James Beard-nominated chef Craig Deihl lives in Charleston and is at the helm of Cypress, where he cooks Southern food with a Pennsylvania twist. Deihl cures and prepares more than 80 different types of charcuterie and works with a number of heritage breeds, including Pineywoods, a cattle originally raised in the South. He is also the first chef in more than 100 years to utilize the rare American guinea hog through a partnership with the American Livestock Breeds Conservancy and Carolina Heritage Farms. In 2009, he created a CSA-like concept for meats called Artisan Meat Share in which participants receive local charcuterie, and farmers gain support for their products. He is a founding member of the Butcher’s Guild, and was named 2010 Chef of the Year by the Charleston chapter of the American Culinary Foundation.