Chef Biography

Louis Osteen was born in Anderson, South Carolina to a family in the theatre business.  In 1975, he left the theatre business to pursue his passion for cooking and apprenticed in Atlanta with Chef Francose Del-crosse.  Five years later, in 1980, he moved to Pawleys Island, South Carolina to open Pawleys Island Inn.

In 1989, in a desire to reach a larger audience, he opened Louis’s Charleston Grill in  the Omni Hotel in Charleston, South Carolina.  The awards rolled in, and in 1996 the Great Chefs television crew showed up to tape him for the Discovery Channel’s Great Chefs of the South series.

In 2007, Chef Osteen moved out to Las Vegas to open Louis’s Las Vegas and also the Fish Camp Bar, but timing was bad and the economy out there was crashing, so he tied up as executive corporate chef for the LXR Resorts in Boca Raton, Florida.  After that, he moved on to executive chef for the Lake Rabun Hotel in northeast Georgia, followed by a stint with the Nashville Hospitality Group running their Watermark, Fish & Co., and Blind Pig restaurants. In 2012, he returned to Pawleys Island to open Louis’s at Pawleys Island. 

In January of 2016, Chef Osteen was involved in a terrible car wreck and suffered serious injuries.  He has recovered, but is resting comfortably at home in Highlands, North Carolina and working on his own line of artisan specialty foods under the label Louis’s Lowcountry Larder.


Berry Cobbler

Serving: 8 Print Berry Cobbler By Great Chefs November 9, 2015 Mix and mingle the best of the season’s fresh berries under flaky pastry. This is truly great tummy food. It’s wonderful with a big dollop of crème fraîche, but the more traditional and favorite topping is simply the best vanilla ice cream. Ingredients Cobbler […]

Lamb Ribs with Shallot–Pepper Butter Sauce

Serving: 4 Print Lamb Ribs with Shallot–Pepper Butter Sauce By Great Chefs November 9, 2015 In 1994 these lamb ribs were awarded the prestigious “Golden Dish Award,” presented by Alan Richman of GQ magazine to the 10 best dishes of the year from around the world. The chef has kept them on the menu since, […]

Grouper with Rice and Green Chilies

Serving: 4 Print Grouper with Rice and Green Chilies By Great Chefs September 26, 2015 This simple dish can be made with any firm-fleshed fish. The rice is zipped with poblano and has a scent of thyme. Both the rice and mushrooms would work well in other menus. Ingredients Rice Unsalted Butter – 3 tablespoons […]

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