Chef Frank McMahon

Upon graduating from the Culinary Institute of America, Frank McMahon worked at the famous Le Bernardin in New York and then as sous-chef of Opus in Santa Monica.

When he moved to Charleston in 1994, McMahon became executive chef at Restaurant Million and McCrady's of Charleston. A year later, he took over the kitchen at Elliott's on the Square.

In 1999, he opened Hank's as a modern interpretation of a classic Charleston fish house, where he fashioned a menu of the genre, offering fried seafood platters and traditional Lowcountry dishes, while showcasing his creativity with more current culinary influences. Purposefully unpretentious but nonetheless dignified, it presents an appealing blend of retro and contemporary elements that complement rather than clash.

See the Chef's Specialties and the entire menu >