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 experiences 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


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

“Emeritus” means “Veteran Soldier.” What a perfect title for Chef Frank Lee, who is enjoying his retirement from the stove after nearly 40 years spent guiding the Lowcountry’s culinary renaissance, mentoring dozens of young chefs, and helping local farmers and crafts people grow their businesses. Indeed, Chef Lee was local before it was cool, and sustainable before it was sexy, and is truly a Charleston Culinary Legend.

Check out his cookbook, “The S.N.O.B. Experience” in our Shop.

Frank Lee

Chef Emeritus