It’s been more than a month since chef Carlos Brown introduced new foods to St. James Hotel customers, and they seem to be eating it up.

From Charleston, S.C., Brown moved to Selma from Atlanta to serve as the head chef at the historic hotel. With 25 years of experience in the culinary industry behind him, Brown presented an entirely new menu upon arrival.

“It seems like things are starting to pick up,” Brown said. “I’m trying to get people used to something different, and I think it’s going to work very well.”

The new menu includes a “fresh catch” section, which features new seafood daily and “farm to table” options, which adds freshly grown foods.

“My idea is to be able to support all the local farmers who are in this area,” Brown said. “That’s my goal, and I’ve already started reaching out to a couple of people to incorporate what they are selling. It keeps the money alive, and it keeps the money here in Selma.”

Brown said he made sure to cater to all guests, including vegetarians.

He also incorporated his Charleston Gullah culture and the St. James into much of the food, making the menu fresh while still keeping the hotel’s historic name alive.

“A lot of people that ate here before, they still love the place,” Brown said. “Of course, everyone has their favorites, but I’m trying to introduce something totally different and still bring those people here.”

Some of the most popular items on the menu are the sauce-marinated steak, Gullah Burger and Gullah Wings. Brown credits a “phenomenal sauce,” which was made using his secret recipe, as the reason those foods have become favorites.

“The blend of it is just perfect with the burger,” Brown said. “The burgers are also all-natural. I’m hand-making burgers myself.”

Brown has plans to schedule a grand opening, which he will announce at a later date.