The Dewberry Charleston Appoints New Culinary Team Helmed by Executive Chef Alex Ursprung

February 24, 2025

Charleston, SC — The Dewberry Charleston announces the appointment of a vibrant and skilled new culinary team led by Executive Chef Alex Ursprung. With over 10 years of fine dining expertise developed while cooking alongside some of the world’s most renowned chefs— from Daniel Boulud to Daniel Humm to Tom Colicchio— Ursprung will take the helm of the hotel’s culinary operations, overseeing The Living Room, Citrus Club, private events and banquets as well as in-room dining service. Ursprung will be joined by the property’s newly appointed Food & Beverage Director Adam Jimenez, newcomer Chef de Cuisine Alex Castagneto and The Dewberry’s tenured Executive Pastry Chef Jenn McCoy rounding out the hotel’s dynamic new culinary group.

“We are delighted to welcome Chef Ursprung to The Dewberry. Chef brings discipline to the kitchen – a cultivated culinary vision and fresh perspective,” says John Dewberry, owner of The Dewberry Charleston. “His impressive resume coupled with thoughtful approach to menu development and ingredient sourcing will elevate The Dewberry’s culinary experience. Team Ursprung ushers in a new chapter here at The Dewberry where we strive to continually improve, to reach ever higher, in an effort to better serve our distinguished patrons.

”Born and raised in Upstate New York, Ursprung began his career working in some of the top kitchens in New York City where he honed his culinary skills and developed a passion for local sourcing. Early positions for Ursprung included tenures as Chef De Partie at Café Boulud and Craft by Tom Colicchio, before working alongside Chef Daniel Humm as both Chef De Partie and Sous Chef at Michelin-starred Eleven Madison Park following the restaurant’s milestone renovation. In this role, Ursprung worked closely with farmers in the region to source the best local ingredients for the kitchen. A passion for hospitality developed while working as the lead Banquet Chef at Manhattan’s The Nomad

Hotel overseeing all private events. Most recently, Urpsrung served as Executive Chef of Hospitality Department (Press Club Grill, Point Seven Restaurant and Lounge) in New York.

“I am honored to be taking the helm of the incredibly regarded hotel brand The Dewberry and look forward to leading our new and energetic team,” said Chef Ursprung. “It is inspiring to work in a city with such a rich culinary tradition, and I look forward to melding this history with my own culinary roots.”

Also joining The Dewberry’s culinary team, Food & Beverage Director Adam Jimenez and Beverage Director Clark Moore. Jimenez comes to the property from The Ned & Ned’s Club in Washington, D.C., where he oversaw the opening of the global hotel collection’s newest three-floor property. Jimenez has spent more than 10 years working in the hospitality industry, specifically in boutique and luxury hotels – including Standard Hotels, The Times Square EDITION and Hotel Emeline – where he has specialized in innovative menu design, exceptional guest experiences, and operational efficiency to ensure unparalleled levels of food & beverage service. Moore is a hospitality professional of 28-years, having served as a beverage director, general manager, sommelier, beverage consultant, wine representative, and barman. He’s also worked as an English professor, is a published poet, and writes a regular beverage column for Edible in New York.

Chef de Cuisine Alex Castagneto brings 20 years of experience along with a passion for crafting innovative and delicious dishes. With an impressive resume that has taken him from Michelin-starred Casa Matais in Madrid, to opening his own restaurant Estragon in Boston – where he was named one of Boston’s Top 50 Chefs – to most recently serving as Chef de Cuisine at Charleston’s own Beautiful South, Chef Castagneto offers The Dewberry a meticulous attention to detail matched with a creative flair.