Sean Brock | Executive Chef
Chef Brock has a long list of accomplishments and accolades to his credit, including being honored as the 2010 Best Chef Southeast by the James Beard Foundation. He has also cooked two dinners for the James Beard Foundation, has had two features on the Food Network, and has received numerous glowing reviews and awards locally and nationally.
Kellie Holmes | General Manager
Kellie Holmes’s interest in the culinary field was sparked early on in life by her mother, who worked as a caterer when she was growing up in San Luis Obispo, CA. Inspired by her mother’s warmth and hospitality, Holmes notes, “It’s in my blood to be in this industry. I truly believe that service is a noble profession.”
Cappie Peete | Beverage Director / Sommelier
Cappie joined McCrady’s in March 2010 as a server. Her dedication, passion and enthusiam for wine motivated her to to take the The Certified Sommelier Exam through the Court of Master Sommeliers. She is currently the Beverage Director/Sommelier of the restaurant.
Jeremiah Langhorne | Chef de Cuisine
In his two and a half years at McCrady’s Restaurant in Charleston, SC, Jeremiah Langhorne has quickly risen from a stagier to the position of chef de cuisine. During this time he has grown as a leader in the kitchen, while continuing to push his own creativity.
Daniel Heinze | Sous Chef
In his four years as part of the McCrady’s team, Daniel Heinze has honed his skills as a line cook and now sous chef for the acclaimed dining destination. As a young chef who thrives on being creative and learning new techniques and ways to create his food, Heinze is relishing an opportunity to take his culinary game to the next level.
Lucas Weir | Sous Chef
Lucas Weir’s path to McCrady’s, where he works with acclaimed Chef Sean Brock, is one that started when he was young, as food and cooking were things in which he’d always been interested. It wasn’t until he was 18, however, that the idea to pursue his interests as a career tool shape. “It was sort of an obsession that developed around that time,” he says. “I wasn’t exposed to many different foods growing up, so a lot of my knowledge had to come from books. I’d say I have around 100 cookbooks at this point.”
Sunday Tuk | Private Events Director
Sunday will assist you in all event planning and coordination details with the first class service and hospitality that exemplifies McCrady’s.