Tristan

At Tristan, fine dining is all about simplicity, personalized service, comfortable seating and calming, contemporary décor. Starting with a humble or ordinary ingredient, and taking the time to use the proper techniques to enhance it to its peak flavor is what we strive to do on a daily basis here at Tristan. Spend a few minutes with Nate Whiting, and you’re bound to hear that he “just wants to be in the kitchen.” It’s a sentiment that Tristan’s executive chef has been expressing since he started cooking at age 13. One that’s led him to work in some of the country’s – and the world’s – top kitchens since graduating from Johnson and Wales University. Over the years, he’s worked under Peninsula Grill’s renowned Chef Bob Carter in Charleston and developed some of his favorite techniques at Da Vittorio in Bergamo, Italy. Before coming to Tristan, he spent six years in the kitchen of The Dining Room at Woodlands. At Tristan, Whiting gets his inspiration from fresh, seasonal ingredients – he’s adamant about using only the best – to create dishes that make, as The Post and Courier puts it, “the simple sublime.”