North Carolina native and executive chef Lucas Harrell has always had a passion for cooking and experimenting with food. He kick-started his career in the kitchen at 14. By 21, he was the executive chef of Folly Beach Crab Shack. Throughout his career, he has worked at a number of hospitality establishments including Smoky Oak Taproom, Cru Catering, and Spirit Line Cruise. His devotion to cooking coupled with his competitive nature led him to his many achievements. While working at Smoky Oak Taproom, Harrell was recognized by Taste of Florence, Bo’s Roast Chili Cook Off, and Best of Charleston for various accolades. He was also featured on the cooking channel show ‘Cheap Eats’ with Smoky Oak. When Harrell isn’t in the kitchen, you can find him spending time with his wife Tiffany and their three kids – Lucy, Ruby, and Hank. Some of his pastimes include stargazing, fishing, kayaking and playing the guitar and harmonica.