Wild Dunes Resort Wild Dunes Resort

Sweetgrass Inn

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This image shows a large building with a light blue exterior, surrounded by trees and greenery, under a clear sky. This image shows a large building with a light blue exterior, surrounded by trees and greenery, under a clear sky.

Boardwalk Inn

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A modern, open-plan living area features a kitchen, dining table, and seating area with light furnishings and large windows. A modern, open-plan living area features a kitchen, dining table, and seating area with light furnishings and large windows.

Residences at Sweetgrass Inn

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Aerial view of a coastal resort with pastel-colored buildings, two pools, and beach umbrellas on the sandy shore, under a clear blue sky. Aerial view of a coastal resort with pastel-colored buildings, two pools, and beach umbrellas on the sandy shore, under a clear blue sky.

Vacation Rentals

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A coastal resort with several buildings, surrounded by trees, overlooking a beach and ocean under a blue sky. A coastal resort with several buildings, surrounded by trees, overlooking a beach and ocean under a blue sky.

Where Should I Stay?

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Chef de Cuisine

Austin Blake

Born and raised in Springfield, Virginia, Austin Blake was surrounded by cooking and kitchens from a young age. Blake’s mother being well-versed in the kitchen, and his dad, an Executive Chef in DC, set the stage for his culinary interest. Amidst a busy household of seven siblings with Chef Austin being in the middle, he recalls Sunday suppers being an important and memorable time, launching him into his interest in food and how it creates memories with loved ones.
Blake began his culinary journey at The Salamander Resort in Middleburg, Virginia. He quickly climbed the ladder, going from commis to Sous Chef within three years. Following The Salamander, Chef Austin took on the role of Sous Chef at Vernick Food and Drink and the Inn at Swarthmore in Philadelphia before he found himself opening the Oystercatcher as the Chef de Cuisine at Wild Dunes in Charleston, South Carolina. During his hiatus from Oystercatcher, Blake joined Sommba Gastrobar as their Executive Chef followed by   SAVI Cucina + Wine Bar in Mt. Pleasant, South Carolina as the Executive Chef. 

Last month, we graciously welcomed Austin back to Oystercatcher as the Chef de Cuisine. 

Chef Austin Blake feeds off the pace of the kitchen and the comradery it presents. He also enjoys following trends that blend the practical and Avant Garde and enjoys foods that blend or blur the lines a bit between being adventurous and friendly.