Charleston International Airport (CHS) has unveiled its latest dining concept — the celebrity chef-backed Kardea Brown’s Southern Kitchen located in the airport’s Central Hall. Operated in partnership with Delaware North, the restaurant pays homage to the New York Times bestselling author and Food Network host’s Gullah Geechee heritage, with Lowcountry favorites like shrimp and grits, Brown’s signature mac and cheese, a fried “Fush” plate and cheesy crab dip, as well as personal design touches, including a display of Brown’s grandmother’s handheld mixer from the early 1970s.
“Charleston is my home, and I am so proud to bring a piece of it to the airport,” said Brown. “This restaurant is a celebration of the flavors and traditions that make Charleston so special. I can’t wait for travelers to experience the warmth and hospitality of the Lowcountry through our food.”
“We are incredibly excited to launch the first Kardea Brown restaurant in her hometown of Charleston, South Carolina,” said Robert Thormeier, COO of Delaware North Travel. “Kardea Brown’s Southern Kitchen showcases her rich cultural heritage and highlights the beauty and charm of the Lowcountry, including her delicious takes on Gullah cuisine.”
“We are thrilled to welcome Kardea Brown’s Southern Kitchen to Charleston International Airport,” said Elliott Summey, executive director and CEO of CHS. “Kardea’s deep roots in Gullah culinary traditions and national presence on the Food Network make her the perfect ambassador for Lowcountry cuisine. This restaurant offers travelers an authentic taste of Charleston’s rich cultural heritage in the terminal. As we continue to grow and enhance the passenger experience, it’s vital that we showcase what makes our region special—and nothing does that better than our food.”
