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Don Drake Executive Chef
(pictured left)
Joining Magnolias as sous chef in 1991, Don Drake continues to be one of the forces keeping Magnolias at the top of the nation's list for exceptional Southern food.
Prior to relocating to Charleston, Drake simultaneously attended the Culinary Institute of America and trained under Chef Barry Wine at the critically acclaimed, four-star Quilted Giraffe in New York City. Embarking on a culinary world tour after receiving his degree, Drake immersed himself in global cooking techniques, spending a majority of his time in London, Australia and Hawaii. Notably, Drake worked in Honolulu's celebrated Roy's mastering his culinary skills under famed Chef Roy Yamaguchi.
Integrating his international culinary background into the distinctively Southern meals for which Magnolias is legendary, Drake prepares dishes with surprising worldly flavors that remain true to the history and culture of their Lowcountry beginnings.
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Kelly Franz
Chef de Cuisine
(pictured right)
Kelly Franz moved to Charleston in 2002 to attend the Culinary Institute of
Charleston and while working toward her degree, she joined Magnolias in 2003 and was promoted to chef de
cuisine in 2010. A strong work ethic and leadership abilities set Franz
apart in the kitchen, two skills she attributes to the chefs at Magnolias who taught
her while also giving her creative freedom.
Franz’s time in the kitchen began early when she would help her father cook Sunday
brunch, but her career as a chef began in a different part of the restaurant.
While working as a server at a restaurant in Columbia, S.C., Franz helped with
food preparation and it soon became her favorite part of the job. She asked the
general manager if she could move into the kitchen and after discovering her
passion for cooking, she decided to pursue an education in the field.
With a talent for cooking seafood, it is no coincidence that Franz has been in Charleston for nearly a decade. When not in the kitchen at Magnolias, Franz enjoys reading and swimming
at Charleston’s beaches. Her love for food still shows during her off time when
she and her neighbors trade weeks cooking for each other on Tuesday nights.
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Donald Barickman Nationally recognized for the opening of Magnolias in 1990, Barickman maintains a reputation as a culinary pioneer for developing innovative American cuisine with a "Down South" flavor.
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|
Don Drake Executive Chef
(pictured left)
Joining Magnolias as sous chef in 1991, Don Drake continues to be one of the forces keeping Magnolias at the top of the nation's list for exceptional Southern food.
Prior to relocating to Charleston, Drake simultaneously attended the Culinary Institute of America and trained under Chef Barry Wine at the critically acclaimed, four-star Quilted Giraffe in New York City. Embarking on a culinary world tour after receiving his degree, Drake immersed himself in global cooking techniques, spending a majority of his time in London, Australia and Hawaii. Notably, Drake worked in Honolulu's celebrated Roy's mastering his culinary skills under famed Chef Roy Yamaguchi.
Integrating his international culinary background into the distinctively Southern meals for which Magnolias is legendary, Drake prepares dishes with surprising worldly flavors that remain true to the history and culture of their Lowcountry beginnings.
|
Kelly Franz
Chef de Cuisine
(pictured right)
Kelly Franz moved to Charleston in 2002 to attend the Culinary Institute of
Charleston and while working toward her degree, she joined Magnolias in 2003 and was promoted to chef de
cuisine in 2010. A strong work ethic and leadership abilities set Franz
apart in the kitchen, two skills she attributes to the chefs at Magnolias who taught
her while also giving her creative freedom.
Franz’s time in the kitchen began early when she would help her father cook Sunday
brunch, but her career as a chef began in a different part of the restaurant.
While working as a server at a restaurant in Columbia, S.C., Franz helped with
food preparation and it soon became her favorite part of the job. She asked the
general manager if she could move into the kitchen and after discovering her
passion for cooking, she decided to pursue an education in the field.
With a talent for cooking seafood, it is no coincidence that Franz has been in Charleston for nearly a decade. When not in the kitchen at Magnolias, Franz enjoys reading and swimming
at Charleston’s beaches. Her love for food still shows during her off time when
she and her neighbors trade weeks cooking for each other on Tuesday nights.
|
Donald Barickman Nationally recognized for the opening of Magnolias in 1990, Barickman maintains a reputation as a culinary pioneer for developing innovative American cuisine with a "Down South" flavor.
|
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