Meet Our Team

Nico Romo | Chef/Owner

Born in Lyon, France, Chef Nico Romo is the youngest-ever US member of The French Culinary Academy (l’Académie Culinaire de France) and Master Chefs of France (Maîtres Cuisiniers de France), one of just 66 French Master Chefs in the country, and the only recipient in South Carolina. Both elite organizations represent and comprise the most highly skilled chefs in the techniques and traditions of the French culinary art.

Chef Romo graduated from the Helene Boucher Culinary Art School in Vénissieux at age 19 and perfected his skill under French Master Chef Patrick Henriroux at the dual-Michelin Starred restaurant La Pyramide in Vienne, France.

Chef Romo spent a decade directing Patrick Properties Hospitality Group’s culinary programs and helmed the kitchen at Fish Restaurant. During that time, he was named a Monterey Bay Aquarium Sustainable Seafood Ambassador and member of the Seafood Watch Blue Ribbon Task Force recognizing his commitment to ocean-friendly seafood and Lowcountry fishermen.

In 2017, Chef Romo opened his first concept, NICO, bringing his European training and appreciation for locally sourced ingredients, particularly seafood and oysters. In 2020, he opened Bistronomy by Nico in a quaint spot in downtown Charleston. Bistronomy by Nico is an approachable French Bistro that highlights innovative techniques and ingredients. His third concept, Laura, opened in Spring 2022 serving rustic Italian food as an ode to his Italian Heritage.

Margaret Robey | General Manager

LAURA General Manager, Margaret Robey was born in San Francisco, California and she went on to graduate with a degree in Early Childhood Education and Primary Certification. She has lived in many different cities thanks to her career in hospitality. Margaret worked for Wolfgang Puck in Las Vegas, at the Colony Palms Hotel in Palm Springs and the Waldorf Astoria in Key West, Florida. Some of her accolades include being given the Diversity Ambassador role while working with the International Internship Program at the Waldorf Astoria, and being awarded manager of the year in 2014. She then moved to Charleston in 2015 and worked with the Hall family for 6 years as general manager at the Old Village Post House and High Cotton.

Margaret was drawn to hospitality when she began working wedding events on weekends while teaching during the week. She loved being a part of creating memories for people. She then transitioned to the restaurant side and has been involved ever since. In her free time she enjoys spending time with her husband Darren and their dog Franklin. We are so excited to have Margaret on the team and know she will lead in a compassionate and thoughtful manner.

We are pleased to introduce our Laura Assistant General Manager, Rachel Blue! Rachel was born in Westerville, Ohio, and grew up in the small town of Minford. After graduating from Oak Hill High School in 2008, she pursued her passion for music at Berea College in Kentucky as a vocal music major. Her family’s move to Charleston in 2009 introduced her to a new chapter, and she’s called the Lowcountry home ever since.

Rachel’s journey in the hospitality industry began in 2012 as a server and bartender, where her love for meeting people and building connections flourished. Over the years, she’s gained invaluable experience, mastering every role from host to bartender, cook, and expeditor, and eventually working her way into management. Her position of Assistant Manager is a role she embraces with pride and dedication.

With a deep passion for hospitality, Rachel is committed to creating exceptional guest experiences. Her diligence, adaptability, and belief in continuous learning make her an invaluable asset to the team.

Outside of work, Rachel enjoys time with her four beloved dogs—Camri, Raja, Boo, and Ozzy—who bring endless joy to her life.

Rachel Blue | AGM

David Gallagher | Executive Chef

Kyonna Bryant is a classically trained pastry chef from Atlanta, Georgia, whose work blends Southern roots with refined technique. Inspired early on by her grandmother’s cooking and the storytelling of the Food Network, she began working in professional kitchens in 2019 and quickly developed a reputation for focus, discipline, and creative instinct.

She earned her Applied Sciences degree in Culinary Arts from Atlanta Technical College in 2023, building a strong technical foundation while gaining hands-on experience in both high-volume and fine dining environments. Her background includes time at Lazy Betty, a Michelin-starred restaurant where precision and elevated execution shaped her approach to plated desserts.

In 2022, Kyonna interned at Hotel Bennett, working across multiple food and pastry outlets. The experience deepened her appreciation for hospitality and ultimately led her to relocate to Charleston.

She joined Charleston Grill as a line cook, sharpening her savory technique and strengthening her understanding of full menu cohesion before transitioning fully back into pastry leadership.

Today, Kyonna serves as the Pastry Chef at Laura in Summerville, South Carolina. She oversees dessert production and creative development with a focus on consistency, elegance, and thoughtful Southern influence. Her work reflects both technical precision and warmth, honoring where she comes from while pushing toward where she is going.

Kyonna Bryant | Pastry Chef

Rommy Cole | Sous Chef

Dan Seaman | Sous Chef

Introducing our fabulous Sous Chef, Dan Seaman. Dan was born in Parsippany, New Jersey, and graduated from the New England Culinary Institute in 2005 with an Associate of Occupational Studies and brings over 20 years of industry experience spanning New Jersey and New York City, from fine dining to upscale casual kitchens.

Dan’s management style is collaborative and mentorship-driven. He takes pride in teaching and developing his team, fostering an environment where people feel supported to grow, learn, and succeed. While laid-back in his day-to-day approach, he holds high standards for the food and takes quality seriously. He believes the best kitchens are both disciplined and welcoming; places where people work hard, enjoy what they do, and feel motivated to deliver their best work.

His passion for hospitality began early, shaped by a fortunate upbringing that included dining at outstanding restaurants throughout New Jersey and New York City. Those experiences sparked a lifelong love of food and a deep appreciation for the impact it can have on people’s lives. For Dan, cooking is about more than technique; it’s about bringing people together, creating new memories, and rekindling old ones through thoughtful, well-crafted food.

Dan is uniquely suited for his role due to the breadth of his culinary background. He is French and American-trained, with a strong passion for Cantonese cooking, and as an Italian from northeast New Jersey, Italian cuisine has always been part of his culinary identity. His previous experience includes Italian kitchens such as Trattoria Fresco in Caldwell, NJ, and Grato in Parsippany, NJ, giving him a well-rounded and culturally rooted approach to the food at Laura.