Elliot Cusher brings a highly acclaimed culinary résumé to his role as executive chef at Indaco. Cusher works closely with many local purveyors and producers to craft the seasonally changing rustic Italian menu. In addition to his strong leadership, Cusher’s creativity and knowledge in the kitchen are unparalleled.
Prior to joining Indaco as the chef de cuisine in 2016, Cusher opened Mercantile and Mash, another Indigo Road establishment in Charleston, as the chef de cuisine in September of 2015. Cusher refined his knowledge of local products, regional cuisine, whole animal butchery and contemporary techniques alongside executive chef Tim Morton, while launching the foundation for the renowned food emporium. Before his time at Mercantile and Mash, Cusher worked in the kitchen at Slightly North of Broad for five years.
In his mid-twenties, Cusher kicked off his career in a variety of kitchens while backpacking around Europe. During his brief stint abroad, he tested his hand in the kitchens of Patrick Guilbaud in Dublin, as well as the Roux brothers’ Le Gavarohche and Gordon Ramsay’s restaurant in London. Cusher then went on to work as tournant at Cochon Restaurant in New Orleans for James Beard Foundation award-winning chefs Donald Link and Steven Stryjewski. Before returning home to Charleston, Cusher helped open Miami’s Yardbird Southern Table and Bar, a semi-finalist for two James Beard Foundation awards: Best New Restaurant 2012 and Best Chef of the South.
When not in the kitchen, Cusher can typically be found reading, fishing and spending time at the beach.