Meet the Chefs
Darlene, Joe, Susan & David
At American Grocery Restaurant there are never too many cooks in the kitchen as Chef/Owner’s Joe Clarke, David Sundeen, and Susan Dumeyer collaborate with their Partner/Sommelier Darlene Clarke to bring fresh seasonal/artisan ingredients to American Grocery Restaurant. After meeting in Los Angeles and working in restaurants together, the foursome combined to open American Grocery Restaurant in Greenville’s West End and seek out the best food the state and region has to offer.
Featured Recipe: Grilled Romaine
Scott Vosburgh
Chef Scott grew up in Clemson, SC and, like many other high school students, had no idea what he wanted to do with his life. He decided to join the United States Navy as a aircraft director and was stationed on the aircraft carrier USS John F. Kennedy in Jacksonville, FL. While traveling throughout the Caribbean, Mediterranean and Middle East, Scott began to develop a interest in the diversity of food an ingredient not common in the States. After the Navy Scott worked in various kitchens in northeast Florida. Soon after beginning at Roy's, a Hawaiian Fusion restaurant started by James Beard award-winning chef Roy Yamaguchi, Scott knew this was a place he could develop his culinary career. After working as a corporate trainer and Executive Sous Chef, Scott realized he wanted to bring his unique style of blending cultural cuisines back to South Carolina. After meeting AZIA owner Peter Lier and recognizing his vision of creating a world-class fusion restaurant in Greenville, Scott decided to move back to the Upstate as Executive Chef of AZIA.
Featured Recipe: Wasabi Cured Salmon Summer Salad
Jason Clark
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.
Featured Recipes: Spanish Garlic-Shrimp Sauce,Sofrito Collard Greens
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
Steve Leitch
Steve Leitch hails from Edinburgh, Scotland. He found his passion for food while attending Clemson University. In 1995 he returned home to Scotland to earn his culinary degree at Edinburgh's Telford College. While at college he apprenticed under Master Chef Martin Mitchel at The Johnsburn House, Baler no. Steve considers his 3 years with Martin and wife Linda Mitchel as "priceless training." Steve also trained at Stage at Gleneagles, La Maison du Patisserie and with the Scottish Culinary Team Captain Jim Queenin at The Houston House. In 1998 Leitch moved back to South Carolina to serve as Club Sous Chef at River Course Country Club & Beach Club on Kiawah Island under Chef Frank Caputo. A year later he moved to Greenville to help design, build and open La Bastide at The Cliffs. Steve worked for 6 years as Executive Chef at La Bastide cooking for celebrities such as Kevin Costner, Gary Player, Jack Nicholas, Dan Marino & Kurt Russell. Steve then moved on to work with restaurateur, mentor and friend Carl Sobicinski as Chef at Restaurant O. During this time he dreamed of starting his own business and restaurant. In 2006 Ecosse consulting and catering company was formed. Steve then started pursuing the dream of his first restaurant, Brasserie Ecosse, which opened in late October of 2007 in the Hub-Bub building in downtown Spartanburg, SC.
Edna Ely
Edna Ely could certainly be considered a part of the Charlie's Steak House family. She began forty-one years ago as a member of the wait staff and now manages the kitchen, perfecting each dinner that is prepared for Charlie's dining guest. Some chefs have many years of classroom training and some, like Edna, are just born naturals.
Moussa Fondio
Executive Chef Moussa Fondio has been with CityRange for ten 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
Moussa Fondio
Executive Chef Moussa Fondio has been with CityRange for ten 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.
Carlos Echeverri
Carlos Echeverri, Executive Chef at Coal Fired Pizza Co., 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 Pizza Co. 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 Pizza Co., Carlos has made the menu his own, demonstrating a fusion of Italian and French cuisine. His signature dish is the Salmon de la Notte, pignoli-crusted salmon served over asparagus in a tomato basil infused white wine sauce.
Featured Recipe: Salmone di la notte
Steven Greene
Greene started in the kitchen at 16 when French Chef Pascal Hurtebize noticed his talent and suggested trying Charleston's restaurant scene. Greene's first position in Charleston was at 82 Queen, where he was quickly named sous chef. After two years, he joined McCrady's to work with Chef Michael Kramer. 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, where he worked under chefs Ken Vedrinski and Scott Crawford. In 2005, Greene opened Devereaux's, with a "no boundaries" menu featuring southern classics and modern delights. In January 2007, Greene had the honor of cooking a James Beard House Dinner in New York City. In September 2007, Greene and his team worked with renowned chef Thomas Keller, Chef/Owner of The French Laundry, and in May 2008, Greene will stage with Keller's team in California.
Featured Recipe: Tuna Tartar
Gerard Cribbin
Gerard moved to Greenville in May 2002. Plans were developed and the restaurant opened to the public on June 9, 2003. His family includes his wife Jessamine, daughter Samantha and sons Geronimo and Tucker. The backbone of his culinary training came from the famed Filomena restaurant in Washington, DC, where he spend ten years working directly under the tutelage of Commendatore Vittorio Testa. He has cooked for many dignitaries and celebrities including George Bush, Sr., German Chancellor Helmut Kohl, Al Pacino, Jack Nicholson, Dick Cheney, Alan Greenspan, and Charlton Heston. Since the age of fifteen, he has worked in restaurants and has known since then that it was his life's calling. Recently Gerard's was featured in Southern Living Magazine and has been very successful in its first five years of operation.
Featured Recipe: Marinara Sauce
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.
Featured Recipe: Buttermilk Fried Oysters
Donald Hiers
Chef Donald Hiers has worked in Atlanta restaurants from age of 16 but his true training began in 1991 under Chef Jean Banchet of Le Francais in Chicago. As a chef de cuisine at Banchet's Ciboulette in Buckhead, Don was schooled for three years in the classic French tradition. In 1994, Don was invited to Greenville to become executive chef of the Palms at The Phoenix Inn. This position also provided him with the opportunity to help launch Latitude in 1999, where he continues as executive chef. After a brief hiatus in 2006, during which he worked in Savannah and Hilton Head Island, Don returned to Latitude with a fortified style that incorporates regional influences with lessons from traditional French cuisine.
Tsutomu Fukuhara
Chef Tsutomu Fukuhara is a master chef from Nara, Japan where he studied Classical French and Traditional Japanese cooking. His master chef status and his high technique culinary skills are a result of years of intensive training under Japanese master chefs who specialize in sushi preparation, sauce creations, knife skills and fish preparations. Fukuhara has also received a rare license to prepare lethal blowfish. Fukuhara was recruited from Japan to head top Japanese restaurants in Dallas, TX and Atlanta, GA. Nami Asian Bistro is privileged to have Fukuhara head the restaurant since its opening in June 2001.
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.
Jesse Thompson
Born and raised in Greenville, SC, Thompson started in the restaurant industry with his first job at age 15. His passion for hospitality grew and, in 2003, he graduated from the Greenville Technical College Culinary Arts program. 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.
Featured Recipe: Ricotta Gnocchi
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.
Nello Gioia
Named for the Piedmont city in Northern Italy, Ristorante Bergamo (Reese-tor-on-tay Bear-gah-moe) has been a destination for true Italian foodies since its much-anticipated opening in 1996. For over 23 years, Chef/Owner and native Bergamasco Nello Gioia has built a stellar reputation with his modern interpretation of classic Northern Italian cuisine. After a career as a textile chemist and sales rep took him around the globe, a stint as General Manager of his brother Elio's Key West restaurant, Bubbles, convinced Nello to follow his own dream of creating a modern Italian restaurant. Using fresh ingredients, homegrown organic herbs and an intrinsic knowledge of authentic flavors, Chef Nello has made his mark on the Southern culinary scene and beyond. His love of all tastes and culinary experiences from his native country make Ristorante Bergamo an oasis of European sensibilities in the charming city of Greenville, SC.
Featured Recipe: Osso Buco
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
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
Poompaka "Pio" Komolvasri
Poompaka "Pio" Komolvasri was born in Bangkok, Thailand, where she developed a love of traditional and fusion Thai food. Pio earned a B.A. in Accounting at Ramkhamheng University, Bangkok, in 1980. She moved with her family to the United States in 1992, where she studied English as she learned the restaurant business. For thirteen years, Pio gained extensive restaurant management and culinary experience as both a senior employee and part-owner. In 2005, she opened Siam Oishi. Pio graduated from Le Cordon Bleu College of Culinary Arts, Miami, in 2006 with a degree in Culinary Arts. As the owner of Siam Oishi, Pio emphasizes food presentation by using handmade dishes and decorations imported from Thailand. She insists on a high standard of food preparation, ensuring that each order is made fresh according to recipes prepared with the finest of culinary skills. Pio is both owner of and Master Chef at Siam Oishi.
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 Recipe: Potato Crusted Grouper
Cornelius Cureton
Born and raised in Greenville, Cornelius Cureton has worked for Stax since 1998. After training under many of the chefs at Stax, he became the chef at Stax Grill in 2005 and has added his own twist to the menu. One of his specialties is Fresh Collard Greens-- a delicious recipe he learned from his mother! "Corn," as he is called, loves to get to know his customers and takes pride in pleasing them.
Featured Recipe: Sauteed Pork Medallions
Josh Crenshaw
Joshs’ passion for food has been around since a very young age. His professional career extends 12 years and in 2006 he received his diploma as valedictorian from Louisiana Culinary Institute in Baton Rouge. With an innovative culinary creativity and an expert knowledge of flavor, Josh brings new meaning to customer satisfaction. As a Louisiana graduate, many people assume he has a one-dimensional Cajun/Creole style. Although he excels in this area, his ability and interest in multicultural cuisine is quite evident as he enjoys creating seasonal menus and bringing “new” food to the Upstate. In short, being an Epicurean is his true passion! Be sure to try the smoked and pan-fried soft-shell crab with sweet corn maque choux or the grilled golden tile with Malaysian chili sauce and coconut-sesame marinated cabbage – these are a couple of his favorite specials!
Dai Sugimoto
Sushi Hana's owner and head chef Daisuke Sugimoto brings with him culinary experience from Japan. Chef "Dai," as friends and customers call him, grew up in Yokohama. One of his favorite things to prepare is the Omakase dish, or chef's creation. A customer gives him an idea of what he or she wants and he creates something specifically for that customer.
Featured Recipe: Shrimp Tempura
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.
Joseph Fredette
Joseph Fredette is from coastal Maine where his culinary influences and passion for local fresh ingredients and fresh seafood began. He moved to South Carolina in 1992 and has worked in Upstate restaurants such as the Lazy Islander, Vince Perone's, and Friend's. Joe has headed the Galley's Hearth Room kitchen since 2004 where he prepares a selection of tapas-style gourmet dishes. One of Joe's more popular creations is his New England Lobster Cakes.
Featured Recipe: Eggplant Napoleon
Lindsay Autry
Raised on a peach farm in North Carolina, Autry's call to culinary arts came at the age of six when she discovered that she did not like the taste of canned food. She began experimenting in a camper kitchen and by age nine she was in state 4H cooking competitions. Autry attended the prestigious Johnson & Wales University and was awarded the Vollrath Award for Gastronomic Excellence and voted Valedictorian for the College of Culinary Arts. After graduation, she honed her skills working with Chef Michelle Bernstein at Azul, the AAA-five diamond restaurant in the Mandarin Oriental. She worked in notable kitchens such as Mb in Cancun and Las Brisas in Playa del Carmen, Mexico. She has competed on television's Iron Chef. Her commitment to local farmers shows on The Lazy Goat menu. Autry's menu focuses on providing fresh items made from scratch and features flavors from the Mediterranean.
Featured Recipe: Lazy Paella
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
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 Recipe: Cornmeal Crusted Grouper
Judy Balsizer
Bill and Judy Balsizer are the “Two Chefs” who took on a traditional deli concept and decided to give it a chef-crafted spin. From a young age, Bill knew that he wanted to spend his life creating delicious food for the masses. Judy briefly considered a career in fashion before shifting her attention to cooking. After these two chefs met each other while working at a Hyatt in Columbus, Ohio, they knew that their future would be in food…together. After stops in the Cayman Islands and in Orlando, Bill and Judy finally settled here in Greenville, South Carolina. It didn’t take long for them to fall in love with Main Street and soon they were exploring restaurant ideas. They noticed that Greenville was lacking a deli that served fresh sandwiches, salads, and soups, in addition to desserts and carry-out items. So, in 1996, Two Chefs was born.
Featured Recipe: Wild Rice Salad with Rosemary Vinaigrette