"I've been to events around the country. But nothing like euphoria. Nothing that gets you this close to the people creating this awesome food, wine and music."
Suzanne | Rock Hill, SC
2009 Culinary
Guest Chefs -
Guest Chefs
Guy Savoy
Restaurant Guy Savoy is the only place in America to experience the elegant cuisine of Guy Savoy, one of France's most revered and award-winning chefs. He's received three Michelin stars, an entry in the Larousse encyclopedia, the Legion d'Honneur from the French Minister of Agriculture and was voted France's Chef of the Year by his peers.
Monsieur Savoy has brought this legacy to Caesars Palace and created one of the city's most unique and unforgettable dining experiences. It's been listed as one of the country's hottest restaurants by Bon Appetit, given a 3 ½ (out of 4) star rating by Los Angeles Times food critic S. Irene Virbilla, called "the best restaurant in Las Vegas and one of the finest anywhere" by Newsweek and was a finalist for the James Beard Foundation's Best New Restaurant of the Year award.
Tyler Brown
Executive Chef Tyler Brown leads one of Tennessee’s highly-praised AAA Four-Diamond / Mobile Four-Star restaurants. During Brown’s tenure at The Capitol Grille, the dining establishment has not only earned these coveted designations, but was also voted one of America’s best restaurants by Gourmet magazine (2004), was featured on The Food Network, was acknowledged as one of the best new restaurants in the U.S. by Esquire magazine and was recognized at the James Beard House (2005), where the world’s best restaurants and chefs showcase their culinary excellence.
Prior to his position at The Capitol Grille, Brown graduated Magna Cum Laude from Johnson & Wales University in 1997 with an Associate in Applied Science in Culinary Arts and was introduced to the culinary industry by his mother, who is also an accomplished chef. Brown worked at a number of fine dining restaurants including his position as Chef de Partie at Peninsula Grill in Charleston, S.C., a Mobil Four-Star / AAA Five-Diamond, and recognized Relais & Chateaux dining establishment. Currently, there are only 453 recognized establishments worldwide, all of which must meet rigorous criteria for quality. Brown then held the Executive Sous Chef position in 1999 at Fearrington House in Chapel Hill, N.C., a Mobil Five-Star / AAA Five-Diamond, Relais & Chateaux property, before becoming the Executive Chef and Partner in 2001 of Southern Comforts BBQ & Soul, an upscale comfort food establishment in Charlotte, N.C.
Brown became Chef de Cuisine of The Capitol Grille in 2003 and emerged as a leader in the kitchen, under the direction of former Executive Chef Sean Brock, a pioneer in new-southern cuisine and semifinalist of the prestigious James Beard Awards “Rising Star Chef” and “Best Chef Southeast.” He now leads the culinary team as Executive Chef and is responsible for managing kitchen staff, developing menus and overseeing the general direction of the restaurant. Brown surfaced as one of Nashville’s most talented chefs, establishing relationships with the local community organizations and producers to become a forerunner in the Southeastern culinary community with progressive, southern cuisine.
Scott Crawford
Scott Crawford, a Mobil Travel Guide Five-Star rated chef, joined The Umstead Hotel and Spa in March 2009 as Executive Chef of the property’s signature restaurant, Herons, and entire food and beverage program, including the bar, spa and pool offerings, as well as Afternoon Tea, Banquets and Room Service.
Crawford’s refined American cooking is featured in Herons nightly, and available for breakfast and lunch service as well. In addition to his à la carte menu, Crawford offers a five-course Chef’s Tasting Menu highlighting local ingredients, as well as three-course Wellness and Vegetarian Tasting Menus every evening. His spring dinner menu features Chilled Pea & Lemongrass Soup with Lobster and Smoked Char Roe and Foie Gras with Macadamia Nut Bread Pudding and Vanilla-Onion Marmalade as Appetizers, a delicate Butter Crunch Salad with Buttermilk Vinaigrette, and entrees such as Carolina Trout with Horseradish and Cucumber, Organic Hen with Spring Garlic Dumplings and Chanterelles and Pork Cheeks with Rosemary Grits and Toasted Pecan Gremolata.
Crawford first earned Five-Stars from Mobil Travel Guide for his regional American cooking as Executive Chef of Woodlands Resort & Inn, the Relais & Chateaux property and Gourmand Dining Room located in Summerville, SC, before being hired away in 2006 as Executive Chef of The Georgian Room at The Cloister Hotel in Sea Island, Georgia. There, Crawford’s coastal Georgian cuisine earned five coveted stars from Mobil Travel Guide and critical praise; Esquire Magazine named it “Best New Restaurant” and Wine Spectator featured it saying, “Crawford’s style of haute cuisine is buoyed by regional flavors and based on produce gleaned from small, area farms…”
Crawford, who has established a partnership with a local North Carolina farm, Cherry Lane Farm, and planted several acres for Herons with the help of his kitchen staff, explained, “I believe in the chef-farmer concept -- the importance of bringing together the nearby farmer who has a passion for organic produce or farm-raised meats with the chef who has a passion for optimizing rather than masking their natural flavors; this is one of our priorities at Herons." Crawford is also working closely with Chapel Hill Creamery, Elodie Farm and Cane Creek Farm.
Herons, The Umstead’s well appointed 98-seat restaurant, accompanied by 46-seat outdoor terrace, offers a modern fine dining setting like no other in the South for breakfast, lunch and dinner. Since opening in 2007, Herons has received the prestigious Mobil Travel Guide Four-Star Restaurant Award and AAA Four-Diamond Award, and been recognized by Food & Wine, Condé Nast Traveler, Southern Living, Celebrated Living and more. For restaurant reservations contact 919-447-4200; www.heronsrestaurant.com
Tim Graham
With his background in biochemistry, genetics, and food science, Tim Graham has a unique understanding of the techno-gastronomical forces that are currently shaping Chicago’s dining scene. However, Graham, Tru innovative Executive Chef takes his own distinctive approach to experimentation. “I use food science tools as just that – tools,” says the young chef. “I explore and utilize all the new techniques I can find. But in the end, my creations always remain flavor-driven, not technique-driven.” It was through this understanding of diverse cooking techniques combined with a unique insight into flavor profiles that led Rick Tramonto, Chef/Partner of Tru, to name Tim Graham executive chef 2008. “The name ‘Tru’ is derived from our philosophy,” says Tramonto. “In our cooking, we remain true to the nature of each ingredient, while also unlocking the myriad of potential flavors of those ingredients. Tim understands that, and embodies that balance of creativity and simplicity.” A semester away from his undergraduate degree in biochemistry, Graham was working on a research project that used genetics to nutritionally enrich corn. This unusual method of working with food set off a spark in Graham. He changed the course of his career path, switching from a biochemistry major to food science and landed a job in a restaurant. “I never looked back,” says the chef. After receiving his diploma from The University of Missouri, Graham went on to study at the New England Culinary Institute and subsequently traveled to Chicago for a six-month internship at Tru. Upon graduation (2002), he moved to Milwaukee, taking his first job as a culinary school graduate at the much-lauded Sanford Restaurant. After a year, Graham spent some time traveling the country staging in Seattle and San Francisco, learning new and eclectic techniques from the many chefs he met in his travels. Unable to find an experience that matched the professionalism and executive finesse of Tru, Graham returned to Chicago and began working back in TRU’s kitchen, in garde manger, in 2003. Over the next four years, Graham steadily climbed TRU’s ranks, and in 2007 was named chef de cuisine of the four-star gem. Look for Graham to continue to make his mark on Chicago’s dining scene as he continues to challenge himself and apply his natural talents. He lives in the Logan Square neighborhood of Chicago.
David Guas
David Guas' entrepreneurial career has taken flight with damgoodsweet consulting group, llc. After ten years as the Executive Pastry Chef of Acadiana, Ceiba, DC Coast, and TenPenh restaurants in Washington, D.C., Guas exchanged his longtime corporate role and is now a private pastry consultant to restaurants around the country, specialty caterer, tv personality and dessert cookbook author in the D.C. Metropolitan area. During his years with Passion Food Hospitality, Guas’ desserts were recognized and praised by such publications as Food & Wine, Chocolatier, Santé, Cooking Light, Food Arts, Where Washington, Restaurant Digest, Restaurant Business, National Culinary Review, and Nation’s Restaurant News. In September 2003, Bon Appétit featured Guas as one of eight “Dessert Stars” in the country. In 2004, the fourth year he was nominated, Guas was named Pastry Chef of the Year by the Restaurant Association of Metropolitan Washington. He is listed in The International Who’s Who of Chefs, and has appeared regularly on The Today Show, demonstrating his expertise on national television. Of Guas’ sweets, the restaurant critic of The Washington Post writes, “I have yet to find a single dessert I can say no to,” and the critic of Washingtonian magazine states emphatically that Guas’ desserts are “worth saving room for.” Very sweet, indeed.
Michael Kramer
Michael Kramer, the executive chef of VOICE restaurant and lounge at Houston’s acclaimed Hotel ICON, loves an adventure and relishes a challenge.
Outside the kitchen, the Los Angeles native turns to physical feats. An avid surfer and outdoorsman, Kramer also competed as a semi-professional cyclist for many years. But it is within the walls of a kitchen that the chef emerges as a leader and an innovator of exciting and cerebral cuisine. Dubbing his style Modern American, Kramer’s dishes meld classic French techniques with a distinctly regional focus, looking no further than VOICE’s own backyard, including South Texas, the Gulf Coast and neighborhood farmer’s markets, to source premium game, seafood and produce.
A graduate of the California Culinary Academy in San Francisco, Kramer’s training with legendary chefs no doubt cultivated his energy and creativity. Prior to graduation, the budding chef worked with Roland Passot at La Folie, where he learned the art of butchering and studied the culinary great’s deft use of seasonings. While under Wolfgang Puck at Spago, Kramer learned sauce-making and efficiency on the hot line. And at the Mansion on Turtle Creek, Dean Fearing helped Kramer hone his management skills and understand the importance of establishing synergy between the kitchen and the service staff – both critical elements of achieving the five-star dining experience.
In 1999, Kramer was recruited by McCrady’s in Charleston, SC to serve as executive chef. During his time in Charleston, Kramer led McCrady’s to become one of the city’s most acclaimed fine dining establishments. The restaurant received numerous local and national accolades under his leadership, including the Di Rona Award for “Distinguished Restaurants of North America” and Esquire magazine’s “Top 24 Best New Restaurants in America”. Additionally, McCrady’s was featured in such publications as Food & Wine, Bon Appetit, Gourmet and The New York Times.
Kramer’s latest adventure began with his move to Houston in 2007 to conceptualize VOICE – a job that required the chef to oversee construction/design, staffing and menu implementation. His vision gives VOICE a uniquely Houston-centric inflection by initiating culinary trends rather than following the lead of the east and west coasts. And a winning combination of fresh, local flavors, cutting-edge techniques and artful presentation has positioned VOICE as a premier dining destination.
Since opening in April 2008, VOICE has been selected by Esquire and Travel + Leisure magazine as one of the top new restaurants in the country, by Texas Monthly magazine as the best new restaurant in the state and by My Table magazine, the Houston Chronicle and the Houston Business Journal as one of the top restaurants in the city.
Under the stewardship of Destination Hotels & Resorts, Hotel ICON, a landmark, neo-classical property, underwent a $4-million transformation to create a fitting setting for VOICE and a delicious backdrop for Chef Kramer’s regionally inspired Modern American cuisine. Chef Kramer makes his home in Houston’s Rice Military area, where his wife Sheldon mans the stove under the watchful eye of dogs Buddy and Roxy. For more information, please call 713-224-ICON (4266) or log onto www.hotelicon.com.
Michael Paley
Executive chef Michael Paley has helped Proof on Main rise to local and national attention with culinary excellence showcasing the bounty of the Ohio River Valley. His exciting, accessible menu pays homage to local farmers, artisanal producers and sustainable agriculture.
John Mariani described Paley’s food as “every bit as colorful and bold as the design” when Proof was named to Esquire magazine’s elite list for “Best New Restaurants of 2006.” Critics voted his signature bison tenderloin as “Best Bison Dish” in Louisville magazine. The Courier-Journal awarded Proof its highest rating of four stars. Since opening Proof in 2006, Paley’s culinary styling has also been featured in publications including Food and Wine magazine, Wall Street Journal, USA Today, The Washington Post, Food Arts magazine, Southern Living, The New York Times and the Chicago Tribune. Bon Appétit restaurant editor Andrew Knowlton said of Paley; “In addition to the wealth of artisanal foods produced in the area—such as real grits, spoon fish, country ham, cheese, and bourbon—Louisville has a number of outstanding restaurants and chefs and a community that supports them. Chef Paley is one of the people leading the local food movement.”
Originally a film student from Washington, N.J, Paley traveled to South Florida to attend Florida State University. While attending school, he landed a job in food service. His natural talents began to shine and it wasn’t long before Paley turned in his camera for a toque. His time in South Florida allowed Paley the chance to work with some of the nation’s top restaurateurs and to obtain classical training. He attended Florida Culinary Institute and worked under chef John Belleme at Zemi, a Boca Raton hot spot. Paley also worked behind the stoves for famed chef Daniel Boulud as part of the original culinary team who opened Café Boulud Palm Beach.
In 2002, Paley began working with Drew Nieporent’s Myriad Restaurant Group at Lucca, a Tuscan-inspired restaurant at the illustrious Boca Raton Resort and Club. Under executive chef Carey Savona, Paley embraced the Italian approach to cooking - using only the freshest seasonal ingredients to create simple, elegant dishes. As sous chef, Paley spent the following years setting the benchmark for South Florida dining with Lucca’s stunning food, great service and award-winning wine list.
In 2005, Paley joined the Proof on Main team to head the kitchen at the ambitious Proof on Main project. His skills and talent for producing cuisine a la minute has won recognition for the restaurant and this rising star. Just six months after opening Proof, chef Paley made his debut in New York at the prestigious James Beard House. He continues to collaborate local farmers and purveyors to bring the best that the region has to offer to his customers. In addition, he is making more than 70 percent of his cured meats in house. In 2007, he spearheaded a sustainable foods movement in Kentucky which was started nationally by Food & Wine magazine called “Grow for Good Farm and Table.” Chef Paley is an official Kentucky delegate for the Terra Madre Slow Food International meeting in Turin, Italy, and he has been selected as the featured chef during the 2009 inaugural Kentucky Bluegrass Ball in Washington, D.C.
Kent Rathbun
After rapidly rising through the ranks of some of the world’s finest restaurants, Chef Kent
Rathbun has created two of the most talked about restaurant concepts in the nation – Abacus and Jasper’s. Rathbun’s roots are firmly set in food and at the age of nine, he discovered his passion for culinary creativity and began to live his life learning the skills and techniques needed to become the renowned and impressive chef that he is today. Starting as an apprentice at La Bonne Auberge, a five-star French restaurant located in Kansas City, Missouri, Rathbun gained the experience of working with high-end ingredients and learned the art of perfect preparation. Preparation was something Rathbun came to value, and that sense of significance continued with him as he moved from kitchen to kitchen, working with some of the best chefs in the country.
Most notably, Rathbun worked in the kitchens of Mr. B’s in New Orleans, American Restaurant and Milano in Kansas City, The Mansion on Turtle Creek in Dallas and the Landmark Restaurant in the Dallas Melrose Hotel. While at the Landmark, Rathbun had the opportunity to make annual trips to Bangkok, Thailand, which provided him the resources and research to create his own spectacular style of Contemporary Global cuisine. Drawing on Southwestern, Mediterranean, American, Cajun/Creole and Pacific Rim influences, Rathbun’s signature blend of flavors became the foundation of Abacus.
In 1997, Rathbun decided to follow his dream, draw on his eclectic and distinctive style and establish his own world-class restaurant. Striving for perfection in Abacus, Rathbun spent two years prior to its opening in continued research and travel in the culinary centers of the world. With the help of Engstrom Design Group, Rathbun’s vision of an elegant culinary hotspot began to materialize in the heart of Dallas’ uptown district.
Within months of its opening, Abacus began to be recognized as a pinnacle of fine dining and has received numerous accolades, including Mobil Four-Stars; AAA Four Diamonds; Five Stars from the Dallas Morning News; Bon Appetit's Best of the Year 2001 issue which named Abacus' Chef's tasting menu a "Top Pick;" "Best Chef" by D Magazine; and "One of the Top Meals Around the World" by USA Today. Abacus' design, wine list and menu also has been recognized and featured in publications such as Elle, Southern Living, Veranda, Texas Monthly, and The Rosie Magazine. To date, the most prestigious of its recognitions has been Abacus’ induction into the Nation’s Restaurant News Fine Dining Hall of Fame.
Kevin Rathbun
Opened in 2004 in Atlanta, Rathbun’s pays homage to the big league steakhouses – as well as Kevin’s hometown, Kansas City. He brings to the table a passion for friends and family, as well as the best steak money can buy.
With over 31 years of experience, Kevin credits his success to what he calls a mutual fund which maintains an upward mobility of hospitality, education and an unprecedented thirst for knowledge. He has worked with celebrity chefs and restaurateurs such as Bradley Ogden, Emeril Lagasse, Stephan Pyles, Ella Brennan and Pano Karratossos and has honed not only his technique in the kitchen, but his passion for owning and operating his own businesses.
While Kevin was chef at Baby Routh in Dallas, it received the DiRona award for dining excellence. His drive and passion landed him the chef’s position at Nava in Atlanta, which became an instant hit and has been consistently voted one of the top five restaurants in the city. Similarly, Rathbun’s has enjoyed wide acclaim since its inception and was voted by Esquire Magazine as one of the “Top New Restaurants in the Country.”
Frank Stitt
Frank's fondness for humble southern ingredients comes from his own roots in rural Alabama. His culinary journey began in San Francisco and includes such mentors as Alice Waters, Simca Beck and Richard Olney. His travels took him throughout the French countryside working in vineyards in Provence as well as Burgundy and finally back home to foods and traditions that continue to be so much a part of his vision. His first restaurant, Highlands Bar & Grill, opened in 1982. Here, Frank combines consummate French technique and the seasonal flavors of "both south's" — of course the local south, but the south of France as well. Buttery-colored walls donned with vintage posters and subtle lighting are the setting for the intimate dining room while the bar exudes a lively energy with locals and travelers alike seated around the Alabama marble oyster bar. At Highlands, humble southern ingredients such as stone ground grits and country ham meet French sauces and braises creating superb flavors and elegant balance.
Even though Highlands was filling a definite need for fine dining without pretension, it wasn't long before Frank became restless, wanting to experiment with all he encountered in Italy, Greece and Spain. He didn't want to muddle those influences with the essentially French theme at Highlands. The only answer?? Bottega and Café Bottega.
Highlands Bar & Grill, Bottega and Café Bottega bring to tangible form the passion Frank has for the romance and allure of the regions the three restaurants represent. In addition to returning to Europe whenever possible, he is always researching old and new recipe books, history books — anything that may spark an idea for something new or add richness to a dish already on the menu.
Virginia Willis
Virginia Willis is the author of the acclaimed cookbook, Bon Appétit, Y’all! Three Generations of Southern Cooking (Ten Speed Press, 2008).
A graduate of L'Academie de Cuisine and Ecole de Cuisine LaVarenne, Virginia produced Turner South’s Home Plate and the DVD Shirley Corriher’s Kitchen Secrets Revealed! Previously she honed her attention to detail as the Kitchen Director for Martha Stewart Living Television where she supervised the food segments for the Emmy-award winning television show. With MSLTV, Virginia was also responsible for preparing private meals and events for Martha and her guests -- including among others, President Clinton, Aretha Franklin, and Julia Child. As Executive Producer for Epicurious on The Discovery Channel, she traveled the world taping fantastic stories about food - from harvesting capers in the shadow of a smoldering volcano to making authentic mustard in Dijon.
Virginia's wide and varied food career started in Atlanta as an apprentice to Nathalie Dupree. She worked with Dupree on four PBS series and cookbooks, including the James Beard award-winning Comfortable Entertaining. She also spent several years as an editorial assistant with culinary authority Anne Willan on various projects including Cook It Right, an exhaustive tome that documents the various states of "doneness" (and over- and under-"doneness") of everything from whipped cream to braised pheasant.
She is a featured chef in Atlanta Cooks at Home, tester and editor for The All-New Joy of Cooking, author of Pasta Dinners 1,2,3, co-author of Home Plate Cooking, and weekly writer for The Atlanta Journal Constitution. Her work has also appeared in Country Living, Family Fun, and Edible Atlanta.
She has appeared on Real Simple Television, Martha Stewart Living Television, Home Plate, and in TV commercials for Duke’s Mayonnaise and Springer Mountain Farms All-Natural Chicken. As a nationally recognized culinary professional her client list includes The Atlanta Bread Company, Char-Broil, The Coca Cola Company, Denny’s, Disney World, Fresh Express, Logan’s Roadhouse, LongHorn Steakhouse, TGI Friday’s, Olive Garden, Ruby Tuesday, Texas Dairy Queen, Texas Roadhouse, Waffle House, Whole Foods Market, and WingZone.
Virginia is a president of the Atlanta chapter of Les Dames d’Escoffier, a member of The Atlanta Community Food Bank Advisory Board, Georgia Organics, the International Association of Culinary Professionals, Southern Foodways Alliance, and Women Chefs and Restaurateurs.
Greenville Chefs
Elizabeth Bardsley
After attending Florida State University (Suntan U.), Liz jumped with both feet into a career in fine dining. She apprenticed in Atlanta and Los Angeles before settling in Greenville as Executive Chef of Seven Oaks Restaurant. She later co-owned Restaurant La Boheme for five years before joining Northampton Wines in 2004 during the formative stages of the Wine Cafe. Her recent awards include 1999 "Best Chef of the Upstate" and 2005 "Upstate Leaders."
Her specialty is contemporary French Cuisine with wine pairings. She marvels at the evolution of the upstate food and wine scene and is glad to be a part of it.
Alex Castro
Chef Alex came to the United States from Honduras In 1992 to work for his uncle at the Greenville Country Club. He brought with him a passion for food, an artistic eye and a drive to work.
While working at the Country Club, Chef Alex worked for several of Greenville's Up and Coming Chefs. After a couple years of training, Chef Alex found himself at the "Palms" Restaurant at Greenville's Phoenix Inn. He Trained with The Phoenix Inn's Executive Chef, and as that company grew so did Alex's opportunity. Alex found himself as the Executive Chef, running the very same kitchen where he had honed his skills as a line cook.
Alex is constantly looking for new ideas, products, techniques. In this quest Chef Alex has traveled and “followed” great chefs in premier restaurants from Atlan to Washington DC. Alex has a keen sense for flavors, colors and composition. His creations have entertained diners in Greenville for the past seventeen years, his ability to present a flavorful, beautiful and captivating plate every time is what makes Alex an accomplished culinary professional.
Alex is married, has three daughters and lives in Greer, SC
Jason Clark
Clearly, fate was at work when Jason Clark was born in a small town in Wisconsin and ended up in Greer, South Carolina. Clark's culinary success would take a few years to arrive.
Clark first entered the culinary industry in 1986 as a prep cook at Runyon's in South Florida, where, under the direction of Chef Ed, Clark progressed from prep to lead cook in only eight months. Having ignited his passion for cooking, Clark left and worked at five star restaurants and clubs like the Brass Elephant in Baltimore, Maryland, Boca Pointe Club in Boca Raton, Florida and La Villa Mason in Palm Beach, Florida. During his stay in Baltimore he attended Baltimore International Culinary College. Clark stopped in Washington, D.C., for 7 years working as Executive Chef for world class law firms, where he cooked for numerous Presidents and Vice Presidents of the United States and officials from around the world.
Ending in Greer, South Carolina with a love for the town as well as food, Clark purchased a 100 year old building and created a dream. "Food is a passion and I have a passion for it" Clark states. Of all his accomplishments, Clark is happiest about his marriage to his wife Lori and proudest of his daughter Madison. He thanks his mother, father and sister, Allison, BIN112's general manager and partner, for working along side him with his dream.
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 award-winning 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
Originally from Spartanburg, South Carolina, Shaun’s interest in food began early; he practically grew up in the kitchen of his grandmother’s restaurant. The family-owned establishment was famous for its fried chicken and peach cobbler, and Shaun spent his early years learning about the techniques that made these beloved dishes community favorites. Today as chef de cuisine at Soby’s, Shaun takes that heartfelt flavor of authentic Southern cooking and adds fresh style for an unexpected dining experience.
Shaun honed his culinary skills at such restaurants as Ellis, An American Bistro in South Carolina and Wild Saffron Café in North Carolina. He joined Table 301 Restaurant Group in August of 2003 as a line cook, and his innate talent for Southern cooking secured him a promotion to Chef de Cuisine in January of 2007.
One of Shaun’s primary goals in dish development is to use seasonal ingredients and local products whenever possible in order to support local food producers and provide the best flavor for his guests. He draws on his profound experience with Southern food traditions to bring time-honored recipes with modern flair to the table. In addition to taking inspiration from his family heritage of Southern cuisine, he uses techniques like a French slow braise to bring out the potential in lesser cuts of meat and uses traditionally African ingredients like okra and yams that have historically brought wonderful flavor to Southern food.
One of Shaun’s favorite responsibilities is the development of the features that are offered each night to compliment the Soby’s dinner menu – a task that allows him to really exercise his culinary creativity. He also enjoys working with bourbon, a spirit that he says lends itself well to the hearty, earthy flavors of Southern cuisine and matches his recipes in heritage and history. Shaun’s cuisine is a study in culinary history, updated for the modern palate.
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.
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.
Jason McCarthy
Executive Chef Jason McCarthy was born and raised in Greenville, SC and graduated from Johnson and Wales in Charleston, SC in 2002.
Following graduation, Jason worked in England at the De Vere Hotel. After returning to the United States, he worked in Richmond, Virginia, at Chef Max under Alan Lecomte, French Master Chef.
With Jason’s past experience, he adds new and exciting creations of both traditional and contemporary dishes to the restaurant’s offerings.
Victoria Moore
Victoria (Vicky) Ann Moore is a self-described “food geek” who loves to explore the culinary cultures of different areas of the world. By acting as a food anthropologist and getting to the roots of why different communities eat the way they do, Vicky finds inspiration for the kitchen and takes her guests on a virtual tour of the world.
Originally from Alabama, Vicky learned how to cook from her grandmother and spent lots of time on the family cattle farm. She developed an early passion for fresh ingredients and helped grow a variety of seasonal produce in the garden.
Vicky earned both an associate and a bachelor degree in culinary arts from Johnson and Wales in North Miami, Florida. She graduated in the top 10 percent of her class with a concentration in chef supervisory/management. During her time at Johnson and Wales, she completed a line cook internship at Bay Harbor Inn and Suites in North Miami and cooked at the 2002 Winter Olympics in Salt Lake City, Utah. Prior to joining The Lazy Goat team, she worked as a corporate trainer at The Capital Grille in Fort Lauderdale, Florida.
Jason Scholz
Jason Scholz grew up in Louisville KY, and as a child, he helped his mother with her catering business & soup kitchen volunteering.
Helping Mom out at a young age got him interested in food & cooking. He then started working in restaurants in high school, and realized he had a real enthusiasm for the restaurant business. After gaining a wide range of experience in various restaurants in Louisville, Jason made the move to Charleston to further his culinary career. In 1994 he joined Maverick Southern Kitchens at Slightly North of Broad under the direction of executive chef Frank Lee. There, Jason worked his way up and was promoted to sous chef. When Maverick Southern Kitchens expanded and opened High Cotton in Charleston in 1999, Jason was named executive chef. During his tenure, Jason was nationally recognized in numerous publications including, The New York Times, Bon Appetit, Southern Living, The Washington Post & The Food Network.
After seven successful years at High Cotton in Charleston, he was relocated to Greenville to open the High Cotton downtown as the executive chef.
Jason and his wife Julia are committed to great food, friendly service & genuine hospitality. The vision for their own restaurant was friendly service & excellent cuisine served in a relaxed atmosphere. This vision became a reality in August of 2008, when they opened Stella’s Southern Bistro in Simpsonville, SC. They are enthusiastic about sourcing as many local ingredients as they can find, and supporting local farmers. Stella’s cuisine is inspired by the coastal Carolinas and the American south. Stella’s is the ideal place for a unique dining experience.
When not at the restaurant, Jason & Julia enjoy exploring the upstate, dining out, and playing with their black lab, Stella.
Teryi Youngblood
Youngblood has baking in her genes – as she attributes her love of the sweeter side of cooking to watching her mother and grandmother. The techniques of both ladies, which she refers to as “Southern with a twist” were very influential in her developing her own dessert style. After working in the kitchens at Bistro Europa and Casbah, she entered a chocolate creation in The Chocolate Soiree. She won the event and met Chef Rodney Freidank who brought her to the team at Soby’s on the Side, just two weeks after it opened in 2000.
It was here that Youngblood discovered the pastry was really her passion and Soby’s customers reap the benefits of that creativity. Youngblood is the Soby’s Pastry Chef and is responsible for all baking at Soby’s on the Side as well as all desserts served at Soby’s. In addition to what’s on the menu, Youngblood also works with a multitude of clients on birthday, wedding and special occasion cakes. If it’s something sweet you’re looking for – she’s your chef!