MYRTLE BEACH, S.C. – April 9, 2012 – Caitlin Brady has joined Kingston Plantation as the chef for its upscale restaurant, Vintage Twelve. The restaurant is the newest addition to the Embassy Suites Myrtle Beach Oceanfront Resort and is currently under construction and scheduled to open later this month.
Vintage Twelve is part of the major renovation to the lobby and common areas that are underway at the Myrtle Beach oceanfront resort. The 44-seat restaurant will serve dinner complemented by scenic views along the Atlantic Ocean.
Brady brings considerable talent to the restaurant. She worked closely with Executive Chef Frank Lee at the Old Village Post House in Mt. Pleasant, South Carolina where she was the sous chef. She was also the sous chef under Lee at High Hammock on Pawleys Island. Under his tutelage, Brady has refined the Southern-style cuisine typical of the finer chefs in Charleston. Brady received an associate degree in Culinary Arts in 2008 from Horry-Georgetown Technical College.
In the new position at Vintage Twelve, Brady will be responsible for hiring, training, ordering, operations and menu development. “We are planning to capitalize on the abundance of fresh local produce and seafood,” says Brady. “It’s a great opportunity to walk into a brand new kitchen and design it from scratch. We are able to refine the open kitchen concept so that it works efficiently with the menu.”
In addition to an open and contemporary design, Vintage Twelve’s kitchen will revolve around a Wood Stone oven. Brady states that 60 percent of the menu will be cooked using the oven that will have temperatures of 700 to 800 degrees. “The layout of the kitchen is remarkable in the amount of work space we have, and everything is brand new,” added Brady.