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Chef Profiles
 Executive Chef/Partner Meredith Adams
Eurasia Café & Wine Bar
915 Houston Northcutt Blvd.
Mount Pleasant, SC 29464
(843) 606-2616
After a stint at Johnson and Wales University, Meredith Adams began her career as sous chef at the renowned Todd Jurich’s Bistro in Norfolk, Va. and went on to Zinc Brasserie at Hilltop. Adams was tapped as executive chef for the original Eurasia in Hampton Roads, Va. and, in 2010, partnered with veteran restaurateur Andy Fallen to expand the successful Eurasia concept into Mount Pleasant. With North Carolina roots and a respect for locally farmed products, she transforms classic dishes into bold cuisine using her own inventive style.
 Executive Chef Charles Arena
Rice Market.
549 E. Bay St.
Charleston, SC 29403
(843) 266-8500
As a 1998 graduate of The Culinary Institute of America in Hyde Park, N.Y., Executive Chef Charles Arena brings sixteen years of experience in the food and beverage industry to Rice Market. Jean Jaques Rachou at La Cote Basque is just one of the highly rated chefs in New York City Arena studied under before coming to Charleston. Once in Charleston, Arena became the sous chef of Tides at the Beach Club, a Tom Colicchio Consultant Project where he quickly formed strong relationships with local farmers and fisherman and began to participate in the Sustainable Seafood Initiative. Chef Arena continues to support and buy the best produce available, much of it local to Charleston, for the diverse menu and the nightly specials at Rice Market. Since 2007, Arena has been sharing his talents as an Adjunct Professor at The Culinary Institute of Charleston at Trident Technical College. Those who have dined at Rice Market have said he has stepped up with some very daring and flavorful combinations. That alone is worth the attention.
 Executive Chef Sean Brock
McCrady’s
2 Unity Alley
Charleston, SC 29401
(843) 577-0025
Sean Brock is the award winning executive chef manning the kitchens at both McCrady’s and Husk, two of Charleston’s culinary gems. The 2010 James Beard winner for “Best Chef Southeast,” was also profiled in Esquire’s “Best and Brightest” issue that same year. But back in his kitchen, he’s just a local boy spearheading a southern culinary revival by mixing his modern skills with classic antebellum recipes, heirloom varieties of meat and vegetables, and adding in heart and soul. Chef Brock is a graduate of Johnson and Wales University in Charleston SC, has cooked his way throughout the Southeast’s finest dining rooms, been nominated for numerous awards and appeared on the Food Network.
 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, 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 Jon Cropf
Blu Restaurant & Bar
One Center St.
Folly Beach, SC 29439
(843) 588-6658
Chef Cropf knew from about age 12 he wanted to pursue a career in culinary arts. “Cooking combines science, artistry, agriculture and the environment,” says Chef Cropf, a 2005 graduate of Johnson & Wales University. After earning his degree in Culinary Arts, Chef Cropf worked at Tahoe Mountain Club in Lake Tahoe, Calif. where he oversaw three restaurants in that resort community. Missing Southern hospitality, he returned to the South to work as Blu’s sous chef when the restaurant opened in 2009. He was promoted to executive chef in November 2010.
 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 Edmond Floyd
Hyman’s Seafood
215 Meeting St.
Charleston SC 29412
(843) 723-6000
Chef's Edmond Floyd has been with Hyman’s Seafood and Aaron’s Deli for 24 years. In fact, Aaron Hyman brought Chef Floyd on board when he first opened Aaron’s Deli in 1986. Today, this professional is an integral part to the restaurant’s continued growth and success. Edmond is as much a part of one of the busiest kitchens in Charleston, one that the Atlanta Journal Constitution describes as, “Definitely tops in town. No fancy sauces or the likes, just great food at even better prices.”
 Chef Ricky Fyall
Charleston Crab House
145 Wappoo Creek Drive
James Island, SC 29412
(843) 795-1963
Chef Ricky, born and raised in Charleston SC, began his career in the restaurant industry at the age of 17. He started out as all great chefs do…as a dishwasher at the Colony House. He learned his cooking trade at Charleston restaurants– Tego Bay Calabash Seafood, 102 N. Market, RB’s Seafood Restaurant and The Riverwatch. Chef Ricky has successfully taken the Charleston Crab House to new culinary heights over the last 16 years and takes pride in his love for preparing delicious Lowcountry seafood. Because of this Charleston Crab House was voted best seafood, best she crab soup & best crab cake. Professional tennis player Serena Williams calls the Crab House her “favorite restaurant in Charleston.”
 Executive Chef Todd Garrigan
Tommy Condon ’s Irish Pub & Seafood Restaurant
160 Church St.
Charleston, SC 29401
(843) 577-3818
Chef Todd Garrigan has always had an appreciation for simple food done right. He now resides at Tommy Condon’s Irish Pub in Charleston, where he brings a precise, inventive approach to Irish Pub Fare, a combination that takes the ordinary to new heights. Todd is a graduate of the Art Institute of Atlanta and has worked in some of the South’s best restaurants. He is a native of El Paso, TX, and you can taste the Southwestern as well as Southern inspirations in the dishes he prepares.
 Chef de Cuisine Travis Grimes
Husk
76 Queen St.
Charleston, SC 29401
(843) 577-1500
Chef Travis Grimes is a Lowcountry native who learned how to make bona fide Southern food on the job throughout Charleston. After graduating from Johnson and Wales University, he joined the kitchen at Husk’s sister restaurant, McCrady’s in 2003. With his love for pork, Grimes helped elevate McCrady’s charcuterie program and became heavily involved in the canning and preserving of local ingredients for year-round use. Helming the kitchen at Husk affords him an opportunity to continue this practice and source heirloom varieties of meat, vegetable and grains from local, family farms. He’s passionate about his craft and celebrating traditional Southern cuisine.
 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 native Naples, Fla. 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 on 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 and his travels to combine ingredients from both regions. Hedlund’s culinary interests include classical techniques and regional cuisine.
 Executive Chef Mike Jackson
A.W. Shucks Seafood Warehouse and Raw Bar
70 State St.
Charleston, SC 29401
(843) 723-1151
Self described as a simple guy from Hope Mills, N.C. with a passion for low country cuisine and local seafood, Executive Chef Mike Jackson pulls his inspiration from classic Charleston tradition as well as his staff in the kitchen. Jackson is a graduate of Johnson and Wales University (Charleston, S.C.) and credits include Wheeling Island’s four star four diamond casino and resort, Disney World (Orlando, Fla.) and Charleston Place Hotel. With A.W. Shucks recommitment to local seafood, handpicked wine and craft beer selection, Chef Jackson looks forward to serving you.
 Executive Chef Steven J. Lusby
82 Queen
82 Queen St.
Charleston, SC 29401
(843) 723-7591
As a fourth generation chef and graduate of Johnson & Wales University, Chef Lusby began working at 82 Queen in 2006 as its sous chef after working at several other local restaurants. In September 2010, he was promoted to the restaurant’s executive chef. Chef Lusby’s cooking philosophy leans toward creations that are simple yet well-prepared; and he prefers using local ingredients. In addition, he strongly supports the “farm to table” philosophy in his personal and professional cooking. Chef Lusby also loves interacting with those who enjoy food, and appreciates dishes that are reminiscent of home cooking while incorporating local, seasonal ingredients.
 Executive Chef Jill Mathias
Carolina’s
10 Exchange St.
Charleston, SC 29401
(843) 724-3800
For Jill Mathias, simple is how she describes her passion for cooking. She has such an appreciation for the bountiful area we live in, and taking new ideas directly to the table is truly a challenge she enjoys each day. She attended culinary school in Charleston at Johnson & Wales. Then her training continued while living in Puerto Rico, Seattle and Martha’s Vineyard. Jill returned to Charleston and worked at High Cotton briefly before joining Carolina’s as sous chef. Jill’s creativity, professional technique and passion for food has earned her the role of Executive Chef at Carolina’s. She may call herself simple, but she has already proven to be a rising star and will continue to bring mouth-watering creations to our customers here at Carolina’s.
 Chef David McCall
Hyman’s Seafood and Aaron’s Deli
215 Meeting St.
Charleston SC 29412
(843) 723-6000
David McCall has been with Hyman’s Seafood and Aaron’s Deli for 16 years, following his friend and co-worker Chef Edmond Floyd to the popular downtown establishment in 1994. Chef McCall has greatly contributed to the kitchens’ success. “Great Southern cuisine with impeccable service,” raves The New York Times. “When in Charleston, you’ve missed out if you don't find the opportunity to try Hyman’s Seafood and Aaron’s Deli,” says the Charlotte Observer. McCall is an integral part of one of the busiest kitchens in Charleston.
 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 American, 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 Matthew Niessner
Halls Chophouse
434 King St.
Charleston, SC 29403
(843) 727-0090
With over 20 years of experience, Executive Chef Matthew Niessner has directed the culinary operations at Halls Chophouse since 2009. 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, Tapas Pepin and the Princess Resort in Scottsdale, Arizona, 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 John O’Brien
Bocci’s Italian Restaurant
158 Church St.
Charleston SC 29401
(843) 720-2121
Chef John O’Brien, like most chefs, was born from humble beginnings. He began as a dishwasher at age 14, where he was exposed to the chaotic symphony that is food and beverage. He soon found a career path that would suit his eccentric personality. For ten years, John worked at a variety of establishments as a line cook. It was during that time that he earned his degree at Johnson & Wales University (which he is still paying for) then after 5 years as a sous chef, John was ready for the big leagues where he accepted the executive chef position at Bocci’s. Chef O’Brien states, “I never would have ridden the train this far if I wasn’t absolutely passionate about my career, which is reflected in my cuisine and craftsmanship.”
 Executive Chef David Pell
Virginia’s on King
412 King St.
Charleston, SC 29403
(843) 735-5800
David Pell, originally from Spartanburg, SC is a graduate of the University of South Carolina. Having taken an interest in cooking at a very young age, Pell traveled to Paris to pursue culinary adventures. He attended L'École Grégoire-Ferrandi/ L'École Supérieure de la Cuisine Française, awarded “Best Hotel and Restaurant School in Europe” in 1999, graduating at the head of his class. Pell staged under renowned Parisian chef Christian Constant at his 2 Michelin Star restaurant, Le Violon d'Ingres on rue St.-Dominique. After completing his internship, David continued to work under Chef Constant at both Café Constant, and Les Fables de la Fontaine. One year later, Pell traveled to Brest, France to work for Chef Yann Plassard at restaurants La Fleur de Sel and La Petite Folie. After nearly three years of study in France, Pell returned to the states. He settled in Charleston and joined 39 Rue de Jean, Holy City Hospitality’s flagship restaurant, to continue to explore his passion for French Cuisine. David served as Executive sous chef there for several years before joining sister restaurant Coast Bar & Grill as Chef de Cuisine. Pell is now Executive Chef of Coast and Virginia's on King, overseeing culinary operations and menu development.
 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 the Wine Spectator's Award of Excellence every year we have 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, premium steaks, and fresh local seafood with daily specials.
 Executive Chef Jeff Robinson
Saffire Charleston’s Oven
at Charleston Marriott Hotel
Charleston, SC 29401
(843) 723-3000
A 1991 graduate of Johnson & Wales University in Providence, R.I., Robinson’s career spans 25 years and includes experience in upscale hotels, (Renaissance Downtown Columbus Hotel), beachfront resorts, (Radisson Marco Island Resort and Hotel) apprenticeships, (under Certified Master Chefs Harmut Handke and Victor Gielisse) and benefit dinners at the Rock & Roll Hall of Fame with Iron Chef Michael Symon. But he credits his travels through Germany, Switzerland, and the Czech Republic to visit his family with teaching him “the proper food and techniques involved for preparation.” Chef Robinson has led the culinary team of skilled professionals that oversees the Saffire and the Charleston Marriott’s dining experiences since 2006. He partnered with the South Carolina Aquarium’s Sustainable Seafood Initiative, and led Saffire to be one of the first participants in South Carolina’s “Fresh on the Menu” program.
 Executive Chef Jude Wagner
The Library at Vendue Inn
19 Vendue Range
Charleston, SC 29401
(843) 577-7970
Immediately following college, Executive Chef Jude Wagner accepted a position with Levy Restaurants, where he began working at a high volume, casual fine dining restaurant at Walt Disney World’s Downtown Disney. Over the next 10 years, he travelled to south Florida, New York City and Park City, Utah with the company. Today, you can find Wagner in the kitchen of The Library, handpicking the highest quality ingredients he can find from a network of local suppliers. His modern American cuisine has been receiving favorable reviews at The Library and he hopes this foodie city will continue to embrace his twist on traditional lo country fare.
 Executive Chef Ross Webb
Leaf Café & Bar
15 Beaufain St.
Charleston, SC 29401
(843) 793-2230
Executive Chef Ross Webb grew up in the restaurant business working from an early age in the family business, Nazareth Restaurant, in Ohio. A graduate of Johnson & Wales University, Webb is a James Beard Scholarship Award Winner. With 20 years experience in the restaurant business, Ross most recently served as sous chef at Red Drum in Mount Pleasant before joining forces with Consulting Chef John Zucker to open Leaf Café + Bar where the menu has a regional flair, but the food is neither too heavy or too light – it’s just
Get a complete list of Charleston's restaurants.
Not just a gallery, but a Charleston destination since 1987. Located in the heart of the antique district The Audubon Gallery is the only local gallery to specialize in the finest Natural History and Sporting Art from the 17th - 20th centuries. A sportsmans paradise with a fantastic selection of paintings, etchings, limited edition fine art prints, antique wildfowl decoys and wood carvings by local artisans. Audubon's "Birds of America", Natural History Art by Besler, Redouté, Clark, Benson and many others. Contact Joel Oppenheimer Inc., The Natural History Art Gallery. |
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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 was awarded the 2010 James Beard Best Chef Southeast for his talented mix of modern skills and classic antebellum recipes. Sensationally presented dishes one of Charleston's most extensive wine lists. Private dining available in the spectacular Long Room, Gallery, Chef's Room or Cypress Room.
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A native of rural North Carolina now living at the edge of the marsh, Bernie Horton paints fine art originals reflecting the beauty of his surroundings --- most recognized for his light-filled lowcountry landscapes, marshes, beaches and people. Bernie captures the moods and emotions of all the different seasons and times of day. Each painting is approached from an impressionistic standpoint, yet to the eye, they have a realistic quality because of his concentration on perspective, proportion and attention to detail. Visit or find Bernie Horton Gallery on Facebook.
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