As executive chef of Town Hall, Bobby Hodge is dedicated to creating a menu based on Southern dishes with new, exciting ingredients.
Previously, Hodge worked as the sous chef at the nationally acclaimed restaurant, The Macintosh under five-time James Beard Award semifinalist, executive chef Jeremiah Bacon, where he also served locally driven and modern food. Leading up to his position at The Macintosh, which was recognized as Best New Restaurant in 2012 by Esquire and Bon Appétit, Hodge held positions at Fat Hen and Nectar Bar and Grill since he moved to Charleston in 2001. Hodge’s culinary career was inspired by his youth growing up on a farm in Irmo, S.C.
In his free time, Hodge enjoys hunting, fishing and spending sunny days on Lake Marion.