You may recognize him from his distinguished black-framed glasses or his “horrifying vegetarians” themed t-shirts, but most people align Mr. Anthony DiBernardo as the energetic Pitmaster and Owner of Swig & Swine BBQ in Charleston, South Carolina.
Born and raised in Mantua, New Jersey, Anthony has always had a passion for cooking and entered the culinary world at the ripe age of 14 as a banquet cook. The U.S. Navy brought Anthony to the Lowcountry where he has established himself for more than 25 years. He left for the Navy a week after he graduated high school where he served as a cook on the fast attack submarine, USS Batfish SSN681 for four years. Once he landed in Charleston in 1990, Anthony began working in the kitchen at Blossom Café. He led several kitchens as the Executive Chef at Kiawah Island Resort, Corporate Executive Chef at Mustard Seed, and as Operating Partner and Head Chef at Rita’s.
After incorporating barbecue menu items as frequently as possible during each culinary venture, Anthony started his own barbecue catering business where his passion started to set fire. He took the leap and opened Swig & Swine BBQ with Queen Street Hospitality Group in 2013.
With a deep rooted passion for barbecue coupled with a tenured culinary background, DiBernardo created the unique dining experience of Swig & Swine – a chef-driven barbecue concept using only wood as the fuel for the fire. Anthony’s energetic personality can be seen through the spirited
environment that hails the all-natural process of slow-smoking meat.
Anthony’s enthusiasm doesn’t stop at barbecue. He is committed to supporting the Ronald McDonald House, Camp Happy Days, Charleston County School of the Arts, St. Andrews Math & Science, and the Miracle League of Charleston and Summerville.