Chef Info

Aaron Lemieux

Aaron Lemieux took an interest in cooking at a young age in his home town of Plainfield CT. working at a local Italian restaurant throughout high school. In 2000, he moved to South Carolina to study Computer Technology at the University of South Carolina. To earn extra money, Chef Lemieux worked lead line at a lakeside restaurant. It was then that he realized his true passion and consequently, made the move to Charleston to pursue an education in the culinary arts. Lemieux enrolled in the Culinary Institute of Charleston and studied under some of the best chefs in the country including his mentor the late William Stacks. After graduating in 2005, he began working at Magnolias under Donald Barickman and Donald Drake who are widely respected as pioneers in the Charleston culinary scene. Advancing quickly, he soon became butcher and later Sous Chef. Lemieux has worked with a multitude of talented chefs including the James Beard award winning John Besh & Shawn McClaine. In 2007, Lemieux joined Holy City Hospitality where he served as Executive Chef of 39 Rue de Jean. Lemieux now proudly serves as the Executive Chef of three of the newest concepts launched by the Holy City Hospitality restaurant group, Vincent Chicco’s, Victor Social Club and Michael’s on the Alley. Chef has a farm to table philosophy, and is conscious about every item that is served. We are proud members of the “Sustainable Seafood Initiative,” “Lowcountry Local First” and “Fresh on the Menu.”