If you ask Shawn Kelly what he loves most about being a chef, he’ll tell you it’s about the opportunity to create unique and memorable dishes using the finest local ingredients. But it’s also 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 began at Slightly North of Broad (SNOB). Throughout his time at SNOB, Chef Shawn learned the value of working closely and collaborating with local growers, fishmongers, and suppliers to select the finest ingredients. In 2014, Shawn was hired as executive chef of Charleston’s High Cotton.
Since 2018, Shawn has been pursuing his dream, offering farm-to-table fare to locals, as chef/owner at Fork and Plough, Greenville’s all-in-one restaurant, market, and butcher.