Jeremy Holst started his restaurant career washing dishes at Sully’s on Sullivan’s Island, now home to Home Team BBQ.
After attending the Culinary Institute of America at Hyde Park, the South Carolina native worked in kitchens in Charleston, Las Vegas, Atlanta and Bristol, Tenn., serving as executive chef locally at NICO, Anson, The Woodlands, and The Sanctuary at Kiawah Island.
Now, he helms the kitchen at his very own restaurant in Summerville.
Jeremy Holst cuts onions during dinner at Bexley Friday Feb. 25, 2022, in Summerville. Gavin McIntyre/Staff
Named after the Park Circle road Holst grew up on, Bexley Fish & Raw Bar is now open at 100 W. Richardson Ave.
“It’s a dream come true, really,” said Holst, who resides in Summerville and opened Bexley Jan. 25, 2022. “It’s small, it's intimate, (and) we’ve got a great location.”
It’s a family affair at Bexley. Holst’s wife Carolyn, whom he met at Mustard Seed in Mount Pleasant, and son Eli both work at the Summerville restaurant along with three members from his team at The Woodlands.
Photos: Bexley is now open
Bexley is now open in Summerville.
Bexley is now open Friday Feb. 25, 2022, in Summerville. /Staff
The 45-seat seafood restaurant serves a frequently-changing menu driven by “simple ingredients thoughtfully cooked and thoughtfully presented,” according to Holst.
Several fan favorites have emerged since Bexley’s opening, such as the octopus that's confited in olive oil and citrus rinds then roasted on the plancha grill. It’s served over butterbeans, house-made chorizo and sweet potatoes.
Patrons can also expect to find ceviche, oysters, and whole fish. Eventually, Holst plans to utilize Bexley’s outdoor patio and open the restaurant for lunch.
