Peninsula Grill Welcomes John Ondo as Executive Chef

Celebrated Charleston chef returns to the restaurant where his culinary career began, alongside the debut of a new seasonal Lowcountry menu.

A respected figure in Charleston’s culinary community, Ondo returns to Peninsula Grill nearly three decades after first stepping into its kitchen as a line cook, bringing his celebrated ingredient-driven approach to one of the city’s most iconic restaurants. As Executive Chef, Ondo will honor the traditions that have defined Peninsula Grill while bringing his own perspective to seafood-forward Lowcountry cuisine, peak-season ingredients, and globally influenced techniques expressed through an evolving seasonal menu.

After launching his career at Peninsula Grill, Ondo spent time cooking throughout Europe, including Ireland, Spain, and Italy, where he developed a lasting appreciation for seasonal ingredients and the simple, thoughtful preparations that continue to influence his cooking today. He later returned to Charleston to open Lana, the acclaimed Mediterranean-inspired restaurant and bar in the Elliotborough neighborhood, which he owned and operated for 12 years. Most recently, Ondo served as Executive Chef at The Ocean Course at Kiawah Island Golf Resort, overseeing both The Atlantic Room and The Ryder Cup Bar for more than seven years. A graduate and former instructor at the Culinary Institute of Charleston, he was also named South Carolina Chef Ambassador by Governor Henry McMaster in 2022 in recognition of his contributions to the state’s culinary community and commitment to mentorship.

Ondo’s return coincides with the debut of Peninsula Grill’s new summer menu, developed alongside Chef de Cuisine Dominic DeFilipo. The menu celebrates the region’s seasonal abundance through a balance of beloved Peninsula Grill signatures and thoughtfully composed new dishes that showcase the best of the season. Seafood towers, oysters, and Lobster Three Ways remain cornerstones of the experience, complemented by vibrant salads, warm starters, and chef-driven entrées inspired by Charleston’s summer harvest. Guided by a philosophy of letting exceptional ingredients speak for themselves, Ondo approaches classic dishes with a lighter, more contemporary touch. The menu highlights peak-season produce and fresh local seafood, drawing on ingredients such as heirloom tomatoes, summer peas, and coastal catches at their height. The result is a dining experience that feels both timeless and current—honoring the traditions that have defined Peninsula Grill for generations while ushering in an exciting new chapter for the celebrated restaurant.

Highlights from the new summer menu include:

•     Pan Roasted Grouper: Locally caught grouper served in a refined Charleston-style okra stew with tomato broth, butter beans, and large-cut okra.
•     Jimmy Red Corn Soufflé finished with pink eye pea vinaigrette, white cheddar, and a peach drizzle.
•     Grilled Lamb Loin paired with a Southern interpretation of tabbouleh, underscoring the kitchen’s approach to reimagining familiar techniques through a regional lens.
•     Poulet Rouge: Featuring seared breast, confit thigh, and smoked pulled drumstick, served with sorghum, seasonal succotash, and jus.

Together, the menu reflects a thoughtful blend of Peninsula Grill’s longstanding culinary traditions and Ondo’s personal perspective, preserving the restaurant’s signature grill presence while embracing the season’s variety and abundance.

“Walking back into the Peninsula Grill kitchen after all these years is incredibly meaningful,” said Executive Chef John Ondo. “This restaurant helped shape my career, and Charleston has shaped the cook I’ve become. I’m excited to honor what guests have always loved about Peninsula Grill while bringing fresh energy and new ideas to the menu through the incredible ingredients we have access to here in the Lowcountry.”

Chef Ondo’s return marks an exciting new chapter for Peninsula Grill, bringing one of Charleston’s most respected culinary voices back to the restaurant where his career began. With a renewed focus on seasonal Lowcountry cuisine and thoughtful hospitality, the restaurant continues to build on the legacy that has made it one of the city’s most celebrated dining destinations.