Hidden F&B: Wilson Brannock
By Helen Mitternight / Photography by Andrew Cebulka
Editor’s Note: Charleston is such a foodie town that food and beverage superstars are hiding in plain sight, out of theJames Beardlimelight, but still very much creating and serving amazing food and drinks. This series profiles Charleston’s “Hidden F&Bs.”
Brannock has been opening quite a few restaurants for Indigo Road, and he says there are some things that go into the process that people might not consider.
Brannock has been opening quite a few restaurants for Indigo Road, and he says there are some things that go into the process that people might not consider.He also says the recent ban on Mexican avocadoes might mean a shortage, which — ¡Holy Guacamole! — is a challenge for a Mexican restaurant.
In my refrigerator (3 things):
Peanut butter, a dry-aged ribeye and leftovers fromIndaco.
In my pantry (3 things):
Ramen, popcorn, marshmallows
Favorite Charleston restaurant other than yours:
Bar Georgeon James Island — it’s mostly a bar, but they have a really good food menu and a great vibe.
Water, but I feel like that’s a boring answer. I like a good tequila, too, straight.
Number of hours you work a week:
Customer pet peeve:
Let’s just say that some people have to show a little more grace.
Best advice a mentor gave you:
It wasDominick Delledera (former Indigo Road area director).When I told him I was going to be GM at Maya, he said, “Congratulations,” and then he said, “Get ready to be judged.” And he was right. You have to have a thick skin.
Hopefully, Maya having a great summer and setting the grounds for a Maya Number Two!
Find out more and hear from Wilson him on this month'sCharleston Grit Hidden F&B podcast episode now!When you're finished, go national. Explore the heroes hiding beyond the Holy Cityon additional podcast episodes here.