Cheyenne Bond is the Executive Chef of Delaney Oyster House, where she brings over two decades of experience and a deep appreciation for Lowcountry ingredients to the restaurant’s coastal focused cuisine.

Originally from Jacksonville, Florida, Bond was raised in Charleston, South Carolina, where she developed an early love for food. She earned her associate degree in Culinary Arts from the Culinary Institute of Charleston at Trident Technical College and began her career in the industry working in a snack bar at a North Charleston bowling alley. Over the years, she steadily rose through the ranks, holding roles from dishwasher to line cook to restaurant manager, before joining Cannon Green in downtown Charleston. There, she spent over six years and ultimately served as Chef de Cuisine, leading the catering program and expanding her culinary range through diverse techniques and ingredients.

In 2021, she stepped into a new challenge, working with a Pakistani food concept that broadened her perspective on global flavors and cultural food traditions. The following year, she joined The Neighborhood Dining Group, where she served as Executive Chef at Minero Mexican Grill & Cantina on Johns Island for three years.

Now at Delaney Oyster House, Bond is excited to continue evolving in a more elevated dining environment. Known for her collaborative and people-first approach, she prioritizes respect, communication, and consistency in the kitchen. Her passion lies in creating food that brings joy, and sharing that passion with her team.

Outside of the kitchen, Bond enjoys exploring Charleston’s restaurant scene, spending time with friends and family, and hitting the beach with her dogs.