i. Biography
Kelly Franz became Culinary Director at Magnolias in Charleston, South Carolina, in 2025, a title that puts her in charge of a kitchen with a long public identity and a newly documented menu direction. The work behind the appointment is specific: Shellfish Gumbo built with shrimp, local fish, crab, okra, andouille sausage, and jasmine rice, alongside BBQ Tuna Tartare served with crispy cornbread and pickled okra.
Coming Up
Kelly Franz trained at Magnolias (2025).
Where They Are Now
In 2025, Franz took the Culinary Director role at the Charleston restaurant. The title follows earlier service there as Chef de Cuisine and gives her 2025 menu changes a direct line back to a kitchen she had already known from 2005 to 2008. The Shellfish Gumbo is documented as a menu change featuring shrimp, local fish, crab, okra, andouille sausage, and jasmine rice. The BBQ Tuna Tartare is served with crispy cornbread and pickled okra, a pairing that makes the dish precise on the plate rather than merely conceptual.
Signature
Kelly's signature dishes include Shellfish Gumbo, BBQ Tuna Tartare, Fried sun-dried squid with peanut sauce, and Fresh watermelon with desiccated salmon.
In Their Words “Growing up in a traveling military family often meant experiencing different cultures through food.” “My time in the kitchen began at a young age when I would help my father cook Sunday brunch.”
Honors
Recognition tied to Franz’s work includes a Michelin Bib Gourmand for Magnolia Café in Chiang Mai in 2024. The same venue received the Michelin Bib Gourmand again in 2025. Those honors place the Thai chapter beside the South Carolina résumé without flattening either one: training in Charleston in 2002, Chef de Cuisine work from 2005 to 2008, executive leadership on Kiawah Island from 2019 to 2025, and a 2025 Culinary Director appointment back in Charleston.
Profile updated July 2026
FAQ
Asked of Kelly
What is Kelly Franz's current role?
As of 2026, Kelly Franz is Culinary Director.
What recognition has Kelly Franz received?
Michelin Bib Gourmand (2024).
