Three Sirens Appoints New Executive Chef and Unveils Updated Menu

Three Sirens, the sister restaurant to wine bar Stems & Skins, on Wednesday announced the appointment of Paul Farmer (right) as executive chef. Chef Farmer has several years of professional cooking experience, including working as sous chef for Michelin-starred chef Ludo Lefebvre at Petit Trois in Los Angeles. He will now oversee the Park Circle restaurant’s seafood-centric and French-inspired cuisine.

“Combining French influence and modern interpretations with the seasonal produce and fresh seafood that Charleston offers is really at the core of my culinary skills for Three Sirens,” said Farmer. “I’m excited to be revamping the menu at this highly acclaimed local restaurant. It’s truly been incredible and humbling to have worked with such incredible chefs over the past several years, who have played vital roles in crafting my inspiration and passion, and have helped craft this new menu.”

The new dining menu at Three Sirens features several small plates such as raw and charbroiled oysters (pictured), butter shrimp and corn, and red snapper ceviche. Highlights on the large plates menu include the chicken fried wreckfish made in a buttermilk and hot sauce brine and served with green bean slaw and dill ranch, as well as the crispy skin flounder with herb brown butter, pepitas and crunchy potatoes.

In addition, the restaurant has appointed Anthony Joseph (below right) as the restaurant’s new general manager. With more than 12 years of hospitality experience, Joseph started his career in New York City. He originally mentored at Uncle Jack’s Steakhouse under well-known restaurateur Willie Degel who was featured on TV show, Restaurant Stakeout. Next, he worked with Branded Restaurants for all three of its concepts and spent a year and a half at Bea, a craft cocktail bar located in Hell’s Kitchen. Next he joined Anejo, a Mexican concept with two locations in New York.

“We’re really excited to have Anthony join our team at Three Sirens and we’re confident he’ll be an excellent addition to the management team,” said Matt Tunstall, Partner of AOC Hospitality, the group behind the restaurant. “While Chef Farmer has been crafting the delicious dining menu, Anthony has been hard at work training our staff, overseeing operations and also collaborating with the Stems & Skins team to craft a drink menu that is seasonal and pairs well with all of our food offerings.”

Three Siren’s cocktail program will be seasonally focused. Joseph created an all-new cocktail menu alongside Stems & Skins’ lead bartender, Danielle Giovannone. The cocktail menu features the popular Castaway, a Cucumber and Mint Mojito made with smoky mezcal, as well as the Bitter Siren with Nippitaty Gin, dry vermouth, Montenegro, and green chartreuse.

For more information, visit www.threesirenschs.com.

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