Graham Calabria has quickly emerged as one of Charleston’s premier Chefs — blending his Southern roots, heritage and eclectic culinary background with an innovative style to create truly unique flavors and experiences.
Calabria grew up in Asheville, NC, where the experience of living among some of the oldest mountains in the world, fishing in its trout streams, and harvesting fresh produce in local mountain farms first awakened his passion for the culinary arts.
Eager for more experience, he traveled through South America savoring new techniques, flavor profiles and ingredients. This time abroad helped to sharpen his perspective and fuel his love for the food industry, and he brought these experiences and flavors to his cooking in Asheville at Zambra Tapas and Wine Bar under Chef Adam Bannasch.
Settling in Charleston in 2018, Calabria’s career in the culinary mecca took off under the tutelage of Chefs Kelly Franz & Donald “Vito” Drake at the prestigious Magnolia’s. Upon familiarizing himself with the city’s local purveyors, farmers and fishermen, he was offered the executive chef position at Barsa Tapas Lounge. Most recently, he teamed up to celebrate and advance sustainable seafood on John’s Island with the launch of CudaCo.
From prepping bespoke feasts for quiet meals at home to catering lavish events, Calabria is thrilled to continue his culinary adventures and bring his experience to your table with the opening of Calabria’s Fine Foods.