CHARLESTON — Estadio’s former executive chef, Alex Eaton, is stepping into a new role as the culinary director of Félix Cocktails et Cuisine and La Cave, located side by side on Upper King Street.
The restaurants’ owner Félix Landrum specifically created the role for Eaton, he told The Post and Courier. She will oversee back-of-house operations and lead menu development at both restaurants.
“We saw an opportunity to bring in someone with the vision and experience to help shape what’s next, while building on the strong culinary foundation we already have,” Landrum said.
Eaton has been at Estadio since 2019. Previous restaurant stints include a sous chef position under Mike Lata’s mentorship at The Ordinary and an executive chef position at Alton’s Kitchen and Cocktails in North Carolina. She also played a role in the opening of Herd Provisions.
Moving from a Spanish tapas-focused menu at Estadio to French cuisine, Eaton says she is eager to dive headfirst into French cooking.
“There’s always something French in the back of my mind,” Eaton said, while discussing the new role. Her well-worn copy of the French cooking reference book “Larousse Gastronomique,” known to her as the French culinary Bible, will come into play for La Cave’s menu development.
There, she intends to pay respect to lesser-known French classics, such as steak entrecôte, and will bring a French Provincial perspective to the restaurant’s menu rehaul.
Eaton is excited to introduce intriguing dishes that are new to Charleston’s food scene, while keeping the menu approachable and considering the restaurant’s drink program, she said.
Her philosophy is creating simple, thoughtful food with balance and texture.
Eaton finds inspiration in the daily harvest a farmer brings through the doors that day. She also wants the menu to reflect what patrons see and feel in the restaurant.
La Cave’s dining area is opulent, but welcoming and friendly with personal touches, including paintings created by Landrum’s children. It’s a special space, Eaton said, and the owners may have been waiting for the right person to make the menu reflect the atmosphere.
Landrum confirmed the sentiment.
“We’ve been quietly searching for the right person, and Alex was the perfect fit,” Landrum said. “Bringing on a culinary director marks an exciting next chapter for both restaurants.”
The menu at Félix will not experience many changes. Its well-established dishes will undergo just a few tweaks to take them from great to memorable to craveable, Eaton said.
“They have a solid following for a reason,” she said.
Eaton is working with Félix and Leslie Landrum and the staff at both restaurants to realize their vision and looks forward to growing in a role both new to her and the brand. She hopes their efforts will elevate both restaurants.
The new culinary director isn’t totally trading her apron for a notepad and pen though, she said, because cooking on the line is what really excites her.
Dining and Cooking