High Cotton recently announced new additions to its leadership team, adding Chet Green as general manager and Adrian Carpenter as executive chef.
Green will oversee the restaurant’s daily operations. He previously managed the TBonz regional chain and later served as operations manager, general manager and regional manager for McCormick & Schmick’s Seafood Restaurants in Charlotte, New Jersey and New York. Green is a graduate of Clemson University and native of Tuberville in Clarendon County, S.C.
“I am excited to work with Carpenter, who is such an immensely talented chef,” Green said in a statement.
Carpenter spent most of his career in the western United States, including stints as sous chef at the Montagna at The Little Nell Hotel in Aspen, Colo., and executive chef at Brasada Ranch in Bend, Ore. He has a passion for using seasonal, local ingredients and building relationships with local food vendors. Carpenter is a native of North Carolina.
High Cotton is an enterprise of Maverick Southern Kitchens, which includes High Cotton in Charleston and Charleston Cooks! in Greenville, Columbia and Charleston.
