Chef Kelly Franz Named Culinary Director of Magnolias in Charleston, South Carolina

One of Charleston’s Leading Female Talents to Follow Tenure of Chef Don Drake at Landmark Restaurant 

August 19, 2025 – Charleston, SC – Hospitality Management Group Inc. (HMGI) is pleased to announce  Chef Kelly Franz has been named as Culinary Director of Magnolias restaurant. A veteran of the Charleston  culinary scene, Franz replaces Magnolias’ Culinary Arts Director, Don Drake, who will retire after 34 years  with the company.  

“The Fall season will bring transition to Magnolias,” says TJ Parsell, Owner and President of HMGI. “We’re thrilled to have Kelly Franz return to lead our culinary  program. Her vision will build on our foundation of excellence and reputation for  upscale Southern cuisine while bringing exciting new energy to the restaurant.”  Parsell continues, “At the same time, we bid a fond farewell to Don Drake. Since 1991, Chef Drake has been a driving force behind Magnolias. His passion for food  and hospitality has kept us at the top of our game, and I salute his dedication. Most of all, I appreciate his partnership and friendship through these years.”

Franz shares, “Having begun my professional career at Magnolias, it’s wonderful to be ‘coming home,’ and an honor to carry on the legacy of Don Drake and others  who’ve worked here. The restaurant is truly a touchstone of the Charleston food and wine community. I look forward to adding my signature to the menu, while continuing to emphasize local seafood and produce, serving the classic Lowcountry dishes that keep people coming back to our table.” Franz’s menu changes will begin this  week with highlights including Shellfish Gumbo with shrimp, local fish, crab, okra, andouille sausage and  jasmine rice, and BBQ Tuna Tartare with crispy cornbread, pickled okra. Rounding out Franz’s team will be  Executive Chef Sam Simpson, Chef de Cuisine Kevin Southerlin and Sous Chef Alecia Fore. 

Franz will be one of a handful of pioneering female head chefs in town as she takes the lead of a venerable Charleston dining institution with a national reputation. As the city recovered from Hurricane Hugo,  Magnolias ignited a culinary renaissance when it opened its doors on East Bay Street in 1990. This hot, new  fine dining restaurant was among the first in the US to serve a menu with a sophisticated spin on Southern  dishes. Soon after, “New Southern Cuisine” became a genre unto itself. Magnolias caught on with patrons and the press and paved the way for countless other restaurants across the South. 35 years later, the Magnolias of today is a “grand dame” among Southern establishments.  

Franz believes the key to Magnolias’ success is consistency. She will strive to stay true to the favorite dishes that so many people travel to Charleston to revisit, while constantly evolving the menu to reflect current trends, new ingredients and seasonality.  

About Magnolias Culinary Director, Chef 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 2009 and Executive Chef in 2015. She was hired by Kiawah Island’s Food & Beverage team  in 2019 and worked at several of the resort’s restaurants, rising to the position of Executive Chef at the  prestigious River Club.  

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.  

The Legacy of Chef Donald Drake 

Magnolias’ Culinary Arts Director Donald “Don” Drake has over 30 years of experience working in  Magnolias’ legendary East Bay Street kitchen. He joined the restaurant as Sous Chef in 1991 and rose to  become the leader who kept Magnolias at the top of the nation’s list for exceptional Southern cuisine.  Says Drake, “To have been a part of the Magnolias legacy is truly a highlight of my career. I’m grateful  to have had the opportunity to lead this restaurant, for my team and for the management of the Parsell  family and HMGI. Kelly Franz will do a fantastic job in her new position. I’m looking forward to some free  time to enjoy my family along with travel and new adventures. Retirement will no doubt find me visiting  Magnolias often to see what magic Chef Franz creates.”  

Early in his career, Chef Drake attended the Culinary Institute of America and trained under Chef Barry Wine at the critically acclaimed, four-star Quilted Giraffe in New York City. With a passion for traveling, Drake embarked on a culinary world tour after receiving his degree. Notably, Drake worked in Honolulu’s celebrated Roy’s, mastering his culinary skills under famed Chef Roy Yamaguchi.  

In 1991, Drake and his family relocated to Isle of Palms and he began his career with Magnolias. Integrating  his international culinary background into Magnolias’distinctive Southern menu, Drake prepared dishes with worldly flavors that remained true to the history and culture of their Lowcountry beginnings.  

Chef Drake has represented Magnolias at culinary events around the Southeast including five dinners at the renowned James Beard House. Under his leadership, Magnolias received the American Culinary Federation Achievement of Excellence Award in 2011. Additionally, he authored two cookbooks for the restaurant, Uptown Down South Cuisine (Gibbs Smith, 2015) and Magnolias Classic Southern Cuisine – Collected Recipes from the Heart of Charleston (Gibbs Smith, 2024).

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