Chef Forrest Parker
Parker has been the executive chef of The Vendue since August 2016. He is particularly celebrated for his work as an “agricultural archeologist” who rediscovers and reintroduces to local farmers heirloom varieties – some dating back to the establishment of the Carolina. Due to his advocacy in restoring sustainable seed stock for these varieties, along with his support for local family farmers and fishermen, Governor Nikki Haley named Parker the 2016 South Carolina Chef Ambassador for the Lowcountry, one of four designated food regions in the state. He is also a member of James Beard Society and Southern Foodways Alliance. Parker refined his style under the tutelage of famed chefs, Louis Osteen and Frank Lee. After sojourns to Minnesota and Nashville, Parker returned to South Carolina to collaborate with Frank Lee during the expansion of High Cotton in Greenville and as executive chef of the Old Village Post House Inn in Mount Pleasant. Meet Chef Parker in downtown Charleston’s newest southern restaurant, Revival – now open.
The concept for Revival is modern, yet casual dining with a focus on recipes and/or ingredients from South Carolina’s past. Chef Parker has worked with local farmers to “revive” certain ingredients and utilize them in his dishes. A sample of these ingredients include the previously extinct Nostrale rice, Jimmy Red grits, or the Bradford Watermelon.