This will be the first chef's spotlight installment since the pandemic started. We feel this person was the best choice to reintroduce the series.
Chef Chelsea Cribb has many years experience in the culinary industry. She's been at numerous restaurants and has put her touch on dishes that wowed customers. Unfortunately, those restaurants didn't last.
It was with Chef Greg Metcalfe of SoCo Grille and SoCo Marina Grille that Cribb found a home at the former Southern Comforts, Southern Dining and Seafood Shack eatery in The Hammock Shops, located in Pawleys Island.
With his tutelage, she began to grow her technique and become more confident in who she was. It was also during this time she participated in culinary events with Metcalfe, like the Family Justice Center's Taste of Georgetown and Friendship Place's Cooking with Friends.
But, again, she was faced with a restaurant closure. Metcalfe had seen it through in Pawleys Island and felt the need to come to the City of Georgetown. This time, Cribb was part of the package.
So, in May 2020, and during a pandemic, Metcalfe opened SoCo Grille on Front Street. Cribb was again back at it and finding her voice in the kitchen. And Metcalfe noticed.
Soon, he opened another restaurant, SoCo Marina Grille, at the Belle Isle Marina Yacht Club. It was then he realized what he must do.
After ups and downs in her career, Cribb was promoted head chef at SoCo Grille. She would now be leading the culinary brigade with her flavors and style.
Don't worry. Greg is still around.
But he knows the restaurant at Front Street isn't going anywhere but up. It's in good hands.
Thank you Chef Chelsea Cribb for being part of Georgetown's culinary adventure. Go by and visit her at 619 Front Street, and click the button below for SoCo Grille's Facebook page.
In 2008, Chive Blossom Cafe chef and owner Trina Renault brought a culinary treasure to her location and hasn't looked back.
That treasure is chef PaulKelly Renault (P.K. to friends and locals).
His attention to detail and consistency is bar none. Plus, his great personality is like extra seasoning. It adds to the dish and restaurant.
The local grouper dish won the Simply Amazing Dish of the Month award in April of this year. It barely beat out the Blackened Pork Porterhouse. See the photos below and a video from the past, where Renault cooks a potato encrusted trout with Bob Redfern.
We are so glad the Renaults and Chive Blossom are part of Georgetown County's culinary adventure.
"No bland food allowed!"
If you hear that phrase yelled down the halls of the International Culinary Institute of Myrtle Beach, you best be seasoning quickly. Renown Chef Tom Mullally isn't too kind to tasteless food.
However, the chef is a charmer. He can warm the hearts and stomachs of people at the same time. His instructional skills are quite impressive and is a culinary asset to the Horry-Georgetown Technical College.
Below, you'll see some of videos, demonstrating his knowledge - and the fun he has while doing so. For if there's no fun, there's no point in doing it.
Danny Smith is not only an awesome dude, but he's a superb chef! If you've dined at Frank's Outback in Pawleys Island, you already know this.
Let's look at the dish he and friend Charles Bardo from R'way Pizza and Family Tavern prepared at the Myrtle Beach Area Hospitality Association's Farm to Table Dinner this year.
Wild Game - Valley Farms Dry Rubbed & Smoked Bison Ranch Brisket with Hulls Island Farms Mushroom Bread Pudding, Millgrove Farms Collard Greens, Duplin Winery Muscadine Wine Reduction & Hulls Island Farms Micro Greens.