why chainey briar?
Chainey Briar is an invasive edible weed found in the Lowcountry of South Carolina. It is also known as wild asparagus and grows in the Spring, Summer and Fall. It has stood the test of time, cited in southern cookbooks from the 1700s, proving its resilience, a motto which represents this company.
about the chef.
As chef and owner of Chainey Briar, Joe DiMaio brings to the table more than a decade of professional experience that has exposed him to an eclectic range of cooking styles. The young chef’s unique perspective on food took root during childhood. He is Italian on his father’s side and was raised in Eastern North Carolina by an Irish mother from South Philly. Chef spent his teens working in country club kitchens along the Grand Strand. After attending the Art Institute of Charleston, DiMaio quickly advanced through the culinary ranks at The Old Village Post House and The Sanctuary Hotel’s Ocean Room. He then went on to help open two restaurants in downtown Charleston, including Stars, where DiMaio was named executive chef by age 23. He also helped open The Darling Oyster Bar, where he served as Executive Chef for 3 years. He finished his restaurant chef career at Millers All Day, a bakery and brunch focused restaurant. He is excited to continue his culinary journey but doing so on a more personal level.