Magnolia & May
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Magnolia & May

Origin Story

In 1997, Chef Jeffrey Dunham opened The Grove Grill in East Memphis. 22 successful years later, the restaurant has flourished as a local staple with an excellent reputation. A family business, Jeffrey’s son Chip and Chip’s wife Amanda continued to build on The Grove Grill’s legacy as chef and manager, respectively. And now, they’re branching out with their own East Memphis restaurant concept: Magnolia & May, a “country brasserie”.

As Chef Chip Dunham puts it, “a country brasserie can be defined as an informal restaurant where creative and rustic dishes from countries around the world are served—all while staying loyal to our French technique, using seasonal and local ingredients where it makes sense.” Magnolia & May’s menu will also be strongly influenced by Chip’s experience in southern kitchens.

With a large brick patio, 17 seats at the bar and 49 seats in the dining room, Magnolia & May will offer a smaller, more casual setting. But after running a large restaurant, a changeup is just what Chip and Amanda are looking for. 

The wine, beer and cocktail menus will be created and overseen by Amanda Dunham. Her palate, creativity and experience will culminate in a diverse selection of libations for guests to enjoy. Amanda will also oversee a pithy and smart service staff. 

What’s a Country Brasserie

By Chip Dunham

In 1994, Chef Thomas Keller opened The French Laundry in Napa Valley, California. Four years later, he opened Bouchon Bistro because he “needed a place to eat” after working at The French Laundry. It might seem funny, but even a fine dining master like Keller enjoys a creative yet casual place to grab a bite after a long day.

The term “brasserie” in French means “brewery.” You might immediately think of brewing beer, but I have a different idea of it. There are all sorts of things one can brew—ideas, beer, even nonsense. So my parents, my wife and I have decided to “brew” all of our ideas together, and what we’ve come up with is our new restaurant, Magnolia & May—named after Amanda & ymy daughter and niece.

Sound silly? Hear me out. My parents have been in the food service industry for FOREVER—operating a successful restaurant for over 20 years. Growing up, my wife learned her family’s cuisine and worked in some of the best restaurants New York has to offer. Oh, and then there’s me. I grew up in my family’s East Memphis restaurant, trained at the Culinary Institute of America in Hyde Park, then cooked my way through Charleston, South Carolina. And for much of the journey, my wife’s been right there with me.

Sounds like we have something brewing for this restaurant after all, doesn’t it? But, frankly, we didn’t want to operate a formal restaurant like The French Laundry. So, we figured why not open a more casual and fun restaurant that still cooks up plenty of culinary inspiration? Something like a country brasserie.

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Chip Dunham

Born in Dallas, Texas, and raised in Memphis, Tennessee, Chip Dunham grew up around restaurants. Chip’s parents Jeff and Tracey Dunham have owned and operated The Grove Grill, which has been a neighborhood and Memphis favorite for over 20 years.

With his father’s encouragement, Chip took his first kitchen job at The Grove Grill. Working there throughout high school, Chip fell in love with cooking and decided to attend The Culinary Institute of America in Hyde Park, New York, where he met his wife Amanda.

After graduating, Chip moved to Charleston, South Carolina, to work at Frank Lee’s Slightly North of Broad, Butcher & Bee, The Glass Onion and Edmund’s Oast. After five years in Charleston, Chip and Amanda decided to move back to Memphis and return to The Grove Grill. 

In his free time, Chip enjoys spending time with Maddison & Hudson, watching St. Louis Cardinals baseball, and brewing (and maybe drinking) beer. 

Amanda Dunham

Amanda Dunham was born on Staten Island and raised in New York City. Her first job in food service was working at Holtermann’s Bakery a block away from her house. She soon began commuting to Manhattan after school to work as the garde manger cook at David Burke Townhouse.

Wanting to pursue her dream of cooking, she decided to attend The Culinary Institute of America in Hyde Park, New York.  While attending school, she met her future husband Chip.  She also discovered her love of wine and beverage service.

After graduating, she and Chip moved to Charleston, South Carolina, so she could work at the James Beard Award-winning restaurant FIG. While working there, she passed her level one and two Court of Master Sommeliers certifications.

In her spare time, Amanda enjoys walks with her kids Maddison & Hudson and two Huskies Lee and Brooke. She also enjoys gardening and doing yoga.  

Chip & Amanda Dunham

Chip & Amanda Dunham