By Johanna Wilson Jones

Confidence can be mistaken for cockiness, especially when youth is on your friend courting a gift that is great.

Charles “Charlie’’ Unger knows he is a polka dot against a white wall – he stands out without trying.

As a student at the International Culinary Institute in Myrtle Beach, his understanding of his talent manifested in his ability to create dishes with depth that defied his years.

“I would say that my mom inspired me to become a chef mainly because I would always be in the kitchen with her as a kid wanting to learn how to cook,’’ Unger said. “It all started with breakfast on Sunday morning, making eggs and bacon and further (progressing) to attempting to cook dinner for the family.”

Although still in his early 20s, Unger has five years of solid industry experience, including working at the Brentwood Restaurant & Wine Bistro in Little River. He is a hot commodity without any heat at all. Still, the fire of his talent is yet to be seen since he is a neophyte in an industry of gladiator chefs. Unger, undoubtedly, is on their heels, following from behind but maintaining focus at a steady pace.

He is already a sushi chef and cook at the Ocean Reef Club in Key Largo, Fla.

His tenacity and diligence don’t surprise his mom, Sandra “Sandy” Unger.

She watched as her son started taking culinary classes at the Academy for Technology and Academy in Conway and then (drove) an hour to classes held at North Myrtle Beach High School. Afterward, he would go to football or lacrosse practice – all of which he did while working at a restaurant.

“His dedication to (doing) the harder thing started to pay off,’’ Sandy Unger said. “He started cooking slowly, methodically (and) then started to gain some speed. He had some failures with cooking but would persist.”

He had an award named after him in lacrosse at North Myrtle Beach High, although he never played until his junior year. His hard work and persistence, his mom said, earned him the honor.

“His motto was, ‘the grind never stops,’’ she said.

A Kitchen King Kid

Gary Unger noticed early on that his son might be a chef.

“I think he was either six or seven when he wanted to help with breakfast on the weekends,’’ he said. “And then as time went by, he took over pretty much and made the entire breakfast for everyone by himself – and that was a family of six, so no small feat.”

As time progressed, he would ask his parents what tasks he could take on in the kitchen. His parents recall him wanting and helping with major holiday meals.

“The best thing he ever cooked was Christmas dinner,’’ his mom said. “The roast was delicious, (as were) the gravy (and) sides. It was magnificent with the appetizers.

My personal favorite was his she-crab soup, or maybe the shrimp and clams in a white sauce.”

She was amazed by how he succinctly had all the food come out.

“Our family is spoiled and blessed,’’ she said.

His folks witnessed firsthand his growth as a cook long before he entered culinary school. While still a kid, they watched him have victories, losses, and continuous gains while learning his way around the kitchen.

“As a full-time working nurse, I could count on Charlie to help with setting up holiday meals more than the adults around,’’ Sandy Unger said. “He helped with the turkey as I was working. Through the years, I would give him more and more. For holidays, our gifts became meals.”

His burgeoning gift as a proficient purveyor of good tastes also led him to use it to give gifts to his two sisters, his brother, and his parents.

“He just made us Mother and Father’s Day dinner – clams and linguine, chicken (parmesan), watermelon salad, and regular salad after driving all night to come home,’’ she said.

The earliest cooking lessons were given to him by his mom, but Unger truly began flourishing as a cook when he became employed at restaurants and later when he entered culinary school.

“Culinary school is where I truly was able to grasp foundational techniques which are essential for sauce making and flavor development,’’ Unger said. “My furthest memory is definitely cooking Sunday breakfast with my mom, just simple eggs and bacon. At the time, it felt like a great sense of accomplishment and was something that set me apart from other kids around my age.”

Palates, Passion, & Presentations

Unger can deliver complex flavors with accompanying from-scratch condiments. A bit into his barbecue ribs is a victory for discriminating mouths appreciative of smoked meat upgraded by savory, citrus-tinged, and other sauces that masterfully highlight the protein.

“The best thing that he has prepared for me was chicken parmesan that he made for me on my birthday,’’ his dad said. “He knows I am a big fan of chicken Parmesan and he makes) the best I ever had. The chicken was perfect, tender, and moist. The spices and cheeses that he used were just out of this world. All the spices were fresh and blended so perfectly.”

Her son has a commendable command of various cuisine styles, which reflects his fusion aesthetic.

“I think my best dishes are pasta, fried rice, steaks, homemade bread, and desserts,’’ Charlie Unger said. “I don’t have a signature dish because I feel that I’m always trying to cook something new.”

He has grown substantially since his first job in the industry as a host and busser at the defunct Duffy Street Seafood in the Cherry Grove section of North Myrtle Beach.

He has gained employment at the Ocean Reef Club, a private community in Key Largo, Fla., since graduating from culinary school in Spring 2024.

“I think that the ability to learn new things every day and meet new people are the best parts of my job,’’ he said. “For example, I’m currently working with a diverse group of people who have a diverse range of backgrounds. Therefore, I am able to learn new cultures, dialects, and flavors by working alongside people from different cultures.”

A native of Taegu, South Korea, he was among the three of four children adopted from South Korea by his mom and dad. He was only five months old. The family moved from Long Island, N.Y., to North Myrtle Beach in 2015.

“Charlie is a wonderful soul, not that life has been easy on him at times,’’ his mom said. “He is very hard on himself and often the silent one, which has not been a positive thing at (times). I struggle to remind him that growing up is a process. It does not come at once. My motto to his is ‘You yourself are enough!’’’

Larry Pasciutri, a close friend of the family, said he is empathetic and caring.

“He has a deep respect for his profession,’’ Pasciutri said. “He is different from other chefs from what I see in that he is open to learning from many different perspectives.”

Laser-focused, Unger is a determined observer and chef. He puts in the work and absorbs the essentials indispensable to one day be the most marvelous chef.

Nevertheless, he’s learned precious lessons as he has become a more skillful chef.