Celebrate Southern Hospitality

We’re a passionate band of chefs, food lovers, wine enthusiasts, farmers, fishermen, hosts and servers dedicated to sharing distinctive, unforgettable culinary experience that celebrate southern hospitality.

With an abundance of fresh, local ingredients, an abiding respect for our culinary heritage and a generous helping of hospitality, we can’t help but share it. The truth is, we believe we’re all at our best when we’re breaking bread together, passing plates, sharing recipes and raising glasses. And there’s always room for more at the table.

A Handcrafted Staff

As important as the ingredients we hand pick are the people we choose to craft and celebrate exceptional food and drink.

Jeanne and Bill Hall, Sr. have spent over forty years operating hotels and restaurants in Pinehurst, NC, Hilton Head Island, SC, Napa Valley and Pebble Beach, CA. Bill also managed outposts of the Ritz-Carlton Hotels and the Cloister Resort & Beach Club in Sea Island, GA.

Jeanne and Bill Hall, Sr

Owner

After Joe and his family owned and operated Carolina’s, which was a landmark in Charleston’s rich culinary history, he joined Hall Family on May 1, 2015 as Vice President of Restaurant Operations. He has deeply rooted passion for impeccable restaurant hospitality and all aspects of the culinary arts. Bill Hall and Joe have worked together for over 36 years beginning in Napa Valley. The projects including the opening of Halls Chophouse in 2009, the repositioning of Rita’s Seaside Grille, and the acquisition of Maverick Southern Kitchens.

Joseph A. Meloy

Vice President of Restaurant Operations

He’s been standing at a stove for nearly 40 years, but Frank Lee has never lost the fire in his belly – and a passion for combining French technique with his beloved Southern ingredients. Known as a guiding force in the Lowcountry’s culinary renaissance, Lee has mentored dozens of young chefs. He’s also helped grow the businesses of local farmers and crafts people. Local before it was cool, and sustainable before it was sexy, Chef Lee believes in trying the untried and doing the undone.

Frank Lee

Executive Chef