Meet The Chefs
Pulling from culinary expertise from around the world, the Myrtle Beach area boasts world-class chefs that bring cutting-edge flavors to the table. Cooking with fresh ingredients like local seafood and home-grown produce, the quality of each meal is unmatched. Restaurants around the Grand Strand take great pride in ensuring that each guest feels welcome and satisfied with their experience.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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
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 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.
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 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.
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.
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 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.
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.
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.