CHEFS 2020


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Michael Green, Bay Street Biergarten

Originally from Philadelphia, PA, Chef Michael Greene is a graduate of The Restaurant School at Walnut Hill College. Greene’s culinary career began when he interned in Philadelphia and the Bordeaux region of France. He furthered his career at Le Bec-Fin, Morimoto, Brasserie Perrier, and the Dilworthtown Inn. Chef Greene continued to gain invaluable experience with the Divine Dining Group in Murrells Inlet, SC as a Sous Chef, Chef de Cuisine and an Executive Chef of Divine Fish House and Bovines Steakhouse. However, it wasn’t until Chef Michael Greene moved to Charleston, SC in 2014 when his culinary repertoire began to flourish as the Executive Chef of Michaels on the Alley, Vincent Chicco’s and Victors Social Club. Recently, Chef Michael Greene became the head chef at Bay Street Biergarten in November 2019 where he continues to practice his craft with a focus on German and Southern dishes.

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Ben Martin, Executive Chef, Ms.Rose's Fine Food & Cocktails

Ben moved to the Lowcountry in 2001 from Cocoa, Florida. He attended the College of Charleston, where he played soccer and graduated with a degree in Marketing. His first taste in the hospitality industry began 12 years ago with Queen Street Hospitality Group as Chef Garde Manger (keeper of the food) and worked his way up to Chef de Cuisine. In 2017, he started as the Sous Chef at Ms. Rose’s Fine Food and Cocktails.

Ben’s ability to be a great leader and problem solver escalated his career quickly, he was soon promoted to Executive Chef. When Ben’s not in the kitchen he loves to spend time with his two daughters, Mia and Charlie, and his dog Joni.

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Tommy Begnaud, Executive Chef Butcher & the Boar

Tommy Begnaud is the Executive Chef of the Award-Winning Restaurant, Butcher & the Boar. Begnaud developed his Cajun and Southern-influenced cuisine from his roots in Lafayette, Louisiana.  After graduating from culinary school in 2005, Begnaud honed his skills at Minneapolis standout restaurants Coup d'etat and Cafe Maude. He has appeared on The Food Network and Travel Channel.

Tommy brings a refined yet simple approach to his cuisine that keeps guests intrigued and coming back for more. The affable Begnaud is sure to have a smile on his face while leading his team and entertaining diners.

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Chef Jonathan I. M. Kaldas, Executive Chef Uptown Social

Born and bred Charlestonian of Egyptian descent. Having graduated from the Culinary Institute of Charleston, he’s been a featured staple of the Charleston food scene most of his life. He was on the American Culinary Federation for South Carolina for multiple years and has most recently been the Executive Chef of The Dining Room at the prestigious Woodlands Inn. As a seasoned chef, he has taken bar food to another level at Uptown Social.  With the pizzas that are offered this makes him the culinary ninja of the Peninsula.  His love of bourbon can only be described as intense and profound.  He always has a bottle of Basil Hayden, Woodford, Four Roses, and Willett on hand at home.  His favorite bourbon drink is neat.  He says “Why ruin God’s perfection with ice?”

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April Floyd, Owner, and Pastry Chef Miss Katie's Sweets 

Bringin' the sweetest of sweets to the sweet people of Charleston. But these aren't your regular ol' sweets. They're Miss Katie's Sweets. Got it? Good. Because you're gonna wanna remember her name, she's the sweet connoisseur and purveyor of sweets on a whole new level of delicious. At Miss Katie's Sweets, she's reinventing those classic sweets for the better. April began cooking at an early age. Under the direction of her Grandmother, she began learning traditional southern recipes which she now shares with her followers. What's even cooler than that? She gets to carry on the tradition of with her own children, including her youngest Katie, whom which she affectionately named her company after.


Andy McLeod: Executive Chef
Andy McLeod was born in Greenville, SC and spent most of his life in Seneca, SC. After studying at Winthrop College, he moved to Charleston in 2006 to begin his culinary career at Sermet’s Corner in downtown Charleston. For the next decade, Andy gained experience on both sides of the pass, learning the restaurant business as a chef and as a server. After four years with the Indigo Road Group, McLeod became the Chef de Cuisine at Indaco in 2012. He made the move to The Lot in September 2015 and began to spend time in a progressive community centered around local food and live music. That love for food and music has now brought Chef McLeod to the kitchen at Dockery’s, where he prepares delicious, sustainable meals to the Daniel Island community.


Walker Bowen: Executive Chef

Originally from Greenville North Carolina Walker started cooking in 2004. He worked in various kitchens covering pretty much every position possible. In 2011, he decided to leave eastern NC and move to Asheville to go to culinary school. In 2012 while attending culinary school he held an internship at Magnolias under Chef Kelly Franz. After graduating from school, he worked in Asheville at Tupelo Honey, Packs Tavern and Curate. Most of Walker's early experience is classic southern but he did focus on a lot of French techniques during his studies. His true passion is in the art of smoked meats and had spent a considerable amount of time as a pitmaster, studying under some of the most experienced chefs in the industry.  Upon returning to Charleston in 2018, Walker played an integral role in the opening of two new area restaurants before joining the team at Saltwater Cowboys as Sous Chef.  There he continued to prove himself as a rising star in the world of bbq.  Recently Walker has brought his extensive passion & knowledge to North Charleston to take the reins of his own kitchen & smoke room at True Q bbq. 

 Katie Lorenzen, Executive Chef 

A graduate of Le Cordon Bleu Scottsdale, Chef Katie worked her way up through the ranks to become Executive Sous Chef to Beau MacMillan at Elements Restaurant in the Sanctuary in Scottsdale, Arizona.  In 2011 she took the Executive Chef Position at BB’s in Aspen, CO and was working there when we lured her to the Lowcountry. Through her stellar career, she has battled Bobby Flay on Iron Chef America and won, prepared more than one James Beard dinner and participated in Aspen’s famous Food and Wine Festival.


John Devaney, Chef 

20+ years experience in foodservice sales and as a chef

A graduate of The Culinary Institute of America

Part of the AGP team since 2014

Executive Chef, Chris Lukic

A Marine Corp veteran joined the culinary team at Middleton Place with a background that is impressive by any standard. He trained at the French Culinary Institute in New York City, earning a Grande Diploma in Culinary Arts. He has cooked in kitchens overseen by some of the finest chefs in the world. Chris’ early hands-on training was at Aquavit, the famed Manhattan restaurant helmed by Marcus Samuelsson, the youngest chef in history to earn a 3-star review in the New York Times. Other mentors include Rick Moonen, renowned for his commitment to sustainable seafood and Wolfgang Puck, who Chris served as Executive Sous Chef at Puck’s catering operations.

Chef Anthony DiBernardo at Swig and Swine is a member of the Queen Street Hospitality Group. The Chef and Owner is Anthony DiBernardo.  His background in food is as diverse as our selection of BBQ sauces.  From cooking on a Submarine to Chef at Kiawah Island Resort Anthony has done it all.  He has a passion for naturally smoked bbq and is a competitor with the KCBS.  His competitive nature shows in the quality of the smoked meats he serves. 

Carrie Ann Bach, Pastry Chef Brown's Court Bakery

Built-in the 1800′s, the site was originally named Brown’s Court and consisted of four “sister” houses. Now occupied by Brown’s Court Bakery, 199 Saint Philip is the only remaining structure. Today the building is a vibrant addition to an already up and coming area of town. Harkening back to the original Browns Court, the bakery strives to preserve Charleston’s quality and variety of life by offering a large assortment fresh baked bread, pastries and specialty confections.


Justin Hunt, Executive Chef Mills House Wyndham Grand

Mills House Wyndham Grand Executive Chef Justin Hunt brings a wealth of culinary successes to the Mills House.  Justin has come full circle in his outstanding career, starting off at the College of Charleston and the International Culinary School of the Art Institute in the Culinary Arts in Charleston, and now at the Mills House.  His journey has included successes in the Manhattan area and Northern California. Prior to joining the Mills House, Justin was at The Macintosh in Charleston.  Justin blends his Southern culinary beginnings with unique and high-end experiences from coast to coast. He and his team welcome you to the Mills House Wyndham Grand.

Jason Daly, The Refuge Executive Chef 

An up and coming addition to Charleston’s ever-growing culinary scene, Chef Jason Daly aims to infuse his New England background into his cuisine at The Refuge on Isle of Palms through highlighting fresh seafood in inventive dishes. Having graduated Le Cordon Bleu in 2011, Chef Jason has run kitchens from Savannah and Austin to Boston and Portland, Maine. His love of cocktails and how flavors play together translates into his inspired Contemporary American cuisine. Whether having worked under Michelin starred chefs in New York City, securing AAA four-diamond awards in Savannah, or making it to the finals on Food Network's Chopped Surf and Turf episode, Chef Jason always strives for excellence and pushes the boundaries in his kitchen and in his dishes. 


William Ellis, Head Barista and Owner of Mellow & Play Café

Having been a lifetime coffee enthusiast, William’s passion took him a step further to an intensive week-long training at Texas Coffee School. There he spent 12 hours per day learning the skills of the craft and was honored to receive a certificate of completion. This led him to know that he would provide handcrafted coffee beverages of the highest quality for his fellow coffee lovers. William uses locally-roasted organic beans in combination with the special techniques that he acquired. We are excited to share our coffee magic with you!


Aaron Eames, Executive Chef of the Tattooed Moose franchise

He fell in love with the hum of a busy kitchen watching his grandmother prepare dinners for their local church. After finishing his Army commitment right after high school, he went to BIC, a culinary school in downtown Baltimore, MD. Upon graduating, he interned at Vito’s Café in Cockeysville, MD. It was there that his inspiration from and flair for Italian food grew. After a year working under the Executive Chef, he moved on to catering as Executive Sous Chef of Classic Catering while helping his local church establish a banquet and catering function where he catered annual conventions of over 1,000 patrons.

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