Jason Daly, Refuge Executive Chef
A rising star in Charleston’s ever growing culinary scene, Chef Jason Daly infuses his New England background into his fine dining cuisine at The Refuge on Isle of Palms. Flying in lobsters, scallops, clams and haddock from Maine and Massachusetts, Jason loves giving the low country a fresh and inventive take on seafood in the south. Having graduated Le Cordon Bleu in 2011, Chef Jason has run kitchens from Savannah and Austin to Boston and Portland, Maine. His love of cocktails and how flavors play together translates into his inspired Contemporary American cuisine. Whether having worked under Michelin starred chefs in New York City, securing AAA four diamond awards in Savannah, or winning Maine’s Food and Cocktail Pairing competition, Chef Jason always strives for excellence and pushes the boundaries in his kitchen. A frequent guest on ABC Charleston’s Low Country Live and an active participant in local and national food festivals, Jason loves to share his passion and creative vision with everyone he meets. He is also featured on Food Network’s Chopped Season 38 Episode 4 “Surf and Turf” in which he battles all the way into the dessert round.
April Floyd, Owner, and Pastry Chef Miss Katie's Sweets
Bringin' the sweetest of sweets to the sweet people of Charleston. But these aren't your regular ol' sweets. They're Miss Katie's Sweets. Got it? Good. Because you're gonna wanna remember her name, she's the sweet connoisseur and purveyor of sweets on a whole new level of delicious. At Miss Katie's Sweets, she's reinventing those classic sweets for the better. April began cooking at an early age. Under the direction of her Grandmother, she began learning traditional southern recipes which she now shares with her followers. What's even cooler than that? She gets to carry on the tradition of with her own children, including her youngest Katie, whom which she affectionately named her company after.
Matt Priede, private and event chef of Rebel Taqueria.
Always cooking in a party shirt and blowing people’s minds with new flavors. Florida native raised on Cuban, Italian, and Spanish cuisine. As Jimi Hendrix said, "Music doesn't lie." I live by that mantra and everything that you eat will be a bit of my self and experience.
Justin Hunt, Executive Chef Mills House Wyndham Grand
Mills House Wyndham Grand Executive Chef Justin Hunt brings a wealth of culinary successes to the Mills House. Justin has come full circle in his outstanding career, starting off at the College of Charleston and the International Culinary School of the Art Institute in the Culinary Arts in Charleston, and now at the Mills House. His journey has included successes in the Manhattan area (Celebrity Chef Bobby Flay’s Bar American. Sole East, Crabtree’s Restaurant) and Northern California (Thomas Keller’s Michelin Three-Star The French Laundry). Prior to joining the Mills House, Justin was at The Macintosh in Charleston. Justin blends his Southern culinary beginnings with unique and high-end experiences from coast to coast. Nicki and Justin Hunt reside in the nearby West Ashley area of Charleston. He and his team welcome you to the Mills House Wyndham Grand.
Jeff Cali – Chef Tournant of Villa Banquets
Chef Jeff Cali’s best childhood memories were centered around Sunday family dinners. Coming from an Italian-American family, he has always had a huge appreciation for food. This appreciation turned into a
passion when Cali began working at the NHL Hockey Area in Tampa, FL, chef’s hometown. Working as a
line cook to pay for school, Cali found himself an outlet for his creativity. After earning a degree in
Culinary Arts and Restaurant Management from Hillsborough Community College, he worked his way up the culinary ladder, holding positions at Amelie Arena in Tampa and Longboat Key Club & Resort and Sands Pointe in Sarasota. In May 2011, Cali made his way to the Lowcountry and was named the
Executive Sous Chef of Wild Dunes Resort, overseeing the banquet program and 9 additional food
outlets. In 2013, Cali ventured into the downtown culinary scene where he led the kitchen at CO Banh
Mi & Noodle Bar and Lee Lee’s Hot Kitchen.
Chef Jonathan I. M. Kaldas is a born and bred Charlestonian of Egyptian decent. Having graduated from the Culinary Institute of Charleston, he’s been a featured staple of the Charleston food scene most of his life. He was on the American Culinary Federation for South Carolina for multiple years and has most recently been the Executive Chef of The Dining Room at the prestigious Woodlands Inn. His favorite rum drink is a Mojito, he loves long walks on the beach and his zodiac sign, the Libra.
Matthew Paul, Ms. Rose's Chef
From Lancaster, Pennsylvania, Chef Matthew Paul studied at Penn State and started working in restaurants on the side to earn extra cash. He shortly transferred to Johnson & Wales in Charleston, where he graduated Magna Cum Laude in Culinary Arts in 2002. Paul was crowned the winner of the 2018 Southern Fried Chicken Challenge, cooked at the James Beard House in 2014, won a "Moonshine Throwdown" competition and placed second in the Charleston shrimp and grits competition. Chef Paul joined Ms. Rose's in October 2016, preparing authentic Lowcountry cuisine with modern twists. German and Pennsylvania Dutch influences come from his grandmother’s cooking when he was growing up resulting in meticulous yet approachable food with clean, direct flavors that channel a range of American styles into an unmistakable Charleston finish.
Elizabeth Gorman, Executive Pastry Chef, Ms. Rose’s Fine Food & Cocktails
A true Charleston local, Elizabeth Gorman was born and raised in the Lowcountry. With family roots in West Ashley that go back many generations, it is only fitting that Gorman would find a home at the beloved West Ashley eatery, Ms. Rose’s Fine Food & Cocktails. While Gorman has always had a passion for food, she chose to put family first and focus on raising her four children. It was not until her husband, a veteran of the Army National Guard, was deployed to Kuwait in 2012, that Gorman found herself inspired to pursue her passion for the pastry arts.
Chefs Tyrone Simmons (The Geechie) and Pete Sepulveda (The Rican)
These guys have been cooking it up in Charleston for the last year with the Geechie Rican Food Truck. Tyrone originally from Charleston SC and Pete from Columbia SC met 8 years ago in a Charleston restaurant as line cooks and advanced their ways up through the management ladder. While playing with different recipes in the kitchen they quickly learned that they were on to something and have been an unstoppable duo in the kitchen ever since. They have brought the best of Low Country Cuisine and added some Puerto Rican flavors and The Geechie Rican was born!!
Owner & Executive Chef Frisco Thumbtzen
An award winning, artistic, meticulous, results-driven chef with over a decade of culinary experience. He is very adept with operations for hotels, a la carte restaurants and resorts which makes him capable of working with exotic foods and able to generate new and exciting recipes.
Chef Frisco is very accomplished in authentic Southern, Cajun, Italian, French, Asian, Greek, and Mexican cuisines but can adapt to any other style. Much of his diversity can be attributed to his experience with Walt Disney resorts. In addition, his Creole and Caribbean roots placed him in the forefront as one of the areas best Creole/Cajun specialty chefs. His latest culinary adventure which encompases his heritage along with lowcountry favorites is the Charleston Caribbean Creole food truck.
CEO and Founder, Kevin Green
"Low Country's Premier Indoor and Outdoor Seafood Catering Company"! Available to set up on site to provide the tastiest Fried Fish, Shrimp, Crab Cakes and more at your next venue! We cater for all types of occasions throughout the State of South Carolina, parts of Georgia and North Carolina. Visit us at our cafe located at 7013 Dorchester Road, Suite A, North Charleston, SC 29418.
Owner, Beth Broussard
Cindy’s Twisted-Sicles is a company committed to honoring the memory of a special woman whose “twisted” sense of humor inspired the business. Because of her, customers from Charleston and its nearby areas are enjoying our frozen products.
Our company was established after our owner found a letter her late mother wrote to her. There, she expressed how much she enjoyed her last few visits and could not wait to come back again. She loved the South Carolina Lowcountry and planned to retire there.