Chef Glenn Brown plating rows of salads with his team at a catered event

Chef Glenn Brown (Chef Killhunger)

Chef Glenn Brown cooks under the name Chef Killhunger, taking private dinners and event catering on Hilton Head Island and around South Carolina. He grew up in Columbia, trained at the Culinary Institute of Charleston and spent years cooking in upscale hotels and resorts across the state before going out on his own.

What He Cooks

His style is modern Southern and Lowcountry cooking with some French technique behind it, the kind of comfort food that gets dressed up for a dinner party. Charleston shrimp and grits, crab cakes, gumbo and chicken and waffles are typical, and coq au vin turns up on his menus too. A dinner can be plated and coursed for a small group in a rental home, or scaled up for a party, and his site has a menu builder to start from.

He was named to a Charleston 40 Under 40 list in 2022 and has cooked for well-known private clients. Reviews on the booking platforms he uses talk about bold flavors and a friendly, easygoing chef at the table.

How to Book Chef Glenn Brown

Chef Glenn Brown books through the inquiry form and menu builder on his website; he does not list a phone number or prices. Give your dates, the number of guests, where you are staying and any dietary needs. If you would rather speak to a chef on the phone, the others on the Hilton Head private chefs and caterers page list numbers.

Frequently Asked Questions

Who is Chef Killhunger?

Chef Glenn Brown, a South Carolina private chef trained at the Culinary Institute of Charleston who cooks Lowcountry and elevated Southern comfort food.

Does Chef Glenn Brown cook on Hilton Head?

Yes. He takes private dinners and events on Hilton Head Island as well as elsewhere in South Carolina.

What kind of food does Chef Killhunger cook?

Modern Southern and Lowcountry dishes such as shrimp and grits, crab cakes, gumbo and chicken and waffles.

How do I book Chef Glenn Brown?

Use the inquiry form or menu builder on his website with your dates, group size and dietary needs.

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