Debuting summer 2016, Bobby Hodge is the executive chef of Town Hall, the latest restaurant to join blossoming downtown Florence, S.C. Serving technique-driven, farm-fresh food, Hodge is dedicated to creating a menu based on Southern dishes with new, exciting ingredients.
Previously, Hodge worked as the sous chef at The Macintosh under James Beard Award nominee, executive chef Jeremiah Bacon, where he also served locally driven and modern food. Leading up to his position at The Macintosh, Hodge held positions at Fat Hen, Nectar Bar and Grill and Kickin’ Chicken 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.