RESERVATIONS

Please visit us on our websites

or at opentable

JOBS

Apply today for an opportunity to become part of the Daniel Reed team.

© copyright 2019 Daniel Reed, LLC.

CONTACT

P  912 335 5200

F  912 335 6554

5 West Liberty Street

Savannah, GA 31401

General Info

info@daniel-reed.com

 

Operations Manager

Alan Williams - alan@daniel-reed.com

Executive Chef

Brandy Williamson - brandy@daniel-reed.com

 

Creative Director | Press

Robby Perkins - robby@daniel-reed.com

 

Private Events Coordinator

Leslie Ciechanowski  - leslie@daniel-reed.com

 

Local 11ten Food | Wine

P 912 790 9000

 

The Public Kitchen & Bar

P 912 200 4045

 

Soho South Café

P 912 233 1633

Daniel Reed is actively involved in supporting various organizations throughout the community. Primary support is targeted for Savannah based charities. Due to the large number of requests that we receive annually, we ask that you complete the form below and provide us with details regarding your organization's mission, the event, and the impact the organization makes on our local community. If approved, contributions made are "in-kind" versus cash, for the purpose of silent or live auction. A minimum 4-week lead time is required for consideration of requests. Requests are reviewed monthly.

Charitable Donations

A huge part of the firm's strength comes from the hard work and dedication of its team members. Everyone plays an important role in the success and achievements of each and every Daniel Reed concept.​

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JAMIE DURRENCE

Managing Partner

A resident of downtown Savannah since 1998, Jamie Durrence has a great appreciation for the community and is glad to share in its uniqueness.

A restaurateur for over 15 years with a tenured work history in some of Savannah’s favorite venues,  Durrence is noted for his ambitious entrepreneurial spirit and brings a vast amount of expertise and functional creativity to his concepts.

The driving force behind the restaurants, he strives to maintain the highest standard of food and service quality by building the relationships between the kitchen, service staffs, and patrons. These relationships package together a friendly, approachable, and welcoming atmosphere that is unmistakable in the remarkable reviews and customer appreciation.

Raised on a working farm in Glennville, Georgia one hour west of Savannah, Durrence graduated from the Savannah College of Art & Design and first worked in New York City for Carolina Herrera and later as Product Manager for Liz Claiborne’s Ellen Tracy label.

He is a decorated national champion equestrian, believes that hard work and dedication are paramount, and that success in all things is measured through integrity.

BRANDY WILLIAMSON

Executive Chef

 

Executive Chef Brandy Williamson brings a French-inspired flare to traditional Southern Cuisine.

A native of Roxboro, North Carolina, Chef Williamson grew up cooking beside her mother who helped cultivate a passion for food. She earned her bachelor’s degree in Business Management from North Carolina State University before attending culinary school at Le Cordon Bleu in Orlando, Florida.

Chef Williamson graduated from culinary school in 2005 and quickly refined her skills in fine dining. After working as Chef de Cuisine for three years, she was hired as Executive Chef at Local 11ten in June 2010. Williamson is committed to excellence and is focused on bringing innovative influences to traditional Southern Cuisine.

ROBBY PERKINS

Creative Director

After graduating from the Savannah College of Art and Design with a BFA in Architecture, Robby Perkins joined the group as Creative Director. Prior, Perkins worked for Marc Jacobs, Int.

Perkins' major projects include Perch Rooftop Bar and Lounge, the private dining room at Local 11ten, The Public Kitchen & Bar, Soho South Cafe, Artillery and several private residences in Savannah, Georgia. Responsible for all forms of visual communication such as interior 

design, branding, marketing, editorial, advertising and packaging, Perkins works collaboratively with different departments across each Daniel Reed concept.​

His diverse expertise in design and customer service help him craft design solutions that

enhance the user experience by carefully considering the relationship between the

environments he creates and the patrons that visit them. He believes that successful design is holistic and personal and always includes impeccable attention to detail with original thinking.

ALAN WILLIAMS
Operations Manager

Alan Williams began his career in hospitality as a bartender at the age of 19. Having worked in many positions before rising to management, Alan has a unique understanding of the importance of each job position - small and large - within the company.

 

Alan's straight-forward approach with all aspects of operations coupled with a keen sense of awareness, allows him to direct each concept with focus to quality and customer satisfaction. With a decade worth of experience, Alan has a full understanding of the key aspects involved in operations and puts these into practice as he oversees human resources and accounting.

JENNA HARCHER

Operations Assistant

 

Jenna Harcher came to Savannah from her hometown of Charleston to attend the Savannah College of Art & Design.  Having worked as a server and an assistant manager at several restaurants throughout the city,  she believes that there are few skills more valuable than those learned through her restaurant experience, helping to prepare her for work in production.  These experiences also prepared her to take on the role of operations support at Daniel Reed Hospitality; a role that she is honored to have!  She is overjoyed to also be in charge of organizing company yoga classes, and booking live music for Local’s rooftop bar, Perch.