In the News for Hotel Bennett
08 / 17 / 2018 | Departures
With its grand opening this November, Hotel Bennett is the most buzzed-about building in town. King Street's newest landmark will be a dazzling addition to the hospitality scene.
08 / 09 / 2018 | Hotel Management
European-inspired in its design, Hotel Bennett will have guestrooms and suites opening onto Marion Square, a two-tiered restaurant with outdoor seating, a bar and lounge, rooftop pool and bar, spa, patisserie, and over 12,000 square feet of event and meeting spaces.
07 / 31 / 2018 | PAREX
The tile and stone installations throughout the building perfectly match a high-class, world-traveler aesthetic that melds new and vintage styles.
07 / 31 / 2018 | March of Dimes
Join us for 2018 Charleston Signature Chefs Auction, as Charleston’s finest culinary talent come to support the March of Dimes. This year's event marks the 80th anniversary for March of Dimes, and we are celebrating at the elegant, Hotel Bennett.
07 / 31 / 2018 | 4Hoteliers.com
Michael Sichel has been appointed Executive Chef at the Hotel Bennett, opening this fall in Charleston.
07 / 30 / 2018 | Black Enterprise
Next up for Salamander is another historic site, Hotel Bennett on Charleston, South Carolina’s King Street. Billed as the South’s grandest new hotel, it’s slated to open this fall.
07 / 26 / 2018 | Hotel News Now
Hotel News Now twice a month features a roundup of new hires and promotions in the hotel industry for U.S.-based positions.
07 / 17 / 2018 | Bloomberg
Hoteliers keep them unlisted so that only the real VIPs can get in.
07 / 09 / 2018 | Smart Meetings
Across South Carolina, from Lowcountry to Upcountry, to sandy beaches, captivating museums not only help articulate local narratives, but also offer inspiring venues for events and tours.
06 / 28 / 2018 | The New Orleans Advocate
“It takes a long time to understand what Galatoire’s is,” said Sichel. “What I want to try take with me is the culture, the culture of Galatorie's. That’s what sets it apart. The restaurant has its own culture. If I can bring some of that with me, I think I’ll be doing it right.”