Will Herrington, Executive Chef


Kitchen 320


I spent my first 13 years in Waynesboro and spent some time in Statesboro.

How long in Savannah:

One year this go-around. I was here previously and worked for another restaurant.

How would you describe your culinary style?

What we're doing is authentic Lowcountry cuisine, but we put a modern twist on it--modernizing the family restaurant, so to speak. We stay true to where we are (this region) but we're progressive with our culinary style. We're not transplants to the South. We're from here and have a lot of ties to local farmers and that's what we try to put on display, not just us, but the city and region as a whole.

What is your favorite dish to make?  

I'm really into pickling and preserving. It's something I've been doing my whole life. But recently it seems to have found a way into the mainstream. And I play a lot with that at home as well.

Any comments on Savannah's growing food scene?

One of the reasons I left awhile back is because I felt like things here were getting a little stale. Everywhere you went, it seemed everyone was doing the same thing. I Always kept ties here, and kept up with the scene. And it's now, wow, it's starting to blossom, hence the reason why I came back. The scene is at the very beginning of where we're going to go, but it's a super exciting time to be here. We haven't even hit the tip of the iceberg with where we're going as a food city.

Anything diners should be excited about on your Savannah Restaurant Week menu?

Really, we're doing the final tweaking right now. We don't want you to come in here and have something you'll never see again, so we're trying to stay true to the same types of things that are on our main menu--and hopefully that will make folks want to come back for more. So this year my main goal is to stay true to who we are. But I promise the meal will be outstanding!

What's the one food item or kitchen tool that you can't live without?

My eight-inch Japanese steel chef knife. You don't need 200 knives, you need one really good knife. Appreciate and take care of it and it will do the same for you.

What would you like to have as your last meal?

My last meal..hmm...I'd like to have a plate of fried chicken, collard greens and some Carolina rice.