Planters Inn, the historic Charleston hotel known for Southern hospitality and acclaimed dining destination Peninsula Grill, has announced the appointment of John Ondo as Executive Chef.
A respected figure in Charleston’s culinary community, Ondo returns to Peninsula Grill nearly three decades after first stepping into its kitchen as a line cook.
In his new role, he will honour the traditions that have defined Peninsula Grill while bringing his own perspective to seafood-forward Lowcountry cuisine, peak-season ingredients and globally influenced techniques.
After launching his career at Peninsula Grill, Ondo spent time cooking throughout Europe, including Ireland, Spain and Italy, where he developed a lasting appreciation for seasonal ingredients and simple, thoughtful preparations.
He later returned to Charleston to open Lana, the acclaimed Mediterranean-inspired restaurant and bar in the Elliotborough neighbourhood, which he owned and operated for 12 years.
Most recently, Ondo served as Executive Chef at The Ocean Course at Kiawah Island Golf Resort, overseeing both The Atlantic Room and The Ryder Cup Bar for more than seven years.
A graduate and former instructor at the Culinary Institute of Charleston, he was also named South Carolina Chef Ambassador by Governor Henry McMaster in 2022 in recognition of his contributions to the state’s culinary community and commitment to mentorship.
Ondo’s return coincides with the debut of Peninsula Grill’s new summer menu, developed alongside Chef de Cuisine Dominic DeFilipo.
The menu celebrates the region’s seasonal abundance through a balance of Peninsula Grill signatures and new dishes showcasing the best of the season.
Seafood towers, oysters and Lobster Three Ways remain cornerstones of the experience, complemented by salads, warm starters and chef-led entrées inspired by Charleston’s summer harvest.
Guided by a philosophy of letting exceptional ingredients speak for themselves, Ondo approaches classic dishes with a lighter, more contemporary touch.
The menu highlights peak-season produce and fresh local seafood, drawing on ingredients including heirloom tomatoes, summer peas and coastal catches at their height.
Together, the menu reflects a blend of Peninsula Grill’s longstanding culinary traditions and Ondo’s personal perspective, preserving the restaurant’s signature grill presence while embracing the season’s variety and abundance.
“Walking back into the Peninsula Grill kitchen after all these years is incredibly meaningful,” said Executive Chef John Ondo. “This restaurant helped shape my career, and Charleston has shaped the cook I’ve become.
“I’m excited to honour what guests have always loved about Peninsula Grill while bringing fresh energy and new ideas to the menu through the incredible ingredients we have access to here in the Lowcountry.”
Ondo’s return marks a new chapter for Peninsula Grill, bringing one of Charleston’s respected culinary voices back to the restaurant where his career began.
With a renewed focus on seasonal Lowcountry cuisine and thoughtful hospitality, Peninsula Grill continues to build on the legacy that has made it one of Charleston’s celebrated dining destinations.
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