National Cultural Culinary Advisor
Chef Kermit is a Culinary Historian and well versed in the Art and Culture of food. Griffin is a descendent of the Gullah Culture and earned his bachelors degree in Hotel Resort and Tourism Management from the University of South Carolina. His culture and education are highlighted in his entertaining presentations. Chef Kermit is a member of the Culinary Federation of America and brings to his audience and in-depth knowledge of global foods, their history and preparation.
Having started his career as a Saucier/Sous Chef at German town Cricket Club in Philadelphia, PA, he honed his fine-dining skills and garnered experience in banquets and catering with a focus on fresh ingredients and sustainable food products. He served for four years, Kermit served as Executive Sous Chef at the Beaufort Inn in Beaufort, SC and as Executive Chef at the AAA four-Diamond Inn, featured as one of the Top Ten Inns in America, as rated by Conde Naste. He also has served as the Chef de Partie at the Crowne Plaza Hotel in Hilton Head, SC, Executive Sous Chef and Executive Chef for several other noted restaurants; and was instrumental in the opening of the popular Bobby Joe's on Dataw Island, South Carolina.
Chef Kermit Griffin regularly appears on several restaurant and cooking television broadcasts and is currently working with the Living Classroom and as Chef Consultant for several restaurants in the Washington, D.C area. He also is the Chairman of the Board for the National “For Artists – By Artists” Society and as on the Board of Directors for the National Cultural Heritage Society.