CHEF, TARVER KING
Peering into Chef Tarver King’s background, one would not be surprised to find the title Chef attached to his name. In fact, one might believe it to be a foregone conclusion. Looking back two generations, Tarver’s grandmother was the food editor for Vogue Magazine in the 1960’s. She published multiple cookbooks and contributed to Gourmet Magazine’s cookbook. With a calling to the culinary craft, Chef King began his career at an early age apprenticing for the three-stared chef of La villa Lorraine, Alain Jackmin at his restaurant in Virginia Beach, Le Chambord. Gaining an education in the fundamentals of cuisine under Jackmin, Tarver worked with an outstanding list of acclaimed and accomplished chefs in this country and Europe. His career has included time in the kitchens of Le Bec Fin, The Inn at Little Washington, The French Laundry, The Fat Duck and the Waterside Inn.
Renown of his own came first as the head chef of The Dining Room at The Woodlands Inn & Resort in Sommerville, South Carolina where he and his team achieved the highest recognition from both Mobile and AAA, receiving respectively five stars and five diamonds. He was also named “Grand Chef” by the Relais & Château organization, of which The Woodlands was a recognized member. Esquire Magazine named King as one of its top five chefs to watch. Chef King has been featured and published in numerous periodicals including Wine Spectator, Bon Appetit, and Food & Wine Magazine.
As Chef of The Ashby Inn & Restaurant, Tarver returns to the roots of cooking. He draws from what the region has to offer, crafting a daily changing menu based on what the local farmers, fisherman, and foragers provide. The elemental base of fresh ingredients serves as inspiration for his contemporary cuisine.