Frank McMahon’s first cooking post in the U.S. was at the country’s most highly acclaimed seafood restaurant Le Bernardin. McMahon went from N.Y. to Opus in Santa Monica. In Charleston, McMahon was the Executive Chef at Restaurant Million & McCrady’s in 1994. A year later, he took over the kitchen at Elliott’s on the Square. McMahon joined the Peninsula Grill Associates team a year later to open Hank’s, a modern interpretation of a classic Charleston fish house.