Meet the Chefs

Vice President/Executive Chef Donald Barickman
Hospitality Management Group, Inc.
Magnolias
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 De Cuisine Christopher Brandt
The Ocean Room at The Sanctuary at Kiawah Island
One Sanctuary Beach Dr., Kiawah Island, SC 29455
(843) 768-2121
Christopher Brandt, Chef de Cuisine at the Ocean Room at The Sanctuary, prepares a menu inspired by New American Cuisine at an elegant dining room overlooking the Atlantic Ocean. Brandt, a graduate of the Culinary Institute of America, previously worked in Atlanta as the executive chef at The Food Studio.

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, Esquire, Bon Appétit, Wine Spectator and The New York Times. Peninsula Grill has also earned the coveted Mobil 4-Star rating (one of only two restaurants in South Carolina to be so anointed.)

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.

Head Chef William T. Condon
Atlanticville Restaurant & Cafe
2063 Middle St., Sullivan's Island 29482
(843) 883-9452
William T. Condon is as laid-back as Sullivan's Island itself, but don't let his demeanor fool you. Atlanticville regulars will tell you, he's passionate about his cooking. Billy has been with Atlanticville since 1997, and has spent the last two years as Head Chef. Billy's deep roots in the Lowcountry are well-represented throughout the menu. His signature dishes combine traditional meals with a "new age Southern" twist. His creativity, leadership and culinary skills have made Atlanticville a favorite among locals and area visitors alike.

Executive Chef Ciarán Duffy
Tristan
55 N. Market St., Charleston, SC 29401
Growing up in Ireland, Ciarán always enjoyed cooking. He attended the Art Institute of Atlanta and was one of the founding chefs of Rainwater, the renowned Atlanta restaurant. Now at Tristan, Chef Ciarán brings a classical approach to the development of his ever-evolving seasonal menus, all of which combine the very finest and freshest seasonal ingredients with a bold new American cuisine.

Head Chef Drew Hedlund
Fleet Landing
186 Concord St. Charleston, SC 29401
(843) 722-8100
A native of Naples, Fla., Chef Drew Hedlund has been working as the sous chef at Fleet Landing since early 2005. Prior to working at Fleet, he served as the resident chef at Dewees Island and as the chef de cuisine at the former 101 Pitt. Chef Hedlund graduated from Johnson and Wales in 1999.

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 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 seven years at 82 Queen. He 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. We put a lot of time and effort into each dish to make it unique."

Owner/Chef Ricky Jones
The Crab Shacks
Coosaw Creek, East Bay, Folly Beach, Lexington & West Ashley
(843) 763-4494
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, Ricky Jones has combined his 20 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.

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, 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 independent 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 American, he worked at Le Bernardin in New York City and then at Opus in Los Angeles. 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 Frederick C. Neuville, C.E.C., C.H.E.
39 Rue de Jean, COAST and Good Food Catering
39 John St., Charleston, SC 29401
(843) 722-8881
"Creating the menus for 39 Rue de Jean, COAST and Good Food Catering has really allowed me to flex my culinary skills," says Fred Neuville, executive chef of 39 Rue de Jean and COAST. "The enormous menu at Rue is homage to classic brasserie cuisine, the foods that inspired vehement loyalty in Parisians, whereas creating the menu at COAST was like taking a year-long culinary journey around the world."

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 the Wine Spectator's Award of Excellence every year we have been open.

Executive Chef Jeff Robinson
Saffire at Charleston Marriott Hotel
170 Lockwood Boulevard
Charleston, SC 29401
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, RI) and apprenticed under renowned Master Chef Hartmut Handke. Jeff cites extensive European travels as the inspiration for his imaginative fusion cuisine. Saffire...a sensory dining experience.

Get a complete list of Charleston's restaurants.

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.

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.

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.