OWNER

A passionate proponent of the Lowcountry and native Charlestonian, Restaurateur Brannon Florie is working to keep the soul of Southern food and hospitality alive.  These ideals permeate his many different endeavors, including restaurants The Granary, on forty-one, Florie's Events, Floking Artisan Products, and now Pier 41.

Florie has never been a stranger to hard work, landing his first managerial position at the age of 17.   He spent the next decade honing his business, management, and culinary skills across the United States, working for such well known brands as Carlson Worldwide, E-Brands, and Walt Disney World Resorts and Restaurants.   Upon his return to Charleston, Florie quickly became  an integral part of Charleston’s flourishing food and beverage community.  In addition to earning praise as Executive Chef at The Boathouse at Breech Inlet, 17 North Roadside Kitchen, and The Granary, he played a major role in opening such popular restaurants as The Rarebit, Big John’s Tavern, and King Street Public House.

In all of his endeavors, Florie aims to honor the relationships he has built with local farmers, fisherman, brewers, and distillers.  Even his plumber and electrician are personal friends and Mount Pleasant locals. His desire to give back to the community is exemplified by his involvement with local charities such as East Cooper Meals on Wheels, East Cooper Land Trust, and Lowcountry Land Trust.  He is a member of Charleston Brown Water Society and the founder of Charleston's first free Food and Beverage Employment site.  Outside of work, he spends his time enjoying the company of his wife, two daughters and son, with whom he resides in Mount Pleasant.

GENERAL MANAGER/HEAD BARTENDER

Originally from Sleepy Hollow, New York, Paul Zekus serves as on forty-one's General Manager and Head Bartender. Paul graduated from Roger Williams University with a degree in Marine Biology and Environmental Science in 2004. After graduation, Paul spent 11 years in New York where he worked in all types of bars and restaurants and in the event/catering scene. "Events are exciting because it's like opening a new restaurant every night," says Paul. "From room layouts to specialty cocktails to decor, there's always something different to look forward to."

In September of 2015, Paul made the decision to move to Charleston. He instantly fell in love with the concept and feel of on forty-one. Since then, Paul has been leading the team with his outgoing personality and positive outlook to make everyone's experience in and around the restaurant the best it can possibly be.

Paul is passionate about creating cocktails and mixing & matching flavors. He loves to try different flavor profiles, but still holds the classic pairings close to his heart. In addition to bartending, Paul works alongside Chef Brannon Florie to coordinate and execute both on and off site events for the restaurant.  

"My goal is to make every guest feel like they are at home when dining with us," says Paul.

When Paul isn't mixing things up behind the bar, you can find him cheering on his New York sports teams, trying out new food and cultures, and spending time with his family. 

CHEF DE CUISINE

As the Chef de Cuisine at on forty-one, Gil Barnes has his hands full and he would have it no other way. Originally from Birmingham,Alabama, Gil prides himself on his strong southern roots and looks to them for influence and creativity. His passion for cooking started while he was working in restaurant kitchens during his high school years. He went on to study at Jefferson State Community College and earned a degree in Culinary Management in 2014. His move to Charleston in the summer of 2015 led him to cook at local favorites such as Craftsmen Kitchen and Hometeam BBQ. After moving up the ladder and working as pit master and sous chef at Smoke BBQ, Gil took his newest and current role at on forty-one. When he isn’t cooking up a storm, you can find him scuba diving or snowboarding.