Meet Rick Agius
If you don’t know Rick, you soon will. Beloved in the St. Johns Island community for bringing, now, his sixth original restaurant to Johns Island, SC. It was just thirteen short years ago when Rick decided to start something amazing, Smoky Oak Taproom, bringing the very best BBQ and microbrews to our quaint little community. His other claims to fame are Garage 75, Tattooed Señorita, Zeppelin Pizza Co, and Dills & Camp Sundries - from the beginning, his dream was to build up Johns Island to create hopping and happy spaces for locals and tourists alike.
Agius attributes the company's rapid success and growth to amazing partners and superstar employees. He believes in promoting from within and always keeping it local. Both of his partners began with him on his journey over a decade ago, and continue to stand by his side and foster more amazing concepts and establishments, one more awesome than the next.
Rick is a lifetime F&B guy with a belief in “Seen it, done it, & going to do it,” and uses his platform and prestige to give back to the Charleston community. You will frequently see him working with Camp Happy Days, Low Country Dog, and other small, yet highly dedicated, local charities.
But his true passion lies in being a family man. Married to his soulmate Jennifer, you can catch him driving around town, car packed with his three beautiful and rambunctious children in one of his fav classic cars, more than likely, headed to get Mexican food - it isn’t just for taco Tuesday!
Meet Chef Dupree
A Philadelphia native, Jason Dupree is leading the Johns Island's restaurant scene as Executive Chef at both Tattooed Señorita Cantina and Blu Oyster. He has acquired a vast number of prestigious accolades in the hospitality industry over the past 19 years. Chef Dupree is committed to sustainable and local food practices, and he collaborates with renowned purveys of Charleston to acquire the finest culinary ingredients available.
After graduating from Johnson and Wales University in 2004, he studied the art of making dishes from scratch, while also incorporating family recipes with a Lowcountry flair. His emphasis is on the very best of Charleston-style cooking, and he takes from the peak of seasonal growers to always deliver local and fresh.
Chef Dupree is also committed to supporting local anglers with ocean-friendly sustainable practices and always takes from the highest standards of the hospitality industry - paying close attention to the most minute details. Every plate he serves up is done to perfection as if prepared for royalty.
Chef Dupree is fostering a “the stronger team, the better,” set of core values, where everyone is an integral part of the kitchen. And to that end, he shares his knowledge, skills, and encouragement to lift everyone and bring out creativity from the entire staff.
Outside of the kitchen, he loves watching sports, is dedicated to spending time with the beautiful loves of his life, his wife and daughter, and can be seen locally on the live music scene, or traveling to faraway places - living life to the fullest.
Executive Chef Extraordinaire
Meet Corey Lewandowski
Corey Lewandowski is a graduate of Johnson & Wales University in Charleston, SC. Born and raised in Charleston, SC, Cory knew that he would remain in the food and hospitality industry, following in the footsteps of his grandfather, a butcher in Wisconsin for over 60 years. He was taught how to cook stuffed peppers at the early age of six and instantly fell in love with culinary arts.
Corey believes that teamwork is the driving force behind successful restaurants and lives by that notion daily. His mission is to bring a smile to every guest who walks through the door. After all, cooking is the way to one's heart, and he aims to capture yours at the first bite.
Corey has two children, Harper and Ryder, and maintains that they are the reason for all that he dreams of and does. In his leisure time, you can find him doing anything water-related or teeing off with friends and family. For Corey, cooking isn’t just a career; it is a passion.