Chip Dunham

Born in Dallas, Texas, and raised in Memphis, Tennessee, Chip Dunham grew up around restaurants. 

Working at his parent's restaurant 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 Slightly North of Broad, Butcher & Bee, The Glass Onion and Edmund’s Oast. After five years in Charleston, Chip and Amanda decided to back to Chip's hometown Memphis.

In 2020 Magnolia and May opened its doors with Chip as the Executive Chef. Located in Williamsburg Village in the heart of East Memphis Magnolia and May offers a southern twist on cuisine from around the world using the freshest local ingredients possible. Whether you’re having a weekday dinner with the family or stopping in for a quick bite before the theater Chip's menu has something that will hit the spot!

In his free time, Chip enjoys going to the Memphis Zoo with his children, discussing the latest episode of PAW Patrol or Bluey, and sampling Hazy IPAs.

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.  Where she discovered her love of wine and beverage service.

While attending school, she met her future husband Chip. 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 reading, walks with her kids Maddison & Hudson. She also enjoys gardening and doing yoga.