Culinary legend Robert Carter still has the goods

Chef Robert Carter has been the executive chef of the award-winning Peninsula Grill since it opened in 1997.

He graduated summa cum laude in 1989 from Johnson & Wales University and in 1999 was awarded an honorary doctorate from his alma mater. In 2009, Carter received the Culinary Legend Award from the BB&T Charleston Wine + Food Festival.

Q: The year you opened, Esquire magazine named Peninsula Grill one of the "Best New Restaurants in America." What did those early accolades mean to you and the restaurant?

A: It was amazing. ... The biggest thing is it gave us validity locally. Esquire is a major publication, and even though a lot of people didn't know about the stature of the list, it sounded impressive. It also gave us a leg up on our competitors. The second thing is that when that list comes out ... it generates a tremendous amount of interest from other publications, writers and foodies. The ripple effect was amazing.

Q: What changes have been made

in Peninsula Grill in the past 13 years?

A: You know we have a saying at Peninsula Grill: "The only things that change are the light bulbs and the seagrass carpet." (Every eight months we replace the carpet completely.) The thing is that we designed this to be a classic American restaurant ... so consistency and continuity are what drives us. Now, having said that, I change about 50 percent of the menu four times a year, and 50 percent stays the same. I really can't change the classic dishes that people come back for time and again. I am finding more and more of my customers are looking for familiarity when they return; they remember the great dish they had last time and want it again, they remember the flavors, and that is the reason to come back. If they were just looking to go out to dinner, there are other options, but if they want that dish that made them so happy before, then they return to Peninsula Grill.

Q: Do you find it difficult to maintain the same level that you achieved early on?

A: I think it is very important to remember that you are only as good as the customer you are taking care of right now. After 13 years, it is imperative that you don't believe your accolades. You can't get complacent and lose your edge.

Q: How much local food is on your menu right now?

A: About 45 percent of my food is local. The farmers are doing a great job with growing the products that we need, and the quality is unbelievable. I would say that 75 percent of my seafood is local!

Q: What's the most popular item on the menu right now?

A: Without a doubt the Heirloom Tomato Salad With Arugula and Lemon Goat Cheese Mousse.

Q: What is your "guilty pleasure" food?

A: Fried chicken is my absolute favorite dish. I don't eat it often anymore, but it is my favorite. I think that Gullah Cuisine has great fried chicken, but the best in Charleston used to be at Jimmy Dengates.