Marcus Shell

Marcus Shell is the Director of Culinary Operations for Uptown Hospitality Group’s collection of popular Charleston bars and restaurants, including Uptown Social, Share House, Bodega, By The Way (where he also serves as Executive Chef) and The Waverly (coming in the second half of 2025). In his role, Marcus drives menu development, ingredient sourcing, hiring, training, and developing talent, fostering culinary education among colleagues, P&L analysis, and the successful execution of culinary operations across the organization. A dedicated member of Holy City’s culinary community, Marcus is an active member of the Lowcountry Hospitality Association and has served as a South Carolina Chef Ambassador for Discover South Carolina.

Born and raised in New Bedford, Massachusetts, Marcus discovered his love for cooking when he took his first job in a kitchen at just 14 years old. The fast-moving, collaborative, and team-driven dynamic central to a professional kitchen ignited a fire, leading him to pursue an Associates Degree in Applied Sciences at Le Cordon Bleu College of Culinary Arts in Cambridge, MA. There, he honed his passion for culinary innovation and artistry through studied technique, classical cooking methods, and a deep understanding of flavors.

After graduating, Marcus spent years cooking in celebrated Boston restaurants, including James Beard Award-winner No. 9 Park and the iconic Top of The Hub, as well as The Black Whale in New Bedford. In October 2020, Marcus moved to Charleston excited by the opportunity to master the ingredients and flavors of Lowcountry cuisine and reimagine them through his classic-yet-modern lens. Prior to joining Uptown Hospitality Group, he worked at a number of well-known restaurants around Charleston, including Bistro 221, 82 Queen, and 39 Rue de Jean.

Marcus balances the nonstop Back–Of-House demands from overseeing all these establishments through golf, movie nights, beach days, and, of course, enjoying Charleston’s incredible dining scene.