Blake McCormick
Owner/Chef
Blake’s passion for food began at home in Mansfield, Massachusetts, where her mother worked as a chef in a local Italian restaurant. Those early years—filled with family meals, kitchen conversations, and Sunday baking sessions—laid the foundation for a lifelong connection to the culinary world.
After earning a degree in Advertising & Marketing from Spring Hill College in 2004, Blake moved to Charleston in 2007. It wasn’t long before she traded the world of marketing for the kitchen. While serving at the renowned High Cotton, Blake pursued an associate degree in Culinary Arts from The Art Institute of Charleston, an experience that launched her professional culinary journey.
In 2009, Blake became Executive Chef at EVO in Park Circle, where she led the kitchen for nearly a decade. Her time there provided a deep understanding of the restaurant business and shaped her leadership style and culinary perspective.
Since then, Blake has continued to hone her craft in some of Charleston’s most respected kitchens, including Edmund’s Oast, Chez Nous, and Basic Kitchen—each adding to her well-rounded approach to seasonally driven, thoughtful cuisine.
Tess Kenney
Owner/Sommelier
Originally from Stone Harbor, New Jersey, Tess Kenney grew up in the hopsitality industry: her parents owned multiple businesses including a seafood market and a small motel. Her earliest memories are rooted in good food and the joy of cooking alongside her mother, who was always experimenting with new recipes.
She earned her degree in Elementary and Special Education from Temple University, but before beginning her career in the classroom, she set out on a three-month road trip across the country. That journey led her to Northern California, where she discovered a deep appreciation for food and wine.
Eventually returning to the East Coast to be closer to family, Tess settled in Charleston, drawn by its vibrant and evolving food scene. She joined the opening team at Chez Nous, one of the city’s most celebrated French restaurants, where she spent five years developing her skills and refining her palate. During that time, she earned her Level II Sommelier Certification and took on responsibility for daily food and wine pairings.
Now a co-founder of Simple Provisions alongside Blake McCormick, Tess brings years of experience and a warm, intuitive approach to hospitality—offering thoughtfully curated dining experiences designed to bring restaurant-quality food and wine into the comfort of your home.
