Today we’d like to introduce you to Brandon Carter.
Hi Brandon, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
I started cooking when I was 15and fell in love with food in Italy. Spent 8 years cooking at the Ritz Carlton in Naples before taking a position at The Inn at Palmetto Bluff back when it was an Auberge Resort, we opened FARM in Bluffton almost 9 years ago and that was the beginning of FARM Hospitality Group
We all face challenges, but looking back would you describe it as a relatively smooth road?
I think that the road is always bumpy when you’re traveling off the beaten path, otherwise everyone would do it. When we opened FARM we set a new benchmark in the region. That is a very tough battle to fight.
Thanks – so what else should our readers know about Flora and Fauna/Farm Hospitality Group?
Flora and Fauna is a bakery/breakfast/lunch/supper spot on the corner of Bull and 40th in the space that was occupied by Back in the Day Bakery for 20 years. We lean a little French here but we also find inspiration globally. I’m chef and partner for FHG. Key players at Flora and Fauna are Annie Coleman, our Executive Chef, Tyler Kenny, our Chef de Cuisine and Declan Carter, our Restaurant Manager. I’m most proud that even after 5 restaurants we are still committed to the key principles that made us successful in the beginning. We source locally, cook seasonally from scratch, we treat each other with respect, we engage with our community to try to make the low country better for everybody.
How can people work with you, collaborate with you or support you?
Make us your go to for coffee, pastries, breads, lunch and come have dinner with us. Become a regular!
Contact Info:
- Website: https://florafaunasav.com
- Instagram: @floraandfaunasav
