Chef Profiles

CHEF TIM ARMSTRONG
Old Village Post House, Maverick Inn & Restaurant
101 Pitt St., Mount Pleasant, SC 29464
(843) 388-8935
Tim Armstrong, chef of Old Village Post House, has honed his impressive culinary skills in restaurants along the Eastern Seaboard. At the Old Village Post House, Tim applies his experience to a menu that is fresh, seasonal, light and perfectly matched for this neighborhood Southern bistro set in a historic fishing community.

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, 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.

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 and Pauls, and Veni and 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 AARON DEAL
Tristan Restaurant
55 N. Market St., Charleston, SC 29401
(843) 534-2155
Aaron Deal wasn't "born with a spatula in his hand," but the minute he hit the line in a Boone, N.C. kitchen, he knew he'd found his home. Chef Deal worked in numerous kitchens before answering the call to culinary school. Through hard work and a studious approach, he graduated Summa Cum Laude from Johnson & Wales, and took a job in a private club in Charleston, S.C. Later he moved into fine dining at Tristan, and recently ascended to the top spot of this AAA Four-Diamond Restaurant. Chef Deal has contributed to numerous charitable causes and has also cooked at important food events like the Epcot Food and Wine Festival and the James Beard House.

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 and 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 ANTHONY GRAY
High Cotton, Maverick Bar & Grill
199 East Bay St., Charleston, SC 29401
(843) 724-3815
Anthony Gray's choice of a career in the culinary industry was a natural one. Originally from Macon, Georgia, he was raised in a large Italian family with a passion for cooking. Anthony moved to the Lowcountry in 1997 and began working at High Cotton when it first opened in November 1999. Gray's passion for meats can be noted with his hand-made sausages and his excellence in creating sauces and marinades that enhance the flavors of the meats.

OWNER/CHEF RON HILL
The Crab Shacks
Coosaw Creek, East Bay, Folly Beach, Lexington & West Ashley
(843) 588-3080
The Crab Shacks have successfully combined local seafood favorites and Southern hospitality with a generous dose of casual comfort. As one of five operating partners, Ron Hill has combined his 25 years of experience with his personal touch in order to provide exceptional seafood in a family-friendly and relaxed environment. Although we are consistently ranked among the best for superior food and service, our primary goal is to create memories for our guests. Come roll up your sleeves at any of our five locations, where we have been treating our guests as if they were family since 1980.

CHEF KEVIN IVES
The Ocean Room at The Sanctuary at Kiawah Island Golf Resort
One Sanctuary Beach Dr., Kiawah Island, SC 29455
(843) 768-2121
Kevin Ives, chef de cuisine at the Ocean Room at The Sanctuary, prepares a menu influenced by the rich and decadent flavors, spices, fruits and cultures of Spain, Southern France, Italy and North Africa. Ives is a graduate of the Florida Culinary Institute and previously worked at L'Escalier, the AAA Five Diamond restaurant at The Breakers resort in Palm Beach, Fla.

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 eight 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."

EXECUTIVE CHEF JACQUES LARSON
Mercato
102 N. Market St., Charleston, SC 29401
(843) 722-6393
After graduating from the University of Iowa, Jacques Larson moved to Charleston where he was sous chef at Peninsula Grill for six years, helping executive chef Robert Carter make it one of the most celebrated restaurants in the Southeast. Seeking to captain his own kitchen, Larson took the helm of Basil's Trattoria and Wine Bar in Greensboro, N.C. where he cooked Italian professionally for the first time. After traveling to New York City to work with Mario Batali, then cooking in restaurants throughout central and northern Italy, further refining his authentic Italian hand, Chef Larson returned to Charleston in 2006 to open the doors of Mercato. As executive chef, he whips up fresh Italian dishes with the occasional Lowcountry influence.

EXECUTIVE CHEF FRANK LEE
Slightly North of Broad & Maverick Southern Kitchens, Inc.
192 East Bay St., Charleston, SC 29401
(843) 723-3424
Frank Lee, Executive Chef of Slightly North of Broad restaurant and the local restaurant group, Maverick Southern Kitchens, is a real maverick. His award-winning cuisine combined with his independent nature and an "anything goes" approach to life makes him a true unbranded chef. His Charleston restaurant has become legendary in a city known for culinary talent.

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 15 years, he has graciously opened the doors of Brett's, Brett's at the Wickliffe House, Union Hall and now Oak Steakhouse for all those looking for a "home away from home" or just a comforting stopover.

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 NYC and then at Opus in LA. He moved to 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/OWNER JIMMY PURCELL
Water's Edge
1407 Shrimp Boat Lane, Mt. Pleasant, SC 29464
(843) 834-3820
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 Mt. Pleasant to be awarded Wine Spectator's Award of Excellence every year we have been open.

Get a complete list of Charleston's restaurants.

Tristan Restaurant Tristan offers a bold American menu with a global influence in a beautiful, yet relaxed atmosphere that reflects the character of a fine dining establishment. Located at 55 South Market Street (next to the French Quarter Inn), Tristan offers an energetic bar and an award-winning wine list.

AW Shucks In 1978 A.W. Shuck’s opened on The Market. It was a place where you could get a plate of fried shrimp, a dozen raw oysters or an ice cold pitcher of beer. Shuck’s has expanded and evolved, but has remained true to its roots of local décor, local food, and a local atmosphere ... a casual, upscale spot where all feel at home.

High Cotton Restaurant Welcome to Charleston. Our heart of pine floors, ceiling fans and walls of hand-made brick have been the signatures of Lowcountry high-life since antebellum times. Even our name is derived from plantation jargon for livin’ large. Our menu is hearty and southern, featuring regional favorites prepared with Maverick artistry.