The Peacock, Charleston’s three-level dining and entertainment destination, is turning up the flavor this fall, starting with a new face in the kitchen. Chef Joshua Luce has joined as Chef de Cuisine, bringing a lineup of craveable new dishes to the menu, and the bar is adding new seasonal cocktails. Don’t worry though, the fan favorites aren’t going anywhere. The blistered green beans and herb-marinated lamb lollipops are staying put.
Luce trained at The French Culinary Institute in New York and spent his early career in some of the city’s most demanding kitchens, including Jean-Georges, Picholine and Alain Ducasse at the St. Regis. He later cooked at The Peninsula Beverly Hills, served as executive sous chef at the Ace Hotel in downtown Los Angeles, and opened Neighbor in Venice Beach as executive chef before launching his own barbecue and catering company, Gold Land BBQ, on California’s Central Coast.
At The Peacock, he brings that fine-dining foundation to an approachable menu built on strong technique, quality products and subtle nods to Charleston. His goal is simple: food that’s recognizable, craveable and unmistakably Peacock.
“I built The Peacock so every floor would feel like an occasion and experience, and I wanted a chef whose food could keep up with the room,” said Michelle Van Jura, owner of The Peacock. “Josh has cooked for Jean-Georges and Alain Ducasse, and he still gets genuinely excited about a great crab dip. That combination of professional skill and technique with zero pretension is exactly what The Peacock is about.”
New This Fall
A few highlights from Chef Luce’s new menu additions:
• Blue crab & artichoke dip – Served hot with a Parmesan breadcrumb topping and seasoned kettle chips
• Roasted halibut – Romesco, crushed potatoes, fennel and smoked paprika.
• Crispy Brussels sprouts – Hot honey, applewood bacon and blue cheese.
• Roasted acorn squash – A dessert of coffee crème fraiche, chai caramel, almonds and orange. A little rich, a little spiced, and the kind of dessert you’ll still be thinking about on the drive home.
Dining and Cooking