Patrick Melton, Managing Partner, South Street Partners, Kiawah Island Club
When did you acquire Cassique?
In the summer of 2013, Jordan Phillips, Chris Randolph, Will Culp and I, along with our investors, acquired Kiawah Island Club, which includes Cassique, the River Course, the Beach Club, the Sports Pavilion, and Sasanqua Spa. The spa covers 10,000 square feet, and is inside a standalone building near the River Course.
How do you feel about the culinary scene in Charleston?
Charleston is a hotbed for culinary talent, as there are probably half a dozen James Beard award-winning restaurants in downtown alone. There are many people who come to Charleston just for the food, and Voysey’s Restaurant at Cassique is a prime example of this culinary excellence. I would put Voysey’s up against any of the downtown restaurants in terms of quality, uniqueness of cuisine, and the kitchen team. When we took over we were very diligent, but honestly we were eating here nightly and were amazed at the both the quality of the food and the superb service. In terms of Voysey’s, it was everything we wanted it to be. Frankly we left it alone, because it was so good.
We’ve made a number of changes within the club and a lot of additions to the menu. We added the downstairs bar Tom’s and added a wellness menu. Even when we added the wellness menu, we just asked Doug Blair if he would be open to it, and he put it together. We expect the food to be the best and service to be absolutely top shelf.
Do you utilize the facilities for outside events like weddings, corporate dinners, etc.?
Although we do some weddings and events, we are more of a boutique operation. We’re focused primarily on the fine dining experience for the members that are here at the restaurant.
Voysey’s at Cassique is a very unique restaurant. The previous owners, Buddy Darby and Leonard Long, did a great job. We are also fortunate to have Doug Blair as our Executive Chef, as he’s an absolute talent. Doug and his team truly create a unique atmosphere, superb food, and exceptional service with the best team possible.
Tell us about Tom Colicchio.
Tom is an internationally famous chef who works closely with Doug, and adds a whole new dimension to our team. We have an open invitation for any of our people to train at his restaurants in New York, and he’s had a lot of influence here. And of course we enjoy it when he is on the property.
We hear the Comfort Station is a unique concept. Tell us about that
One of the recent additions is the Comfort Station near the 15th hole on the Cassique Golf Course. We serve a unique food item and specialty drink each day, and the best news is that they’re complimentary! The Comfort Station is also located where our kayaks and paddle boards launch, so you don’t need to be a golfer to enjoy the daily specials.