As Executive Chef and Partner of Peninsula Grill, Robert Carter has received widespread acclaim for his sophisticated southern cuisine, defined by a simple approach that bolsters the essence of each ingredient to create extraordinary layers of flavor. Labeled a "master of dramatic presentation" by some reviewers, Carter delivers an exceptional level of food and service in a town known for its strong restaurant community and high culinary standards. Carter's contemporary menu and presentation at the 125-seat Peninsula Grill have earned the restaurant a national following as the preeminent culinary destination in Charleston.

After graduating summa cum laude in 1989 from the prestigious Johnson & Wales University, Carter charted a gastronomic journey that included an apprenticeship with certified master chef Victor Gielisse in Dallas. He then then took his first executive chef position at The Inn at Blackberry Farm, one of the nation's premier resort destinations and member of Relais & Chateaux. In 1991, during his tenure as executive chef for Cafe Marquessa in Key West, Carter met hospitality entrepreneur Hank Holliday and the two began developing plans for a fine dining restaurant at Holliday's historic Planters Inn, South Carolina's only Relais & Chateaux hotel.

When Peninsula Grill opened in 1997, Esquire magazine named it one of the "Best New Restaurants in America" on its coveted annual list. Since that time, Carter and Peninsula Grill have garnered numerous national accolades including distinction by Food & Wine magazine as on of "America's 50 Best Hotel Restaurants" and induction in the "Fine Dining Hall of Fame" by Nation's Restaurant News. Peninsula Grill has also been touted by the likes of Southern Living, Andrew Harper, Wine Spectator and Zagat.