Justin Smillie
Chef Justin Smillie is the chef and founder of SlowFires, a live-fire hospitality company rooted in handcrafted Italian cooking. A New York native, Smillie has built his career around bold, ingredient-driven food and the warmth of gathering around a table.
Before launching SlowFires, Smillie was chef and partner at Upland in New York and Miami, and worked at Il Buco Alimentari & Vineria, which received a three-star review from The New York Times. He is also the author of Slow Fires, a cookbook that reflects his deep connection to cooking over wood and flame.
Through SlowFires, Smillie brings wood-fired pizzas and seasonal, family-style menus to private celebrations and events. His cooking pairs the energy of live fire with careful technique, generous hospitality, and a love of food meant to be shared.
Sallie Ann Robinson
Sallie Ann Robinson is a sixth-generation native of Daufuskie Island, South Carolina. Known as “The Gullah Cooking Diva,” she is a celebrity chef, television personality, certified nursing assistant, author, tour guide, and passionate ambassador for the Gullah culture of the southeastern United States.
Through her cooking, storytelling, books, tours, and public appearances, Robinson shares the history, traditions, humor, and foodways of the Sea Islands. knowledge, living heritage to audiences near and far.
Television and Media
For more than two decades, Robinson has appeared on local and national television and has been featured in numerous magazines and newspapers. Her television credits include the December 2008 pilot of Georgia Public Broadcasting’s Dixie Divas in the Kitchen, as well as appearances on QVC, The 700 Club, CN8’s Your Morning Show, Food Network, Bizarre Foods with Andrew Zimmern, GPB, ETV, Netflix’s High on the Hog, The Very Vera cooking show, and many regional programs. (Coming the C B S SUNDAY Morning Show)
Journalists have profiled Robinson both as an author and as an advocate for preserving Gullah heritage. Her life and work have appeared in publications including The Old Farmer’s Almanac, Southern Living, National Geographic, Hilton Head Monthly, South, Garden & Gun, Oprah Magazine, and Bon Appétit.
Cultural Recognition and Public Programs
On October 23, 2010, Robinson was invited to the Smithsonian National Museum of African Art in Washington, D.C., where she prepared a meal for 35 guests and gave a lecture. A recording of the program was later posted online. She also worked with Hallmark in connection with The Water Is Wide, the television adaptation of Pat Conroy’s story.
Robinson first gained national attention as the inspiration for Ethel, one of the students portrayed in Pat Conroy’s 1972 novel The Water Is Wide. The book later inspired stage adaptations and two major screen productions, introducing wider audiences to Robinson through her fictional counterpart.
Family and Island History
Portraits of Robinson’s family—including her grandmother, Louvenia Robinson—appear in Jeanne Moutoussamy-Ashe’s 1982 book Daufuskie Island: A Photographic Essay. Like the work of the late Savannah photographer Jack Leigh, the book documents a distinctive culture during an important period of historical transition.
Robinson is also included in The History Makers and has a biographical entry on Wikipedia.
Books
Robinson’s books combine Sea Island recipes, family memories, local history, and the traditions of Daufuskie Island:
Gullah Home Cooking the Daufuskie Way (University of North Carolina Press, 2003)
Cooking the Gullah Way, Morning, Noon, and Night (2006)
Images of America: Daufuskie Island (Arcadia Publishing, 2018)
Sallie Ann Robinson’s Kitchen: Food and Family Lore from the Lowcountry (University Press of Florida, 2019)
Reviewers have praised Robinson’s storytelling, authentic recipes, and vivid recollections of island life. Publishers Weekly highlighted the way her love of childhood, family, and food runs throughout her work, while PW Daily for Booksellers noted that her memories and recipes offer a compelling glimpse into a culture and place beyond everyday American experience.
Community Leadership
Robinson supports fellow island natives through the Daufuskie Day Celebration Foundation. Held annually on the fourth Saturday in June, the celebration honors the history, customs, dialect, and distinctive culture of Daufuskie Island.
She serves as a trustee of her family church, First Union African Baptist Church, and as a member of the Daufuskie Island Council. When available, she also participates in the Bluffton Book Festival and supports other nonprofit organizations.
Sallie Ann Authentic Gullah Tours
After moving back home in 2016 in June 2019, Robinson started her own Tour company on Daufuskie Island and welcomed visitors through Sallie Ann Authentic Gullah Tours. Her “edutainment” experience blends history, personal stories, and heartfelt reflections on the island she has always called home.
Guests may travel by boat from Bluffton, Hilton Head Island, or Savannah before visiting meaningful sites such as Robinson’s former homes, island churches and schools, the library, museum, and beach. Together, these stops offer a rare and personal introduction to Gullah history and culture.
Cooking Experiences
Robinson continues to share Gullah foodways through hands-on cooking instruction and private meals. Guests may arrange a cooking lesson, luncheon, dinner, or private party at their home or another location of their choice.
Learn More
Visit The History Makers and search for Sallie Ann Robinson, or view her biographical entry on Wikipedia.
The HistoryMakers: https://www.thehistorymakers.org/biography/sallie-ann-robinson thehistorymakers.org
Wikipedia: https://en.wikipedia.org/wiki/Sallie_Ann_Robinson en.wikipedia.org
Adrian Miller
Adrian Miller is a two-time James Beard Award-winning culinary author, certified barbecue judge, recovering attorney, and Certified Speaking Professional (CSP), a distinction held by fewer than 700 active speakers worldwide. He brings scholarly rigor, cultural insight, and dynamic storytelling to stages across the country. From 1999 to 2001, he served as a special assistant to President Bill Clinton through the White House Initiative for One America, – the first free-standing office in the White House to address issues of racial, religious and ethnic reconciliation. He later worked as a senior policy analyst for Colorado Governor Bill Ritter Jr. Adrian has authored four critically acclaimed books exploring soul food, African American presidential chefs, barbecue history, and Asian heritage chefs in the White House. His most recent book, Cooking to the President’s Taste, was published by the White House Historical Association in 2025 and has earned multiple awards.
Esther Choi
Lamont Ferrebee
A San Diego native, Chef Lamont Ferrebee discovered his love for cooking through the influence of his father and great-grandmother. A graduate of Atlanta Technical College, he refined his craft at Charleston Grill through Explore Charleston’s Intern Cultural Enrichment Program before serving as Chef de Partie at L.O.A. Social Club in Atlanta. Now Executive Sous Chef at 82 Queen in historic Charleston, Ferrebee blends refined technique with Lowcountry soul, creating food rooted in heritage, creativity, and storytelling. His culinary journey has brought him to national stages, where he continues to build a distinctive voice in the evolving story of Southern cuisine.
Tia Clark
Nine years ago, amidst a life-changing health journey that included quitting smoking and a remarkable 150-pound weight loss, Charleston native Tia Clark discovered her true calling: crabbing. Though she grew up surrounded by the Lowcountry’s waterways, it wasn’t until her cousin introduced her to the sport that she connected with the ancestral traditions of her Gullah Geechee family. This newfound passion spurred a paradigm-shifting leap of faith, leading her to trade a 20-year food and beverage career for the “office” of a riverside dock, complete with dolphins and lapping water.
In 2017, Tia launched Casual Crabbing with Tia, a guided crabbing and fishing experience that quickly became a phenomenon. Her Airbnb experience, “Let’s Go Crabbing,” was recognized as one of the world’s best within months, drawing guests charmed by her genuine nature and powerful story. With over 600 five-star reviews and features in national publications, Tia is humbled by the attention her small operation receives. She is immensely proud to share the skills of her culture, new to her but deeply rooted in her Gullah Geechee heritage, believing she is exactly where she’s meant to be. Now, Tia is a local celebrity and a force to be reckoned with within her community. She serves on several boards like Charleston Waterkeepers, The Good Catch program with the SC Aquarium. the Marine Advisory Committee for the Department of Natural Resources, and the Airbnb Experience Host Advisory Board . She recently became a member of The Explorer’s Club and she is in the 2025 EC 50 class which highlights 50 people changing the world that the world needs to know about. She was also awarded the honor of being a 2025 SCBIZ Women of Influence recipient.
Tia is excited about the future of her company and remains hopeful in her efforts to support conservation, raise awareness, and drive progress. Her passion for local estuaries and marine wildlife fuels her deep commitment to her hometown. She hopes to share that love on a global scale, inspiring others to join her in protecting our planet’s natural resources.
Malcom McMillan
Malcolm McMillan is the Chef de Cuisine at Costa* in downtown Charleston, SC.
Born and raised in Greenville, SC, Malcolm’s first experience in kitchens was as a dishwasher in a small, family-run Italian restaurant. Soon after being promoted to line cook, he found a love for the fast-paced kitchen life and decided to attend the Culinary Institute of the Carolinas at Greenville Tech. Once he had earned his degree, Malcolm found a home as a Sous chef with Restaurant 17 at Hotel Domestique in the foothills of the Upstate.
After 2 years, Malcolm set his sights on Charleston, taking his first job in the city, honing his skills at Malagon Mercado y Taperia under Juan Cassalett. His time in the kitchen there gave him the confidence to move to New York City, where he worked at Wildair in the Lower East Side. Following his time there, he joined the opening team at Cloverhill in Brooklyn Heights, working under Chef Charlie Mitchell. Cloverhill earned a Michelin star in its first year.
Malcolm returned to Charleston in late 2022 to return to Malagon as a as Sous Chef. A year later, he joined the team at Costa. He briefly left Costa to
work under Chef Jason Stanhope at Sullivan’s Fish Camp, then returned to take over as Chef de Cuisine.
When he is not in the kitchen, Malcolm enjoys cycling and spending time with his fiancé, Megan, and dachshund, Pickles.
Alec Gropman
Alec Gropman is a Charleston based chef, restaurant owner and Director of Culinary Operations for Uptown Hospitality Group (UHG), where he leads the food and beverage programs across the group’s growing portfolio of venues, including Uptown Social, Share House, Bodega (Downtown and Mount Pleasant), By The Way, and The Waverly. From kitchen design to menu innovation, Alec plays a key role in shaping the guest experience, ensuring each concept is both operationally
efficient and uniquely inspired.
Originally from Long Island and raised in Fairfield, Connecticut, Alec was drawn to the hospitality world from a young age, nurtured by parents who fostered a love for culture and cuisine. While attending the Culinary Institute of America, he developed a curiosity for the “how” and the “why” behind restaurant operations. This mindset carried through early roles across the
back of house, from dishwasher to deli slicer to lead Grill Cook at The Patterson Club, before advancing to Sous Chef at Fish and Executive Chef at Tomato & Basil.
Alec moved to Charleston to join the Uptown Hospitality Group team as a Sous Chef at Uptown Social. His operational acumen, creative drive, and leadership quickly earned him a larger role overseeing UHG’s culinary programs. Today, he is responsible for everything from BOH and FOH operations, to pricing strategy, menu development, and profitability, ensuring UHG’s culinary identity evolves alongside guest expectations and market trends.
In 2020, Alec launched Bodega as a pandemic era pop-up inspired by the classic New York style sandwich shops he grew up with. The concept’s runaway success led to two permanent locations, which remain a core focus for him.
Alec lives in Mount Pleasant with his wife and UHG colleague Lindsey, Director of Events and part owner of The Waverly. Alec spends his spare time gardening, enjoying craft beers, and hanging out with their two Australian Shepherds, Sullivan and Roux.
John Lewis
Pitmaster and restaurateur John Lewis is a trailblazer of the neo-traditional Central Texas barbecue movement, known for his legendary brisket, ribs, “Texas hot guts” sausage and delectable sides like Hatch chile corn pudding. Raised in El Paso, Texas, Lewis discovered a love of cooking by preparing meals for his family as a kid. He moved to Austin at 18, where he honed his craft before helping open Franklin Barbecue and later partnering with LeAnn Mueller to open La Barbecue. In 2016, he launched Lewis Barbecue in Charleston, South Carolina, earning national acclaim and awards, including a MICHELIN Guide Bib Gourmand in 2025.
Lewis expanded to Greenville, S.C. in 2022 and opened in Atlanta in December 2025 with a new location on the Beltline’s Northeast Trail. Featuring an open-air rooftop smokehouse and custom pits cooking Central Texas-style barbecue over Texas oak, Food & Wine named it a Hottest New Barbecue Restaurant to Visit in the US this year. John is also the founder of Rancho Lewis in Charleston, inspired by the foodways of his border town upbringing and the region where West Texas, New Mexico, and Chihuahua, Mexico, meet. Across his restaurants, Lewis remains devoted to the craft that launched his career: obsessive attention to fire, smoke, meat and the pursuit of better barbecue.
Terrell Burg Brown
Terrell Brown, 34, is the owner and operator of Brown’s Oyster Supply LLC, based in Charleston, South Carolina, which he has operated for seven years. With more than a decade of commercial seafood harvesting experience specializing in bottom-culture oyster farming, Brown has committed himself to replenishing and sustainably harvesting wild oysters. His work includes culling oysters in place, relaying oysters and substrate to areas favorable for growth, and reseeding previously harvested areas with small oysters to help maintain healthy and productive oyster banks. Honesty, transparency, and attentiveness are among the core values that guide both his personal and professional interactions.
Born and raised on James Island, Brown was deeply influenced by his father and his experiences playing team sports. Both taught him a philosophy that continues to shape his work ethic today: there is always work to be done, and the work should not be done for recognition or praise. It should be done because it is the job, and there is pride in doing that job well.
Brown got his first taste of oyster picking while still in elementary school. On Groundhog Day, he chose to job shadow his father to experience a day in the life of an oysterman. After getting stuck during low tide while being bitten by gnats and rained on at the same time, Brown quickly declared, “I’ll NEVER do this as a job.” Years later, that childhood experience would become an ironic beginning to the career he eventually chose.
After graduating from James Island Charter High School in 2010, Brown began a career in Charleston’s food and beverage industry. Working in numerous kitchens throughout the city introduced him to people of different ages, backgrounds, and walks of life. Over the years, he worked as a dishwasher, food runner, line cook, and kitchen manager. His background in team sports served him especially well as a dishwasher, where he understood that every role mattered. He took pride in completing the job correctly and efficiently without seeking recognition.
Eventually looking for a change of pace, Brown asked his father if he could work alongside him. His father bought him a pair of boots that same day and told him to be ready the following morning. On his very first day, Brown became stuck in the mud and had to be dug out by his father. Humiliated by the experience, he told himself he would quit the next day. For about a week, however, “I’ll quit tomorrow” became a daily promise that he never followed through on.
Before long, Brown began to appreciate the challenge of learning something new, as well as the fellowship and family environment he found at Backman’s Seafood. When Backman’s Seafood eventually closed, Brown and his father continued picking oysters for several markets throughout Charleston. During that time, Brown paid close attention to the essential role of oyster pickers, the importance of properly managing oyster beds, and the connection between harvesting and the marketplace.
Recognizing an opportunity, Brown approached his father with the idea that they should become a seafood market themselves. With the support of family and friends—especially Pete Perrine, who helped build a walk-in cooler that met health department standards—the family began laying the foundation for what would become Brown’s Oyster Supply LLC.
What began with a young boy declaring that he would never become an oysterman ultimately developed into a career rooted in family, hard work, sustainability, and pride in the waters and oyster grounds of the Charleston community.