Charles Arena
As a 1998 graduate of The Culinary Institute of America in Hyde Park, NY, Executive Chef Charles Arena brings sixteen years of
experience in the food and beverage industry to Rice Market. Jean Jaques Rachou at La Cote Basque is just one of the highly
rated chefs in New York City Arena studied under before coming to Charleston. Once in Charleston, Arena became the Sous Chef of Tides at the Beach Club, a Tom Colicchio Consultant Project where he quickly formed strong relationships with local
farmers and fisherman and began to participate in the Sustainable Seafood Initiative. Chef Arena continues to support
and buy the best produce available, much of it local to Charleston, for the diverse menu and the nightly specials at Rice
Market. Since 2007, Arena has been sharing his talents as an Adjunct Professor at The Culinary Institute of Charleston at
Trident Technical College. Those who have dined at Rice Market have said he has stepped up with some very daring and flavorful combinations.
That alone is worth the attention.
experience in the food and beverage industry to Rice Market. Jean Jaques Rachou at La Cote Basque is just one of the highly
rated chefs in New York City Arena studied under before coming to Charleston. Once in Charleston, Arena became the Sous Chef of Tides at the Beach Club, a Tom Colicchio Consultant Project where he quickly formed strong relationships with local
farmers and fisherman and began to participate in the Sustainable Seafood Initiative. Chef Arena continues to support
and buy the best produce available, much of it local to Charleston, for the diverse menu and the nightly specials at Rice
Market. Since 2007, Arena has been sharing his talents as an Adjunct Professor at The Culinary Institute of Charleston at
Trident Technical College. Those who have dined at Rice Market have said he has stepped up with some very daring and flavorful combinations.
That alone is worth the attention.
