Margot Claure worked as a line cook and pastry chef in New York and New Orleans before trading her chef's whites for a reporter's notebook. Her food writing has appeared in Bon Appetit, Eater, and Southern Living. She covered the restaurant industry for Charleston City Paper before joining Charleston Sentinel. A CIA-trained pastry chef, Margot brings an insider's perspective to her reviews and food industry coverage. She lives in the Cannonborough-Elliotborough neighborhood.