2011 Trio Dinner Chefs

Vidalia's at Sheraton Myrtle Beach
Chef Mike Ford
Mike Ford, executive chef at Vidalia's has faced many challenges in his career and now provides the area's only Convention Center hotel with the finest food. Chef Mike Ford began his culinary career in Jacksonville, Florida while attending College. He worked in many local area restaurants and learned a variety of cooking styles and techniques. Chef Ford began working for Interstate Hotels in 1995 as a lead cook at the Sawgrass Marriott Resort and Spa where he continued to advance and learn. Interstate Hotels is one of the largest independent hotel management companies and operates over 200 hospitality properties with more than 47,000 rooms. While working for Sawgrass Marriott, Chef Ford traveled to many properties within Interstates vast portfolio to stand in as Chef and to assist with high profile events. Through hard word, flexibility and dedication, Chef Ford worked his way to becoming the Executive Sous Chef. In 2005 Chef Ford transferred with Interstate Hotels here to Myrtle Beach to take the position of Executive Chef of the Sheraton Myrtle Beach Convention Center Hotel.

Waterscapes at Marina Inn at Grande Dunes
Pastry Chef Tina Spaltro
Born into an Italian American family, Tina was taught that food does more than fill a basic need; it is a sign of love. Growing up in the suburbs of Philadelphia, Tina Spaltro learned the basics of cooking by watching her family prepare meals. "We had a garden that produced enough zucchini to feed an army or an Italian family. It was my job to find different ways to use it all," commented Tina. When it came time to attend college, Tina dreams of culinary school drew so much protest from her parents that she ultimately settled on an Interior Design degree from Radford University. After relocating to Myrtle Beach, Tina's dreams of working in a kitchen were rekindled. This time, she did not deny her calling and graduated from Horry Georgetown Tech in 1995. During her studies, Tina received some hands-on experience working at the Sea Island Inn with Chef Mike McKinnon; it was there that Tina found her love for breads and sweets. After graduation, Tina remained at Sea Island Inn for five more years honing her skills not only on the line but developing her style of pastry and bread making.After a $6 million dollar clubhouse renovation at The Dunes Golf & Beach Club, Tina was offered the top spot of Pastry Chef where she further polished her skills and developed her own reputation as a trendsetter for desserts on the Grand Strand. Along with Certified Master Chef James Corwell and Chef Jason Hall C.E.C., the team continued the tradition of exquisite food for which The Dunes Club had built a reputation. A successful five year career there is only accentuated by the numerous awards won including Best Breads and Pastry at the Taste of the Tidelands for two years in a row. In November, 2006, Tina was invited to take the top toque as Pastry Chef with the team at Marina Inn at Grande Dunes. It is at Marina Inn that Tina blends her style of classic American desserts with a modern twist but also finds a way to remain true to her roots with her favorite Italian sweets. Tina's belief that less is more has inspired her to focus on the ingredients and allow them speak for themselves.

Cafe Amalfi at Hilton Myrtle Beach
Chef Peter Gennaro III
Executive Chef Peter Gennaro III brings a wealth of talent and culinary expertise to the resort where he oversees all aspects of food preparation and presentation. Chef Gennaro was previously Executive Chef at Fess Parker's Doubletree Resort in Santa Barbara and Tenaya Lodge in Yosemite, California. He also served as Assistant Executive Chef at the Hotel Del Coronado in San Diego and represented the James Beard House in New York City in 1998. Chef Gennaro has more than 25 years of diverse culinary experience including positions at La Costa Resort & Spa, Fairbanks Ranch in Del Mar, The Ritz Carlton Laguna Nigel and the Marina Beach Hotel. He began his career as a chef's apprentice at the Las Vegas Hilton. Chef Gennaro graduated from the University of Nevada-Las Vegas with a bachelor's degree in Hotel & Restaurant Management. He is an active member of the Chefs de Cuisine Association and the James Beard Foundation.

Aspen Grille
Chef Curry Martin
Chef Curry Martin is a 1996 graduate of the Johnson & Wales University culinary school. He began his culinary career at Noble's Restaurant in North Carolina. There, Martin strived to uphold Noble's mantra on absolute freshness, and keeping the flavors of foods as natural as possible. In 1997, Martin moved to California to take a position at Domaine Chandon Winery in Napa Valley. While there, he also worked at Hudson House, the hospitality kitchen at Beringer Winery. "During my year stint in California, I came to appreciate the role of wine with food and the subtle changes we make as chefs that can really affect a wine's characteristics," Martin said. Martin again worked with Noble, serving as sous chef in their newly opened flagship restaurant, J. Basul Noble. Next, he traveled to France and began working at Restaurant Pierre Orsi in Lyon and then Restaurant Michel Rostang in Paris. Upon returning to the U.S., he worked at Sonoma Bistro in Charlotte and Prestige Wines. When he finally decided to open a restaurant of his own, Martin was determined to stand out by serving dishes driven by freshness and balanced flavors, and by offering diners a sophisticated yet extremely comfortable setting and exceptional service.

Marlin Restaurant at Springmaid Beach Resort
Chef Mike Gadson
Mike Gadson could be the poster child for Job Corps. Never mind that this "child" is 6'5", weighs in around 380 pounds and is 30 years old. Thirty is young to be the executive chef of oceanfront resort and conference center, Marlin Restaurant at Springmaid Beach Resort. He grew up in Sumter with his mother, Lenell Gadson, two sisters and his grandparents. On his father's side of the family he has seven brothers and five sisters. After dropping out of school in his early on, Mike decided to go back to school at age seventeen. But this time school was not high school, it was Job Corps, which is a, "...free education and training program that helps young people learn a career, earn a high school diploma or GED, and find and keep a good job." It is a federally supported program for at-risk students at least age 16. The first stop was at the Job Corps center in Bamberg, where Mike discovered he liked the culinary arts classes. He found a father surrogate in Chef Leroy Tyson, a former career military chef. After six months, seeing Mike's potential and realizing the need to get Mike out of South Carolina and away from his friends' influence, Job Corps sent the budding chef to its advanced culinary arts center in San Francisco. In San Francisco Mike worked with professional certified executive chefs and pastry chefs, and interned in high-pressure restaurants. One stint was at A. Sabella's, a legendary restaurant at Fisherman's Wharf that closed in 2007 after 87 years in business. Mike worked under Chef Todd Hansen. The young chef also met another Job Corps culinary arts student – a young Hawaiian woman named Mandy – whom he married in 2001, which was also when he graduated from the Job Corps program. Mike and Mandy Gadson came to Myrtle Beach in 2004 to work at Springmaid Resort and Conference Center. After six years, Mike is the executive chef, and Mandy is the front desk manager.

Greg Norman's Australian Grille
Chef Jeff Edwards
The great golfing champion from Down Under offers an innovative cuisine and a spectacular decor that makes you feel like you're in Sydney's finest harborside restaurant. Each wonderful dish is a symphony of flavors and a tribute to artistic presentation. Chef prepared entrees execute exotic Australian fare with a touch of finesse. Dinner includes fresh wood-grilled seafood, steaks, chicken, rack of lamb and much more combined with world class flavor, ambiance and presentation that will exceed all that you would expect in a great dining experience. Our impeccable service and overall menu knowledge of our staff will be sure to impress. Our extensive wine list was given an award of excellence from Wine Spectator Magazine.

 

 

Drunken Jack's
Chef Casey Blake
Chef Ervin "Casey" Blake II, a Pawleys Island, South Carolina native, got his start in the restaurant business by lying about his age to get his first job bussing tables for the restaurant right next door to Drunken Jacks. He started there by bussing tables and then moved on to cooking. He then got his second job at Drunken Jacks a few years later and after 3 years became the executive chef. Casey did get some experience by taking classes from Horry-Georgetown Technical College, but most of his trade has come from hands on experience. Chef Casey has been with Drunken Jack's Restaurant for now 17 years. Casey is also the executive chef for both Drunken Jacks Restaurant and Inlet Affairs Banquet and Catering. At any given time, he is responsible for overseeing about 25-35 employees between the two companies. You can either find Casey with his hands deep in the trenches at Drunken Jacks or you may find him on an off site catering event. Casey said, "I learned everything from David McMillan. He taught me everything from ordering, inventory, scheduling and cooking." This can be quite a task for any one person, but Casey does this all with ease along with being a husband to wife Tomoka and father to four children Tyrieke, Eboni, Dionte, and Astrid. Since 2008 Chef Casey has been a member of the ACF, American Culinary Federation. He also has been a judge for the annual Pro-start cooking competition for three years. Chef Casey has gotten local recognition for winning "The Best Damn Chowder" award from the Murrells Inlet community. He also spends time going to annual food shows where he gets ideas on the latest food trends.

Omaha Steakhouse & Fisheye Grill at Kingston Plantation
Chef Julien Lancerort
Julien Lancrerot joined the Kingston Plantation as Executive Chef. Lancrerot has more than 22 years experience and expertise in all aspects of food preparation and presentation. A graduate of Les Cotes de Villebon and Albert Camus College culinary schools in Paris, France, Lancrerot established a solid foundation in French cuisine while working with award-winning restaurants throughout Paris and the United States.Born and raised in the Clamart section of Paris, France, Julien began his culinary career in 1990 and moved to the United States where he met his wife, Jennifer.

 

 

Croissants Bistro & Bakery
Chef Brad Daniels

A Low Country Bistro, Croissant's Bistro & Bakery has made a commitment to utilize the freshest local ingredients possible by forming relationships with local growers and fisherman to produce the finest low country dishes.

 

 

 

 

Sea Captain's House
Chef Phil Ratliff
Consistently voted "Best of the Beach" by Sun News reader, The Sea Captain's House received Southern Living's Best Seafood Restaurant Reader's Choice Award. Award-winning Oceanfront dining at it's best.