The Inn at Palmetto Bluff Expands Food and Beverage Program


Famed Southern plantation property the Inn at Palmetto Bluff, a Montage Resort, in Bluffton, South Carolina, is undergoing a transformation both in terms of the property and in the form of a greater commitment to its food and beverage program. In 2014, the property was acquired by California-based Montage Hotels & Resorts. Since then, Montage has vowed to expand the property while maintaining its spirit and commitment to the local community. Over the coming months, the property will add 12 new cottages and an additional 150 rooms.

As part of that expansion, a new chef, Nathan Beriau, is now at the helm of the Inn at Palmetto Bluff. In conjunction with beverage manager David Mason, the team will roll out a new culinary program and work on additional restaurants and eateries once the property has expanded.

Chef Beriau hails from the Ritz-Carlton, San Francisco, where he advanced from cook tournant first to executive sous chef and then to executive chef after more than a decade at the hotel. He began his career by earning a degree in culinary arts from Southern Maine Community College in South Portland.

Beriau and Mason sat down with The Daily Meal to discuss their vision for the next phases at the Inn at Palmetto Bluff and their goal of expanding the property’s Food of Place events. Read on here