The Independent’s new chef in tune with Georgetown culinary scene

The Independent’s new chef in tune with Georgetown culinary scene

Chef Dylan Shook is in tune with the culinary scene in Georgetown, and he possesses a clever style of flavor that soars with fresh ingredients and flavors.

Shook, since arriving at The Independent in November 2025, has singing a new song at the signature restaurant of The George Hotel.

Upon arrival, Shook immediately set out to make The Independent his own with an interesting philosophy about cooking and preparing food that he gleaned from his former mentor, Jeremy Pacquin.

What he learned from Pacquin – and has put into practice in Georgetown – is that every great chef must find harmony in every ingredient. Only then will his food truly hit all the right notes.

“You need to respect it and just work with it, and don’t try to manipulate it too much,” Shook said. “No matter what the ingredient is, you have to find a way to make it sing.”

Both The Independent and The George have garnered nothing but glowing reviews since opening in early 2024. The George is the first hotel on historic Front Street in nearly 60 years.

Shook moved to South Carolina’s Hammock Coast from Raleigh, North Carolina. Originally from Michigan, he now lives in the Litchfield community of Pawleys Island with his girlfriend, Macee Kensinger.

The Indigo Road Hospitality Group, based in Charleston, opened The George, The Independent and Eliza’s Bar (in the hotel’s courtyard) in early 2024. Kensinger worked for Indigo Road and found out about the opportunity for a new chef in Georgetown and quickly told her boyfriend. Shook immediately expressed an interest.

“We came and checked it out and decided it would be great to live on the South Carolina coast and eat delicious seafood all the time,” Shook said. “We were also thinking about margaritas on the beach.”

Enhancing the Hammock Coast culinary scene

The Independent has become a favorite on Front Street, paying homage to Georgetown’s former (and forever iconic) seafood market of the same name. It offers a view of the city’s historic main thoroughfare and a menu that skews seasonal and Southern. This restaurant showcases the Lowcountry’s fishermen, farmers, and purveyors.

South Carolina’s Hammock Coast, which stretches from Murrells Inlet (the “Seafood Capital of South Carolina”) through Litchfield Beach and Pawleys Island down to historic Georgetown, boasts a culinary scene that almost all locally owned and operated restaurants that garner raves and awards.

Shook, 32, who graduated from the Culinary School of Michigan, has been cooking professionally for 12 years. Finding his style and voice in the restaurant scene, he worked at several restaurants in Michigan, including Grove in Grand Rapids where he met Pacquin.

His updated menu for The Independent will change with the seasons, while keeping new favorites. He said he hopes the menu will find a loyal following for those seeking delicious food made with the freshest of ingredients.

Shook said one of his new dishes that really has become a new favorite is the Joyce Farms Chicken Breast. Established in 1962 near Winston-Salem, North Carolina, Joyce Farms has an excellent reputation for antibiotic-free, all-natural and heritage breed meat and poultry. The company says some its main customers are award-winning chefs who trust Joyce Farms for an unforgettable dining experience.

Shook aims to be one of those trusted chefs.

“We sear the chicken breast with duck fat and serve it with sweet potatoes and vegetables underneath,” he said of the Joyce Farms Chicken Breast. “We top it with a bacon bourbon jus.”

Culinary scene in Georgetown

Mark Stevens, the director of tourism development for the Georgetown County Chamber of Commerce, took 11 staffers from South Carolina’s Welcome Centers to The Independent for dinner in early March 2026, and he came away impressed.

“I say, honestly and without hope of favor, that the Chef Dylan’s Joyce Farm Chicken Breast is one of the best meals I’ve ever had,” Stevens said. “It was extraordinary with a depth of flavor that was amazing with every bite. And, yes, I did make a point to compliment the chef after dinner.”

Shook’s menu will also please seafood lovers, and the check said he wanted delicious seafood dishes that also uses the freshest seafood around. The restaurant’s Pan-fried Flounder is a favorite.

“We use cornmeal to pan-fry the flounder and then we serve it with a tomato seafood stew, topped with fresh herbs and roasted shrimp oil,” Shook explained.

Other menu items include crab cake with Sea Island red peas; shrimp and grits with bacon and roasted tomatoes; short ribs; filet mignon; prime ribeye; New York strip; and Chesire bone-in pork chops.

A Raw Bar includes Peel-and-Eat Shrimp; Oysters on the Half Shell; and a “Low Tide” combo that includes shrimp, oysters and a Crab Salad. Appetizers include Deviled Eggs with Fried Oysters; Baked Oysters; the restaurant’s signature Crab Dip; Southern Cornbread with Miso Honey Butter; Grilled Pork Belly; Roasted Beets; Crab Fingers; Grilled Broccolini; and a charcuterie board featuring the chef’s selection of artisanal salumi and cheeses, seasonal jam, and Focaccia.

Sides – that are definitely big enough to share – include Sea Island Red Peas, Whipped Yukon Potatoes, Creamed Collard Greens, Grilled Broccolini, Truffle Parmesan Fries, Crispy Fingerling Potatoes, Cheddar Baked Grits, Crispy Brussels Sprouts, and Roasted Heirloom Carrots.

Daily desserts range from a Mile-High Key Lime Pie with a meringue that’s caramelized with a torch at the table; a decadent chocolate ganache cake; and a Hummingbird Cake that’s served in two slices. Again, the desserts, like the sides, are easily and delightfully shared with a fellow diner.

Shook said he enjoys the open kitchen at The Independent where people can see the kitchen staff prepare the dishes.

“As a result of having an open kitchen, there is a level of professionalism that you don’t have in some restaurants,” he said. “We also get to see how people react to the food. It is nice to see them happy and smiling.”

Shook said he’s a fan of farm-to-table recipes and wants to branch out more to include smaller farmers in the area. Using local ingredients will be a top priority at The Independent.

Drue Ford, general manager of The George, The Independent and Eliza’s Bar, said he’s pleased to have Shook as the restaurant’s executive chef and is proud to be enhancing the culinary scene on the Hammock Coast.

“I love that he is definitely focusing on local ingredients for his menu,” Ford said. “He has been building an amazing team of cooks, and the possibilities will be endless.”

He said that having a good menu is important in Georgetown because there the competition is strong – but friendly. He specifically mentioned Frank’s on Front, which opened in 2024 and is an off-shoot of the iconic Frank’s in Pawleys Island.

“We have to make sure we have a good product,” Ford said. “There’s a lot of great competition around, so we try to be the best.”

Stevens urges locals and visitors alike to seek out the quality cuisine at The Independent.

“I know people will be impressed with anything that Chef Dylan prepares,” he said. “I know I’ll be back.”

The Independent is open seven days a week with dinner from Monday-Sunday and brunch on Saturday and Sunday. Eliza’s Bar has a limited menu and is open from 2 p.m. to sundown from Monday-Thursday and Sunday.

The George Hotel is located at 615 Front St. in Georgetown. For more information about The George, click here. For more information about The Independent, click here.

By Clayton Stairs / tourism manager for South Carolina’s Hammock Coast®