Charleston’s Sweet Sensation: Fabrice Benezit
Charleston is buzzing with excitement, and it’s not just because of the picturesque views and rich history. The culinary scene in this charming city is currently stealing the spotlight, thanks in part to a talented pastry chef whose creations are all the rage. Meet Fabrice Benezit, a name you are going to want to remember.
All Eyes on the Pastry Chef
Fabrice Benezit is not only the head of the dessert program at the popular Sorelle restaurant, but he is also taking social media by storm! With an impressive following of nearly 150,000 Instagram fans, his deliciously decadent pastries and upbeat antics are captivating food lovers of all ages. From his mouthwatering passion fruit mousse topped with Champagne gelée to heartwarming videos featuring his adored pets—a trio of dogs including two bullmastiffs and a shih tzu—Benezit knows how to keep his audience engaged while expertly juggling his responsibilities in the kitchen.
“It’s a fun page,” Benezit shared about his social media presence. “I’ve been lucky people have been following me for so many years.” And what a ride it has been! As we navigate an age where social media dictates a lot of how we discover new dining experiences, consumer engagement is a game-changer. A recent study revealed that a staggering 97 percent of people use at least one social media platform, significantly influencing their food choices.
From France to Charleston
Benezit’s culinary journey began far from South Carolina. Originally from Cannes, France, he grew up watching bakers at work, fascinated by the joy and artistry in pastry-making. His passion eventually led him to train at the prestigious Escoffier Culinary Management School. After moving to the U.S. 13 years ago, he took on pastry leadership roles in some pretty glamorous locations like Washington, D.C., Florida, and Hawaii before landing in Charleston last year.
The Sweet Life at The Charleston Place
At The Charleston Place, Benezit has his hands full with desserts for three exceptional eateries: The Palmetto Cafe, Charleston Grill, and his creative haven, Sorelle. Each venue showcases his unique flair for blending traditional French techniques with fresh, playful takes on desserts. His sweets are more than just food; they are mouthwatering masterpieces that double as art, making them perfectly shareable for Instagram.
In his role, Benezit has introduced a range of imaginative desserts, including a stunning creation resembling a cigar, made with rich chocolate ganache and squid ink meringue. His capacity for innovation shines through with every dessert he prepares, ensuring there is always something new for patrons to indulge in. “Chef Fabrice is a master of laminated dough,” commented Nick Dugan, the executive chef at Sorelle. Benezit’s chocolate croissants have earned rave reviews, delighting patrons with their buttery, flaky goodness.
The Future of Desserts in Charleston
Benezit’s dedication to excellence doesn’t stop there; he is constantly honing his skills and experimenting with flavors. His signature Limone dessert is a prime example, artfully designed to look like a whole lemon and bursting with citrusy refreshment. Crafted with lemon curd, sorbet, and a sweetened candied skin that takes five hours to make, it’s no wonder he’s gaining a reputation for his Instagram-worthy creations.
With plans on the horizon to oversee the dessert program for The Cooper Hotel slated to open next year, there’s no telling how far Benezit’s creative influence will reach in Charleston’s culinary landscape. The journey for this chef is only beginning, and we’re here for every delectable bite—both in the kitchen and online!
