Kelly Franz

Kelly Franz’s early life shaped her love of food and cooking. “Growing up in a traveling military family often meant experiencing different cultures through food,” says Franz. “My time in the kitchen began at a young age when I would help my father cook Sunday brunch. Eventually, food became a passion, where even grocery shopping was part of the fun.”

Franz moved to Charleston in 2002 to attend the Culinary Institute of Charleston (at Trident Technical College). While a student, she joined Magnolias in November 2003, becoming the restaurant’s Sous Chef in 2005. Franz’s leadership skills and strong work ethic propelled her through the ranks; she became Chef de Cuisine in 2008 and Executive Chef in 2015. She was hired by Kiawah Island Club’s Food & Beverage team in 2019 and worked at several of their private restaurants, rising to the position of Executive Chef at the prestigious River Course Clubhouse.

Franz has received recognition and accolades from notable publications including USA Today, National Culinary Review and Wine Spectator. Additionally, Franz was runner-up in season 6 of the Food Network’s Cutthroat Kitchen and appeared on Bite Club with (Magnolias alum) Chef Tyler Florence. She is an active member of the Charleston community, serving the local Chapter of Les Dames d’Escoffier among other causes.

When not in the kitchen at Magnolias, Franz enjoys spending time with her husband and son on a fishing boat in the Charleston Harbor, enjoying Folly Beach and entertaining at her home on James Island.

Sam Simpson

Executive Chef Sam Simpson has been a fixture in the Magnolias kitchen since he was hired by Chef Kelly Franz in 2013. He graduated with a Degree in Culinary Arts from the Culinary Institute of Charleston and started with Magnolias as a Pantry Chef, beginning with the very basic, behind-the-scenes elements of the restaurant. Simpson’s creativity and work ethic propelled him from the “pantry” to his current position where he oversees day to day operations.

“I’ve grown up at Magnolias. The atmosphere always feels like family.” says Simpson. “Magnolias is an icon in Charleston, and I’ve been fortunate to expand my culinary skills while learning how to run a successful restaurant kitchen.” Simpson has recently perfected his alligator andouille and enjoys exploring recipes for smoked meats and sausages.

Culinary Director, Chef Kelly Franz adds, “Sam and I have a long professional history together – we’re friends and speak a bit of a shorthand language! I have every confidence in his talent and ability to lead Magnolias’ kitchen team in this new chapter of the restaurant.”

A Lowcountry native, Simpson’s grandmother was an influence in his journey to the culinary world. “My grandma would always have a taste of whatever she was making ready for me to try,” he says. “We stayed on Folly Beach each summer and Grandma would cook the Blue Crabs my family and I caught in the rocks. The crabs were delicious, but my favorite dish was her chicken and dumplings! I also grew up watching Iron Chef with my grandma. Seeing the intensity of the chef-contestants at work sparked something in me.” At home, Simpson loves to cook Pizza. “I’ve been searching for the best pizza dough for a year or so which has led me on a very cool sourdough journey.”

Simpson’s favorite community event is Chef’s Feast which supports the Lowcountry Food Bank. He and Chef Franz have proudly been a part of Chef’s Feast for over a decade. Outside of the kitchen, Simpson loves boating and fishing on Lake Moultrie with the family, enjoying an ice-cold n/a beer.

Jen Mains

Since 2019, Executive Pastry Chef Jen Mains has delighted diners with her exceptional dessert program at Magnolias.

Born and raised in the midlands of South Carolina, Chef Mains’ passion for cooking was passed down by her parents. She grew to love baking during time spent with her grandmother. Today, Mains’ desserts reflect nostalgia of her childhood and provide a sense of familial comfort. Her delicious Cornmeal Pound Cake and seasonal Coconut Cream Pie are a testament to this sentiment.

Mains attributes her passion and inspiration for elevated, fine dining desserts, to mentors Andrea Upchurch and Kelly Wilson. Prior to joining the Magnolias team, she worked as a pastry chef at (former sister restaurant) Cypress, and later as Executive Pastry Chef at High Cotton/Hall’s Signature Events.

When not in the kitchen at Magnolias, Jen’s hobbies include gardening and enjoying the company of family, friends and her furry sidekick, Rafiki.

Kevin Southerlin

Chef de Cuisine Kevin Southerlin grew up in West Columbia, SC. A highly focused young man, he earned the prestigious Eagle Scout designation from the Boys Scouts of America. The discipline and creativity of the Eagle Scout track may have foreshadowed Southerlin’s career path. He studied at the University of South Carolina and began working in restaurants in 1997.

Southerlin moved to Charleston in 2001 and joined Magnolias in 2006. Like other key players on Chef Kelly Franz’s kitchen team, Southerlin says it feels like family. On his own time, Southerlin polishes his pastry chef skills, making cheesecakes at home. He also enjoys a glass of wine—preferably Merlot
—and occasional travel to sunny destinations such as Cozumel, Mexico.

Alecia Fore

Sous Chef Alecia Fore joined Magnolias in 2016 under the mentorship of Chef Kelly Franz while attending The Art Institute of Charleston. Fore says she was also educated by “the burns, sweat and tears of the kitchen hot line.” After five years with Kiawah Island Club, Fore and Franz (now Culinary Director) have come home to Magnolias, reuniting with Executive Chef Sam Simpson to lead a new chapter in the restaurant’s history.

Excited about the opportunity, Fore says, “What stands out for me is the loyalty to tradition that Magnolias has maintained over the years. The restaurant is a landmark of Southern fine dining. It’s cultivated many successful chefs around the United States who’ve all been line cooks at Magnolias. I’m honored to be a part of this unique industry family.”

Fore came to love cooking through simple childhood experiences. “I grew up spending summers in my grandparents’ Southern garden - picking tomatoes, shucking corn, snapping peas and eventually cooking for my little brother and cousin. I’ve always admired how food could bring together families and communities of all walks of life,” she says. Fore continues feeding her family today with her Bourbon Blazed Brisket Sliders as her signature New Year’s Eve dish.

On a personal level, Fore appreciates nature’s beauty - waterfalls and taking in a magnificent the sunrise or sunset, especially along Charleston’s Battery. At-home indulgences include watching movies - with extra buttery popcorn. “Also,” Fore shares, “I have an obsession with buffalo chicken wings and celery with ranch dressing, sometimes enjoyed with a cold beer.” Like many of her Magnolias colleagues, Fore has volunteered at the Lowcountry Foodbank’s Chef’s Feast, raising funds to support the neediest people in the Charleston community.