About our Chefs

As a graduate from the prestigious Academy of Culinary Arts, Chef Jeff Gilham has made contributions to many widely renowned restaurants. Chef Gilham began his experience at Shannon Caterers as the garde manger, a position where he became involved with all phases of banquet production. He later worked in the Grand Hyatt’s well celebrated gourmet Crystal Fountain Restaurant. During Chef Gilham’s award winning experience at the Hyatt Regency in Princeton, he utilized his artistic ability to create magnificent ice carvings. As chef saucier for Hospitality Concept, Chef Gilham provided all of the scrumptious soups and sensational sauces.

Before opening Creole Café with his wife / pastry chef Brenda, Chef Gilham was the executive chef at Sea Pines Country Club. From ice sculptures to bisques, or tantalizing salads to mouth watering entrées, Chef Gilham has combined his culinary experience to make Creole Café any restaurant connoisseur’s favorite place to eat.

Pastry Chef Brenda Gilham has mastered the craft of baking and fine pastry works.

Brenda is a self taught artisan with a flair for extravagant presentation while maintaining a balance between rich flavors combined with just the right amount of sublime ingredients. Her desserts exceed the expectations of each diner’s sweet tooth, to end the dining experience on an ecstatic note. Her delectable desserts harmonize with her husband, Chef Jeff Gilham’s exquisite flavors of Louisiana-style cuisine.