Chef R.L. King of Gallow Green at the McKittrick Hotel - Biography

R.L. King took his first job as a dishwasher and line cook at the Hyatt Regency in Hilton Head, South Carolina. From there, he followed his passion for food throughout South Carolina, learning his craft in Lowcountry restaurants, such as Charleston’s S.N.O.B. When that restaurant’s sister establishment—The Old Village Post House—opened, King was the chef de cuisine.

Moving on to Washington, D.C., King was cooking with StarChefs.com Rising Star Chef R.J. Cooper at Vidalia when it was honored with a James Beard award. King also worked at the Dupont Circle farmer’s market selling fruit and vegetables for Quaker Valley Orchards. After Vidalia, King helped open Eric Ripert’s West End Bistro as sous chef. He then consulted around D.C. for a variety of restaurants, including Circle Bistro. From D.C. to New York City, King was executive chef at Hundred Acres before taking on the role of executive chef at The McKittrick Hotel’s Heath and Gallow Green.