only one in the area to be included in the Nation's Restaurant News "Fine Dining Hall of Fame" and in the book, The Elite 1000. Charleston Grill has received multiple Wine Spectator's "Best of Award" since 2003 and the Distinguished Restaurants of North America Award beginning in 1997.
Chef Weaver built a reputation for culinary excellence while creating her own lasting legacy. When she departed Charleston Grill in 2024 after 27 years to pursue other opportunities, it marked the end of an era for the restaurant.
She will long be known for creating contemporary Southern cuisine for Charleston Grill featuring fresh local produce, seafood and game. She placed an emphasis on the quality of the ingredients, unique presentations and sophisticated textures.
Her French and Southern-inspired dishes were contemporary interpretations of Southern and global favorites such as flounder with red beans, rice grits, andouille sausage and shrimp gravy and cured goose liver with white asparagus, baby chanterelles, duck confit and a dried cherry hazelnut vinaigrette. Chef Weaver's creations were impressively simple and inspired by the elegance of the ingredients. Favorites included chilled Maine lobster with avocado and heirloom tomatoes or prime ribeye with grilled Vidalia onions.
Capturing critics' and diners' attention by producing menus that combined unusual ingredients with classic techniques, Chef Weaver enhanced and expanded Charleston's appreciation for fine cuisine. Her strong commitment to supporting local farmers and encouraging them to cultivate new and unusual products to incorporate in her cuisine will be a lasting part of her legacy.