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Top-Rated Chef Returns to SC

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After beginning his search for a career as a chef with his enrollment many years ago at the Johnson and Wales culinary school in Charleston, SC (before it moved to Charlotte), our next guest went on to experience success at restaurants in Savannah, New York City, and Hong Kong.  Now he’s back in the Lowcountry running the kitchen of one of the area’s top-rated restaurants in its new location.

Mike Switzer interviews Wes Long, the executive chef at the Harbour Club at Westedge.

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After almost 20 years, Mike Switzer retired from Wells Fargo Securities in 2001 as Senior Vice President/Investment Officer and Certified Portfolio Manager. In 1999, he and his wife, Maggie, purchased and operated for eight years the Baskin Robbins ice cream store on Forest Drive in Columbia. They grew the store from a bottom-tier operation in the Baskin Robbins franchise system to one in the top 5% nationwide within three years, tripling sales along the way. While operating the ice cream store, Mike and Maggie received patents for a portable ice cream sink and fold-down sneezeguard they invented and in 2002 started Magnolia Carts, an ice cream cart manufacturing company, which they sold in 2013.