About
Reckless Breakfast
My name is chef Christopher Seley. I've been cooking since I was 16, and I am now 37. I have earned my chops while cooking in Charleston most of that time, other than the last few years I spent in Denver, CO. I have been lucky enough to have been mentored by other chefs who are also passionate about what they do. Such chefs as Linda Hanpstead-Fox of The Bindery in Denver, Anthony DiBernardo of Swig and Swine, Steve Boyer of Cru Catering and now R Kitchen, Justin Knise of R Kitchen, Trey Stabler formerly of Five Loaves Cafe and now Swig and Swine, Ross Webb of R Kitchen and many, many others. I love all food, but especially breakfast. It can be recklessly awesome but also elevated at the same time. Let Reckless Breakfast earn your trust by allowing yourself to have fun eating the most important meal of the day with us. We serve a five-course tasting menu that changes monthly based on what’s fresh, what’s fun, what’s local, and what inspires our chefs today. Served family style at the chef’s table, we offer a cutting-edge yet casual dining experience. You only have to decide whether or not to come and let us do the rest.
R. Kitchen
Not a restaurant! A Kitchen! Big difference. A Culinary Clubhouse that allows chefs the freedom to cook what they want to, right in front of you.
Opened in 2014 by chef and owner Ross Webb, R Kitchen took the culinary experience to a new level by allowing talented chefs to work together without a hierarchy or silly things like 'managers' getting in the way of that. Brick by brick they tore the wall down between the chefs and the guests.
Most chefs grind through shifts to the sound of ticket machines or blinks and beeps on a screen. They put the food in a window and it's taken away without a thank you or a second thought. There is no moment to register a guest's indulgent eye roll of their first bite or just that sweet silence that follows after a meal is delivered that is so good that it shuts everyone up leaving only a symphony of silverware on plates. Chefs need that. They need to know what their food does when it is lovingly made and finally appreciated. R Kitchen gave chefs that gift, and in doing so gave Charleston a culinary treasure.
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