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15 Minutes with Fabrice Benezit

Photography Matimix; Karepastock; courtesy of The Charleston Place & Fabrice BenezitPhotos 8Issue September 2024
Soak It In: “Growing up on the southern coast of France, I was always in the water. I love it all, from the pool to the beach, kayaking and boating.Field Day: “I was a soccer player in my early years; I’d love to have more time to play again.”Made With Love: “Cooking for my family and friends is wonderful. I love making homemade pasta, pizzas, and gnocchi and can grill almost everything.”On a Roll: “Sushi is one of my favorite foods. I love the combination of flavors and the technique and skill it takes to create it.“Top Dog: “I always had bullmastiffs growing up. Now, we have Charlie and Lady, but don’t forget our shih tzu Frankie, who is the boss.French-born pastry chef Fabrice Benezit oversees the decadent dessert program for the restaurants of The Charleston Place.His chocolate cigars (on a bed of dried merengue “ashes”) and tres leches with mango mousse, both served at Charleston Grill.15 Minutes with Fabrice Benezit

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Savor the Exquisite Desserts made by Fabrice Benezit at The Charleston Place
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