Chef Dusty Grove
Dusty Grove’s Savannah roots run deep. He grew up on the water, spending a lot of time at his grandparent’s house in Vernonburg, GA, where crab boils and oyster roasts were a regular routine for his family. After studying biochemistry at UGA, Dusty found his passion for cooking while working for the James Beard award winning chef, Elizabeth Terry of Elizabeth on 37th in Savannah. He went on to work in restaurants throughout Florida and Georgia, eventually overseeing multiple private clubs as a corporate chef in the Atlanta area. In 2008, Dusty moved his young family back to Savannah to direct various culinary operations for the Bohemian Hotel, The Mansion at Forsyth Park and the much-loved Vic’s on the River. From 2011 to 2014, Dusty made a name for himself as Executive Chef at The Landings, one of the largest private clubs in the country. In 2014, Dusty joined the opening team of Pacci Italian Kitchen + Bar. Dusty is a hands-on, self-taught chef who prides himself on creating dishes that are uncomplicated, clean, seasonal and delicious. He and his wife, Kathy, have three kids-Maddie, Ayla and Hudson. When he’s not in the kitchen, he spends as much time as possible with them on the water, boating and fishing.