Micah Garrison of Middleton Place respects deep origins, history of Lowcountry

Originally from Columbia, Micah Garrison worked in the restaurant business in college as a part-time job and fell in love with it.

After attending the Culinary Institute of Charleston, he went to work for Cypress.

A little more than a year ago, Garrison became the head chef at Middleton Place Restaurant.

Q: What's your first food memory?

A: My mother (God bless her) made me a coconut cake for my fourth birthday in the form of a football field. It looked amazing, but I realized that I couldn't and still don't like the texture of raw coconut. Even at a young age, I apparently had a selective palate.

Q: What's been the best thing about being involved in the Charleston food scene?

A: I really enjoy having so many colleagues and friends that all aspire towards the progression of Charleston's national reputation. I truly feel that with its intimate size and rich history, we belong in the conversation of one of the finest culinary destinations in the country.

Q: How do you think that the Lowcountry influences you as a chef?

A: I feel that the Lowcountry has made me have a deeper respect towards the origins and history of many of our everyday ingredients that came from the European and Caribbean trade routes.

Q: What do you feel is your greatest accomplishment as a chef?

A: I am very pleased to have won the 2008 Sustainable Seafood Initiative Partner of the Year award. When I was sous chef under Brandon Buck here, we won the award in 2006, so I feel a great deal of accomplishment to have been a part of winning that honor twice here at Middleton Place.

Q: What do you think sets Middleton Place Restaurant apart from other Charleston restaurants?

Along with the amazing history of the grounds, we have, without a doubt, the best views in Charleston. To be able to stroll through the gardens and have a spectacular preserved view of the Ashley River is beyond compare. That, coupled with an elegant Southern meal in our dining room, which overlooks the azalea hillside, is hard to rival in my opinion.

Q: Who is your favorite chef outside of Charleston?

A: I am a huge fan of Charlie Trotter in Chicago. I love his colorful use of ingredients in his dishes.

Q: Who is your favorite Charleston chef?

A: I've worked with many great chefs over the years here in Charleston but one stands out in particular. Chef Brad Jones of 82 Queen is high on my list of local chefs. His dedication to Lowcountry cuisine and hard work ethic is to be admired. I don't know of many chefs who start their day at 5:30 in the morning to power wash the kitchen, then proceed to the normal rigors of the restaurant day.

Q: What is your favorite meal?

A: In the seven years that I have been living in the Charleston area, the one thing that always makes me happy is having a delicious medium-rare pimiento cheeseburger from Poe's Tavern on Sullivan's Island.