Lindsay Autry

Making almost everything from scratch at The Lazy Goat may seem like an arduous task for any chef, but executive chef Lindsay Autry wouldn't have it any other way. Autry draws upon her early experiences with her family's farm and her continued study of spices and fresh ingredients when designing her inspired dishes. Her passion for food translates to a vibrant menu bursting with sumptuous seasonings, pastas, breads and produce.

Autry received her professional culinary training at the prestigious Johnson & Wales University in Providence where she was awarded the Vollrath Award for Gastronomic Excellence, an award given to just one student each year, the Johnson & Wales University Academic Performance Award and voted Valedictorian for the College of Culinary Arts.

After graduation, she headed to the Sunshine state where she honed her skills working with acclaimed chef Michelle Bernstein at Azul in the luxurious Mandarin Oriental. The AAA-five diamond restaurant was named "One of the best hotel dining rooms in the world" by Gourmet magazine. She also gained experience in notable kitchens such as 82 Queen in Charleston, S.C., Mb at the Fiesta Americana Grand Aqua in Cancun and Las Brisas, the flagship restaurant of The Fairmont Mayakoba in Playa del Carmen, Mexico. Food Network fans might also recognize her from her appearance on the popular show Iron Chef America. 

Beyond her professional training, Autry learned tricks of the trade from her family, gaining creativity from her artist mother and the love of the farm from her father.

Her call to culinary arts came at the tender age of six when she discovered that she did not like the taste of canned food. She began experimenting in a camper kitchen of her family's North Carolina farm which boasts 3,000 peach trees and a lush vegetable garden. By the age of nine she was competing in state cooking competitions through the 4H Club. Saddened by the wasted peaches which were unsuitable to sell because they were overripe or bruised, she started making a luscious peach ice cream. The creamy treat was a hit and to this day, her sister uses Autry's recipe and sells the homemade ice cream when peaches are in season. Autry stays close to her roots in the kitchen of The Lazy Goat, making paprika from bushels of chili peppers grown on her family's farm.

A cooking stint in Mexico gave Autry the opportunity to refine her spice making skills with a chef who doubled as an anthropologist. Now, The Lazy Goat's kitchen is decorated with fresh herbs Autry uses to season her culinary creations. South of the border is also where the young chef gained a reputation for fresh fish dishes. She developed relationships with the local fishermen to keep a constant supply of fresh seafood, and soon guests from all over the Rivera came to test Autry's creativity. Her commitment to keeping close with local farmers shows on The Lazy Goat menu. Garden treasures including tomatoes, arugula, pico peppers and San Marzino tomatoes are all provided by local purveyors.

Autry's culinary direction for The Lazy Goat will focus on providing fresh items made from scratch. Influences from such diverse locales as Mexico, Spain, Greece, Italy, France and Africa will flavor a creative repertoire that appeals to the Mediterranean palate.

Joe Clarke

A native of Spartanburg, South Carolina, and a graduate of the University of South Carolina, Joe spent his early career working in foodservice in both front and back of house positions. After graduation, Joe followed his degree to Los Angeles where he worked in Film and Television production for 14 years managing crews and filming some of the biggest names in Hollywood. Tinseltown, however, never fully satisfied his true calling...cooking. While on hiatus between movie and television gigs, he expanded his culinary education at Epicurean Culinary Institute and worked at Chef Govind Armstrong's famed, 3 star restaurant, Table 8. Joe and Darlene left Hollywood on a mission to pursue their dream of opening their own restaurant. Joe attended the French Culinary Institute in New York graduating with Honors and receiving the Grand Award for Best Menu, as well as completing the Restaurant Business Course.

Joe's inspiration and passion for fresh food grew from watching his grandmother use the bounty of her garden and farm to provide food for the table. This initial introduction to the quality of fresh farm food, from fresh tomatoes and cantaloupes to fresh eggs and fresh pork have sustained and brought him to the cornerstone of his cooking. To Joe, it's a Chef's responsibility to know where their products come from. It's about discovering and understanding where the food we eat originates, how it was grown, even watching it grow; how the animal was raised, fed and even harvested. He believes it just makes sense to seek ingredients from folks that are putting as much love and passion into their work as he does into preparing it.

Rodney Freidank

Freidank began his culinary career at age 16 in a New York-style delicatessen in Long Island, New York, where he was born and raised.

His first chef position came several years later at a family-owned restaurant in Wilmington, North Carolina. It was this experience that inspired him to apprentice under Chef Pete Herring (CEC) in Carolina Beach, North Carolina.

After three years of developing a serious appreciation for the freshest seafood of the Carolina coastline, he was lured to Greenville by the culinary talent of The 858 restaurant. Having worked his way from line cook to Executive Chef, displaying a true love of fresh ingredients and bold flavors, he was commissioned to help open Occasionally Blues restaurant and blues club. Freidank earned the status of Certified Executive Chef in June of 2001.

Since joining Soby's New South Cuisine in 1997, he and his staff have won several local culinary awards and accolades. In January 2000, he was given the honor of hosting a dinner at the prestigious James Beard House in New York City. The James Beard Foundation is an organization that shares the same high regard for education and culinary excellence, as the entire Soby's team. Chef Rodney opened Restaurant O as it's Executive Chef and Partner.

Freidank is co-author of the Soby's New South Cuisine Cookbook, which was published in November 2007.

Freidank's involvement in the community demonstrates his commitment to the education of future culinarians. He serves on the advisory committee at the Career and Technology Center in Williamston, SC. He also sits on the Board of Directors for The March of Dimes. Freidank mentors both high school and college culinary students in the Greenville area and has helped support fund-raisers for hospitality education over the past 10 years.

In February 2008, Freidank was awarded the South Carolina Hospitality Association's "South Carolina Hospitality Manager of the Year" award.

Freidank now holds the position of Corporate Chef, Table 301.

Shaun Garcia

A self-taught culinarian, Shaun has built on his early passion with ten years of professional experience, at restaurants in North and South Carolina. He joined Table 301 in August of 2003 as a line cook, worked his way up and was promoted to Chef de Cuisine in January of 2007.

One of his primary goals in dish development is the use of seasonal ingredients and local products whenever possible, both because supporting local growers is important to community and because use of the freshest ingredients always translates to greater flavor for the customer.

Steven Greene

Steven Devereaux Greene counts such culinary magnet locations as France, Las Vegas, New York and Charleston, South Carolina among the environments that have informed and inspired his cooking style. Having been drawn to the kitchen at the tender age of 16, Greene's innate talent was noticed by French Chef Pascal Hurtebize while they were working together at Marigold Market in Greenville, South Carolina. Hurtebize suggested the vibrant restaurant scene of Charleston as the ideal place for an aspiring chef to cut his teeth, and so began Greene's adventure in the culinary arts. 

Greene's first gig in Charleston was in at 82 Queen, where he quickly rose to the level of sous chef. After two years, he was lured away by McCrady's, where he was exposed to Chef Michael Kramer's modern gastronomic artistry. Drawing upon both cooking fundamentals and progressive techniques, Greene took the reins as sous chef and eventually chef de cuisine at South Carolina's only Mobil 5-Star restaurant, the Dining Room at Woodlands Resort & Inn. Working under renowned chefs Ken Vedrinski, now of Sienna on Daniel Island, South Carolina and Scott Crawford of Sea Island Plantation in Georgia, Greene refined his techniques. The prospect of opening his own restaurant began to reveal itself along with the sophistication of his cuisine.

Greene staged in the famous kitchens of Azul with Chef Michael Bernstein, and in Las Vegas at Joel Robuchon and Alex's, Alessandro Stratta's celebrated restaurant at the Wynn.

In 2005, Greene transformed a century-old cigar factory in Greenville, South Carolina into his namesake restaurant. Shortly after its inception, Devereaux's gained a reputation as one of the premier culinary establishments in the South. In a region steeped in culture and tradition, Devereaux's surprises the palette with a "no boundaries" menu that features both Southern classics and modern delights. Greene's recent accomplishments include the addition of Devereaux's to the prestigious ranks of the Table 301 Restaurant Group and, in January 2007, the honor of cooking a James Beard House Dinner in New York City. He has also been invited to participate in the 2006 Southern Exposure, 2007 Beaufort Food and Wine Festival, 2007 St. Michael's Food and Wine Festival and the Culinary Vegetable Institute's fifth annual Food & Wine Celebration.

As part of Southern Exposure 2007, a three-day food, wine and music event in Greenville, SC, Greene and his team had the opportunity to work with renowned chef, Thomas Keller, Chef/Owner, The French Laundry, in Napa, California. Chef Keller and his team worked with the culinary team at Devereaux's to provide a multi-course wine dinner for VIP Weekend Pass holders of Southern Exposure. More than 100 guests enjoyed an unforgettable meal as part of the seven restaurant Guest Chef Wine Dinners on Saturday, September 15th. In follow up to working together in September 2007, Greene will stage with Keller's team in California for several weeks in May 2008.

Anthony Gray

Originally from Macon, Georgia Anthony Gray's choice of a career in the culinary industry was a natural one. He was raised in a large Italian family whose passion for cooking has always been a focus and source of pride.

Anthony moved to Charleston, South Carolina in 1997 and entered the culinary arts program at Johnson and Wales University. While still in school he began working in local restaurants, and was hired as a line cook at Slightly North of Broad in 1998. Under the direction of Executive Chef Frank Lee, Anthony steadily proved himself and was promoted to several positions within the Maverick Southern Kitchens family.

Upon the opening of Charleston's High Cotton Maverick Bar & Grill in November of 1999, Anthony was promoted to Sous Chef at the new restaurant. There he continued to hone his culinary expertise as the chef's right hand man. In November 2006, Anthony became High Cotton's chef, taking over when the previous chef moved to open a second High Cotton location in Greenville, South Carolina. 

In May 2008, Gray was selected as Executive Chef for High Cotton Maverick Bar & Grill, with responsibility for Charleston and Greenville locations. He directs all culinary operations, maintaining the commitment to brand excellence that has made High Cotton Maverick Bar & Grill nationally acclaimed for fine cuisine and warm hospitality.

Gray's passion for meats can be noted with his hand-made sausages and charcuteries, and his excellence in creating sauces and marinades that enhance the flavors of the meats he works with. Anthony is a proud supporter of local farmers and vendors, and he has become a sought-after spokesperson for his knowledge of animal products, raw ingredients, and respect for the bounty of product available in the Lowcountry and the South.

Anthony resides in Charleston with his wife Melissa.

John & Amy Malik

John & Amy Malik's 33 Liberty Restaurant serves Global Comfort cuisine with a dash of Southern hospitality. Dishes such as Pimento Cheese Turnover with a Shot of Roasted Tomato Soup, Rabbit & Pork Pate with Muscadine Jam, Crayfish Risotto with Crispy Fried Quails, and Peach Blueberry Crisp with Peach Leaf Ice Cream define the kitchen of 33 Liberty.

John & Amy Malik have owned and operated their 10 table restaurant since April 1, 2001. In that time they have made five consecutive appearances as guest chefs at the Epcot International Food & Wine Festival at Disney World, were guest chefs at the Salute to Southern Chefs at the Garretson Wine Company in Paso Robles, CA; twice been honored at the Great Chefs of the South Tribute in Beaufort, SC and made appearances at the Lake Austin Spa & Resort in Austin, TX, the Charlotte Wine and Food Weekend and the Epicurean Evening in Los Angeles, CA. 33 Liberty has been prominently featured in Southern Living Magazine, Bon Appetit Magazine, Chile Pepper Magazine & Talk Magazine as well as several local & regional publications.

Amy, the pastry half of this duo has twice been featured in Bon Appetit Magazine as well as Chocolatier Magazine, Country Inns Magazine, Epicurious.com and Emerils.com. Amy has had 4 of her desserts featured on the Today Show and has been a guest Chef for the New York Chocolate Show, the Charlotte Wine and Food Weekend and the Epicurean Evening in Los Angeles.

John has given cooking demonstrations and made guest chef appearances at Joel Restaurant in Atlanta, GA; Draeger's in San Mateo, CA; the James Beard House in New York City; the Biltmore Estate in Asheville, NC and Blackberry Farm in Tennessee. John has made many appearances on the Food Network and has written for Saveur Magazine, Air & Space Smithsonian, the Greenville News and the GSA Business Journal.   John holds the whimsical title of Kingsford Flame Master from the Kingsford Charcoal Company and in 2003 John was named "Who's Who in American Barbecue" by Bon Appetit Magazine for his sophisticated take on traditional Southern smoking techniques. In 2008 John was a top 20 semi-finalist for a James Beard nomination for best chef in the Southeast.

John & Amy's 2 children prefer Mom's cooking to their Dad's.

Jesse Thompson

Thompson has been with Table 301 Restaurant Group since 2003. After working at Soby's New South Cuisine he joined the culinary team that opened Restaurant O in May of that year, working under Executive Chef Rodney Friedank. He was promoted to Sous Chef in 2006, and in February 2007 was promoted to Chef de Cuisine to take over the responsibilities of day-to-day operations in the kitchen.

Thompson likes to use global flavors, modern techniques, and exotic ingredients to create his own version of Modern American cuisine. His desire to please and excite every customer shows in his non-traditional flavor combinations and contemporary presentations.