Meet Our Chef

Brian Dukes, originally from Knoxville, TN, holds strong family ties here in Columbia, and has always considered himself to be a true South Carolinian. After graduating from Johnson and Wales University, his culinary career took him to the San Juan Islands, New York City where he worked in the kitchen at Alain Ducasse, the Pacific Northwest, and Virginia, before he came back to Columbia in 2004 to join his uncle Bill Dukes, and cousin, Ryan Dukes in opening Foxfire Grill. Later that year, he moved over to Blue Marlin and then became the Concept Chef of all three Vista Life Restaurant Group units; The Blue Marlin, Willy’s, and the Foxfire Grill.  In March 2007, Chef Brian and the Blue Marlin were invited to prepare a meal at the prestigious James Beard House in New York City where they prepared some classic low country dishes from the Blue Marlin. In December of 2007, he was promoted to General Manager and Executive Chef at the Blue Marlin. After thirteen years in the restaurant business with the breadth and depth of the experiences he had, it’s no surprise he is in the position he has today.

Meet Our Chef de Cuisine

Nick Brock, Chef de Cuisine of the Blue Marlin Restaurant has spent more than half his life working in some of the finest restaurants in the Southeast. At the age of 15, he began by bussing tables, but quickly gravitated to the kitchen with a hunger to learn as much as he could. He had the opportunity to work with a number of great chefs at places like Magnolia’s in Charleston, the Daniel Island Country Club, Water’s Edge at Shem Creek, and the Summit Club in Columbia. While Nick was working in Charleston, he earned his Associate Degree in Culinary Arts at Johnson and Wales University, and then upon moving to Columbia, Nick earned his Associate Degree, Cum Laude, in Business from Midlands Tech.  Nick joined the Blue Marlin early in 2008, bringing with him the same zeal and enthusiasm that has marked his life and career. We’re delighted that he’s part of our management team.