Weston Fennell

Biography

Weston Fennell moved from Washington, D.C., to Charleston in 2004 to pursue a life-long love of food and cooking. Having no professional experience, he knocked on the doors of some of Charleston’s most esteemed restaurants looking for any opportunity to work in the kitchen. Eventually, it was Frank Lee that gave him a chance to wash dishes for Maverick Southern Kitchens. Just three years later, he was hired as Mike Lata’s sous chef at FIG restaurant, where they won a James Beard award in 2009. What he valued most from his time in the kitchen was developing relationships with the farmers and fishermen that supply our food. Those relationships have been instrumental in his role as Lead Buyer for Limehouse Produce since he joined the company in 2010. He handles all product sourcing and serves as the primary go-between for chefs in search of local, seasonal and specialty items. Weston graduated from the University of Virginia in 2000 and worked in digital media (Los Angeles) and political advocacy (D.C.) before making a home in Charleston with his wife and children.

Research Interest

food and cooking