Hector Garate
Chef
Hector Garate is the owner and pitmaster behind Palmira Barbecue, where he blends wood-fired technique, whole animal-cookery, and the nostalgic flavors of his Puerto Rican roots.
Hector Garate grew up in Puerto Rico, where bold flavors, practical technique, and a deep respect for food were part of everyday life. That foundation still drives his cooking. As a teenager, he moved with his family to North Carolina, then New York, eventually landing in Charleston, SC. In the early days of the pandemic, his wife gave him an offset smoker, an unexpected gift that sparked a full-blown obsession. What began as backyard experimentation quickly evolved into something more serious.
Inspired by Texas barbecue, Hector developed a style all his own: a bold fusion of Puerto Rican flavor, Carolina whole hog, and classic Central Texas technique. He even taught himself to weld and built his own custom smokers, determined to master every part of the craft. In 2021, he launched the first Palmira Barbecue pop-up—and the lines haven’t stopped since. Smoked beef cheeks, whole hog, and house-made sausages became instant signatures, earning him a loyal following and citywide buzz.
As Palmira’s momentum grew, so did Hector’s commitment to sustainability and sourcing, forming a close partnership with Peculiar Pig Farms and other regional purveyors. He went on to open a food stall at Port of Call in downtown Charleston before opening Palmira Barbecue’s first brick-and-mortar location in February 2024 in West Ashley.
Since opening, Palmira has been named “Best New Barbecue Joint in the South” by Southern Living, earned the top spot on Texas Monthly’s “Best Texas-Style BBQ Joints in the USA” list, and saw its signature beef cheeks recognized as one of the New York Times’ “Best Dishes of 2025.” The restaurant has also been featured in Esquire, StarChefs, and Condé Nast Traveler. Hector is a YETI ambassador and an active contributor to Charleston’s culinary community, and in February 2026 was named a semifinalist for the James Beard Foundation’s Emerging Chef award.
Outside the smokehouse, Hector is a devoted husband and father of two. The restaurant’s name, Palmira, honors his late grandmother and reflects the deep familial and cultural roots that continue to shape his cooking today.