For media related questions please contact:
Melany Mullens
Wagstaff Worldwide Public Relations
melany@wagstaffworldwide.com
cell 540-314-8089

Brett McKee is known in Charleston for his unceasing work ethic, his vivacious personality in and out of the kitchen, and his compassion and willingness to give to others.

    He has worked with numerous nonprofit organizations
through his involvement in the community over the years, including Darkness to Light, The Charleston Symphony Orchestra League, the Ascend Foundation, the Leukemia/Lymphoma Society, the March of Dimes, The O’Quinn School, Pinewood Prep, Trident Technical College and the Children’s Museum of the Lowcountry. He has been invited to cook at the prestigious James Beard House in New York City twice, and has appeared in numerous local and national publications, including Gourmet Magazine, Charleston Magazine, the Wine Spectator, and the Post and Courier’s High Profile.

“Brett McKee is a legend in Charleston’s constellation of chefs. His bigger-than-life personality and well-known community generosity are evident throughout Oak Steakhouse. The three-story restaurant itself is the epitome of character and luxury entwined.”

Gayot.com, June 2007

“One of the most sumptuous spaces, to say nothing of the food, is Oak Steakhouse.”

Executive Traveler, December 2007

“Chef Brett McKee, a tattooed, sarcastic Brooklyn native, turns out juicy filets that warrant the $30 price tag.”

Time Out New York, November 1, 2007

 “After 18 holes, stop by the former Loan & Trust bank on Broad Street in the heart of genteel Charleston…where this Italian-inspired manse o’ meat has been filling stomachs…since 2005.”

Trader Monthly, November/December 2007

“Executive chef/partner Brett McKee of Oak Steakhouse in Charleston, S.C., is a chef who’s doing it all.”

Chef Magazine, July 2007

Winner, Culinary Legend Award<

Charleston Food + Wine Festival, February 2008

Winner ofGive Back Award: “Reader’s Choice”

Charleston Magazine, September 2007

“Chef of the Year Top Five Finalist 2007”

Chef Magazine, November/December 2007

Oak Steakhouse appeared in…

Bon Appétit, December 2007
Hemispheres, December 2007
New York Post, October 2007

“As much of the local food gossip these days centers on who serves the best beef — the Oak Steakhouse…”

The New York Times, March 2006

“A 150-year old former bank has been transformed into a three-level stunner [Oak Steakhouse].”

Bon Appétit, January 2006

"Oak has emerged as one of the best and most distinctive steakhouses in America."

Virtual Gourmet John Mariani, May 2006

“Best New Restaurant 2006”

Charleston City Paper, March 2006

AAA Diamond Award 2006

Wine Spectator 2006 award of excellence

"Oak has emerged as one of the best and most distinctive Steakhouses in America."

--Virtual Gourmet, John Mariani, May 2006

“Best New Restaurant 2006”

--CharlestonCity Paper, March 2006

“A 150-year old former bank has been transformed into a three-level stunner [Oak Steakhouse].”

--Bon Appetit, January 2006

“Chef Brett McKee strikes again with a highfalutin’ steakhouse…
that has been the talk of the town all year.”

--CharlestonCity Paper, Winter 2006

“As much of the local food gossip these days centers on who serves the best beef —
the Oak Steakhouse…”

--The New York Times, March 2006

Oak Steakhouse appeared in…

--Health Magazine, March 2006

“End your stay [in Charleston] with a massive porterhouse at the new Oak Steakhouse, located inside a restored bank building.”

--National Geographic Adventure, March 2006

“Oak is defined by comfortably elegant simplicity, an appropriate culmination of Chef McKee’s past successes.”

--Charleston Mercury, February 2006

“Oak Steakhouse elevates the past along with its tried-and-true blend of prime ingredients that are well-prepared and presented…”

--Charleston Magazine, January 2006

“…McKee’s riff on steaks… are boldly superb…”

--Anniston Star, January 2006

"...Charleston is also giving tradition an energetic twist, embellishing and reinterpreting its food and history...At the Oak Steakhouse, humble macaroni and cheese pie gets a makeover with fontina, parmigiano reggiano, shrimp, crab and lobster...."

--Toronto Star, February, 2006

Oak Steakhouse appeared in…

--Charlotte Observer, February 2006

Oak Steakhouse appeared in…

--Virtual Gourmet, February 2006

Oak Steakhouse featured at…

--The James Beard House, December 2005

“The restoration of the space is stunning. The building is truly breathtaking…
the prettiest dining room in town, hands down…
McKee rubs down the beef at Oak
with a blend of spices and seasonings that is absolutely to die for.”

--The Post and Courier, April 2005