The Lot names Andy McLeod as head chef

Chicken under a brick, with Country Captain sauce.Wade Spees/Staff Thursday, September 10, 2015

Andy McLeod, who most recently served as Indaco’s chef de cuisine, has joined The Lot as its head chef.

McLeod replaces RJ Dye, who held the job for about one year. Dye left the James Island restaurant for a position at The Dewberry, the forthcoming Meeting Street hotel located across from Marion Square; Henrietta’s, led by chef Wes Morton, is slated to open later this spring.

According to a short biography of McLeod posted by Commune, a roving pop-up diner series, McLeod grew up in Seneca, S.C. He moved to Charleston in 2006, working a series of server and line cook jobs. While three years later hiking the Appalachian Trail, he met a Blue Hill chef who inspired him to pursue a culinary career: After graduating from the Art Institute, he was hired by Oak Steakhouse. He helped open Indaco in 2013.

The Lot opened in 2012 under chef Alex Lira. When Charleston Scene contributor Deidre Schipani last summer revisited the restaurant, she gave it three stars for “stay(ing) the course of cooking simply, free of hyperactivity in its garnishes and pretense in its recipes.”