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Chef Tim Richardson of Hank’s Seafood to Headline March of Dimes Signature Chefs Auction



Press Release

For the last 22 years, Charleston March of Dimes has been adding a little flavor to fundraising. This year, the Signature Chefs Auction is pleased to announce award winning Executive Chef Tim Richardson of Hank’s Seafood Restaurant as the 2021 Lead Chef. This evening of culinary excellence is an opportunity for guests to experience Charleston’s most talented chefs while celebrating and supporting a great cause on Thursday, November 18 at Charleston Gaillard Center from 6:30–9:30 pm.

Twelve of Charleston’s finest Chefs will be joining Chef Richardson in orchestrating an evening of culinary excellence. Through tastings, live auction packages, and the night of experience, every participating chef and restaurant is helping March of Dimes lead the fight for healthy moms and strong babies. Joining Chef Richardson is an impressive lineup of the area’s most prominent restaurants. Chefs and restaurants include: Chef Marc Collins of Circa 1886, Chef Matthew Niessner of Halls Chophouse, Chef John Zucker of Cru Catering, Chef Orlando Pagan of Wild Common at Cannon Green, Pastry Chef Remy FunFrock of Hotel Bennett, Chef Frank Halasz of Charleston Gaillard Center, Chef Heyward Davis of Francis Marion Hotel, Chef Vinson Petrillo of Zero Restaurant + Bar, Chef Tim Morton of Frannie and The Fox, Chef Mark Bolchoz of Indaco, and Chef John Ondo of The Atlantic Room at The Ocean Course.

Lead Chef Richardson shares, “I am honored to help support and bring awareness to such a great cause.  It’s important that we ensure the health of our present and future generations.” Like many chefs, South Carolina native Tim Richardson gravitated to the kitchen as a teenager. Richardson relocated in 2001 to Charleston, S.C., where he enrolled in Johnson & Wales University and began mentoring at Hank’s Seafood Restaurant under founding Chef Frank McMahon. Today, Richardson’s culinary talent, passion for fresh seafood, and dedication to all aspects of running a restaurant serve him well as Executive Chef of Hank’s Seafood Restaurant, a role he earned after many successful years as the restaurant’s Chef de Cuisine. Tim recently was a finalist for Charleston’s best chef as voted by readers of The Post & Courier, Charleston’s Choice Awards.

A deep appreciation for fresh, local ingredients is what makes Hank’s Seafood the ultimate place to taste authentic Charleston flavors and beloved Lowcountry recipes, including She-Crab Soup, fried shrimp, Charleston Oyster Stew, roasted grouper, shrimp & grits, Hank’s signature sautéed lump crab cakes, and towers of fresh seafood! Hank’s Seafood Restaurant is located at the corner of Hayne and Church streets, near the Charleston City Market and Emeline, in the heart of Charleston’s famed Historic District.

Learn more about the work of March of Dimes: The United States is in the midst of a maternal and child health crisis with more than 380,000 babies born prematurely each year, as well as more than 50,000 women experiencing life-threatening complications as a result of pregnancy and childbirth. March of Dimes is working in communities across the country to reduce the rising rates of premature birth, as well as maternal mortality and morbidity, supporting women before, during, and after pregnancy to ensure all moms and babies are healthy. Participating Chefs, restaurants, and sponsors all imagine a world in which every baby has the opportunity to thrive, live the future they choose, and grow up to change.

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