Savor the Legacy: Charleston Culinary Legends Serve Up Support for Oxygen Ball

Charleston culinary legends—Chefs Robert Carter, Frank Lee, Brett McKee, Fred Neuville and Bob Waggoner—are joining forces and crossing state lines to reunite for a rare, unforgettable evening in support of the Lowcountry community. Some are even coming out of retirement! At the American Lung Association’s Oxygen Ball on May 9, the master chefs will auction off their 200+ combined years of culinary expertise with the “Distinguished Chefs Dinner.” At this exclusive dinner, the chefs will serve their signature dishes and dish on the moments that helped put Charleston’s food scene on the map.

These five iconic chefs were the driving force behind Charleston’s culinary renaissance in the 1990s and early 2000s. With bold flavors, refined techniques and a deep respect for Lowcountry ingredients, they transformed the city into a nationally recognized dining destination. Their kitchens became the training grounds for a new generation of talent, laying the foundation for the vibrant and celebrated food scene Charleston enjoys today. Simply put, they didn’t just cook in Charleston—they helped define it.

“We’ll bring five of Charleston’s O.G. legendary chefs into your home to cook a phenomenal meal, share behind-the-scenes stories of Charleston’s culinary scene back in the day and create a memory you’ll never forget,” said Chef McKee. “We’re not getting any younger, so when I say this is a once-in-a-lifetime thing, I mean it.”

Chef Neuville added: “This isn’t just a meal. It’s an experience. Whoever wins this dinner will have over 200 years’ worth of experience in one room. Ask questions. You got a favorite recipe?”

The exclusive Distinguished Chefs Dinner will only be available during the live auction at the Charleston Oxygen Ball on May 9 at the Gaillard Center. The Oxygen Ball raises awareness and critical funds for lung disease research, local programs and services that save lives.

“We were able to put Charleston on the map with unparalleled food, service and camaraderie. A rising tide lifts all boats,” said Chef Lee. “That commitment to supporting and improving the community, because we are part of the community, still sets Charleston apart from any other city in the nation. I’m thrilled to get back together with these rockstar chefs for a good cause.”

“These five renowned chefs have not only shaped Charleston into the culinary destination it is today—they’ve also defined Southern cuisine for the world,” said Kat Varn, Oxygen Ball event chair. “I’m sure each of them could write a best-selling memoir. The winner of the Distinguished Chefs Dinner, of course, gets to dine on a legendary meal. But the true feast is the access to the chefs themselves and their stories.” 

Lowcountry Legends: The Chefs Who Defined a Culinary Era

• With over 35 years of culinary excellence, Chef Robert Carter is known for his refined American cuisine and dramatic presentation. As former chef/partner at Peninsula Grill, Carter’s Kitchen, and Rutledge Cab Company, he helped define Charleston’s fine dining scene. A recipient of the ‘Culinary Legend’ Award and an honorary doctorate from Johnson & Wales, Carter has appeared on national TV and contributed to over 300 charitable events. Now based in Florida, he is working on two cookbooks and consulting for restaurants and hotels.
• Chef Frank Lee has been a driving force in Southern cuisine for over four decades. Best known for his role in shaping Slightly North of Broad, he brought French technique to Lowcountry ingredients, mentoring generations of chefs along the way. Trained under masters in Chicago and D.C., he’s been featured on Great Chefs of America and Great Chefs of the South. Revered for his leadership and creativity, Lee continues to inspire through his commitment to craft and collaboration.
• With a career spanning more than 40 years, Chef Brett McKee has been a pillar of Charleston’s culinary community. From Oak Steakhouse to Oku Sushi, his bold, flavorful cooking has earned acclaim throughout the region. Fifteen years ago, he transitioned into private dining, bringing his “memory maker” philosophy to life through intimate, high-end experiences. Known for his charisma and passion, Chef Brett continues to create unforgettable moments for those lucky enough to dine at his table.
• A graduate of the Culinary Institute of America, Chef Fred Neuville has spent more than 30 years making his mark across the Lowcountry. After leading kitchens at Kiawah Island Resort and Events by Stephen Duvall, he opened the beloved Fat Hen in 2007, blending Lowcountry flavors with classic French technique. Recognized by Bon Appétit and National Geographic Traveler, Neuville has earned numerous awards and continues to be celebrated for his dedication to quality, hospitality and community.
• Trained in France, Chef Bob Waggoner became the first American to own a restaurant in Burgundy and was knighted by the French government for his culinary contributions. As Executive Chef at Charleston Grill, he earned consistent AAA Four-Diamond and Mobile Four-Star ratings and was a four-time James Beard nominee. An Emmy-winning TV host, he now leads intimate, hands-on cooking classes in his downtown Charleston kitchen, sharing world-class techniques in a relaxed, approachable setting.

For tickets or more information about the Charleston Oxygen Ball, visit CharlestonOxygenBall.org. For sponsorship opportunities, please email Rebecca.Balitsaris@lung.org.

The Lung Association gratefully recognizes Presenting Sponsor Better Life Carolinas, Signature Sponsors Rick Hendrick BMW of Charleston, Vertical Bridge and The Intertech Group, as well as the many other sponsors, donors and volunteers that are instrumental in furthering the organization’s mission.