Why I Choose to Live in the Advantage Valley

Ramin Mirzakhani of Laury’s Restaurant in Charleston shares his journey to a James Beard Award nomination.

By Rebecca Treon on October 18, 2023

Laury’s Restaurant

Laury’s Restaurant has been a Charleston, WV, fine dining staple since 1979. Purchased by brothers Sadegh, Fazi and Ramin Mirzakhani in 1993, it was relocated to its current location inside the historic C&O Railroad Depot in 1995.

Serving French-infused American steakhouse cuisine, Chef Ramin has helmed the kitchen since 2000 and was nominated for a James Beard Award in 2023. (Chef Paul Smith of restaurant 1010 Bridge in Charleston also was named a James Beard Award finalist for Best Chef in the Southeast.)

Livability spoke with Ramin Mirzakhani him about why he and his family chose to live in Charleston and what they love about West Virginia.

How did you decide to move to Charleston?
My uncle was living in Charleston at the time when we immigrated here, and we wanted to move somewhere where we knew someone, so we came to Charleston and just ended up staying here because we fell in love with the people and the town. I started working in restaurants when I was in high school and stayed in the restaurant business.

How would you describe Laury’s?
My two brothers and I opened Laury’s in a historic building. Most of our dishes are classics with a little bit of French influence – we’ve adapted to what the people here like. We change a few menu items every so often, but the most popular dishes will always be on the menu. We run weekly features for variety. Our pepper-crusted New York strip steak has always been on the menu, and our sea bass is back by customer demand; we tried to change it out but people wanted it back.

What’s something you love about the area of West Virginia you’re in?
Just being around nature; I love hiking a little bit in the morning. Also, people here are very, very friendly and are always helping each other, even if they don’t know you. That’s why I fell in love with it and decided to stay. Even coming from another country, as an immigrant you feel at home here, you’re treated like one of them. I’ve never seen anything that makes me think otherwise, and that’s why I love it. Lately, the hospitality industry is really taking off, too, and we’re getting a lot of people from other states that come in just for a meal, and that makes us feel really good.

What was it like when you found out you were nominated for a James Beard Award?
It was such a big honor. I was so surprised and humbled. It’s something chefs aim for, so to even be nominated was a win for me, for our team at Laury’s, and even the city and the state. Everyone was so excited and proud.

Can you tell us one other thing about your journey as a chef?
One of the most exciting things that’s ever happened to me as a chef is the night that Emeril [Lagasse] had a reservation; serving him was a highlight of my career, to be honest. He ordered the feature and gave us a compliment because he really enjoyed it – that meant a lot coming from a chef like that.