Chef Profiles

Vice President/Executive Chef Donald Barickman
Hospitality Management Group, Inc.
185 East Bay St.
Charleston, SC  29401
(843) 577-7771
One of the South’s most prominent chefs, Donald Barickman is often credited with sparking the culinary revival in Charleston in 1990 with the establishment of Magnolias restaurant to great acclaim. A 1985 graduate of the Culinary Institute of America, Chef Barickman has perfected his distinctive cooking style for over a decade and is internationally known for creating innovative American cuisine with a down South flavor.

Executive Chef Sean Brock
McCrady’s
2 Unity Alley
Charleston, SC  29401
(843) 577-0025
After graduation from Johnson & Wales and apprenticeships with Chefs Rick Tramanto, Gale Gand, Grant Achatz and Paco Roncero, Chef Sean Brock began his professional career as a formidable student in the school of forward-thinking culinary technique and mastery of ultra-contemporary flavors. His previous experiences include: chef tournant at the award-winning Peninsula Grill; executive sous chef of Lemaire Restaurant in Richmond, Va.; executive chef of Nashville’s Hermitage Hotel; and currently executive chef at McCrady’s. He was nominated in 2008 for the prestigious James Beard Award “Rising Star Chef,” and named in 2009 as a semifinalist for James Beard “Best Chef Southeast” and “Rising Star Chef.” In 2009, Charleston City Paper named Brock “Best Chef Charleston.”

Chef Robert Carter
Peninsula Grill
112 N. Market St.
Charleston, SC  29401
(843) 723-0700
Chef Robert Carter came to Charleston in 1997 as top toque for Peninsula Grill, which opened to rave reviews. Carter has been heralded by Food & Wine, Travel + Leisure, Town & Country, Esquire, Bon Appétit, Wine Spectator and The New York Times. Carter has also appeared on the Food Network and “Martha Stewart Live” showcasing his famous coconut cake.

Executive Chef Adam Close
Blossom
171 East Bay St.
Charleston, SC  29401
(843) 722-9200
Chef Adam Close began his career at Magnolias while studying his craft at Johnson & Wales University. He returns to Blossom as executive chef, bringing with him extensive experience as a sous chef in two of Atlanta’s most celebrated restaurants, Pano’s & Paul’s and Veni, Vedi, Vici. From traditional twists to innovative flavors, Chef Close takes fresh seafood with Southern sensibility to a new level.

Executive Chef Marc Collins
Circa 1886
149 Wentworth St.
Charleston, SC  29401
(843) 853-7828
Chef Marc Collins brings a fresh, creative approach to presenting Charleston cuisine. His cuisine is influenced by the ingredients and cooking styles that were found in homes around Charleston during the turn of the 20th century. Chef Collins continually strives to be original in both his food presentation and recipe development.

Executive Chef Craig Deihl
Cypress Lowcountry Grille
167 East Bay St.
Charleston, SC  29401
(843) 727-0111
Executive Chef Craig Deihl is undoubtedly one of the nation’s most talented young chefs. He has created a menu that fuses traditional Southern staples with flavors from around the globe. His acclaimed “global fusion” style focuses on fresh, indigenous ingredients combined with international cooking techniques and presentation which define his distinctive food. Chef Deihl is a graduate of Johnson & Wales University and a native of Danville, Penn.

Executive Chef Don Drake
Magnolias
185 East Bay St.
Charleston, SC  29401
(843) 577-7771
Executive Chef Don Drake is a graduate of the Culinary Institute of America. He began his professional career at the Quilted Giraffe in New York City under Chef Barry Wine while attending classes in Hyde Park. Upon graduation, Chef Drake embarked on a culinary world tour, making stopovers in London, Australia and Hawaii. Chef Drake is versed in a variety of international cooking techniques and ingredients, many of which can be found in the cuisine he creates for Magnolias, one of the city’s -finest dining establishments.

Chef Edmond Floyd and Chef David McCall
Hyman’s Seafood and Aaron’s Deli
215 Meeting St.
Charleston SC  29412
(843) 723-6000
Chefs Edmond Floyd and David McCall have been with Hyman’s Seafood and Aaron’s Deli for a combined 40 years—24 and 16 years, respectively. Aaron Hyman brought Edmond Floyd on board when he first opened Aaron’s Deli in 1986. They had worked for Shoney’s together in previous years. David McCall came along eight years later and has greatly contributed to the kitchens success ever since. These two professionals are an integral part to the restaurant’s continued growth and success. Edmond and David are as much a part of Hyman’s as the walls -holding it up. They are the backbone to one of the busiest kitchens in Charleston.

Chef Ricky Fyall
Charleston Crab House
145 Wappoo Creek Drive
James Island, SC  29412
(843) 795-1963
Chef Ricky started out as all great chefs do… in the dish pit at the age of 16. He learned his cooking trade at Charleston restaurants—102 N. Market, RB’s Seafood Restaurant and The Riverwatch. Chef Rickey has successfully taken the Charleston Crab House to new culinary heights over the last 15 years. He is involved with many events, including the Taste of Charleston, local community/church fundraising and Lowcountry Oyster Festival. His greatest attribute is his use of local seafood and produce and incorporating them into his specials and on the current menu.

Chef Jonathan Hagins
BLU Restaurant & Bar
One Center Street
Folly Beach  29439
(843) 795-1963
Few restaurants in Charleston offer oceanfront dining. None offer the unique experience you’ll find at the brand new Blu. Set alongside the beach at Folly Beach Holiday Inn, Blu combines indoor and outdoor seating with food as pure as the view. Executive Chef Jonathan Hagins has spent the better part of his career soaking up the flavors of the Lowcountry and this influence is clearly found in his signature dishes. A strong advocate of sustainable food, Chef Hagins selects local ingredients indigenous to the area highlighting seasonal and regional tastes.

Executive Chef Drew Hedlund
Fleet Landing
186 Concord St.
Charleston, SC  29401
(843) 722-8100
Chef Drew Hedlund has been in the restaurant industry since he was 14 years old, when he started as a busboy in Southern Florida (where he’s from). After graduating from Johnson & Wales in Charleston, he accepted the executive chef position at Dewee’s Island at the age of 24. He later moved to the chef de cuisine position at 101 Pitt (under former Fleet Landing Executive Chef Jim Epper) and eventually followed Epper to Fleet Landing. Hedlund cooks with a blend of Southern Florida and Lowcountry seafood. He prides himself on being able to use the techniques and knowledge he gained from culinary school to combine ingredients from both regions. Hedlund’s culinary interests include sushi and local ingredients, and he’s extremely interested in continuing his education in local cuisine.

Executive Chef Brad Jones
82 Queen
82 Queen St.
Charleston, SC  29401
(843) 723-7591
In a town renowned for fine restaurants, 82 Queen has not only kept pace with strong competition, it has gained high marks for its unique approach to Lowcountry dining. One of the explanations for this phenomenon is the Lowcountry cuisine of Executive Chef Brad Jones, a veteran chef of 10 years at 82 Queen. Chef Jones credits the authenticity of 82 Queen’s cuisine to its home-grown ingredients. “We use indigenous products like grits, rice, okra, tomatoes, and mushrooms to showcase our prime cuts of beef and fresh seafood… like shrimp, crab, grouper, flounder, snapper and black fish. We put a lot of time and effort into each dish to make it unique.”

Chef Brett McKee
Oak Steakhouse
17 Broad St.
Charleston, SC  29401
(843) 722-4220
Chef Brett McKee is known for his cuisine, his compassion, his work ethic and his vivacious personality. A leading chef in developing Charleston as a culinary destination over the past 20 years, he has graciously opened the doors of Oak Steakhouse and historic Mount Pleasant’s Highway 17 North, a gourmet roadside kitchen inspired by “moms all over the world.” McKee continues to charm his followers with O-Ku, an upscale, authentic Japanese sushi restaurant which opened on Upper King in Spring 2010.

Chef Frank McMahon
Hank’s Seafood Restaurant
10 Hayne St.
Charleston, SC  29401
(843) 723-3474
Chef McMahon hails from Ireland, where both his parents were chefs. Upon graduating from the Culinary Institute of America, he worked at Le Bernardin in New York City and then at Opus in Los Angeles. He moved in Charleston in 1994 to become executive chef at Restaurant Million and McCrady’s. In 1999, he opened Hank’s Seafood as a modern interpretation of a classic Charleston fish house, offering fried seafood platters and traditional Lowcountry dishes while showcasing his creativity with more current culinary influences.

Executive Chef Jason Murphy
Virginia’s on King
412 King St.
Charleston, SC  29403
(843) 735-5800
Jason Murphy hails from Jackson, Ohio. Murphy began his culinary training in the Columbus, Ohio State Culinary Program. He trained for 3½ years at the Refectory, Columbus’ four-star French restaurant. After completing his studies at the Refectory, Jason moved to Charleston to diversify his experience and study at Johnson & Wales University. In 2002, he joined 39 Rue de Jean and was swiftly promoted to sous chef, and chef de cuisine soon thereafter. After several years with the company, Murphy joined Coast Bar & Grill, sister restaurant to 39 Rue de Jean, as executive chef. The company expanded in 2007 with the addition of its third restaurant, Virginia’s on King, for which Executive Chef Murphy developed the menu for the upscale Southern dining spot. Jason now oversees the culinary operations of Holy City Hospitality’s three restaurants, as well as their sister catering -company, Good Food Catering.

Executive Chef Matthew Niessner
Halls Chophouse
434 King St.
Charleston, SC 29403
(843) 727-0090
With over 20 years of experience, Executive Chef Matthew Niessner directs the culinary operations at Halls Chophouse. Before he served as executive chef at the Sanctuary on Kiawah Island, Matthew spent time with some of the country’s greatest chefs in some of the country’s finest restaurants. His credits include The Brass Elephant in Baltimore, Md.; Tapas Pepin and the Princess Resort in Scottsdale, Ariz.; the Dining Room at Osprey Point in Kiawah; and his own Blend in downtown Charleston. Chef Neissner was a 1987 graduate at the prestigious Baltimore International Culinary College in Maryland. His diverse repertoire of international and classical American culinary talents presents guests at Halls Chophouse with the finest dining experience in a warm and beautiful atmosphere.

Executive Chef Sean Park
O-Ku
463 King St.
Charleston, SC  29403
(843) 737-0112
A native of Seoul, South Korea, Chef Sean Park is rooted in the art of preparing Asian cuisine. In 1990, Park moved to the United States and gained experience in a Japanese restaurant. Sean then relocated to New York City and spent a year apprenticing with Sekigami Chiro. Chiro, who once served the emperor in Japan, taught Park the art of finely prepared Japanese cuisine. Under his tutelage, Park learned the intricacies of traditional, authentic Japanese cuisine. As O-Ku’s executive chef, Sean Park creates authentic, upscale Japanese cuisine under the helm of The Indigo Road’s Chef Brett McKee and Steve Palmer.

Executive Chef/Owner Jimmy Purcell
Water’s Edge
1407 Shrimp Boat Lane
Mount Pleasant, SC 29464
(843) 884-4074
Executive Chef/Owner Jimmy Purcell, a native Charlestonian, has created a menu that appeals to every taste bud with fresh local fish, prime rib and many more Lowcountry dishes. The wine list proudly boasts over 450 selections of affordably priced wines from around the world. Water’s Edge is the only restaurant in Mount Pleasant to be awarded Wine Spectator’s Award of Excellence every year it has been open.

Executive Chef Brent Quiggle
Queen Anne’s Revenge
160 Fairchild St.
Daniel Island, SC 29492
(843) 216-6868
Executive Chef Brent Quiggle has over two decades of vast culinary experience and talent in a variety of locales, from New York to Finland, California and Georgia. In 2001, Charleston, South Carolina became his home when he opened Queen Anne’s Revenge on Daniel Island. Quiggle features several Lowcountry favorites utilizing fresh local seafood and produce in the restaurant’s menu and daily specials.

Executive Chef Jeff Robinson
Saffire Charleston’s Oven
at Charleston Marriott Hotel
Charleston, SC 29401
(843) 723-3000
The creative force behind the bold flavors of Saffire’s classic American cuisine is Executive Chef Jeff Robinson. His innovative menu artfully blends traditional Southern favorites with fresh, healthy alternatives. Robinson is a graduate of Johnson & Wales (Providence, R.I.) and apprenticed under renowned Master Chef Hartmut Handke. Jeff cites extensive European travels as the inspiration for his imaginative fusion cuisine.

Chef Nathan Thurston
The Ocean Room at The Sanctuary
at Kiawah Island Golf Resort
One Sanctuary Beach Drive
Kiawah Island, SC  29455
(843) 768-2121
Nathan Thurston, chef de cuisine of The Ocean Room at The Sanctuary, “Kiawah’s Signature Steakhouse,” specializes in obtaining the finest meats obtainable from artisan and local cattle ranches. Thurston is a graduate of the highly acclaimed Johnson & Wales (Charleston, S.C.) and previously worked at the Biltmore Estate (Asheville, N.C.), The Vineyards (Winston-Salem, N.C.), The White Horse Inn (Madison, Wis.), in addition to Jasmine Porch and The Atlantic Room (Kiawah Island, S.C.). Chef Thurston also teaches Culinary Arts at The Art Institute, in addition to serving as president of The Greater Charleston American Culinary Federation.

Get a complete list of Charleston's restaurants.

Oak Steakhouse Housed in a spectacular setting on Broad Street which features arched doors, eighteen foot ceilings, mahogany paneling and 150 year old heart of pine floors. The menu, composed of traditional items such as Steak Tartare, Shrimp Cocktail, Porterhouse and New York Strip, appears to offer classic steakhouse fare. At second glance, it weaves Italian flavors and dishes throughout. Serving dinner Monday through Saturday, 5pm until 11pm. Sunday Brunch 11 am until 3pm.

McCrady's Inventive cuisine. Fresh from the farm. Named one of the Top Ten Restaurants in North America by Opinionated About Dining. McCrady's Restaurant, located in an historic 1778 Georgian public house, offers an award-winning dining experience with the best of new Southern cuisine. Chef Sean Brock's (2008 James Beard Rising Star Chef Nominee) sensationally presented dishes one of Charleston's most extensive wine lists. Private dining available in the spectacular Long Room, Gallery, Chef's Room, and Cypress Room.