Considered one of the most influential figures in contemporary culinary arts, Chef Carlos Brown is more than a chef — he’s a cultural storyteller. As CEO of C3 Culinary Group and founder of Gullah Gourmet, Chef Brown has redefined southern cuisine through a lens of heritage, innovation, and purpose. Born and raised in Charleston, South Carolina, he grew up surrounded by the rich flavors and deep traditions of Gullah Geechee culture — a rare fusion of African, French, European, and Indigenous American influences found along the coastal Carolinas, Georgia, and Florida. That vibrant upbringing would later inspire his signature fusion of Gullah Geechee and French cuisine, celebrated from local kitchens to the halls of the Smithsonian National Museum of African American History and Culture, where his renowned Shrimp and Grits recipe is honored.
Chef Carlos’ journey from an apprentice in a Charleston restaurant to a nationally recognized culinary force is a testament to his artistry and determination. After earning his Culinary Arts degree from Johnson & Wales University, he opened Gullah Cuisine in 2013 and Shrimp & Grits Café in 2020, blending fine dining sophistication with authentic southern soul. His dishes — once showcased at Art Meso during New York Fashion Week — embody his belief that food is a form of storytelling. His accolades include the 2021 Jefferson Award, the 2020 National Black Chef Awards Culinary Excellence Award, and even his own “Chef Carlos Brown Day,” celebrated every August 25th in Charleston.
Known for serving icons like President Barack Obama, Oprah Winfrey, Shaquille O’Neal, Viola Davis, and Nicki Minaj, Chef Carlos balances celebrity glamour with heartfelt community impact. His work with NFL and NCAA athletes promotes healthy eating without sacrificing southern comfort, while his youth initiatives — including the C3 Culinary Camp for the Youth — preserve the Gullah legacy through education and mentorship.
At the heart of it all lies his guiding philosophy: “The humble child always tastes the grace.” With every plate, Chef Carlos Brown continues to fork the rules — proving that the soul of southern cuisine isn’t just in its taste, but in its power to uplift, unite, and inspire.