Where Land and Sea Collide

Formerly of the fabled Thomas Keller Restaurant Group in Yountville, CA, Salt joined Crawford & Son as chef de cuisine of 2022, and in 2024 was promoted to lead both Crawford & Son and Jolie as chef de cuisine. Salita was chef de partie at the legendary French Laundry, sous chef at Keller’s Bouchon Bistro from 2015 to 2021, and the opening chef for Regiis Ova Caviar & Champagne Lounge from 2021-2022. In 2017, Salita also served on Team USA when they won their first gold at the Bocuse d’Or, a – the prestigious biennial world chef championship in Lyon, France, known as the “culinary Olympics.”

Conor Delaney serves as Culinary Director for Crawford Hospitality, overseeing culinary vision, menu innovation, and chef development across the acclaimed restaurant group’s portfolio. A graduate of The Culinary Institute of America, Delaney honed his craft within the renowned Thomas Keller Restaurant Group, including at New York City’s three-MICHELIN-starred Per Se. He joined Crawford & Son as Chef de Cuisine in 2020 before becoming the group’s inaugural Culinary Director in 2022.

Stemming from what was originally a small wholesale seafood company started in 1978, 167 Raw Hospitality now serves up seafood in multiple states along the East Coast with locations in both Nantucket, MA and Charleston, SC. 167 Raw is a New England style Oyster Bar in the heart of historic downtown Charleston, SC. The menu highlights the outstanding seafood mecca that is the East Coast.