Bob Cook

Executive Chef

Bob Cook is a Michigan native who moved to Charleston in 2007, where he began working under Chef Craig Deihl at Cypress. During his time as Chef de Cuisine, the pair developed an acclaimed charcuterie program that helped shape Charleston’s growing national food reputation and later led to the opening of Artisan Meat Share in 2014.

Since joining Edmund's Original in 2017, Bob has led the kitchen with a menu centered around approachable American tavern fare inspired by the Lowcountry and influenced by flavors from around the world. His cooking prioritizes fresh local ingredients, layered flavors, and inventive touches that make each dish feel both comforting and unexpected.