Orlando Pagán Joins Team As Executive Chef

Orlando Pagán Joins Team As Executive ChefCannon Green is proud to announce Orlando Pagán as its new Executive Chef. In this role, Pagán will oversee the culinary program for Chef’s Table dining, private parties and large-scale events at the leading 3,000 square-foot venue. Pagán will also spearhead the launch of the anticipated new restaurant concept within the property, slated to open this spring.

Orlando Pagán Joins Team As Executive ChefPagán, most recently the Executive Chef of McCrady’s Tavern in Charleston, brings a wealth of talent and wide range of experience to the team at Cannon Green. A native of Puerto Rico, Pagán grew up with an innate love of cooking and left home as a teenager to pursue a culinary education at Johnson & Wales University in Miami. After graduating, Pagán honed his skills in several celebrated and Michelin-starred kitchens, including Bizcaya Grill at the Ritz Carlton Coconut Grove, Gary Danko, Silks, Ame, State Bird Provisions, Aziza and The Village Pub. Pagán returned to the East Coast in 2017, where he joined Chef Sean Brock in the kitchen at McCrady’s Tavern, eventually earning the title of Executive Chef in 2018.

“We couldn’t be more thrilled to welcome Orlando to Cannon Green,” says Dean Porter Andrews, co-founder of Easton Porter Group, the ownership company for Cannon Green. “He is an immensely talented and creative chef, and the ideal candidate to hit the ground running as we start this new chapter for Cannon Green and our new restaurant concept this year. We look forward to the vision and leadership Orlando will bring to the table.”


Pagán will work closely with Executive Chef Vinson Petrillo of Zero Restaurant + Bar, another property within the Easton Porter Group portfolio, to shape the concept, menus and overall experience for the new restaurant at Cannon Green. Petrillo’s is also Easton Porter Group’s Creative Culinary Director. The anticipated opening for the new restaurant is slated for spring 2019 following interior renovations. Pagán takes over the executive chef role from Michael Perez, who will depart Cannon Green in early February.


Located in Charleston’s downtown neighborhood, Cannonborough-Elliottborough, Cannon Green spans a full city block with three stunning, distinct event spaces perfect for everything from private corporate dinners to contemporary chic weddings. Designed as a “gathering common” of tasteful and uniquely beautiful spaces, Cannon Green offers guests the choice between the historic “Trolley Room” with soaring original exposed beam trusses, a lush garden courtyard with elegant water features, and the airy light-filled “Garden Room” overlooking Spring Street. A versatile, sophisticated modern venue with thoughtful, seasonal cuisine, Cannon Green is a memorable backdrop for any occasion.