The Granary

A passionate proponent of the Lowcountry and a native Charlestonian, Brannon Florie celebrates the region and its bounty as Executive Chef and Owner at Mount Pleasant establishments The Granary and On Forty-One.

Florie landed his first managerial position at the age of 17 and went on to open restaurants across the United States for Carlson Worldwide, E-Brands, and Walt Disney World Resorts and Restaurants. He spent a decade honing his business, management, and culinary skills before returning to his Lowcountry roots.

Since his return, Chef Florie has become an integral part of Charleston’s flourishing food and beverage community, working as a chef and consultant at such popular restaurants as Boathouse at the Breach Inlet, 17 North Roadside Kitchen, Big John’s Tavern, King Street Public House, The Rarebit, and The Americano.

Amidst his work in restaurants, Chef Florie honors his camaraderie with local farmers, fisherman, brewers, distillers, and charities such as East Cooper Meals on Wheels and East Cooper Land Trust. Outside of work he spends his time enjoying the company of his wife and two daughters, with whom he resides in Mount Pleasant.

Charleston native Chris Wehking began his culinary career a decade ago in the very building that is now home to The Granary at Just Fresh. He went on to pursue an Electrical Engineering Degree at Winthrop University. Unable to shake his passion for cooking, Chris took a position at 17 North Roadside Kitchen where he met his mentor Chef Brannon Florie.

After 17 North closed, Wehking honed his skills as Chef at Our Local Foods and assisting Florie in the opening of the kitchen at Rarebit. Florie chose to bring him on as Sous Chef when opening The Granary, where his dedication and work ethic earned him the title of Chef de Cuisine.

Like any passionate Chef, the kitchen is his “Home Away From Home” and the staff his second family. Having spent years working alongside Florie, he shares in his love for innovative cuisine with a foundation in quality, seasonal, local ingredients.

Growing up outside of Cleveland, Ohio on her family's horse farms, Lindsay Lenehan was raised with an appreciation for hard work and passionate careers. She chose to forego the family business to attend American University in Washington, DC, and in 2006 graduated Magna Cum Laude with a BA in Public Communication.

Over the next 8 years, Lindsay pursued a career in the music industry as a talent buyer, event coordinator, publicist, and social media manager. Her career would take her to San Francisco, New York City, and Philadelphia, working for such prestigious organizations as Another Planet Entertainment, HeadCount, and CEG Presents.

By 2014 Lindsay found herself disillusioned with the music industry and looking for a fresh start. Having heard amazing things from her Father and Stepmother residing in Park Circle, she decided to check out Charleston. She took a hostess position at The Granary and quickly fell in love with the restaurant's intense focus on hospitality, locality, and seasonality.

As her role in the restaurant grew, it became clear that her passion for coordinating joyful and amazing experiences would easily translate from the music industry to food and beverage. Her intense work ethic and desire to learn quickly made her an integral part of the growing team.

Today Lindsay lives in Park Circle with her boyfriend and is the General Manager at The Granary, Marketing Manager for On Forty-One and The Americano, and a partner in FloKing Artisan Products. In her free time, Lindsay enjoys practicing yoga, seeing live music, spending time at the beach, and tasting all of the exceptional cuisine Charleston has to offer.

Born and raised in McClellanville, Renee Florie began her food and beverage career at the iconic Seewee Restaurant in Awendaw. She quickly fell in love with working in the restaurant and over the next five years worked her way up from bussing tables to serving them. She went on to work at 17 North Roadside Kitchen, where she gained experience in both front and back of house operations. Here she met her husband and business partner, Chef Brannon Florie.

After 17 North closed its doors, Renee assisted Brannon in consulting for restaurants throughout Charleston, playing an integral role in opening Big John’s Tavern, King Street Public House, The Rarebit, On Forty-One, and The Granary. In addition to assisting her husband's entrepreneurial endeavors, Renee attended full time classes at Trident while also caring for their two young daughters, Falyn and Hadlee.

By the time she completed her Associate Degree in Science, Renee was eager to return to food and beverage and began filling in as a server at The Granary. With her outgoing and friendly nature, passion for the food, and hands on knowledge of its preparation, she has become an important part of the The Granary team. She has also played an integral role in founding and developing FloKing Artisan Products. When not working on her many projects, Renee loves to spend time with her husband Brannon Florie and their girls.