Meet the Chefs
Jason Smith
Chef's Chris Adams (chef/owner) and Jason Smith (Chef/ Johnson and Wales graduate), bring their great sense of flavor to the delicious soups and sauces that are served up daily at the bistro. An absolute must have, Jason's pork ribs...by far, the best in town!
Joe Clarke
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 Recipes: Grilled Romaine,Hot Smoked Carolina Trout
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
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.
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
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 during Euphoria, in Greenville, and in May 2008, Greene staged for a month with Keller's team in California. Most recently, Steven Devereaux Greene has been recognized as a "Rising Star" in leading national restaurant industry publication Restaurant Hospitality. The full-page feature on chef Greene in the August issue recognizes his work with Thomas Keller and his recent debut at the James Beard House in New York. Restaurant Hospitality is read by over 100,000 industry professionals.
Featured Recipes: Tuna Tartar,Euphoria 2008: Short Ribs,Roasted Rack of Lamb
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 Recipes: Buttermilk Fried Oysters,Housemade Low Country Spice
Daniel Dobbs
Born in Decatur, Alabama, Daniel Dobbs moved to Greenville, SC at the age of four. After graduating from Riverside High School in 1995 and working in the kitchen at Cheryl's Briar Patch, he was off to Auburn University. There he spent five glorious years learning "what not to do" before moving to Wintergreen, VA and taking his first job as a line cook in a fine dining establishment, working under a creative chef named Aaron Foltz. Foltz helped point him in the right direction which led to culinary school at Johnson and Wales University. Coming back to Greenville, Daniel spent two years as a Corporate Chef at Soby's. Bouncing around a bit looking for a place that fit his talents and aspirations, he met the Christofferson family and spent the next two years as Executive Chef of The Great Bay Oyster House in Greer. On his way to finding true happiness! Now he is the Executive Chef for The Lake Lanier Tea House with Chef de Cuisine, Duncan Kemmis. They both feel at home in this amazing venue that lends itself to great food, fine wine and good times.
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
Peter David Finazzo
Peter came south in 1970 to assume the position of Food Service Administrator at Anderson Memorial Hospital. The preparation for his job included culinary and accounting schools in Michigan and the military. Positions included research and development assistant and cafeteria manager in the 1960s. Husband, dad and grandfather, Peter along with Angie and their daughter Lisa, work in their hands-on business today. Peter is a past board member of Palmetto International Food Service Executives Association, Past South Carolina Hospitality Association Chairperson, Past President of the Piedmont Restaurant Association, Distinguished Health Care Food Service Administrator, and worked with Tyler Florence on shows aired on Food TV Network.
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.
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
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
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
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
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!
Featured Recipe: Southwestern BBQ Duck Breasts
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
Stanley Hampton
Stanley Hampton graduated with a Bachelor of Arts degree in Culinary Arts and Food Service Management from Johnson & Wales University. JWU is one of the largest and most prestigious culinary programs in the world. Stanley returned home from Charleston and joined us at the Galley Restaurant in 1994. Over the past fifteen years, Stanley has brought his creativity and expertise to his lead position at the Galley Restaurant. Be sure to try his Rack of Lamb.
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
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
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 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
John Foster
Head Chef John Foster has been with Ribault Catering LLC and Two Samuels Restaurant for over four years and continues to bring experience and creative culinary techniques to the kitchen. John studied at the Culinary School at Greenville Tech, got his start working at the Piedmont Club in Spartanburg, and worked for several years under Johann Tobler in Greenville.
