Meet the Chefs
Joe Clarke
"Fresh, local, seasonal food, creative and comfortable."
Featured Recipes: Grilled Romaine,Hot Smoked Carolina Trout,Fried Goat Cheese & Grilled Peach with Chutney
Moussa Fondio
Executive Chef Moussa Fondio has been with CityRange for eleven years. He was born in Ivory Coast and spent time developing his passion for the culinary arts in France before coming to America. Moussa is a graduate of Greenville Technical College's Hospitality Program. He and his wife Demetria have four children and make their home in Greenville.
Featured Recipe: Pistachio and Ancho Chile Swordfish
Stephanie Tornatore
Chef Stephanie Tornatore grew up in an Italian-American household and traveled extensively throughout the U.S and Japan. She arrived on the culinary scene seven years ago while working at fine dining restaurants throughout Florida, including the renowned Café Maxx, and completing her Culinary Arts degree at the Art Institute of Ft. Lauderdale. She recently moved to Spartanburg with Suzy, Mary, and Frank, her three pugs, and joins the CityRange staff from The Purple Onion, an upscale Mediterranean restaurant located in historical Saluda, NC.
Carlos Echeverri
Carlos Echeverri, Executive Chef at Coal Fired Bistro, was raised in Colombia, where his culinary career began early at the age of seventeen. When he turned twenty-one he ventured to Italy to explore the world of Italian food while working at restaurants like La Riviera in Rome and Tulipano in Verona. He remained there for almost 2 years and moved to the states to share his ideas with the world. Carlos assisted in the opening of Il Mondo Vecchio and Scalini Fedeli, which is hailed as the best Italian food in New Jersey by the New York Times. He remained in this restaurant group for twenty-three years until Coal Fired Bistro offered him the Executive Chef position. Carlos was overjoyed with the idea of warmer weather, a smaller staff and the opportunity to use his imagination for a menu while still offering authentic and original gourmet dishes. Since taking over Coal Fired Bistro, Carlos has made the menu his own, demonstrating a fusion of Italian and French cuisine. His signature dish is the Salmone Pignoli, pignoli-crusted salmon served over asparagus in a tomato basil infused white wine sauce.
Featured Recipe: Salmone Pignoli
Rosalinda Sala
Rosalinda Sala, executive chef and owner of Fonda Rosalinda's, is a lady unlike any other. Rosalinda was born and raised in Villahermosa, Tabasco, Mexico. She was raised in a very modest environment and began learning how to cook at a very young age. She reminiscences about the times she got a crate to help her mother in the kitchen. From this time on Rosalinda has always experimented in the kitchen just like a chemist at a lab. Rosalinda has traveled to Greece, Miknonos, Morocco, Italy and Paris learning how to make the regional specialties. She has always read books to learn more about all types of cuisines and experiments with these as she incorporates them into her recipes, making them unbelievably magnificent. She continues to study her books and traveling when possible to continually improve the dining experience at her restaurant. Her cuisine is unlike anyone's in the Upstate and the ambiance at her restaurant makes you feel at home.
Featured Recipe: Fried Cheese with Sesame Seeds
Wade McLamb
Wade had his first introduction to the culinary industry at the age of 17 while working at J. Gilberts Steak House in Raleigh, N.C.. Wade enrolled in the culinary program at Johnson & Wales University in Charlotte, N.C.. After graduation Wade was hired and appointed Executive Sous Chef at the Oceanaire Seafood Room in Charlotte. He served in this capacity for 4 years before a move brought him to Greenville and he was introduced to Rick Erwin. Wade serves as the Executive Chef for Nantucket Seafood Grill and is responsible for all kitchen operations and menu development. Wade offers a unique perspective for seafood presentation and is highly committed to using only the finest and freshest ingredients available on his menu.
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.
Featured Recipe: Lamb Apricot Pithivers
William Brown
Chef William Brown has been loyal to Jimmy and his wife Paula Starr for over 35 years. His hard work and dedication to quality meat preparation have paid off in earning him a reputation for some of the best steaks in the Upstate.
Featured Recipe: The Open Hearth's East Coast Crab Cakes
Craig Smock
Located in the heart of historic Simpsonville, our restaurant serves fresh upscale fare at compelling prices! We are “Simpsonville’s Favorite Restaurant!” Our culinary team use only the freshest local ingredients that are masterfully presented at both lunch and dinner hours. From small plates to succulent main courses and decadent desserts, P. Simpson’s is sure to satisfy everyone’s appetite. Our beer, wine and cocktail list is extensive. Give us a try; you’ll be glad you did!
Jason McCarthy
Executive Chef Jason McCarthy, born and raised in Greenville, SC, graduated from Johnson and Wales in Charleston in 2002. Following graduation Jason worked in England at the De Vere Hotel. After returning to the United States, he worked in Richmond, VA at Chez 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.
David S. Rude
Beginning his career with the Sizzling Steak Concepts franchise as an opening line cook at Ruth's Chris Steak House in Columbia, South Carolina, David S. Rude was quickly promoted to the position of sous chef in 2007 then to executive chef of the franchise's Ruth's Chris Atlanta / Sandy Springs restaurant in 2008. In May of 2011, Rude subsequently returned home to South Carolina as executive chef of the franchise's Greenville restaurant. Rude's experience, passion for food and attention to detail contribute to his success as executive chef.
Originally from Seneca, S.C., Rude's prior experience includes working in restaurants with in-house microbreweries, focusing on extensive food parings that complemented each beer's hops and flavor. He also served as the head line cook at the Liberty Tap Room & Grill in Columbia, S.C., where he supervised specific areas of the kitchen and oversaw employees' skills, efficiency and plating executions. In January 2005, Rude began his post-college restaurant career as a line cook at the River City Brewing Company. During this time, he developed his work ethic and leadership in the kitchen.
Rude first fell in love with cooking when washing dishes in a restaurant as a teenager, and continued to work his way through the various aspects of the restaurant industry. Graduating with an Associates Degree in Business Management, Rude gained extensive training at South Carolina's Tri-County Technical College. He trained in effective leadership, team building and successful communication based on honesty and integrity that has helped shape his career in the fast-paced restaurant industry.
Featured Recipes: Barbecued Shrimp,Ruth's Bread Pudding,Ruth's Oyster Dressing
Brian Stewart
Lions, Tigers and Red Wings! Brian Stewart has followed the yellow brick road from the lake country of Michigan to the deep South where, for the past thirteen years, he has developed and refined his culinary art and skills. "Stewy's" road saw him serving tables, cooking in the Italian cuisine arena, as a Southern cuisine chef, and chef and head of all kitchen operations at Sassafras. A founding employee of Sassafras in 1999, he is a wizard of consistency and creativity. Stewy is proud of his Sassafras staff and for the many "regulars" who offer wonderful testimonials to the results of his passion and profession, and who make Sassafras a highly-desired destination for a great dining experience.
Featured Recipe: Tandoori Marinated Swordfish Kabobs
Shaun Garcia
Originally from Spartanburg, Shaun's interest in food began early. He spent time as a child in traditional southern "meat and three" restaurants owned by his grandmother. 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 2003 as a line cook, worked his way up and was promoted to Chef de Cuisine in January 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. One of his favorite responsibilities is the development of the nightly features offered to compliment the Soby's dinner menu- a task that allows him to really exercise his culinary creativity.
Featured Recipes: Potato Crusted Grouper ,Slow Smoked Pork Shoulder
Jason Scholz
Jason grew up in Louisville KY, as a child he helped his mother with her catering business and soup kitchen volunteering. Helping Mom out at a young age got him interested in food an cooking. As a young adult Jason moved to Charleston to further his culinary career. There he was introduced to Low Country cuisine and a bounty of fresh seafood. During his time in Charleston as the executive chef of High Cotton, Jason was nationally recognized in numerous publications. It was always a dream of his to have his own restaurant. This became a reality in August of 2008 when Jason and his wife Julia opened Stella's Southern Bistro.
Featured Recipe: Signature Shrimp & Grits
Rich Flagg
Chef Rich started his professional career at Skipjack’s, one of Boston’s premier seafood restaurants. He began his apprenticeship there and went on to be their Executive Chef. After returning to Greenville, Rich worked at Rene’s and Alberto’s before making Blue Ridge Brewing Co. his home. Their staple dishes are his creations as he helped build their business from day one and he is currently their only chef. For the last 12 years, Chef Rich has created delicious menus that reflect his travels and his experiences.
Featured Recipe: Fish Tacos
Lawrence W. Yeargin, III
A native of Greenville, Chef Lawrence W. Yeargin, III (“Tripp”) was reared in a food-loving family, with down-home Southern cooks, caterers and restaurateurs. His early career was spent learning traditional French and other European cuisines and techniques at several fine restaurants in Greenville and Charleston. He then moved west to Santa Fe where he expanded his repertoire to include southwestern and traditional New Mexican fare. Next he moved to New York City where he excelled at Picholine, one of the city’s top Mediterranean restaurants. Shortly after getting married, he embarked on a three-year international sojourn, making homes in Singapore then Zurich, and traveling to many destinations in south Asia and Europe all the while. His passion for food is reflected in the myriad recipes and techniques he picked up along the way, always with an eye toward the authentic foods that typify the local cuisine and culture. All these influences are reflected in the menus of The Bohemian, with the best in classic and comfort food, and an exciting array of international and exotic dishes.
Featured Recipe: Hummus
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.
Featured Recipe: Moroccan Lamb with Cucumber Yogurt
Joey Pearson
Having started cooking at age 14, Joey Pearson thrived on the heat, fast pace and unpredictable nature of the kitchen from a young age. As the son of a fire department captain and the grandson of a fire chief, both of whom handled chef duties for their respective departments, Joey has inherited an innate talent for management and a strong foundation for his skills in the culinary arts. Chef Pearson graduated Sigma Cum Laude from the Charlotte campus of Johnson and Wales in 2007 and joined the team at Soby’s in the same year. As the point person for the special beer dinners held at The Loft at Soby’s, he worked with microbreweries from across the South to showcase excellent flavor pairings. His interest in artisan beers was inspired by his brother, who came back from a trip to Europe with stories of diverse, intriguing beer producers. After a visit to R.J. Rockers Brewing Company in his hometown of Spartanburg, South Carolina, he began integrating finely crafted brews into his culinary repertoire and even started home brewing. Chef Pearson says that each beer has its place, and he takes seasonality and the individual flavor nuances of each brew into account when pairing beer with food. He works with his beverage director, bartenders and managers to establish synergy between the kitchen and dining room which assures an excellent gastropub experience. He is uniquely suited to head the kitchen at Nose Dive, where pub food is taken to a new level with international influences and fresh local ingredients.
Chuck Hanford
Chuck began his culinary career more than 20 years ago after graduating from St. Thomas Aquinas Prep School. He became interested in cooking while still in prep school. He had a friend whose mother had a cooking show out of Boston and would spend time watching and learning from her. Chuck moved from New England to Chicago to study under a corporate chef. He came to Greenville in 1986 with his mentor to work at Seven Oaks Restaurant as a sous chef. Chuck began work with Stax's Peppermill in 1988 until 1993. From there, he went to Augusta Grill, partnered with Abby's Grill in Spartanburg and consulted and helped open several restaurants including City Range and South City Grill. He returned to Stax's in 2001 as the Executive Chef at Stax's Grill. He became Executive Chef at Stax's Peppermill in 2006.
Featured Recipe: Sun-Dried Tomato Basil Orzo
Paul Fernander
Chef Paul Fernander has owned and operated the plaid pelican since 2006. His style of cooking is simple and fresh. He creates dishes that represent the cuisine of the South Carolina coast. He has cooked extensively in Charleston, Myrtle Beach and Murrell inlet.
Christian Lopez
Owner Josh Beeby and Chef Christian Lopez cooked together over a decade ago at a local downtown restaurant. Recently reunited, Chef Christian joined The Trappe Door team to help bring Josh's dream of bringing Belgium to Greenville a reality.
Ashley Brown
Ashley Brown's culinary roots started in Charleston, SC. After graduating from Johnson and Wales in 1994 with an Associates Degree in Culinary Arts, he called notable restaurants such as the Heron Park Grill and the Indigo House home until moving to Colorado in 1997. After 7 years as Executive Chef for On Mountain Dining at Vail Resorts, he spent an additional year at the famous Sweet Basil Restaurant. Marriage brought him back to the Low Country where he enjoyed working at Anson's in downtown Charleston and Atlanticville on Sullivans Island. Ashley, his wife and two sons now reside in the Upstate where Ashley is the Chef at Twigs Tempietto.
Featured Recipes: Cornmeal Crusted Grouper ,Butter Pecan Semifreddo w/ Honey Grilled Pineapple,Shrimp Spring Rolls with Sweet Chili Dipping Sauce,Grilled Strip Steak with Black Bean Cakes,Chicken Vindaloo with Lemon Basmati Rice
