General Manager Anthony Joseph Also Joins Park Circle’s New Seafood-Centric Concept
CHARLESTON, SC (June 8, 2022) – Three Sirens, the sister restaurant to nationally acclaimed wine bar Stems & Skins, today announced the appointment of Paul Farmer as executive chef. With several years of professional cooking experience, including working as sous chef for Michelin-starred chef Ludo Lefebvre at Petit Trois in Los Angeles, Farmer will drive the Park Circle restaurant’s seafood-centric and French-inspired cuisine.
“Combining French influence and modern interpretations with the seasonal produce and fresh seafood that Charleston offers is really at the core of my culinary skills for Three Sirens. I’m excited to be revamping the menu at this highly acclaimed local restaurant,” said Farmer. “It’s truly been incredible and humbling to have worked with such incredible chefs over the past several years, who have played vital roles in crafting my inspiration and passion, and have helped craft this new menu.”
Farmer spent half a decade working with several restaurants in the San Francisco Bay area before his position as sous chef at Petit Trois. Upon moving to Charleston, he joined Butcher & Bee as head chef, leading the kitchen team on the restaurant’s journey to being named “Outstanding Restaurant” by the James Beard Foundation.
“Our goal at both of our restaurants is to always produce a high-quality environment that everyone wants to enjoy and at Three Sirens, especially, we want to create a newer and unmatched guest experience,” said Matt Tunstall, Partner of AOC Hospitality. “Guests can expect an upscale experience with handcrafted cocktails and a French-inspired twist to our seafood-focused offerings. We’ve already seen Paul’s talents come to life, and we’re looking forward to seeing what the future has in store.”
Known for its whimsical maritime décor, Three Sirens new dining menu features several small plates such as raw and charbroiled oysters, butter shrimp and corn and red snapper ceviche. Highlights on the large plates menu include the chicken fried wreckfish made in a buttermilk and hot sauce brine and served with green bean slaw and dill ranch, as well as the crispy skin flounder with herb brown butter, pepitas and crunchy potatoes.
In addition, the restaurant has appointed Anthony Joseph as the restaurant’s new general manager. With more than 12 years of hospitality experience, Joseph started his career in New York City. He originally mentored at Uncle Jack’s Steakhouse under well-known restaurateur Willie Degel who was featured on TV show, Restaurant Stakeout. Next, he worked with Branded Restaurants for all three of its concepts, including transitioning City Crab’s 300-seat seafood concept into a Union Square Hospitality Group restaurant while working closely with Danny Meyer to oversee staffing. Joseph then spent a year and a half at Bea, a craft cocktail bar located in Hell’s Kitchen, where he focused on elevating the beverage program. Next he joined Anejo, a Mexican concept with two locations in New York. During his time there, he helped build the second-largest agave spirits collection, along with implementing the first agave sommelier in the state, and also led the team to open a new location in Philadelphia.
“We’re really excited to have Anthony join our team at Three Sirens and we’re confident he’ll be an excellent addition to the management team,” continued Tunstall. “While Chef Farmer has been crafting the delicious dining menu, Anthony has been hard at work training our staff, overseeing operations and also collaborating with the Stems & Skins team to craft a drink menu that is seasonal and pairs well with all of our food offerings.”
Three Siren’s cocktail program will be seasonally focused and will pair well with several items on the Three Siren’s dining menu. Joseph created an all-new cocktail menu alongside Stems & Skins’ lead bartender, Danielle Giovannone. The cocktail menu features the popular Castaway, a Cucumber and Mint Mojito made with smoky mezcal, as well as the Bitter Siren with Nippitaty Gin, dry vermouth, Montenegro and green chartreuse.
ABOUT THREE SIRENS
Located in North Charleston’s thriving Park Circle area, Three Sirens is a local dining destination serving French-inspired, seafood-centric cuisine led by executive chef Paul Farmer. As the sister restaurant to nationally acclaimed Stems & Skins, Three Sirens also offer seasonal cocktails, elevated wine options and local beer. The restaurant is located at 1067 East Montague Avenue, North Charleston, SC, 29405, and is open Tuesday through Thursday from 4 to 9 p.m. and Friday and Saturday from 4 to 10 p.m. Reservations are encouraged and are available on RESY. For more information, visit ThreeSirensCHS.com.
Lacey Outten/Kylie Rodriguez