TOTAL: GET TICKETS
If you ask Shawn Kelly what he loves most about being a chef, you’re likely to get two answers. First, he’ll tell you it’s about the opportunity to create unique and memorable dishes using the finest local ingredients. But just as importantly, he’ll say it’s about the amazing people he gets to work with and cook for each day.
Trained by iconic Charleston chef Frank Lee, Shawn’s path to cooking had a humble beginning as a dishwasher at Slightly North of Broad (SNOB). After a year of scrubbing pots and pans, Lee recognized Shawn’s passion for cooking and promoted him to the kitchen. Over the next decade Shawn honed his skills at SNOB, excelling at creating imaginative Lowcountry cuisine, and learning the value of working closely with local growers, fish mongers and suppliers to select only the finest ingredients to use for his dishes.
In 2014, Shawn’s hard work paid off, and was hired as executive chef of Charleston’s High Cotton restaurant.
In addition to his love for cooking, Shawn really enjoys working with young people and teaching them about cuisine and about life. He also feels blessed to work in a profession where he gets to be a part of people celebrating their birthdays, anniversaries, engagements, and other special occasions.
Soon, Shawn will be offering inspired farm-to-table fare to Greenville residents with the opening of the new all-in-one restaurant, grocery store, and butcher shop, Fork & Plough. Fork & Plough will have an ever-evolving menu focused on seasonality, and will feature fresh local meats and vegetables as well as prepared foods, onsite butchering, specialty items, beer and wine.