For the last five years, he has worked in Charleston for the Indigo Road Hospitality Group, the same group that operates Donetto. Cusher began with the Indigo Road as a sous chef at The Macintosh. He then moved over to Mercantile & Mash. Most recently, he served as executive chef at Indaco.
“I feel like less is more, simple is elegant and high-quality ingredients speak for themselves,” said Cusher of his style of cooking. “I like to be approachable for the guest.”
He said that he enjoyed preparing dishes that were a “blend of contemporary and traditional” as well as “a few things that are chef-forward and a little more progressive,” but in all instances “recognizeable.”
Cusher plans to put his touch on the Donetto menu starting this weekend. The first change will be with pasta dishes, with the antipasti section of the dinner menu soon to follow.
Beginning this weekend, the Sunday brunch menu will also see changes. Cusher hopes the addition of shrimp and polenta, eggs in Purgatory, ricotta pancakes, a shaved porchetta sandwich, and pastries such as doughnuts and coffee cake will give the menu more of a brunch feel. “It is right now more a carry-over from dinner,” he said.
Besides the chef and menu changes at Donetto, the restaurant will offer Sunday dinner service beginning March 11.
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