News > New Executive Chef At Blu Restaurant & Bar


Blu Restaurant & Bar is pleased to announce their new Executive Chef, Steve Klatt. Chef Klatt will continue to further Blu’s appetite for serving sustainable seafood in the Folly Beach area. Previously serving as Chef de Cuisine at the Swamp Fox Restaurant in The Francis Marion Hotel, Platt’s culinary expertise is more than adequate.
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Previous Executive Chef, Chef Jon Cropf, has taken the position of Executive Chef at The Tides’ sister property, The Vendue. The Vendue is finishing a complete renovation in the spring of 2014 and will open the doors to its new restaurant, The Drawing Room.  Chef Cropf will operate all culinary activities at The Drawing Room, the Rooftop Bar, as well as the property’s coffee shop, The Press.
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“We are very excited to announce Steve Klatt as our new Executive Chef at BLU,” said Ken Merkel, Director of Operations for Avocet Hospitality Group, which manages both hotels. “Steve has proved himself very capable of following Jon Cropf, who continues his rise in the Charleston culinary scene with his move downtown to The Vendue.”

Executive Chef Platt will continue Blu in the direction of local and fresh seaside cuisine.

words: Amber Jamison
Posted on April 24, 2014 by admin.

Categories: Culinary

Tags: Announcement, Blu Restaurant & Bar, Chef, Culinary Arts, Dine Local, Eat Local, Folly Beach, News, Seafood, Seaside

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