A charismatic Irishman from the city of Limerick, Chef Frank McMahon made many childhood memories in his family's restaurant. Influenced by his European-trained chef father, Frank embraced the precision needed to run a successful kitchen and food that emphasizes pure flavors.
As a student at the world-renowned Culinary Institute of America, Chef McMahon's combination of passion and perseverance earned him the Most Likely to Succeed nod from his peers. He graduated from C.I.A. with honors and earned a spot in the kitchen at Le Bernardin, one of the world's premier seafood restaurants, under acclaimed Chefs Eric Ripert and Gilbert LeCoze.
"The simplicity of the flavors of Le Bernardin-it's what I still strive for today," says Chef McMahon.
In 1999, Hank's Seafood Restaurant in Charleston, S.C., opened with Chef McMahon at the helm and was named one of America's Best New Restaurants by Esquire magazine. Hank's Seafood Restaurant was voted Best Seafood Restaurant in Charleston for 14 straight years by readers of the Charleston City Paper.
Renovation of 102 North Market Street, a historic building located just one block from Hank's Seafood Restaurant, presented Chef McMahon with an opportunity to open a casual, lively brasserie that serves many favorite dishes from his youth, including Escargot, Mussels meuniere, Salad Niçoise, steak frites, and towers of fresh seafood.
Brasserie GiGi is located at 102 North Market Street,
overlooking the historic Charleston City Market.
MONDAY - FRIDAY
11:30 a.m. - 10:30 p.m.
SATURDAY & SUNDAY
11 a.m. - 11:30 p.m.
FOR RESERVATIONS CALL