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
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.
David Carter | Manager
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.”
John Sleasman | Sous Chef
Sean Ehland | Pastry Chef
Ever since his first job as a dishwasher at age 15, Sean Ehland has known that the culinary industry is his chosen path. As a teenager growing up in Pittsburgh, PA, he attended a vocational high school for culinary arts and, after graduating; he enrolled in PA Culinary Institute and later went on to study at Le Cordon Bleu in 2004. Ehland’s passion for cooking and desire to learn extended far beyond the classroom. By the time he was 20, he had worked his way up from line cook to Sous Chef at Kaya, part of the Big Burrito Restaurant Group.
Sunday Tuk | Private Events Director
