Steps away from Main Street in Summerville, executive chef/co-owner Jonathan DuPriest and co-owner Jason Tucker are serving up a French Quarter dining experience with their chef-driven restaurant. La Chev started out in Knightsville in 2022 but made the move to a historic Summerville house in early 2025.
DuPriest, a Summerville High School alumnus, humorously remarked that he is on a quest to make the best French fries in Charleston. He may reach the goal with his duck fat, rosemary and gruyere pomme frites.
DuPriest and Tucker started their friendship over the counter at Tucker’s other Summerville restaurant, Wine & Tapas, and began their business plan in line at the grocery store. With DuPriest in the kitchen, Tucker is the restaurant’s catering and event director.
From wedding receptions in the backyard to birthday parties, wine dinners and anniversaries upstairs, Tucker said he is grateful for the community’s warm reception of the restaurant. Over pan-seared duck dumplings with a Cabernet sweet and sour sauce, Tucker and DuPriest shared industry stories and personal favorites.
How long have you been in this industry?
Tucker: Started out scooping ice cream when I was 15 years old. So, my entire life; I'm now 42. Twenty-seven years for me, and Chef's [DuPriest] been at it for, I think, one year longer. He's at 28. Between the two of us, we've got 55 years of restaurant experience doing something similar, but very different things at the same time.
What is your proudest achievement so far?
DuPriest: My mom's always been proud of me. But when she came in here on opening day, and her jaw was just on the floor in amazement…that's probably the most excited I've ever seen my mom. That's kind of my proudest moment because it's mom, so I wouldn't be here without her. I give her all the credit.
Do you have a favorite customer interaction?
Tucker: I can't say that because I don't want to. I have a lot of regulars because I also own Wine & Tapas with my other business partner, Rick. It’s just interacting with our regulars: getting to know them, asking them their names, how their days are going, what they've been up to since I saw them last, where they've been traveling to, what wines they’ve been drinking, what foods have they been eating and what cultural experiences have they had. I feel like I get to be a part of a lot of [people’s lives] in Summerville.
Where do you like to eat when you’re not at La Chev 208?
DuPriest: Definitely Bexley's. [Chef and owner] Jeremy [Holst] and I used to work together in the Woodlands a long time ago, real long time ago. The Establishment downtown—my buddy Elliot [Howells] is the chef there, and that's actually the most recent place I've gone out to eat.
Tucker: My rule of thumb is I like to eat something that I can't cook. Any Asian [cuisine], I can't cook it. I don't understand the spices, the seasonings. That's not how I was trained. I like to have my own culinary experience and not feel like I'm critiquing another restaurant or working and trying to see what's going wrong. I love Fuji and the Yakatori when I have an opportunity to get out.
Editor’s note: This Q&A has been edited for length and clarity.