Dick Elliott perhaps never imagined his career would wind in this particular fashion - from Journalism School to Law School, to newsroom, courtroom and manufacturing plant - before finally finding its way home to a restaurant. Yet it's in his role as founder, President and Owner of Maverick Southern Kitchens where he's felt the most satisfaction.
David Marconi returned to Slightly North of Broad as general manager in 2012, the Charleston favorite he helped create in 1993. David joined our company in 1991 after successful manager roles in restaurants on Nantucket and in Washington, D.C. Over the course of 20 years David has opened new restaurants for Maverick Southern Kitchens, managed multiple restaurants and become a shareholder. He has also played an integral role in the development of our restaurant enterprise.
He's been standing at a stove for nearly 40 years, but Frank Lee has never lost the fire in his belly - and a passion for combining French technique with his beloved Southern ingredients. Known as a guiding force in the Lowcountry's culinary renaissance, Lee has mentored dozens of young chefs. He's also helped grow the businesses of local farmers and crafts people. Local before it was cool, and sustainable before it was sexy, Chef Lee believes in trying the untried and doing the undone.
A 1983 graduate of the University of North Carolina at Chapel Hill, Melody Long's activities at home and work revolve around Tarheel sports. As director of Financial Reporting, Melody sees herself as the "official scorekeeper" of the results of all Maverick operations.
A Charleston native and attendee of the College of Charleston, Tony Norton is no stranger to Southern Hospitality. For the past 12 years he has dedicated his time and passion for food and wine to High Cotton. With his problem solving ability, integrity and capability to maintain a cool head, he has excelled over the years in the hospitality industry.