Edmund’s Oast executive chef leaving restaurant for Bay Area farm

Edmund's Oast chef Andy Henderson (Provided)

Andy Henderson, who helped guide Edmund’s Oast in its first year onto best new restaurant lists compiled by Southern Living, Bon Appetit and the James Beard Foundation’s awards committee, is leaving the restaurant this fall.

Henderson and his fiancé, pastry chef Julia Ingram, are moving to northern California to grow flowers and vegetables on a family farm. Sous Chef Reid Henninger will succeed Henderson as executive chef.

“Andy and Julia have been a major reason for the success of the incredible culinary program we offer at the restaurant,” owner Scott Shor is quoted as saying in a press release, adding, “We are confident in the team we have assembled to carry on.”

Emily Cookson, who last year served a six-month stint at Butcher & Bee after leaving her post at Charleston Grill, will take over the pastry program. Henderson’s longtime colleague Geoff Marquardt is slated to oversee charcuterie production, as well as manage food service at Edmund’s forthcoming offsite brewery.

Prior to joining Edmund’s in December, Henninger cooked at The Ordinary and Coquette in New Orleans. He grew up in Baltimore, where his parents owned restaurants.

Henninger will continue to work alongside Henderson until he leaves the restaurant on Sept. 20. While Edmund’s regularly changes its menu to reflect produce availability and kitchen experimentation, publicist Angel Postell says the restaurant’s underlying culinary philosophy and style will remain the same under Henninger’s leadership.

After all, Henderson is planning to keep tabs on his legacy: “It will be fun to follow the progression and to come back and visit when we visit Charleston,” he’s quoted as saying.