Fork & Plough, Greenville, SC
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. And with the same level of importance, he’ll add that 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 Kelly learned the value of working closely and collaborating with local growers, fishmongers, and suppliers to select the finest ingredients for his dishes. In 2014 Shawn was hired as executive chef of Charleston’s High Cotton restaurant.