As a writer, a few years ago, one of my editors nixed the use of the term swoon-worthy. You know, good enough to make you faint? Well, I totally agreed with that decision, but I have to bring the phrase out of retirement to describe Chef Jacques Larson’s food. He is a Charleston, SC chef you should know of if you don’t already! As executive chef of both Obstinate Daughter on Sullivan’s and Wild Olive on Johns Island, his food is frankly exceptional. And he is also my friend. Why? Because, besides his excellent take on Italian dishes, I love how he considers others, both in the dining experience, his team, and the people who have influenced him. You’ll notice that too as we chat in his Sullivan’s Island kitchen.

Jacques and his team are also committed to green initiatives and both restaurants are Certified Green. One of the best and easiest ways you can "go green" as a diner is to take home your leftovers. Please consider this the next time you dine out.