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.
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.