At Lowcountry Kitchen, we focus on providing exceptional service with the highest level of customer satisfaction—going above and beyond to meet your expectations. We customize every event with the client's taste in mind by embracing their traditions and style with creative and sumptuous food. Owners Scott and Carla strive to ensure that every event, from the largest to the smallest, is handled with the same professionalism and attention to detail. Lowcountry Kitchen is a preferred vendor at Agape Oaks, Mansion at Rose Hill, Hampton Lake, Berkeley Hall, Honey Horn, and Beaufort Inn, to name a few.
“Anders” Alexander Cummings Graham
Chef
Born on October 10th 1989 and raised on Myrtle Island which just on the outskirts of the Bluffton town limits. Bluffton’s state of mind, which is essentially centered around southern hospitality, allowed me to grow up around southern and coastal cuisine with many wonderful influences. I try to base my style of cooking by utilizing my favorite techniques from cultures all over the world and applying my knowledge to create dishes that inspire people to branch out and try things they normally wouldn’t. Oysters for instance being extremely popular and what Bluffton is most known for.
Food, being such an important staple in my family, kept me in the kitchen cooking with relatives from the moment I could stand on a stool. Starting in the front of house, I worked all positions from Busser, Food Runner, Bar Back, and all of the in-between. Then decided to dive into the back of the house where I could really learn how to hone my technique. Starting with Pizza and after considering that mastered, I moved toward kitchen management in multiple different styles of cuisine. After a few years, worked in fine dining which is where my cooking and knowledge blossomed exponentially. Being able to use high quality ingredients of my choosing, and growing a massive network of suppliers, cooking became pure edible art. Soon, I hope to own my own seasonal food truck and mobile catering business.
