Gabrielle

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About

Serving Stylishly Southern cuisine that showcases the South’s fresh bounty through bold and flavorful dishes, Gabrielle captures the spirit of Charleston through genuine hospitality, a lively indoor bar and dining room, as well as the city’s finest outdoor dining terrace which overlooks historic Marion Square.

Gabrielle Map

Breakfast   6:30am - 11:00am
Lunch   11:30am - 3:00pm
Dinner   5:00pm - 10:00pm
Sunday Brunch   11:00am - 3:00pm
Bar Menu   10:00am - 10:00pm


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Bob Gibson

Executive Chef

Over the past decade, Executive Chef Bob Gibson has developed his creative, Stylishly Southern cuisine at two of the Charleston area's most notable establishments. He joined Hotel Bennett prior to its opening in January 2019, while he had previously spent eight years working at The Sanctuary at Kiawah Island. Originally from the suburbs of Chicago in Northwest Indiana, Gibson began his culinary career as an apprentice at a local country club. After graduating from Purdue University, he relocated his family to Charleston to learn from the city's thriving culinary scene.

Remy Funfrock

Executive Pastry Chef

Renowned Executive Pastry Chef Rémy Fünfrock, a true French artisan, ensures authenticity and freshness of every item. During three years of formal pastry study at the Lycée Jean Rablais in Lyon, France, Fünfrock gained professional experience working alongside his mentor Chef Patissier Jacques Frery. He also worked with the famed Pierre Hermé as well as master chocolate maker Pascal Brunstein. Fünfrock then moved to the South of France to become an ice cream maker for Bechard, the world famous Provencal confectioner. Later, he worked at Cap Estel, one of the Côte d'Azur's most prestigious palace hotels, Roger Vergé's Michelin three-star Moulin de Mougins, DANIEL in New York City, Four Seasons Palm Beach, FL, as well as the Penrose Room of The Broadmoor.

Hayato Nogaki

Assistant General Manager

Hayato Nogaki joins Hotel Bennett from the esteemed Pelican Hill Resort, a 5-Star, 5-Diamond Property in Newport Beach, California. Prior to this experience, Hayato was the Resort Manager at The Henderson Beach Resort, in Destin, Florida. Hayato has distinguished himself as a leader in serving as Corporate Director of Food & Beverage as well as Operations Director/Regional Director of Food & Beverage at Salamander Hotels & Resorts. His distinguished career in hospitality began at the Ritz-Carlton in Kapalua, Hawaii, where he forged a path from Restaurant Reservationist to Banquet Manager. Thereafter, he continued as Director of Banquets; Assistant F&B Director; and Director of F&B at The Sanctuary at Kiawah Island.