Aquib Ahmed will tell you he is a cook who loves food shared and appreciated. He likes American and Italian cuisine, but Indian food is his roots and the reason he got into the restaurant industry.

Billy Horner grew up on a West Virginia farm and always favored farm to table meals. He challenges himself daily by culling the flavors and foods from his youth into delicious comfort food.

Charlie Unger was a kid cook who impressed his family with his ability to whip up tasty food and enjoyed cooking for people he loved. He keeps exploring the food and finesse key to becoming a singular chef.

An accident helped Ivan Almeida discover his love for cooking, while another one nearly destroyed his life. He is a chef who knows how to survive and thrive.

Jason Tinh would watch the Food Network with his siblings as his grandfather cooked them meals. Later, an heroic act and his love for his grandfather factored into inspiring him to become a chef.

Jef Cornelison learned about food at the feet of women in his life and became committed to make food founded in love and sustained by traditions.

Kamal Fraser knows fresh food. He grew up on a farm with fruit trees and livestock. Now, he translates the distinctive flavors of Jamaica into tantalizing dishes featuring from-scratch ingredients.

Kenny Adams was a victim of gun violence, and it cut his football career short. Yet, cooking was a love that helped him forget his past and pursue a new passion.

Martin Graham is a quiet man who lets his personality shine in the kitchen and while playing music. He has been engaged with both since childhood and still enjoys the harmony of both.

Paul Kelly Renault learned about gourmet food by observing his mother cook for him as a child. Now, he makes delicious dishes with Southern attitude and global grace.

Richard “Ritchie” Ward is about community. He finds great joy in bringing people together for good food in a peaceful place, where he hopes the love of Jesus shines through.

Steve Brown cultivated culinary pearls from his Japanese and Native American culture to become a chef who hunts for ways to unleash the endless personalities of food.

Steve Hock never thought he would become a chef, but a bout with eye cancer caused him to become a part of an industry he once disliked.

Sundy Barth, the second oldest of nine children, has a knack for cooking. Travels to European countries caused her to see and taste food from its organic roots.

Crafty Rooster has been crowing in Conway since Oct. 12, 2009, when it debuted. A popular restaurant and bar, at 1125 Third Ave., the venue is frequented by locals and visitors alike

Casey Blake is a chef prodigy. He was the man in charge at 16 and has been at Drunken Jack’s for more than 30 years. He is considered one of the top chefs along the Grand Strand, and one of the chefs to beat in local competitions.

Dan Sheppard likes simple food with surprising zigzags that allow classic ingredients to showcase themselves cleverly. He enjoys teaching and learning from others to keep the current culinary ideas strong.

Danny Jira can take unexpected food combinations and make wondrous meals. His late uncle inspired him and sparked his love for a profession where all foods are friends and can be fabulous when made by his hands.

Derick Carrozza went to a trade school intending to become a mechanic – fixing his vehicles to save himself money and repairing them to make money. Yet, the culinary bug bit him. Instead of getting under cars, he decided to get on grills.

Gabriel Hernandez grew up in a family of restauranteurs that had regular family gatherings, came from various ethnic backgrounds, and inspired him to be a lover of worldwide cuisines that he infuses into his cooking.

Jerrett King hoped to be a professional basketball player but ended up courting his own kitchen as an owner and an executive chef. His deferred dream of a NBA life actually gave him the life he loves playing for one dish at a time.

Jonathan Glass never thought about being a chef until an injury during high school sidetracked his dreams of playing collegiate hockey. Now, his goals are off the ice, and his kitchen game is fire.

Jordan Lazarus went to college to pursue theatrical art, but she fell in love with yachting and South Africa along the way. A health diagnosis made her rethink her career and gave her tunnel vision for creating food that is empowering and divine.

A text from his mom changed Justin Feasel’s life and jump started him into the restaurant industry. Since his early days as a busboy, Feasel has cooked beside top tier chefs and learned the subtle details of fine dining and otherworldly flavor profiles.

Mike Mammola thought he would be a sports commentator. Others thought he would become a lawyer. The influence of a friend placed him in the kitchen, and now healthy delicious food is his lifelong mission.

As a youngster, Rex Mckinney was a busboy at a water park and yearned to learn more about the inner workings of a commercial kitchen. He is a steadfast soldier in an industry he loves but believes everyone needs big dollops of patience to be a part of it.

Terry Flores’s heart is rooted in the tastes of the Grand Strand. He grew up in Conway and discovered his fond love for producing inventive food under the guidance of his friend and mentor, Darren Smith, owner of Rivertown Bistro and Bonfire A Smokin’ Taqueria.

Vincent “Vinny” Tumminello grew up eating authentic Italian food made by his paternal grandmother and realized cooking was a magnet that drew his soul into the possibilities of commanding plates of food. He now does his best to share some of the love his grandmother shared with him with others.

Chef Adam Kirby, a native of Atlanta, Georgia, became the executive chef and owner of Bistro 217 nearly 20 years ago and is still praised for capturing delicious flavors in every dish.

The team at Tidal Creek all beats to the same drum, creating an atmosphere that is positive and family-friendly, where dogs can play in the doggie park and kids can run on the turf.

Chef Darren Smith, a Charleston, SC native, opened his first restaurant 28 years ago at the age of 24. He has developed a reputation as a man who lets food shine, while showing off its vast versatility.

Chef Gary Smith, a Charlotte, NC native, has been the executive chef at Sea Captain's House since 2019 and is arguably a certified czar of deliciousness. His dishes starring fresh fish are phenomenal.

Chef Greg Plingau came to Drift in 2020 after stints in Seattle and New York and is a menu mix master, integrating his European flair into American favorites.

Jamie Daskalis is the chef and an owner of Johnny D’s Waffles, helping her family navigate three Grand Strand locations – Myrtle Beach, North Myrtle Beach, and Surfside Beach — and carry on her father's legacy in the process.

Chef Jess Sagun opened Winna's Kitchen in 2021 and prepares fresh farm-to-table breakfast and lunch. Winna's also offers dinner on Friday and Saturday nights with a pre-fixed 5 course meal with seatings at 6:00pm and 7:oopm. Her desire is for everyone to feel like family and know they are always welcome.

Chef Matt Tucker, a Myrtle Beach native, came to 44 & King in 2020 and has since unleashed his creativity and expanded his skills to continue his journey to a top A-list culinarian.

Chef Steve Perrone, a New York native, opened Perrone's almost 20 years ago and is the heartbeat and executive chef at this self-named fine dining restaurant.