Michael Zentner has it figured out at Merci in Charleston, South Carolina

Michael Zentner has followed a fairly normal career path in the restaurant industry, but in many ways has had an unusual level of success. He started by washing dishes in restaurants in his native Rhode Island and then attended The Culinary Institute of America before working in restaurants in Idaho, Boston, and Washington, D.C., including a stint with chef and restaurateur Michael Schlow.

He moved to Charleston, South Carolina, to be closer to his wife Courtney’s family, cooking at Charleston Grill under chef Michael Weaver.

That came to an end with the pandemic, and the Zentners started a catering and event business called The Drifter. In 2025, they decided to open a restaurant and found an 1820s townhouse that he turned into a 24-seat restaurant called Merci. The signature dish is Beef Wellington, but Zentner also celebrates the bounty of the region by cooking with the local produce. It’s open just four days a week and is always busy.

Zentner discussed his approach to cooking, his approach to the business, and plans for a private dining room and, possibly, opening for a fifth day.

Menu Talk is a collaboration between Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News. You can subscribe to it wherever you listen to podcasts.