Shawn Kelly replaces Joe Palma, who – according to a press release – “after fulfilling his two-year commitment to High Cotton, is exploring entrepreneurial opportunities in the Charleston region.”
Kelly, an Ohio native, graduated from Johnson & Wales in Charleston. He’s spent 11 years working under Maverick Southern Kitchens’ executive chef Frank Lee.
“In recent years Kelly has been responsible for the Maverick element of the Slightly North of Broad menu, introducing unexpected seasoning and ingredients to familiar food of the region,” the release says.
While at SNOB, Kelly created the restaurant’s most popular drink: A cocktail of bourbon infused with local honey; ginger ale and orange bitters, originally designed to support a local farmer’s fundraising efforts in the wake of a barn fire. In reference to the relationships Kelly forged with Lowcountry producers, the release says, “Chef Kelly is expected to pursue a similar culinary path at High Cotton.”
High Cotton is located at 199 E. Bay St.