Dedicated to the details, Chef Brad Kelly has built a career centered around a progressive culinary mentality. A degree from Johnson and Whales in Providence, Rhode Island and stint in French restaurants throughout New York City laid the brickwork for Chef Brad's path around the country to Five-Star and Five-Diamond restaurants and resorts in Virginia, Pennsylvania, California and eventually to Charleston, South Carolina. Hall Management Group's family-first foundation and guest-focused values motivated Chef Brad to walk in the back door of High Cotton one day, eager for the opportunity to be a part of the Group. Soon after, he started as a Sous Chef for High Cotton. Three years later Chef Brad now leads the High Cotton kitchen as Executive Chef, focused on making every guest feel like they are a part of the family.