There is a lot of talk in professional kitchens these days about the power of mentorship, but for many of you outside those spaces, the stereotype of the angry, belittling chef still seems to stick. So today I remedy that, bringing you inside the kitchen to meet Tim Morton, a chef mentored by chefs who is now focusing on mentorship in his own career while still putting out seriously satisfying food at Frannie & The Fox located inside Emeline hotel in Charleston, SC. He originally moved to the city to open Mercantile and Mash for Indigo Road years ago, but before that he was the executive sous chef at The Umstead Hotel and Spa in Cary, NC under the leadership of Steven Greene and previously Scott Crawford. He also spent time as chef tournant of Chicago’s famed Alinea, so he knows his way around a fine dining kitchen, and now at Frannie & the Fox, a flaming hot wood-fired oven.