A passionate proponent of the Lowcountry and native Charlestonian, chef and restaurateur Brannon Florie is working to keep the soul of Southern food and hospitality alive. These ideals permeate his many different endeavors, including restaurants The Granary, On Forty-One and Pier 41, as well as Florie's Events and Floking Artisan Products.
No stranger to hard work, Florie landed his first managerial position at the age of 17. He spent the next decade honing his business, management and culinary skills across the country working for well-known brands such as Carlson Worldwide E-Brands and Walt Disney World Resorts and Restaurants. Upon his return to Charleston, Florie quickly became an integral part of the flourishing food and beverage community. In addition to earning praise as executive chef at The Boathouse at Breech Inlet, 17 North Roadside Kitchen and The Granary, he consulted in the opening of such popular restaurants as The Rarebit, Big John’s Tavern and King Street Public House.
In all of his endeavors, Florie aims to honor the relationships he has built with local farmers, fisherman, brewers and distillers. Even his plumber and electrician are personal friends and Mount Pleasant locals. His desire to give back to the community is exemplified by his involvement with local charities such as East Cooper Meals on Wheels, East Cooper Land Trust and Lowcountry Land Trust. He is a member of Charleston Brown Water Society and the founder of Charleston's first free Food and Beverage Employment site. Outside of work, Florie spends his time enjoying the company of his wife and two daughters, with whom he resides in Mount Pleasant.
A veteran in the hospitality industry with more than 20 years of experience, Steve Palmer formed the Indigo Road restaurant group in 2009 as the managing partner of Oak Steakhouse. Palmer also brought upscale Japanese cuisine to the Lowcountry when he opened O-Ku in March 2010, which was named one of Esquire’s 20 Best New Restaurants of the year and one of the Top 50 Hot Spot Restaurants in the nation by OpenTable.
In June 2011 Palmer opened The Cocktail Club, offering an extensive selection cf craft cocktails in a handsome atmosphere on upper King Street. The Macintosh rounded out the Indigo Road’s family of restaurants when it opened in September 2011 downstairs from The Cocktail Club.
Chef de Cuisine
Charleston native Chris Wehking began his culinary career over a decade ago at Just Fresh, in the very building that is now home to The Granary. He went on to pursue an electrical engineering degree at Winthrop University. Unable to shake his passion for cooking, he took a position at 17 North Roadside Kitchen where he met his mentor, chef Brannon Florie.
Next Wehking honed his skills as chef at Our Local Foods, assisting Florie in the opening of the kitchen at Rarebit. Florie chose to bring him on as sous chef when opening The Granary, where his dedication and work ethic earned him the title of chef de cuisine. Wehking enjoys using his extensive science and experiment-oriented background to test his hand at new charcuterie and pickling techniques, contributing significantly to the Granary’s impressive charcuterie program.
Like any passionate chef, the kitchen is his “home away from home” and the staff, his second family. Having spent years working alongside Florie, he shares in his love for innovative cuisine with a foundation in quality, seasonal and local ingredients.
Raised in a family of multi-generational professional horseman on her family farm in Cleveland, Ohio, Lindsay Lenehan grew up surrounded by hard working individuals. Choosing to forego the family business, Lindsay attended American University in Washington, D.C. In 2006 she graduated Magna Cum Laude with a B.A. in Public Communication and quickly dove head first into a passionate career in the music industry. For eight years she took on roles as a Talent Buyer, Event Coordinator and Music Publicist in San Francisco, C.A., New York City, N.Y., and Philadelphia, P.A, to name a few.
In 2014, Lindsay left the hustle and bustle of big city living and headed to Charleston, S.C., where she took a hostess position at The Granary while waiting to begin training as a yoga instructor. Impressed with the restaurant’s exceptional focus on hospitality, she quickly fell in love with her work at The Granary and chose to forego her teacher training for a career in food and beverage. With an intense work ethic and desire to learn, Lindsay quickly became an integral part of The Granary's growing team as the General Manager.
Today Lindsay lives in Park Circle with her boyfriend and is a partner in FloKing Artisan Products in addition to working with The Granary. In her free time, Lindsay enjoys practicing yoga, live music, spending time at the beach and tasting all of the exceptional cuisine Charleston has to offer.
R H Weaver
With nearly two decades of experience, Roderick Weaver is no stranger to Charleston’s food and beverage scene. Like many hard working individuals, Weaver began his passion for the hospitality industry first as a server and worked his way up to a restaurant and bar manager where he began mastering the art of mixology.
When it comes to cocktails and spirits, Weaver is a devoted individual who believes in honoring the classics. For five years, Weaver was immersed in the culture of James Beard Award-winning Sean Brock’s restaurant as director of cocktails and spirits at Husk. During his time there, Weaver gained a respect for the complexity of ingredients, specifically inspired by the byproducts they yield. Weaver finds his creativity in crafting drinks by exploring and reworking childhood memories such as the taste of cookies from daycare or fruit punch from his second grade pool party.
Outside of the bar, Weaver started his own consulting firm, BarWeaver Consulting, in 2013. Through his consulting firm, Weaver created the bar program at Lewis Barbecue, a local favorite and rising star in Charleston in 2016. When he’s not behind the bar crafting that perfect cocktail, Weaver enjoys spending time with his wife and daughter.