Park Circle Wine Bar Announces New Head Chef To Drive Mediterranean Inspired Menu

CHARLESTON, SC (September 20, 2022)Stems & Skins, the nationally acclaimed wine bar, today announced the appointment of Connor Simonson as executive chef. With several years of professional cooking experience, including working most recently as sous chef for Asian-fusion concept Bok Choy Boy, chef Simonson will drive the Park Circle restaurant’s Mediterranean-inspired menu.   

“Over the past few years, I’ve been fortunate to work with and learn from some of the most admired kitchens in the Charleston area,” said Simonson. “A highlight of my experience was working at Stems & Skins where I fell in love with the classic, straightforward and seasonally driven cuisine, and I am so thrilled to rejoin their team.”  

Simonson began his culinary career working at Cypress, a former downtown Charleston restaurant known for serving refined American cuisine. Next, he joined Zero George as a line cook before he was promoted to junior sous chef as he continued to develop his culinary skills. He also worked part-time with Edmund’s Oast while attending the College of Charleston, where he graduated with a creative writing degree. In early 2021, Simonson joined the Stems & Skins team working part-time in the kitchen.

“We are so excited about Connor’s return,” said Justin Croxall, Co-Owner of Stems & Skins. “Guests can continue to expect a well-rounded dining experience, from our assortment of vegetable-centric dishes to daily changing fish specials from Abundant Seafood, handmade pasta and more. Connor brings a fresh perspective and new energy into the kitchen that we are eager to share with our guests.”  

Known for its natural wines, classic cocktails and beer from around the world, Stems & Skins will also continue to offer its signature tinned seafood menu, as well as charcuterie and cheese. In addition, the wine bar will feature new vermouths on tap, as well as their signature Pseudo Americano, their new aperitif made using locally produced, dry fermented, muscadine wine from Deep Water Vineyard on Wadmalaw Island, SC. 

The Park Circle restaurant will also host several events this fall including a pop-up with Palmira BBQ on Wednesday, September 21, and an artist pop-up with Nathan Clements on Thursday, September 29.  

Stems & Skins is open Monday through Friday from 4 p.m. to 12 a.m., and from 2 p.m. to 12 a.m. on Saturday and Sunday. The kitchen is open from 4 to 10:30 p.m. For more information, please visit  Follow Stems & Skins on Instagram at @stemsandskins.  


Recognized by the James Beard Foundation in its “Outstanding Wine Program” category, Stems & Skins is a neighborhood bar and dining destination in North Charleston’s thriving Park Circle area. The restaurant serves natural wines, classic cocktails and beer from around the world, in addition to a nightly selection of charcuterie and cheese, Mediterranean-inspired small plates, and more. Since opening in January 2016, Stems & Skins has received national praise in Bon Appetit, the Wall Street Journal, Wine & Spirits and Food & Wine 

MEDIA NOTE: Additional images are available for download HERE.

Photo credit: Shelby Simonson.