Lyle is a true Southern boy who isn't afraid to break the rules.
It took him a few tries to find his calling, from several odd jobs, a few school suspensions, and an arduous college career, to landing a job with a Fortune 500 company working in international logistics.
At Husk there are some rules about what can go on the plate.
“If it doesn’t come from the South, it’s not coming through the door,” says Brock, who has even stricken olive oil from the kitchen.
But Lyle soon grew tired of this choice and decided to head back to Georgia to enter a career in selling salon and spa equipment and to pursue high school sweetheart, Catherine.
You can find Louis close to water - like everyone in Savannah - where he enjoys fishing and boating.They are loyal, professional, long-serving, enthusiastic, and hard working," says David Howard, NDG's president.An industry veteran, Howard has been committed to the best in hospitality throughout his career and enjoys an expanding role in Charleston and in the restaurant community of the south.As he explains, the resulting cuisine “is not about rediscovering Southern cooking, but exploring the reality of Southern food.” This modern approach results in playful dishes such as Deviled Eggs with Pickled Okra and Trout Roe, and new classics like South Carolina Shrimp and Choppee Okra Stew with Carolina Gold Rice and Flowering Basil.Seed-saving, heirloom husbandry, and in-house pickling and charcuterie efforts by the culinary team are the basis of the cuisine at Husk.Work has taken her everywhere from Asia to Europe to the Middle East but she's now starting over in her hometown of Savannah.