About Herd
HERD Provisions is a neighborhood establishment providing the Wagener Terrace and surrounding communities of Charleston with a unique, innovative dining experience.
As the city's first true farm-to-table restaurant and whole-animal butcher shop, HERD Provisions came to be in an attempt to connect the community back to our food and the land from which it comes. Because before HERD, there was Leaping Waters Farm: 843 acres of bountiful green grass and flourishing land in the mountains of southwest Virginia. Alec Bradford began farming almost 15 years ago with a vision of what this restaurant would one day become: a place to celebrate sustainable, humanely raised food that is better for the land, animals, environment, community, and the consumer. We are delighted to provide you with not only the highest quality food, but also the traceability to and transparency of its origins.
At HERD Provisions we proudly serve Ancient White Park cattle, raised in the fertile mountain & valleys of southwest Virginia. They are one of the oldest and rarest breeds on the planet, first documented by the Roman Army during the Conquest of Britain in 43 AD, today they number 2400 worldwide. For 900 years they were "emparked" on four estates across Britain owned by the ruling royal family, where they were kept as a feral breed and hunted by nobility. King John I, upon tasting the loin of an Ancient White bull, was so enthused by its flavor that he drew his sword and knighted the piece of beef, dubbing it "Sirloin." Winston Churchill had ten cows and a bull sent to North America prior to the German Blitz, to avoid the possible extinction of the herd. Today, at Herd Provisions, we ensure the continued life of this foraging breed by showcasing what we believe is the finest beef raised humanely, finished on grass.
Alec Bradford - Owner
Alec Bradford is the owner of Herd Provisions in Charleston, South Carolina, a farm-to-table restaurant and whole-animal butcher shop. Herd’s high quality meats are sourced directly from Alec’s very own Leaping Waters Farm in Southwest Virginia for a delectable and transparent dining experience.
Born and raised in Tennessee, Alec’s love for farming began early on, spending much of his time learning and working at his grandfather’s farm. After studying French colonial history and creative writing at Colorado College and UNC Asheville, Alec moved to Italy for three years and fell in love with the idea and lifestyle of organic, smaller farms. Alec admired how most restaurants he visited in Italy sourced their products from places within a mile. After Italy, Alec moved out to Yellowstone where he worked as a fly fishing guide.
In 2004, Alec started Leaping Waters Farm in the mountains of Southwest Virginia, where he raises one of the oldest and rarest breeds on the planet – Ancient White Park cattle. First documented by the Roman Army during the Conquest of Britain in 43 AD and with only 2,400 left in the world today, Ancient White Park cattle spent 900 years on four estates across Britain owned by the ruling royal family, where they were kept as a feral breed and hunted by nobility. King John I was so enthused by the meat’s flavor that he named it, “Sirloin."
Alec provided beef for some of the most renowned restaurants in the Eastern United States, including Le Bernardin, Marlow & Daughters, the Source, Masseria, Rose's Luxury, Tail up Goat and Bourbon Steak DC. Through his work on the farm, Bradford has had the honor of many memorable culinary experiences connecting with chefs across the globe, including cooking for Chef Eric Ripert on his front porch and winning multiple events with Chef Scott Drewno. He delivered his products himself, putting hundreds of thousands of miles on his truck, and always ended his trips by enjoying fantastic meals amongst great friends in some of the country’s most renowned kitchens.
After years of outsourcing to restaurants all over the country, Alec wanted to create his own special place where guests could go to enjoy grass fed beef from Leaping Waters Farm. Passionately connecting the community back to the food and land from which it comes, Alec created the Herd Provisions food truck in 2017 in Charleston, South Carolina until a restaurant space in Charleston’s Wagener Terrace neighborhood was ready. Today, Herd Provisions is a place where people can enjoy the highest-quality, sustainably and humanely raised food with confidence in the traceability and transparency of its origins.
Alec enjoys providing a neighborhood place where friends can come to enjoy good food with a smile on their faces. Working with many staff members who have been with him since the beginning, Alec loves the team he has created. Now, Alec lives in Charleston but travels to Leaping Waters Farm every week. His kids work at the restaurant and help him stay up to date with everything going on while he is at the farm. When Alec is not at the farm or the restaurant, he loves to play with his dogs, read and spend time with his kids.
Jeanne Oleksiak - Executive Chef
As Herd Provisions’ executive chef, Jeanne Oleksiak oversees the restaurant’s culinary operations and collaborates with the staff to create innovative farm-to-table dishes. Oleksiak serves as a leader, teacher and motivator for the culinary team, while constantly learning from the talented chefs around her.
Growing up across the South and later settling in Charleston, South Carolina as her home base, Executive Chef Jeanne Oleksiak began her culinary journey by joining her mother in the kitchen. While she first followed her ambition to become a veterinarian, she decided to pursue her love of food instead, trialing the culinary program at Trident Technical College and attending the Culinary Institute of America in New York City the following year. After graduating with a degree in Culinary Arts in 2007, Oleksiak provided hands-on leadership as a teaching assistant prior to moving home to Charleston and working at Poogan's Porch as a line cook.
During her time at Poogan’s, Oleksiak immersed herself in helping to craft the restaurant’s menu and discovered a passion for reinventing classic dishes. Her love for culinary creativity led her to assume the role of sous chef at Lana Restaurant, where she worked beneath Charleston native Chef John Ondo. After four years of experience in every station and experimenting with the menu at Pages Okra Grill, Oleksiak moved to Park & Grove (formerly Park Cafe) and worked her way up to sous chef. During the pandemic, she connected with Herd Provisions’ owner Alec Bradford and joined him at the restaurant. Oleksiak has since maintained the title of executive chef, while also working as a butcher and pastry chef throughout the years.
Chef Oleksiak’s culinary philosophy for Herd Provisions prioritizes supporting local purveyors and ensuring their products are sustainably raised, grown and produced. Much of the beef on the menu is sourced from Leaping Waters Farm, a farm in Virginia owned by Herd Provisions’ owner Alec Bradford. With a playful and inquisitive approach to her cuisine, Oleksiak reimagines classic French, Asian, Italian and Latin dishes into unique, novel creations.
When Olekisak is not busy creating the next dish to add to the everchanging Herd Provisions menu, she is spending time with her two daughters and dogs, reading, rollerblading around Charleston and cooking for her family.
Braxton Easter - General Manager
Born in Good Hope, Alabama, Braxton has built a dynamic career characterized by versatility, dedication, and leadership. With over 11 years of experience in the hospitality industry, he has honed a deep understanding of hospitality and customer service, excelling in diverse roles within the industry.
Between 2016 and 2023, Braxton transitioned into the medical field, working in hospitals and long-term care facilities. Driven by a desire to make a meaningful impact during critical times, he traveled across the country to support healthcare facilities in need during the COVID-19 pandemic, showcasing resilience and adaptability in challenging environments.
After returning to the food service industry, Braxton assisted in the opening of a bar and grill on the lake in his hometown in the summer of 2024 as the FOH Manager. This instilled a deep passion for hospitality and a desire to contribute to the local community by creating a welcoming and vibrant gathering place.
In January 2025, Braxton stepped into the role of Assistant General Manager at Herd Provisions, embracing an environment of continuous growth and collaboration. His transition from Assistant General Manager to General Manager in May of 2025, marks a pivotal chapter in his career, blending personal growth with a renewed commitment to our core values. Leading a team driven by collaboration and mutual respect, he aims to foster an environment where every voice contributes to our shared success. With emphasis on community remaining at the heart of everything we do, from creating memorable dining experiences to showcasing local, sustainably sourced ingredients that reflect the rich flavors of our region. This role will allow him to deepen his impact, both within our team and in our community, as we continue to set the standard for responsible, heartfelt hospitality.
Beyond professional achievements, Braxton finds joy in swimming, kayaking, spending time with friends and family, and volunteering within his new community. These hobbies reflect a commitment to staying active, building relationships, and giving back to the community, values that resonate throughout his personal and professional life.
Kennedy Vertin - Assistant General Manager
Kennedy is the kind of leader who can keep a team on track, inspire those around her, and still make time to chase her own passions. A proud Capricorn, she grew up in sunny Naples, Florida, before making the move to Charleston in search of a fresh start and new adventures. Fortunately for us, she found her home here at HERD — and she’s been an essential part of our team ever since.
With a natural talent for organization and a sharp eye for detail, Kennedy ensures that every shift runs smoothly and that guests enjoy the exceptional experience HERD is known for. Her drive and focus come from more than just her hospitality background — she’s an athlete at heart, often found lifting weights, hitting Pilates classes, or setting new personal goals outside of work.
Kennedy’s life beyond the restaurant is as fascinating as her leadership style. She’s a devoted dog mom to Mako, an energetic Aussie-Lab mix, and a true science enthusiast. For a full decade, she worked in marine research, tagging sharks and contributing to conservation efforts. Her Master’s degree from Georgia Southern University centered on the visual ecology and morphology of sharks and rays — a blend of science and adventure that speaks to her curious spirit and determination.
Never one to shy away from trying something new, Kennedy is now diving into pottery classes, adding another creative outlet to her already impressive list of skills. Whether she’s managing the floor during a busy dinner rush, perfecting her deadlift form, or shaping clay at the wheel, she approaches everything with the same dedication and enthusiasm.
Joe Holmes - CdC
As Herd Provisions’ Chef de Cuisine with 20 years in the restaurant industry, Joe Holmes wears many hats, as he has always been one to jump in wherever needed. Whether he is being a line cook, dishwasher or leader or doing prep work, shucking oysters with care and precision or collaborating with Executive Chef Jeanne on specials, he is a team player who is always looking to get creative.
Growing up in a small town called Bellingham in the pacific northwest, Joe has always had a profound love of nature, something that very much affects his culinary philosophy and personality. At 17 years old, Joe began working in restaurants in Bellingham, WA like Mad Anthony’s Inc and Hundred North, and immediately fell in love with the thrill of doing something interesting and exciting. His passion was solidified by reading kitchen confidential as a young line cook and realizing that any other career would be simply boring. In 2019, Joe moved across the country to Charleston where he worked at Prohibition and Chasing Sage. With a culinary career focused on seafood for a long time, the opportunity at Herd Provisions was a way of challenging himself to do something new, while still bringing his seafood inspiration along with him. For Joe, relocating to the east coast has been extremely rewarding in that the seafood they get in Charleston is very different from what they had readily available on the west coast. Joe went from working with black cod, halibut, boatloads of salmon, west coast oysters, pacific octopus, and local mussels; to grouper, golden tile, wreckfish, flounder and boatloads of shrimp. Instead of getting ingredients from Alaska, he started sourcing from Prince Edward island.
Joe truly enjoys working in the kitchen, and without the daily, unpredictable challenges every day, he would lose the drive to push himself further. He is passionate about working with and talking to local farmers, creating a connection to the ingredients used in the kitchen on a daily basis, rather than corporate culture that disconnects us from the people who grow, catch or raise ingredients.
When he is not in the kitchen, Joe values every moment with nature, and loves spending time in the woods. He enjoys gardening, reading science fiction, and arts and crafts.
Andy Farrel - Sous Chef
Andy brings both skill and heart to the kitchen, blending years of experience with a genuine passion for his craft. A Wisconsin native and proud Packers fan, his culinary journey began back in high school while living in Washington state, where he discovered the satisfaction of creating dishes that bring people together.
In 2018, Andy made the move to Charleston in search of a new pace of life and the chance to deepen his expertise in butchery — a craft that’s both art and science. That passion led him straight to HERD, where our focus on whole-animal butchery and thoughtful sourcing was a perfect fit. As Andy puts it, “I came to HERD with the excitement of being able to expand my butchery knowledge and be a part of something special. In my short time here, I have already learned so much.”
In the kitchen, Andy’s attention to detail, respect for ingredients, and collaborative spirit make him an invaluable part of our culinary team. Whether he’s breaking down a cut of meat with precision or working alongside our chefs to perfect a seasonal menu item, his dedication shows in every plate that leaves the pass.
Outside of work, Andy knows how to keep things fun. He’s an avid pinball player, always ready for a friendly competition, and a regular at Pinky and Clyde’s in Park Circle, where he enjoys catching live music and connecting with Charleston’s vibrant community.
Stop by HERD and you might just see Andy in action — working with skill, focus, and a smile that shows just how much he loves what he does.