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Chef Culliton is a one of those self-made men who just ‘gets it’ when it comes to food. He was born December 12, 1955 in Worcester Massachusetts. At age 15, he began his first job in at Salem Cross Restaurant washing pots. He was soon promoted to salads and cold appetizers and then to the hot line. He moved to Tucson, Arizona in 1975 as opening sous chef for The White Dove Restaurant. He moved to South Carolina in 1985 where he worked at The Last Catch Restaurant with his brother-in-law, John Satcliffe, who is now a noted vineyard owner and wine maker.

These days, Chef Pierce Culliton is lowcountry royalty. He has been the Executive Chef of Frank’s Restaurant in Pawley’s Island, South Carolina since 1988. Under Pierce’s careful guidance, Frank’s has been voted Best Small Town Restaurant by Southern Living and has been a Gold Medal winner at the Taste of The Tidelands for years. Despite all its fame and popularity, Frank’s holds on to its low-key, Lowcountry style and Pierce keeps the focus on really….REALLY fabulous food.

Recipes:
Carolina Quail & Grouper
Seared Scallops and Pork Tenderloin