Jesse Sandole

The Climb

At 167 Raw in Charleston, Jesse Sandole’s cooking is built around a tight set of rules: seafood handled cleanly, oysters given room to speak, and the raw bar treated as the restaurant’s center rather than an accent. The work depends on restraint. Instead of layering on cover, Sandole lets freshness and texture carry the plate, which is what gives the food its directness.

Today

As owner and Executive Chef of 167 Raw, Jesse Sandole holds responsibility for both the kitchen and the restaurant’s identity. That dual role shows up in a menu that stays focused on the raw bar and on seafood that arrives with its character intact. The style is firm but unadorned: nothing is added to distract from the ingredient, and the value of the plate comes from precision, timing, and the confidence to stop early.

Career - Owner — 167 Raw, Charleston, South Carolina - Executive Chef — 167 Raw, Charleston, South Carolina

Signature

Dressed Oyster, Lobster Tostada, and Daily Crudo are Jesse Sandole’s signature dishes, and each one points back to the same method. The Dressed Oyster shows the raw bar at its most distilled; the Lobster Tostada brings in more texture while staying light on its feet; and the Daily Crudo reflects a kitchen that works to the day’s best seafood with clean lines and minimal interference. Taken together, they show a style that is readable immediately: ingredient-led, exact, and anchored in freshness.

Recognition

The recognition attached to Jesse Sandole comes from the consistency of that approach. Oysters and other seafood are handled without excess, and the work is judged by how clearly the ingredient comes through. That kind of discipline is the point of the restaurant’s language at 167 Raw: the food does not need extra volume to register, only control, timing, and respect for what is already there.

FAQ What is Jesse Sandole's current role? As of 2026, Jesse Sandole is Executive Chef. What is Jesse Sandole known for? Oysters and raw bar seafood.