https://www.hiltonheadseafoodfestival.com/press daily 0.75 2024-05-23 https://www.hiltonheadseafoodfestival.com/press/cy8c92xfkh15aikszxp8pe54ypziob monthly 0.5 2024-05-23 https://www.hiltonheadseafoodfestival.com/press/m8xq1t2kqqhaaqn75577qnj9qbi6vl monthly 0.5 2024-05-23 https://www.hiltonheadseafoodfestival.com/press/cuargepxlw8mjt429tq0dndt4umsok monthly 0.5 2024-05-23 https://www.hiltonheadseafoodfestival.com/press/to6hzjmldd6t4dukn5wrg5okhgdp1h monthly 0.5 2024-05-23 https://www.hiltonheadseafoodfestival.com/press/jennie-casselman-shares-her-culinary-inspirations-leading-up-to-her-seafood-festival-appearance monthly 0.5 2024-05-23 https://www.hiltonheadseafoodfestival.com/press/mybboajjg5nrxl437nydd6vay9onna monthly 0.5 2024-05-23 https://www.hiltonheadseafoodfestival.com/press/mzsdc0hw9rs8hlxuemyonljrq7dlzo monthly 0.5 2024-05-23 https://www.hiltonheadseafoodfestival.com/press/essence-magazine monthly 0.5 2021-10-21 https://www.hiltonheadseafoodfestival.com/press/oystermen monthly 0.5 2021-02-15 https://www.hiltonheadseafoodfestival.com/press/locallifemagazine monthly 0.5 2021-02-15 https://www.hiltonheadseafoodfestival.com/press/island-packet monthly 0.5 2021-02-15 https://www.hiltonheadseafoodfestival.com/press/foodnetwork monthly 0.5 2021-02-15 https://www.hiltonheadseafoodfestival.com/press/cooking-classes monthly 0.5 2021-02-15 https://www.hiltonheadseafoodfestival.com/press/shep-rose-southern-charm-bravo monthly 0.5 2021-02-15 https://www.hiltonheadseafoodfestival.com/home daily 1.0 2026-03-01 https://www.hiltonheadseafoodfestival.com/tickets daily 0.75 2022-09-14 https://www.hiltonheadseafoodfestival.com/faq daily 0.75 2020-10-21 https://www.hiltonheadseafoodfestival.com/talent daily 0.75 2026-02-18 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/d0092a4f-eed6-483d-9234-bd18661896a1/Kardea-Brown-Headshot-c-Food-Network-2.jpg Talent Kardea Brown https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/3abd0d9b-c198-4155-89c7-20af60e265b4/IMG_0042.jpeg Talent Marcus Samuelsson https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/d6a273b7-c137-4dbf-a3ab-f9819ed2d706/IMG_0115.webp Talent Barton Seaver https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/1771372745649-V0G162EC396R7QD9TAJD/IMG_5532.jpg Talent Hernan Stutzer and Alberto Llano https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/9d7650ea-5699-4c38-a888-b5e26b28d106/IMG_0116.jpeg Talent David Carrier https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/2f65f919-2d0d-422e-8e2b-7b3caaf28b41/image1.png Talent Lewis Donald https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/496bfc16-6a5d-4fcb-92d1-20223582c03a/image0.jpeg Talent Richard Gruica https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/6bacdb38-3a75-4df3-943f-aa55400d26f3/PablePete%27s-173350.jpg Talent Chormaic Sullivan https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/7de34c03-855d-4488-8762-1545f14d7c97/1000019097.jpeg Talent The Bozwellz | Live Zero Forks Given https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/6348c85a-b071-4a48-bc56-f0d21ddf281a/Screenshot+2026-01-22+at+1.24.20+PM.jpg Talent BJ Dennis https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/1603372064026-ITEZW370TZRR5G1E0TYX/CHEF-ORCHID.jpg Talent Orchid Paulmeier https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/c9c59c87-9015-494f-931a-b189dc503cf6/IMG_0423.webp Talent Bottles & Cans | Live Feb 27th https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/f44fc157-7b9f-4065-99d7-2ec87407d070/The+Yacht+Club.jpg Talent The Yacht Club | Live Saturday Feb. 28th https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/198239e1-5379-4b61-8b90-68ad97eca907/076EAD8D-B020-4FEA-92B0-15CE745C008F.jpeg Talent John Cook https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/555a1682-baf4-41a3-9377-1c517ea5530d/Cody-4.png Talent Cody Chinn | Head Distiller https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/c76605d7-1b3e-44f3-b621-28bf0caaf274/Dan+Witwer.jpeg Talent Daniel Witwer https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/1768329748988-2EKKTI0K9BLZWYTYNTZ9/DSC_7073.jpg Talent Andrew Carmines https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/4dd0d53a-50e7-4ea9-b88e-3a19189baee3/DSC_8692.jpg Talent Olivier Geyer https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/f605ba37-4ee1-4460-ab32-16dd59d51794/E7304018-B8EE-48D5-9F81-A3EA54FEB987.jpeg Talent Robert Owens https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/0351d811-75e8-4e1b-8425-b72297eefce0/Paprika-Studios-Mister-Mao-2601-1200x798.jpg Talent John Haney https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/4da70adb-adb8-4aa3-b593-baaf54c161c4/L1050074.jpg Talent Maria Jose Lehman https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/420d3304-cbc4-4184-b427-de14212539d0/IMG_6138.jpeg Talent Wendell Osborne https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/1634847348567-NFJYN7BGZG05GJZYRFQ6/7378E227-D3A9-4D13-98F6-54B99497CE42.jpg Talent Shep Rose https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/fc27570a-1a94-4158-b55d-45da92a651f6/5ED4BBB3-DF3B-46A9-A20B-5E1A8403F33E.jpeg Talent Marvin Ross https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/1603372317594-0X6L5PS6S3IQ8FPVAHLL/2018+-+HHSF+-+May+River+Exc_291.jpg Talent Captain Christopher Shoemaker https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/2e591092-38b0-48a4-bb9d-3172df823bed/Chef.jpeg Talent Joseph Stewart https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/91631950-c84c-4ff8-ae5c-77c0de02f271/0B8B5EDB-0771-49D4-9C45-BF0404D65CC2.jpeg Talent Jeffery Gibson https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/5748c99f-81ed-4afd-9be5-ea115c542e2d/0A0B31E9-4D07-4067-BE59-6D9384EC27F7.jpeg Talent Michael Garcia https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/4f2c0179-16d3-4f0e-ba7d-3cdae54795ab/Chef_Adam_Headshot+%281%29.jpg Talent Adam Markowitz https://www.hiltonheadseafoodfestival.com/program daily 0.75 2020-10-22 https://www.hiltonheadseafoodfestival.com/andrewcarmines daily 0.75 2022-05-16 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/1652705789564-AGPAZF4UZRNNQ1RMRRFF/DSC_7073.jpg Andrew Carmines - Tastemaker + Owner Andrew Carmines, President at Hudson’s Seafood House on the Docks, has dedicated his life to the seafood industry in South Carolina. With the goal of providing the freshest seafood to Hudson’s guests, Carmines has developed unique supply chains, often involving harvesting and processing seafood with the help of his staff. In 2012 the restaurant began shedding soft shell crabs on premises. in 2013, Carmines started Shell Ring Oyster Company, a responsible mariculture operation in Port Royal Sound. The restaurant also harvests stone crab claws in the summer months. Carmines fosters relationships with commercial fisherman who’s boats are located at the restaurant and provide Hudson’s with all their white shrimp. “Everyone should, at least once in their life, taste seafood that is harvested that day. The freshness speaks for itself.” https://www.hiltonheadseafoodfestival.com/talent-registration daily 0.75 2021-10-21 https://www.hiltonheadseafoodfestival.com/contact-us daily 0.75 2025-03-24 https://www.hiltonheadseafoodfestival.com/timnelson daily 0.75 2022-11-17 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/d97031ae-3266-44e6-8c6b-b716ce65b6a5/C54216DD-E8CC-4371-9A8A-26DB44FAE0CA.jpeg Tim Nelson - Whiskey Room, Holy Tequila + Charbar A Utah native, Chef Tim Nelson, graduated from the California Culinary Academy. He earned his position at the helm of some of the country’s finest kitchens including the breathtaking Snowbird Resort in Utah, Salt Lake City's Café Trio, the exclusive Stein Eriksen Lodge, the Sanderling Resort in the Outer Banks, NC, The Beach House Resort in Hilton Head Island. Living in the south brought out his love of all things smoked and barbecued and lowcountry living inspires him everyday to create new and exciting dishes. https://www.hiltonheadseafoodfestival.com/bridgettefrazier daily 0.75 2020-10-22 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/1603386742878-3TM7WCSWJ8AD436EXZ9W/Bridgette+Frazier+Beaufort+County Bridgette Frazier - Deliciously Couture + Chef B’s Eatz Bridgette Frazier of Deliciously Couture and popular food truck Chef B's Eatz; is a native Blufftonian. She began cooking at the age of eight under the direction of her late grandmother Daisy Pinckney-Frazier, who was a multiple trophy winning cook for having the best Frogmore stew and best gumbo in the lowcountry. Bridgette's passion for cooking began in a tiny kitchen in her grandmother's home on Simmonsville Rd, continued on her father's BBQ Caboose (Oscar's BBQ) and has been burning ever since. Bridgette now owns her own catering company (Deliciously Couture) and a food truck (Chef B's Eatz); where she specializes in all food varieties but has a unique niche for authentic Gullah cuisine. "Gullah isn't just soul food, and is also more than food; it is a way of life and is a connection to ancestral roots long past but ever present in the way descendants of such a vibrant culture still cook and live, said Frazier. She was awarded the title of one of the South's Best Chefs by South Magazine in their 2016 Food Revolution addition and had the following to say; "I’m contributing to the Southern Food Revolution by expanding the palate of all things Gullah. Gullah cuisine is exotic to some but often omitted by others when they think of Southern food. I make traditional Gullah dishes, but I also spin some of them in a way that introduces them to this ever evolving culture.” https://www.hiltonheadseafoodfestival.com/william-dissen daily 0.75 2020-10-22 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/1603387005953-PS5TJ96P7F4AZN3TCNOT/7e2ef716-chef-william-dissen-at-the-market-place-8811.jpg William Dissen - The Marketplace Restaurant + Haymaker From his upbringings in the Appalachian mountains of West Virginia, Chef William Dissen always has been in touch with the outdoors & nature. Spending time on his Grandparents’ farm – watching his Grandmother cook bountiful meals straight from the garden to the kitchen table – has been a major influence on his style of cooking, as well as his beliefs in sustainable agriculture & local cuisine. After graduating from West Virginia University, studying English & French, Chef Dissen had grandeur aspirations to work in the culinary arts. Studies of French language & culture led him towards The Culinary Institute of America in Hyde Park, New York. While honing in his skills under our country’s predominant chef instructors, Chef Dissen graduated with honors & was ready to begin his career as an aspiring chef. From The Culinary Institute of America he left for the Greenbrier Resort in West Virginia to work under Certified Master Chef Peter Timmins & his renowned culinary apprenticeship program. Moving on to the lowcountry of Charleston, South Carolina, Chef Dissen was introduced to another native West Virginian – Donald Barickman – owner & chef of Magnolia’s Restaurant. It was here in Charleston, SC that William worked in his fine dining establishment, Cypress, to truly hone his culinary skills. After sharpening his skills in the lowcountry, William continued his education by attaining a Master’s Degree of Hospitality, Restaurant & Tourism Management at the University of South Carolina. It was at this time that Chef Dissen began his dream of opening his own restaurant, & the mountains & fields of Appalachia began to call him home. Here in Asheville, Chef Dissen found the renowned Market Place Restaurant on historic Wall Street to call home. https://www.hiltonheadseafoodfestival.com/privacy-policy-1 daily 0.75 2021-02-15 https://www.hiltonheadseafoodfestival.com/terms-of-service-1 daily 0.75 2021-02-15 https://www.hiltonheadseafoodfestival.com/matthew-raiford daily 0.75 2021-09-02 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/1630600144232-OBEXUXCTW8XQ0MNS97ND/Matthew+Raiford+on+the+Farm Matthew Raiford - CHEF + FARMER + SPEAKER Early in 2018, Matthew Raiford was shocked when the news came down from New York that he had been named a semi-finalist in the Best Chef in the Southeast category by the esteemed James Beard Foundation. But, those who have dined on his inimitable interpretations of Coastal Georgia cuisine or experienced his ebullient personality have long known it was just a matter of time until Raiford captured the taste buds of the nation. Raiford’s roots run deep along the Gullah-Geechee corridor that spans the South Carolina Lowcountry to northern Florida. His great-great-great grandfather, a former South Carolina slave, purchased and assembled the lands that became Gilliard Farms, just west of Brunswick, Georgia, more than 150 years ago. Raiford grew up breaking the dirt and trading crookneck squash for sweet potatoes, raising hogs and chickens, and only going to the grocery store for sundries. After a military career then graduation from the Culinary Institute of America in Hyde Park, New York, Raiford returned to the farm in 2011 to continue the traditions of his Gullah-Geechee heritage and to create an authentic farm-to-fork experience for locals. He received certification as an ecological horticulturalist from the University of California’s Santa Cruz Center for Agroecology and Sustainable Food Systems. He served until recently as the program coordinator and associate professor of culinary arts at the College of Coastal Georgia. In 2015, Raiford, the former executive chef at Little St. Simon’s Resort, and his partner, Jovan Sage, a food alchemist, opened The Farmer and the Larder on Newcastle Street, helping jumpstart the revival of Brunswick’s historic downtown. Raiford has appeared in Southern Living, Golden Isles, Paprika Southern, and Savannah magazines, and is a frequent presenter at food and wine festivals throughout the country. https://www.hiltonheadseafoodfestival.com/christopher-shoemaker daily 0.75 2021-10-04 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/1633355000124-WZCYL8VJZKD87HCCBF2F/4AB969F2-05D5-4C01-BFC7-0B7ADC12C500.jpeg Christopher Shoemaker - CAPTAIN Captain Stephen is the patriarch of the Shoemaker family. He was born in Switzerland, South Carolina and his family roots are the oldest in Beaufort County. Stephen’s career on the sea started with the Navy then progressed to commercial shrimping where he met his wife Kathleen who ran the docks at Hudson’s Seafood Restaurant. He then ran the Haig Point Ferry to Daufuskie Island before retiring to work for his son Christopher and May River Excursions full time with his two first mates “River” and “Marsh.” https://www.hiltonheadseafoodfestival.com/marvin-ross daily 0.75 2021-10-04 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/1633355401112-PXP6FC3GFHWVLYAVREQ8/4F31E9CF-D88C-49AD-8815-4B10796861E7.jpeg Marvin Ross - FARMER OF THE SOUTH At the age of seven, Marvin Ross was given his first pig. His grandfather, a farmer, helped him feed and care for it, and along the way, he taught Ross valuable lessons he would someday need to run a farm of his own. In addition to working a full-time job, Ross’ grandfather, Thomas Henry Ross, farmed more than 100 acres of land in Dorchester, South Carolina. With 11 children to help, Thomas and his wife grew row crops such as corn, soybeans and cotton, in addition to vegetables such as cucumbers, tomatoes and bell peppers. Ross remembers visiting his grandparents’ farm after school and on weekends, where he gravitated to the livestock—cows, goats, chicken, guinea hens and a horse named Sadie. But it was the hogs to which Ross was most drawn, enamored by their squeals, large ears and flat snouts. When he left for college, Ross considered studying forestry, but decided on business management instead. A couple of years into his studies, his grandfather died. Ross returned to the old land, which had gone untended for years, after graduating. In 2009, Ross founded Peculiar Pig Farm, named for the way he remembers watching his grandfather’s hogs shuffle around. He started taking pigs to the market, following the path his grandfather had shown him, and has gradually grown his practices from there. Today, Ross raises Yorkshire, Hampshire and Red Duroc hogs, which he rotates through the woodlots and pastures before spreading seeds, as well as chickens and ducks. https://www.hiltonheadseafoodfestival.com/robert-owens daily 0.75 2025-11-12 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/1633456793710-U20HDEJEOANC8XZCKJAQ/539D2136-3525-4536-9851-8B00A659B5D1.jpeg Robert Owens - CHEF + Pitmaster A native son of the South and a master of smoke and fire, Robert Owens brings to the table a legacy as rich and deep as the coals that turn pork to perfection. Raised under the wide skies of Georgia and steeped in the traditions of Southern barbecue, Owens’ earliest memories trace to summers spent with his grandparents, biting into freshly smoked sandwiches that would spark a lifelong devotion to craft and flavor. In 2011, he founded Grand Champion BBQ in Atlanta—earning widespread acclaim for brisket, ribs, and sides that embodied the essence of honest, slow-smoked Southern fare. Today, as co-owner of Owens & Hull in Smyrna, Georgia, he continues that legacy alongside partner Bryan Hull, uniting Carolina and Texas traditions under one oak-smoked roof. Owens’ approach is both humble and exacting. Each plate tells a story of patience and precision—wood chosen with care, fires tended through the night, and flavors coaxed to perfection by instinct and heritage. His philosophy is simple: good barbecue is born of respect—for the ingredient, for the process, and for the people who gather around the table to enjoy it. As our gathering celebrates legacy, fellowship, and the gracious ease of Southern hospitality, we are honored to welcome Robert Owens to share his craft. His presence reminds us that true barbecue is more than a meal—it’s a memory, tended slowly and served with heart. PARTICIPATING IN: Pig Pickin’ & Oyster Roast and Uncommon Cuts https://www.hiltonheadseafoodfestival.com/andrea-reusing daily 0.75 2021-10-20 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/1634739271454-JDJBC9KMX1QBD385LE57/3AEB19DD-548D-40A8-8091-F94E870652AF.jpeg Andrea Reusing - Chef + Author + James Beard Winner For Andrea Reusing—an award-winning chef, a leader in the sustainable agriculture movement, and a working mother—"cooking in the moment" simply means focusing on one meal at a time. Tender spring broccoli given a smoky char on the grill, a summer berry pudding with cold cream, or a cider-braised pork shoulder served with pan-fried apples on a frosty night—cooking and eating this way allows food in season to become the foundation of a full life. Cooking in the Moment is a rich, absorbing journey through a year in Reusing's home kitchen as she cooks for family and friends using ingredients grown nearby. When seasonality is reimagined as a grocery list rather than a limitation, everyday meals become cause for celebration—a whole week of fresh sweet corn; a blue moon autumn asparagus harvest; a rich, spicy soup made with the last few sweet potatoes of winter. Reusing seamlessly blends down-to-earth kitchen advice with delicious, doable recipes, including childhood favorites (chicken and dumplings), simple one-pot dinners (shrimp, pea, and rice stew), as well as feasts to satisfy a crowd (roast fresh ham with cracklings). And while the action takes place in North Carolina, the kinds of producers and places that animate these pages—farmers, ranchers, cheesemakers, butchers, bakers, orchards, backyard henhouses, and fishing holes—can be found all over, producing the flavors that we crave. With gorgeous photography by John Kernick throughout and more than 130 recipes, Cooking in the Moment will inspire cooks everywhere to embrace the flavors and bounty of each season. https://www.hiltonheadseafoodfestival.com/brother-luck daily 0.75 2021-10-21 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/1634813474066-3EJINADWSC4TKEQC7CEX/6A1086E6-FBF1-4419-907F-78C61289BBAA.jpeg Brother Luck - Chef + Top Chef Favorite With a name like Brother Luck it would be easy to attribute your success to good fortune, but Brother’s is a result of hard work, determination, and passion. As a teenager, Brother fell on hard times when his father passed away at the age of 10. After relocating from the San Francisco Bay Area to Arizona, Brother enrolled in a vocational school for high school students to learn the culinary arts. The free food was intriguing enough to keep attending the cooking classes and eventually led him to find a passion in the kitchen that would set him up on an incredible journey inspired by a love for food and service. “I spent my whole senior year training,” Brother admits. “I’d come to school in the morning and train. Then in the afternoon, I went to the Art Institute of Phoenix to train with a master chef. Then I’d work the line at the Hyatt all evening.” Brother eventually was awarded with enough scholarships to attend the Art Institute of Phoenix, including one from the college, which named him “Best Teen Chef.” His time in college would lead to a diverse career cooking in places around the world including in Japan; Hong Kong; Chicago; New York City and finally in Colorado Springs where he would start Brother Luck Street Eats. There he was honored as “Best Local Chef” by Colorado Springs Independent and “Most Cutting Edge Restaurant” by The Gazette Newspaper. In 2016, Brother was awarded with an alumni scholarship from The Gohan Society to expand his cooking and travel experiences in Japan, while the Joyce Chen and Helen Chen Foundation allowed Brother to extend his training and exposure into China—opportunities that have shaped both his cooking style and personal perspective. With his determination and the support of his culinary community combined, Brother’s path seems to not have been forged based on good fortune alone. Since his global travels, Chef Brother Luck stepped into the role as entrepreneur opening his signature southwestern concept, Four by Brother Luck; a modern Asian eatery, Lucky Dumpling; and campaigning his mental health awareness slogan #NoLucksGiven. Brother also has an impressive array of television appearances under his belt that include appearing on Food Network as a Chopped finalist and winning his episode of Beat Bobby Flay. Most recently, Brother was a favorite on the Emmy award winning Bravo’s Top Chef Season 15 and 16 and cooking his way through the competitors on the digital series Last Chance Kitchen. Chef Luck enjoys bringing his cuisine all over the globe, introducing new palettes to his crafted flavors and techniques. Wine and food pairings are a delicate specialty that this chef has mastered, as are carefully curated guest experiences from the Caribbean to Europe. https://www.hiltonheadseafoodfestival.com/orchid-paulmeier daily 0.75 2021-10-21 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/1634817889536-G1V6BZMYLZI3FC9M9W6P/9EB3036E-D93F-4547-99EC-93664BE8613D.jpeg Orchid Paulmeier - CHEF + OWNER Owning a restaurant was always part of “Mama” Orchid Paulmeier’s American Dream. The daughter of immigrants, Orchid picked up the fundamentals of Filipino cooking from her mother and grandmother. After working her way through the restaurant business all the way up from the hostess stand, Orchid took an internship in Hilton Head Island. Along with her husband, Mike, Orchid began laying down roots in the Lowcountry, and digging in to the deep, colorful cooking traditions of the region. The couple now reside with their three children. Orchid opened One Hot Mama’s in 2007, handpicking the menu and mixing up all of the signature sauces herself. Chef Orchid runs her kitchen like she lives her life—surrounded by family, friends and feel-good food. She blends time-tested Southern favorites like collards, cornbread and slow-cooked barbecue and ribs with her own home-spun recipes. Orchid auditioned for and won a slot on season seven of The Next Food Network Star. She was recently named a 2016 South Carolina Chef Ambassador and one of the Featured Chefs at the James Beard House Dinner. PARTICIPATING IN: Pig Pickin’ & Oyster Roast https://www.hiltonheadseafoodfestival.com/michael-sullivan daily 0.75 2021-10-21 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/1634818452055-VDXZWY56NJ5HFQXRIMAV/FBE46478-351A-493F-B1FD-5D06AC5E8E44.jpeg Michael Sullivan - LEGENDARY CHARCUTIER Charcutier Michael Sullivan, known to friends as “Sully”, spent his early years as a Minister before attending The Culinary Institute of America in Hyde Park, NY. In 2005, he ventured to the famed Blackberry Farm, where he served as Butcher and Charcutier for the next decade, and nurtured his deep-rooted love for all things handcrafted and cured. In 2010, he began touring with Cochon 555: a competitive culinary event established to support family farmers, and educate buyers about the agricultural importance of eating heritage breed pork. He spent the next 5 years on the road with the cross-country tour alongside chefs, butchers and farmers before transitioning to Creekstone Farms. While at Creekstone, he began hosting “Cure Camps,” where the “Reverend of Fat” (as he has lovingly been dubbed by his colleagues and peers) espoused the gospel of charcuterie and the art of seam-butchery. When not in the curing room, Sully may be found on the James Beard Celebrity Chef Tour or raising money for organizations like The L5 Foundation, developed to support recovering cancer patients. At work Sully depends on his amazing team for support, but he credits Janet (his wife of 24 years) and his two children for his success. Participating in: Salt Water Supper, Master Classes and Pig Pickin’ + Oyster Roast https://www.hiltonheadseafoodfestival.com/josh-peeples daily 0.75 2021-10-21 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/1634819042628-EPTVFIM8S4BUXT7G31DF/52E8E781-92B0-465F-A64C-929EF08A1108.jpeg Josh Peeples - WINE MAKER + PROPRIETOR A native of Hilton Head Island, South Carolina, Josh Peeples moved to San Francisco in the late nineties, where he co-founded a start-up focusing on order management software for the beverage industry. Napa Valley sparked a curiosity about the wine industry and led him to move to wine country, where he has been ever since. Alongside some of the world's leading winemakers and famed vineyards he has been making wine since 2002. In addition to, Josh brings his other brands Elyse, Standard Deviation, Institution, and Napa Cider Co. to the Elyse family of wines. PARTICIPATING IN: Salt Water Supper, Master Classes and Pig Pickin’ & Oyster Roast. https://www.hiltonheadseafoodfestival.com/bj-dennis daily 0.75 2021-10-21 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/1634819311869-LRWFZPM39WDPISNVYFZ5/F4166586-3155-4CB0-9544-18AF4696EFE3.jpeg BJ Dennis - Gullah Geechee Chef + Author Born and raised in Charleston, SC, personal chef and caterer Benjamin “BJ” Dennis infuses the flavors and culture of the Lowcountry into his Gullah Geechee cuisine, bringing a new taste to an ever expanding culinary palate of the south. What differentiates Chef BJ’s food from his contemporaries in “southern” cooking is the homage he pays to the Gullah Geechee culture, brought to the Americas by West Africans, and disseminated along the West Indies and the American South. Dennis infuses the techniques of his ancestors, learned from four years of study in St. Thomas, as well as the lessons of his grandparents about eating from the land, to create fresh interpretations of local dishes focusing on in-season, locally sourced vegetables and seafood. Recent trips to Trinidad and Tobago, Haiti, Barbados, Dominica, U.S. Virgin Islands, Angola, Bahamas and Benin has brought his work full circle. Connecting the people and cultures of the African diaspora through food. Bringing back a true taste of Gullah Geechee culture. https://www.hiltonheadseafoodfestival.com/travel daily 0.75 2025-10-01 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/1634819931599-WOXM3ZUV140AWU8S1VFW/OmniHiltonHeadAerial2014.jpg Where to Rest & Roam - Omni Hilton Head Oceanfront Resort Experience the epitome of luxury and excitement at the remarkable Omni Hilton Head Oceanfront Resort, our Official Host Hotel for the best hotels in Hilton Head! Located on the breathtaking sugar sand beaches of South Carolina's coast, this stunning resort is seamlessly integrated into the prestigious Palmetto Dunes Oceanfront Resort community. Prepare to be captivated by the irresistible charm of the Omni, where you can indulge in a variety of packages that include exclusive access to our finest festival events. Explore the resort's extensive amenities, from an 11-mile lagoon system teeming with bike trails to world-class tennis courts and three championship golf courses. Dive into sparkling pools, delight in delectable dining options, and create unforgettable memories. Your perfect getaway awaits! https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/1634820279420-0FA0ECR0GV9HK6DYAWRI/FEBBA53F-E87E-4233-B3B6-5AB1C20A63AE.jpeg Where to Rest & Roam - Official Home & Villa Partner & Home to Alexander’s HomeGrown Supper Palmetto Dunes Oceanfront Resort is located at the heart of Hilton Head Island, named the #1 Beach Town in the US by Parents Magazine. Palmetto Dunes’ three miles of sun-kissed Atlantic Ocean beachfront provide the perfect venue for three world-class golf courses, vacation rentals, a full-service marina, and an 11-mile lagoon system. The resort enjoys a well-earned reputation for creating unforgettable vacation experiences for the entire family. It’s no coincidence, as vacationers return year after year, many decide to make Palmetto Dunes their permanent residence. https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/00ca7651-968f-48a3-a568-c364bf881e34/BHHHI+Pool+and+Boat+Aerial+Hero+%281920x1080%29.png Where to Rest & Roam - Official Hotel Partner & Home to Asado By The Sea Visit Hilton Head Island's Seafood Festival and enjoy award-winning flavor and fun. Make Beach House HHI your home base while you immerse yourself in a local week-long celebration that goes beyond just savoring exquisite seafood. The Hilton Head Island Seafood Festival is an invitation to experience the soul of southern heritage and culture, wrapped in the warmth of genuine hospitality. It's not just an event; it's where food, drink, and the spirit of the South come alive. Festival tickets are available for purchase at www.hiltonheadseafoodfestival.com. https://www.hiltonheadseafoodfestival.com/sponsors daily 0.75 2026-02-08 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/1634825306032-J28I0Q5LR2QDGU7JFA11/9DE640D9-D92B-4542-86E2-7AA137CFC87D.png Sponsors https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/1641492559934-SRGRSC1HLKDWV33E0AZE/3704238A-CB6B-4290-88E5-5977603236F9.jpeg Sponsors https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/1642523931632-VGXKGCIMQKRP4JBPLQKJ/E9163614-262F-47D5-868C-E6915E7413E1.png Sponsors https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/1d0e1414-a4f3-4432-8066-d42509d28a2e/Screen+Shot+2022-12-19+at+9.29.49+AM.png Sponsors https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/e9ba4f5b-f59b-4d82-896a-de8be1f68062/73C6D80C-14C0-44D3-8227-E17BD2B433B1.jpg Sponsors https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/1641946247637-EU6OXX4WXF355284R7RI/0A9617AF-ED6F-4799-A452-A465D19ACF57.png Sponsors https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/1b1de33f-f007-4b11-b1ce-6446359a7c11/IMG_4011.jpeg Sponsors https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/bb8d58d3-38e8-4db1-adca-b17cfb8b935f/BH%2520-%2520FINAL%2520LOGO%2520%25282%252900000198logo.png Sponsors https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/21024e48-aced-46bb-9cdb-4e102e8d3b12/IMG_4770.jpeg Sponsors https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/58039e81-e651-4089-a141-17fbb537733e/IMG_6099.png Sponsors https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/84d4b9c6-78c3-4bde-89ad-3f5f4adae976/IMG_6100.jpeg Sponsors https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/8a11b6fc-eca2-4738-8f53-25b5d1bc31c2/IMG_6101.jpeg Sponsors https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/b7ce2a55-2245-40c4-b9ed-a39df63dfb27/IMG_6161.jpg Sponsors https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/c2140c25-8b0c-4947-b825-6c8a5c3823ed/IMG_6189.png Sponsors https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/a765962d-ef17-4fd9-8700-2a2b28a2163d/IMG_0075.png Sponsors https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/7006d6ca-1473-4973-8551-02aef3eb8792/IMG_0074.png Sponsors https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/73335fa2-deac-4495-a180-de879b3eeb5d/IMG_0077.jpeg Sponsors https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/0779b994-558d-4917-95b0-f706a70e71df/IMG_0078.png Sponsors https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/22de9c0e-7bf2-4468-8e54-7233b3724743/Jack-Daniels-Logo.png Sponsors https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/e9cc266b-ca01-4290-9aff-6c8e59a81cd7/IMG_0289.jpg Sponsors https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/db780eaa-17b4-4abb-aec1-0c0761272be7/HLTNHD-Omni_Hilton_Head_Oceanfront_Resort_Black_Vertical_CMYK_Standard-2500x1025-84706d3.jpeg Sponsors https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/add2cd40-800b-409f-bff0-72a33dfe5ec3/IMG_0570.jpeg Sponsors https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/7b594308-26f4-49b4-a16b-d2738e26370f/IMG_0571.png Sponsors https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/065c0617-a5a7-4ebb-9f06-4bb2c7274550/IMG_0572.png Sponsors https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/6f6728cb-f305-49b7-ae52-bd66e21aac8a/image001.png Sponsors https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/9780970d-26c1-46c0-a89d-4532c040140c/IMG_0573.jpeg Sponsors https://www.hiltonheadseafoodfestival.com/luis-guzman daily 0.75 2021-12-10 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/1639161383751-7HY623VA36ZXC3ULPQIF/EA73C7F4-51F2-4FB4-AA56-5A66ED572C22.jpeg Luis Guzman - Actor + Foodie Luis Guzmán is brining his vast knowledge & experience into producing films. With over 30 years of experience in the movie industry, he has created a vast library of knowledge embodied by visual language, content, & creative solutions. Guzmán is well know as a favorite of Director StevenSoderbergh, who cast him in films: Out of Sight, The Limey, & Traffic. Director Paul Thomas Anderson, who cast him in: Boogie Nights, Magnolia, & Punch-Drunk Love, also highly covets the abilities & initiative of Guzmán. Currently, he can be seen on television on Showtime’s Shameless (set for it’s finale), & Epix’s Godfather of Harlem. In addition, he can be seen in the upcoming Film Hold On as the altruistic Pastor Rivera. A Founder of “Dark Rabbit Productions” who’s missions is creating high quality original content for the universe, Guzmán is following his ambition to build a culture of unity & acceptance through film. A proud father of five, Luis has installed his strong work ethic in his children who are each pursuing their own dreams & cheers in the arts & entertainment. When he is not on set he enjoys dancing, playing music, photography, cooking, & contributing to humanity through meditative contemplation. Cemí Guzmán: Being adopted by two loving parents, Cemí Guzmán grew up with a unique & hands-on experience within the movie industry, always being encouraged to learn & absorb while the cameras were on & off while filming. After taking many years away from the film industry to venture down new paths, he is finally back. Best known for producing “Hold On”, Cemí has been producing films since 2014 in Los Angeles & New York, & he is now staking claim within the film industry with “Dark Rabbit Productions” as the factory for ideas & his up-coming projects. As CEO & Founder of his brand new production company “Dark Rabbit Productions” Cemí is combining his unique hands-on background, production experience, & leadership abilities to bring together an exceptional team. From writers & film makers to financing & distribution, all are coming together focused on quality, & telling those special untold, original stories. “As an artist, before I begin a painting, as an idea is being constructed, I often feel like the rabbit going down a rabbit’s hole. Searching every corner, & dark crevice to find those truly beautiful, unique visions & experiences; sometimes emerging from the journey covered in black, no longer with that fluffy white tail I began the journey with.” https://www.hiltonheadseafoodfestival.com/charles-russo-iii daily 0.75 2021-10-21 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/1634831503894-NE09ZMMXU5NAZEN2U80W/Lisa-Staff-Photography-Charles-Russo-1348-683x1024.jpg Charles Russo III - Third-Generation Fishmonger Charles J. Russo Sr. and Antoinette Russo opened Russo’s Seafood in 1946. The company is celebrating over 74 years of serving cut-to-order fresh fish, fresh and frozen local shrimp, scallops, oysters, clams, mussels, live crabs, crabmeat, and much more worldwide. Since 1946, Russo’s Seafood has offered the highest quality seafood, prepared in the cleanest and most sanitary surroundings in the Southeast. We will be serving retail and wholesale customers from our new Bluffton, SC market. We also serve Hilton Head, SC and Savannah, GA. The original location of Russo’s Seafood was at the corner of Waters Avenue and 31st Lane in Savannah, GA. All of our products were trucked in using railway express. Today, under the ownership of Russo’s grandson Charles J. Russo III, we are able to work with the highest quality seafood, and some of the most sustainable fisheries in the USA to provide that quality that the Russo family is known for. We are most proud of our family, our quality and our cleanliness. My grandfather started this business after the war. He knew that some others in the seafood business were taking shortcuts, but his main focus was on quality and going the extra mile to please and serve his customers. Russo’s Seafood was the first fish market built in Savannah, GA. All others were roadside stands or grocery stores. Today Russo’s Fresh Seafood is proud to be here in Bluffton, SC supporting local fishermen and providing our surrounding communities with the highest quality local seafood. https://www.hiltonheadseafoodfestival.com/rick-moonen daily 0.75 2021-12-08 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/1638978990454-DXITPHZ1TR2Q0WGPAGFA/BDA34AA3-A940-468A-97F9-39A81F2F0056.jpeg Rick Moonen - CHEF Rick Moonen is an American seafood chef and an early adopter of sustainable fishing practices. He is known as the "Godfather of Sustainability". When you think of sustainable seafood advocates, Rick Moonen should be the first name to come to mind. An advocate for sustainable fishing and seafood, Moonen’s undying passion for conservation has made him an expert in the subject and an educator and role model for others. A native New Yorker, Moonen graduated first in his class from The Culinary Institute of America in 1978. He apprenticed at L’Hostellerie Bressane where he built both his confidence and experience working side by side with Chef Jean Morel. From there, Moonen assumed the saucier position at Manhattan’s La Cote Basque. This experience was followed by two years at Le Cirque with the legend Alain Sailhac. In the ensuing years, Moonen was executive chef at some of the city’s most iconic restaurants, including Le Relais, Century Café, and Chelsea Central before joining Buzzy O’Keefe at The Water Club. Six years later, Moonen became executive chef and partner at Oceana, where he helped garner the restaurant national recognition and three stars from The New York Times. He then partnered to create Molyvos, a Greek fish house, where he redefined Greek cuisine and earned it a three-star rating from The Times. Moonen then decided to develop his own restaurant and created rm. Once again, he earned critical acclaim and received three stars from The Times. In 2005, Moonen was drawn to the rapidly developing culinary scene in Las Vegas and moved his signature restaurant westward. Since opening rm seafood in Mandalay Bay, Moonen has enjoyed national attention and acclaim for his advocacy and culinary know-how. In 2008, Moonen accomplished a lifelong dream with the publication of his first cookbook Fish Without a Doubt, a practical, hands-on guide to buying, preparing and cooking a wide array of sustainable fish. When not behind the stove, Moonen can be found traveling the country to educate about ocean conservation and the dangers of over-fishing. He has testified for environmental and sustainability policy issues in Washington, DC and New York. Additionally, he is a founding member of the Seafood Choices Alliances, which named him Seafood Champion in 2006, and an active member of Monterey Bay Aquarium’s Seafood Watch and Seaweb.Second only to his passion for sustainability is his commitment to ending hunger. Moonen puts that commitment into action serving on the chef’s advisory board for the Las Vegas Three Square Food Bank. He also serves on the StarChefs.com Advisory Board. 2016 James Beard Restaurant and Chef Awards...Best Chef : West nominee 2010 James Beard Award Winner for Documentary with "Chef's A Field" 2009 Nevada Restaurant Association Restauranteur of the Year 2011 Chef of the Year from Monterey Bay Aquarium 2013 Humanitarian of the Year Award American Culinary Federation 2013 USA Today Named Moonen an Earths power Player, one of five leaders helping the future health of our planet Inducted into the American Culinary Federation Hall of Fame 1993 Chef of the Year Award for the Northeast Region from Chefs in America. 2010Top Chef Masters Second Place Winner Top Chef 6: Las Vegas: Guest Judge (Restaurant Wars) 2006 Seafood Champion Award https://www.hiltonheadseafoodfestival.com/john-cook daily 0.75 2025-11-12 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/1638979776585-NYAUG00Y7BBW7YCJX1Y9/91951955-7F8B-4355-8F46-98D21778C9E7.jpeg John Cook - EXECUTIVE PASTRY CHEF In his role as Executive Pastry Chef at The Omni Grove Park Inn, John Cook leads a pastry team fashioning sweet, tasty and beautiful creations for their eight restaurants and lounges, as well as in-room dining, banqueting operations and elaborate centerpiece creations. Cook arrived at the historic, Four Diamond Omni Grove Park Inn from Norman Love Confections in Fort Myers, Fl., where he rose from entry-level cook to production manager of the chocolate factory and ultimately Executive Pastry Chef over a span of 13 years. With over 20+ years of experience, Cook is a chocolate specialist and in his free time he consults at a craft chocolate company in North Carolina that is owned by his wife! He also spent a decade teaching chocolate, pastry, and baking classes within the Omni Brand. Previously, Cook was a pastry cook at two Ritz-Carlton Resorts in Naples and West Palm Beach, Fl. Born and raised in Fort Lauderdale, Fl., Cook earned degrees in culinary arts and international baking and pastries from Florida Culinary Institute in West Palm Beach. He graduated from advanced chocolate and sugar courses offered by renowned Pastry Chef Ewald Notter, and studied at the Cocoa-Barry School of Chocolate in Montreal. In addition, Cook was recognized as Pastry Chef of the Year at the U.S. Pastry Competition in 2017, has judged the National Gingerbread Competition for the past 5 years and has appeared on TV Food Network’s Haunted Gingerbread Competition. https://www.hiltonheadseafoodfestival.com/hugo-ortega daily 0.75 2025-11-12 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/1639589189935-Y0NMKJ45DXU8HHJJZV9V/DAE0576E-1EE3-4B45-B4C3-4CD03CC42A83.jpeg Hugo Ortega - Chef The winner of Best Chef: Southwest at the prestigious 2017 James Beard Foundation Awards started with very humble beginnings. Hugo was raised in Mexico City and Puebla, Mexico, and learned his love of cooking from his mother and grandmother, a revered mole maker. At age 17, he left Mexico for Houston and began his career in the restaurant industry as a dishwasher and busboy at Backstreet Cafe before graduating from culinary school and later becoming its executive chef and owner, along with wife Tracy Vaught. His American Dream continued when they opened Hugo’s in 2002, featuring regional Mexican cuisine; Caracol, a Mexican coastal kitchen, in Houston’s Galleria area, in 2013; Xochi, celebrating the flavors of Oaxaca, in early 2017 in the Marriott Marquis Houston Downtown; and URBE, serving street food of Mexico, in 2021. Hugo has published two cookbooks: Hugo Ortega’s Street Food of Mexico (2012) and Backstreet Kitchen: Seasonal Recipes from Our Neighborhood Cafe (2013). Tracy and Hugo are also investors in Origen restaurant in Oaxaca, Mexico and with their team created the menu for Hugo’s Cocina in Terminal C at George Bush Intercontinental Airport in Houston. In 2017, Hugo was approached by celebrity chef Michael Mina to do a “pop-up” concept at his Mina Test Kitchen in San Francisco, and Mi Almita was born. He was a James Beard Award finalist for six consecutive years, 2012-2017, before becoming the first Mexican-born chef to win the award. June 20, 2017 was declared Hugo Ortega Day in Houston by Mayor Sylvester Turner in honor of his James Beard Award. Hugo was bestowed the 2017 Craig Claiborne Lifetime Achievement Award from Southern Foodways Alliance. Hugo is one of Houston’s most acclaimed chefs and believes that a chef is only as good as the last meal he cooked. He remains a fixture in his five restaurant kitchens, is an avid bicyclist, and enjoys spending time at the beach with his family. https://www.hiltonheadseafoodfestival.com/steven-raichlen daily 0.75 2021-12-29 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/1640801412877-P8REIR9XYSCX6I5PWCLR/FCFDD243-2104-462F-A4E1-36D89F8ACCA3.jpeg Steven Raichlen - Author, Journalist + TV Host Author, journalist, lecturer, and TV host, Steven Raichlen is the man who reinvented modern barbecue. His 31 books include the international blockbusters The Barbecue Bible and How to Grill (with combined sales of more than 3 million copies), and the New York Times bestselling Planet Barbecue and Project Smoke (Workman Publishing). His latest book, The Brisket Chronicles, explores how this epic meat is prepared around the world, from Texas barbecue to Jewish pastrami, from Irish corned beef to Vietnamese pho. His next book, How to Grill Vegetables, launches in April, 2021. Raichlen’s books have won 5 James Beard Awards and 3 IACP-Julia Child Awards and been translated into 17 languages. In 2012, he published his first novel: The Hermit of Chappaquiddick. Steven Raichlen hosts the popular TV shows Steven Raichlen’s Project Fire and Project Smoke, Primal Grill, and Barbecue Universityon Public Television, and stars in several French language TV shows, including Le Maitre du Grill, Les Incontournables de BBQ, and the new BBQ En Boite. His Italian TV show, Steven Raichlen Grills Italy, airs on Gambero Rosso. He just completed taping Project Fire Season Three in Baltimore, Maryland. An award-winning journalist, Raichlen writes regularly for The New York Times. His work has appeared in The Wall Street Journal, Esquire, GQ, and all the major food magazines. In 2015, he was inducted into the Barbecue Hall of Fame. Raichlen is the creator of the Project Smoke and Barbecue Essentials lines of grilling accessories and seasonings. His latest venture is a new restaurant concept—the Star Grill by Steven Raichlen, launching on the Windstar cruise line in 2021. The founder of Barbecue University at Montage Palmette Bluff in South Carolina, he has lectured on this history of barbecue at institutions as diverse as Harvard, the Library of Congress, and the Smithsonian. Steven Raichlen holds a degree in French literature from Reed College in Portland, Oregon, and studied medieval cooking in Europe on a Thomas J. Watson Foundation Fellowship. He was also awarded a Fulbright. He and his wife, Barbara, live in Miami and Martha’s Vineyard. https://www.hiltonheadseafoodfestival.com/john-tesar daily 0.75 2021-12-29 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/1640802233575-35CBNWO9HMPEZNUK9NMV/E3162C75-D41A-48DA-A2B6-B3AD102E94ED.jpeg John Tesar - Award-Winning Chef Never one to shy away from controversy or the limelight, renown Chef John Tesar’s life choices are just as daring and bold as his cuisine. The four-time James Beard “Best Southwest Chef” semifinalist and “Top Chef” contestant specializes in modern American cuisine prepared with authentic European techniques, served up to his legion of fans who flock to his Dallas-based steakhouse – Knife. Tesar’s no-nonsense personality and sharp culinary perspective have garnered high-profile acclaim throughout his 20+ year career including national nods from Esquire (named to “Best New Restaurants” for two consecutive years), Food & Wine, New York Magazine, The New York Times, appearances on “The Today Show,” “The Early Show” and winning the inaugural season of the Food Network’s “Extreme Chef.” Tesar opened Knife, located at the Highland Dallas hotel, to critical acclaim in May 2014. A reinvention of the steakhouse experience, the chef-driven restaurant features all-natural born and raised Texas beef, pork and lamb in dry-aged prime cuts and specialty cuts such as chuck flap, beef tongue and Akaushi beef. Named one of Eater National’s “Most Anticipated Openings,” Esquire magazine’s “Best New Restaurants,” Zagat’s “Hottest New Restaurants,” Maxim’s “America’s Best Steakhouse Specialties,” D Magazine’s “Best Steakhouse in Dallas” 2015 and 2016 and featured on Esquire Network’s “Restaurant Revolution,” Knife is Tesar’s revolutionary steakhouse vision realized. Prior to Knife, Tesar opened Spoon Bar & Kitchen, receiving recognition in Condé Nast Traveler’s “Best New Restaurants in the World,” Bon Appetit Magazine’s “The Best New Restaurants of America in 2013” and Esquire magazine’s “The Best New Restaurants of 2013.” Tesar, who received classical French training at La Varenne Ecole de Cuisine in Paris, originally started his culinary career in his home state of New York. He worked at posh eateries such at Club Pierre in Westhampton, followed by stints at 13 Barrow Street, 44 & Hell’s Kitchen, Vine, and even cooked alongside Anthony Bourdain at the Supper Club in Manhattan. He would eventually trade the Big Apple for Sin City to work with Chef Rick Moonen at RM Seafood in Las Vegas. However by 2007, Tesar embarked on another major move to then up-and-coming culinary hotspot Dallas to take the helm at the ritzy Rosewood Mansion on Turtle Creek; there he would earn two five-star reviews. A highly sought-after consultant, Tesar is the genius behind the menus at DRG Concepts’ Dallas Chop House, Dallas Fish Market, Wild Salsa, and Chop House Burger as well as The Cedars Social, Oak in the Design District, and The Commissary; for which he earned a “Best New Restaurant” award in D Magazine with his revolutionary CVap cooked burgers. With a steadfast focus on the future, Tesar recently announced he is currently developing a television show, and working with Flatiron Books and Macmillan on his first book, “Knife: Steakhouse Meals at Home,” to be published in spring 2017. There are also future plans to expand Knife steakhouses nationwide, and immediate plans to to open a Knife Burger at the much-anticipate Legacy West food hall in Plano, TX for fall 2017. From bringing seafood to the heart of Texas to reimagining the traditional steakhouse, Tesar continues to be a visionary, instrumental in Dallas’ growing reputation as a true foodie destination. https://www.hiltonheadseafoodfestival.com/larry-obrien daily 0.75 2022-01-14 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/1641391862339-RA0EOUTJK931X2LYPWTP/4B532EFF-D5CA-4324-BAFC-95E778722A4C.jpeg Larry O’Brien - MASTER SOMMELIER Larry O’Brien has been sharing his enthusiasm for wine for more than 25 years through positions at restaurants across the country, as well as roles as a wine judge and board member of the Court of Master Sommeliers. O’Brien represented the United States in the prestigious international sommelier competition, Meilleur Sommelier du Monde Concours Mondial, in 2000 after winning the title of Best Sommelier in America earlier that same year. He has served as a judge for the Confrerie de la Chaine des Rotisseurs’ Jeuene Sommelier Competition as well as the the Starwine International Wine Competition and the TEXSOM International Wine Awards. He earned his Master Sommelier certification in 2001. A dynamic speaker and educator, O’Brien demystifies wine while showcasing the entire Jackson Family portfolio in his current role as Jackson Family Winery Champion. https://www.hiltonheadseafoodfestival.com/clayton-rollison daily 0.75 2022-01-10 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/1641825529110-O7T4KMJ4LYKHA5RRSF6U/73CCDE6D-03E1-4C43-A349-48C57AC4BE91.jpeg Clayton Rollison - CHEF CLAYTON ROLLISON Clayton was born and raised on Hilton Head Island. He is a graduate of the Culinary Institute of America in Hyde Park. He has worked in top kitchens across the country, including Gramercy Tavern in New York City, Nashville's Hermitage Hotel, and Merchants restaurant. Rollison opened Lucky Rooster on Hilton Head in 2013, followed by Lucky Rooster Market Street. He has been written up in the New York Times, Garden and Gun, Southern Living, and NBC News for his creativity with food and cocktails. He was recognized as one of South's Greatest Chef's by South Magazine. When Chef is not busy in the kitchen, he's spending time with his two children Graydn and Wyatt. Rollison is also on the Board of Directors for the David M. Carmines Foundation, which hosts the Hilton Head Island Seafood Festival each year, which benefits Beaufort County charities and schools. https://www.hiltonheadseafoodfestival.com/bryan-noury daily 0.75 2022-01-26 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/1642171508915-4OI4CIQXEA3U84T7KL9O/587E286A-60BF-4E20-866F-BA3299E9FABA.jpeg Bryan Noury - Bryan Noury, Corporate Executive Chef at Room 11 Hospitality Bryan Noury is a New York based chef with over two decades of experience cooking at some of the finest restaurants in the United States. Native to North Conway, New Hampshire Noury entered the industry as a young boy washing dishes alongside his mother who cooked in local establishments. By the age of 19 he had worked his way into an apprenticeship at the famed Mt.Washington Hotel in Bretton Woods, NH. The thirst for knowledge lead him in to the kitchens of Thomas Henkellman at The Old Homestead, Restaurant Daniel, Cafe Boulud, Le Bernardin, Piccoline and Eleven Madison Park. Hoping to expand his culinary experience and see the world, Noury spent three years working as a private chef on a yacht before returning to New York City where he cooked alongside Chef James Kent at the Nomad Hotel. After earning its place in the top 50 best restaurants in the world, Noury left the Nomad to oversee the Kitchens of Grupo Habita in Mexico as the Corporate Executive Chef. He has been featured in Saveur, Food And Wine, Forbes and more. Chef Noury can now be found working as the C.E.C. for Room 11 Entertainment, managing culinary events at the Box House Hotel and operating as Executive Chef of their new restaurant Madre, in Brooklyn NY. During its first year of operations, Madre received a Michelin Plate in the 2020 Guide, and has been celebrated as a staple of the neighborhood. Noury’s philosophy is simple - for him cooking is a way to show love. It’s the way parents show love to their children, and it’s the way chefs show love to the world. He believes in the importance of making both food and cooking accessible and is a highly active fundraiser for USA's Bocuse D'or Culinary Team and The Ment'or educational foundation which provides scholarships to aspiring cooks of all ages. https://www.hiltonheadseafoodfestival.com/david-carrier daily 0.75 2025-11-12 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/9d7650ea-5699-4c38-a888-b5e26b28d106/IMG_0116.jpeg David Carrier - Chef David Carrier David Carrier brings to the Georgia coast a refined culinary heritage and a gracious, intentional approach to dining rooted in legacy and discovery. As chef-owner of Woodside on St. Simons Island, he blends deep classical training with the relaxed elegance of coastal living—creating an experience that feels both elevated and entirely at ease. A New York native, David grew up in his family’s restaurant in Queens, immersed from an early age in the rhythms of service, hospitality, and the art of Italian-inspired cooking. He went on to graduate from the French Culinary Institute and refined his craft under some of America’s most celebrated chefs, including Thomas Keller at The French Laundry and Grant Achatz in Chicago. In 2010, David and his wife and partner, sommelier Ryanne Carrier, traded the city’s pace for the calm of the Georgia coast, settling on St. Simons Island and building a hospitality legacy that now includes the acclaimed Woodside. The restaurant’s name honors the Queens neighborhood where David’s parents once owned a restaurant—a full-circle nod to his beginnings and to the family roots that continue to guide his philosophy. At Woodside, David’s cuisine reflects French and Italian traditions—elevated yet approachable, executed with precision, and served with warmth. His guiding principle is simple: let the ingredient do the talking. Every dish is crafted with intention and grace, designed to bring people together in a setting where conversation lingers and hospitality feels personal. For David, cooking is about connection. Each plate carries a story of place and purpose, celebrating the region’s bounty while inviting guests to slow down and savor the moment. In every detail, Woodside embodies his belief that true success lies not just in perfecting a dish—but in bringing people joy. https://www.hiltonheadseafoodfestival.com/maria-jose-lehman daily 0.75 2022-02-03 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/1643891471433-W0OEBB65HOHMHPMZS31S/L1050074.jpg Maria Jose Lehman - TEQUILA AMBASSADOR From Financial Advisor to Tequila Ambassador, this woman is becoming the face of Tequila in South Carolina. The road to her second act has been filled with great coincidences, new opportunities and monumental learning experiences. Maria Jose, who is known as “Maria Tequila” all over S.C., started her new adventure in January of 2014. Her main charge is to educateabout the spirits produced from the agave plant. She came into the liquor industry with a fresh eye and a tremendous passion for the business. Lehman’s second act feels fantastical in nature—though in reality she crisscrosses the state tirelessly, educating restaurants, retailers and consumers to the Agave Distillates. On any given day she extols the intricacies from production to juice in the bottle. Her knowledge of Agave Distillates is solid; knowledge that has been acquired through many hours of study, tastings, seminars, certifications and travel. Maria Jose has completed the WSET Level 2 Award in Spirits and has studied and completed Level 1 and Level two of “Tequila Sensory Evaluation” given by world renowned Master Tequilera Ana Maria Romero Mena. She’s equally enamored with the production of tequila and has become a level-2 Expert Catador of Tequila (Catador: evaluator/taster). Through her presentations she brings this distillate to life by sharing the essence which consists of labor, family tradition and legacy. “Tequila is passion, it is craft and it’s the hands that pass down the ability to make tequila from one generation to the next” https://www.hiltonheadseafoodfestival.com/modou-jaiteh daily 0.75 2022-02-08 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/1644327025663-XR560XYSMP36ZDDRHTSL/2AB8D7B9-4D8E-4802-ACD1-209D752B6DAF.jpeg Modou Jaiteh - CHEF Modou Jaiteh was born and raised in The Gambia, West Africa, and moved to the US in 2009. He started cooking in North Carolina, mostly because he missed home and his Mother's cooking. He worked in Kitchens in New York, Boulder, and New Orleans, and started Jacaranda, a restaurant illustrating the Africanization of American cuisine and agriculture in Colorado. Modou is now living in the Lowcountry, and is the Head Chef at Lowcountry Fresh, Market and Cafe, in Bluffton. His cooking explores relationships, especially the connections between the food he grew up eating in West Africa and the food traditions here in the South. https://www.hiltonheadseafoodfestival.com/derick-wade daily 0.75 2022-02-09 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/1644425243849-RHGVHKXT6DSLHHHAYWUY/6CCE259F-6319-43C4-8512-55CC9D407371.jpeg Derick Wade - Executive Chef Wisconsin native Derick Wade attributes his love of cooking to the time spent by his grandmother’s side in her kitchen. At a young age, Wade recognized the power food had to bring people together, and from that point on, knew exactly what he wanted to be when he grew up. Wade’s culinary roots span across the globe - from Alaska to Russia, Hawaii to Bulgaria, Colorado to South America and well-traveled destinations between. Over the years, Wade curated a staggeringly diverse set of experiences and culinary skills and took Charleston by delicious storm since moving to the Lowcountry. Prior to becoming executive chef at The Darling, Wade spent 5 influential years at Tomasso on Kiawah Island. He had the unique opportunity to recruit and train culinary interns from several prestigious schools including The Culinary Institute of America and Johnson & Wales, and helped the human resources team at the Kiawah Island Golf Resort with training courses for culinary employees which consisted of menu costing, writing seasonal menus, meat butchery, & fish fabrication, and budgeting & forecasting for the culinary departments. Wade is no stranger to the intricacies of the kitchen - he brings his expansive culinary skills, team-focused strategy, and a lifelong love of learning and teaching to the team at The Darling Oyster Bar. His passion for simple yet beautiful dishes made with fresh, local ingredients is welcoming of all palates. When Wade is not perfectly executing award-winning dishes or traveling the world, you can find him spending time with his beloved wife, Maria, and two sons, Lucas and Matthew. https://www.hiltonheadseafoodfestival.com/rickymoore daily 0.75 2022-09-09 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/1661517362495-XNMXEI4XLIYOXGYW7MB8/Hilton+head+Island+James+beard+winner+Ricky+moore Ricky Moore - FOUNDER & OWNER CHEF Chef Ricky Moore – the self-professed evangelist of North Carolina seafood and James Beard Foundation winner for “Best Chef Southeast” – is the owner of the popular Saltbox Seafood Joint® in Durham, North Carolina – praised by Saveur as “a tiny but mighty seafood shack.” Taking inspiration from the famous wet markets in Singapore, Moore focuses purely on the food inspired by his native Carolina coast, and its traditional roadside fish shacks and camps. Moore opened Saltbox Seafood Joint® in Durham, NC in 2012. Accolades in Garden & Gun, Our State and Travel + Leisure followed, and in 2019, Moore debuted the Saltbox Seafood Joint® Cookbook – with 60 recipes celebrating his coastal culinary heritage. In 2020, as one of the region’s most admired chefs, Moore received his first nomination for “Best Chef” in the Southeast and Discover awarded Saltbox Seafood Joint® $25,000 as part of its #EatItForward campaign for black-owned restaurateurs. Today, Saltbox Seafood is included in MOFAD’s Black History Month exhibit, “African/American: Making the Nation’s Table.” And in 2007, as Executive Chef at Agraia in Washington DC (now known as Founding Farmers), Moore’s reputation earned him a spot competing against Chef Michael Symon on “Iron Chef America.” Today Moore continues to fulfill his lifelong dream as an entrepreneur, professional, and preserver of North Carolina fisherman and foodways. Ricky Moore was born and raised in the North Carolina coastal town of New Bern, where catching and eating fresh fish and shellfish is a way of life. He draws inspiration from his Eastern North Carolina culinary background, as well as from culinary experiences across the globe. Moore was introduced to German cooking at a young age as a “Military Brat,” growing up in Germany, and from his German Mother-in-law, and he served as a cook in the US Army for a decade before attending and graduating from the esteemed Culinary Institute of America. Kitchen stints from some of the world’s most prestigious kitchens across the globe followed – including Le Tarbouche,IndeBleu, Vidalia, Lespinasse, Equinox, Agraria (now called Founding Farmers) in Washington, DC, and Frontera Grill, Charlie Trotter’s, and Tru in Chicago. Moore also served as Executive chef and Instructor at the Parrot Cage Restaurant in the Washburne Culinary Institute, and Executive Chef of South Water Kitchen. Moore’s tenure at two-star Michelin-rated Apicius in Paris with Jean-Pierre Vigato, Le Cerf in Alsace with Michel Husser, and Le Violin d’Ingres in Paris with Christian Constant, Daniel in New York City, and Cuisine of India in Toronto with Shishir Sharma, further polished his culinary technique, perspective and ambition to own restaurants of his own. https://www.hiltonheadseafoodfestival.com/nini-nguyen daily 0.75 2022-09-07 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/1662553524510-5M094A4DAO3EUECI7DTU/Nini+Nguyen.jpeg Nini Nguyen - Chef/Instructor/Recipe Developer A New York based chef, instructor and recipe developer, Nini Nguyen was a frontrunner on Top Chef Season 16 in Kentucky. Originally from New Orleans, Louisiana, Nini combines her Vietnamese heritage and NOLA flair into a unique cooking style. Early in her career, she started as a pastry cook at restaurants like Coquette & Eleven Madison Park. She later moved into savory cooking with the touring pop-up, Dinner Lab. She also has a knack for teaching and mentoring other cooks. She expressed this passion through her work at Cook Space, a recreational cooking school in Brooklyn where she developed the culinary program. As a naturally curious person, Nini’s favorite pastime is roaming through markets in different cities, tasting, smelling and squeezing all the fruits and vegetables she can get her hands on. Since being on Top Chef, Nini has kept herself busy collaborating with chefs, hosting private events and starting a pop-up dinner series. https://www.hiltonheadseafoodfestival.com/andy-hayes-and-beth-owens daily 0.75 2022-09-09 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/e27af7f8-e72f-4cdc-85ae-9f64251ef3f9/IMG_2113.JPG Andy Hayes and Beth Owens - Owners & Executive Chef Originally from Tennessee, Andy left the state right after graduating high school to broaden his mind and explore the world. After meeting his now wife, Beth, who serves as pastry chef and wine director of Rosie Food and Wine, and starting a family, Andy and Co. returned to his home state to share their combined love of hospitality, food, and of course wine. Today they have two equally passionate children, Reed and Rosemary, who are the inspiration for everything creative they undertake. Owners of Rosie Food & Wine in Henderson, Tennessee, Andy Hayes and Beth Owens, had a vision that meant you didn’t have to sacrifice time with family for an extraordinary meal. They strongly believe that you can have it all: a comfortable family atmosphere, relaxed but knowledgable service, a unique beverage program, and a creative and memorable menu. Rosie Food & Wine is Hendersonville, Tennessee’s neighborhood dining restaurant. We’re a team of like-minded passionate people who want to provide the best in service and food to this suburb of Nashville, TN without sacrificing ideals we hold to be true; that good food doesn’t have to be stuffy, family meal-time doesn’t always have to be ultra-casual, and you don’t have to drive an hour just to have a special evening. https://www.hiltonheadseafoodfestival.com/fernando-olea daily 0.75 2022-09-09 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/b43ece49-c85c-4913-8ea4-6d62a7cbf0c3/IMG_2182+2.JPG Fernando Olea - Best Chef of the Southwest 2022 James Beard Award Winner Originally from Mexico City, Chef Fernando Olea, Best Chef of the Southwest 2022 James Beard Award Winner, has been enthralling diners in Santa Fe since 1991 with his unique interpretation of contemporary and traditional Mexican dishes. Chef Olea creates sophisticated flavors using Old Mexico’s indigenous and culinary traditions alongside ingredients from around the world. His menu is deliberately small, featuring fresh and locally sourced produce and meats when possible. Nothing evokes the mystery of Mexican cuisine more than mole, a regional dish from the heart of the country. The origin of Mexican mole is mysterious. Some say it was an Aztec delicacy served to the Spanish conquistadors. Others say 16th century Hispanic nuns created it. We’re not sure of the origin, nor can the original recipe be defined! In Old Mexico each cook has their unique mole recipe often handed down generation by generation. Mole is a sauce of complex flavors that usually includes toasted and ground spices, seeds, nuts, chocolate and chile. Many mole recipes contain more than thirty ingredients and some recipes have five varieties of chile alone. Moles can be defined by their color such as rojo, verde, and negro; the town they are from such as Puebla, Oaxaca, Michoacan; and social class, such as pobres and ricos. Chef Olea is delighted to share his moles that include his “New Mexican Mole” that he created to commemorate Santa Fe’s 400 year anniversary in 2009. The large mural in the main dining room, painted and presented to Chef Olea by Federico Leon De La Vega, a well known artist from Mexico City, illustrates all of the ingredients found in this mole. https://www.hiltonheadseafoodfestival.com/sponsor daily 0.75 2022-09-14 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/1652810397796-UMS178YL990OPZOE75XX/DSC_5693.jpg Sponsor https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/1663093109056-UX5VDBR074IPPCOMRLGV/DSC_6417.JPG Sponsor https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/1652811259173-6VAKO3IPJSH67WQJKOAR/DSC_6674.jpg Sponsor https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/1661524383319-2WJG3MBO065F7KW7MSIS/DSC_5444.jpg Sponsor https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/1663089085663-77RT7RFWGR943OVCH56M/DMC+People+for+Parks.jpeg 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Always cognizant of seasonality and availability of ingredients, Carter crafts ever-evolving menus that speak to the bounty of the region, and pay homage to the many farmers and artisans who inspire him. Born in Ohio and raised in Georgia, Carter was inspired by the allure of the kitchen during a family trip to Italy at only thirteen years old. Compelled by the industry's high energy, Carter took his talents to the Culinary Institute of America where he graduated in 1999. Prior to the opening of FARM Bluffton, Carter was Executive Chef at Palmetto Bluff. He first joined the Inn at Palmetto Bluff as Chef de Cuisine in January 2011, assisting with the management of the River House Restaurant, including menu planning and all aspects of production and service. One year later Brandon took the helm as Executive Chef where he oversaw four restaurants, twice as many menus, and was part of the team which landed Palmetto Bluff on Bon Appetit's Top Ten Foodie Destination List in 2013. During the pandemic, quick thinking from Carter and the FARM team resulted in the creation of Strangebird Food Truck, a fun and creative outlet that blends favorites from FARM's previous lunch menu with new flavors and fun techniques serving the Savannah and Lowcountry area. In 2021, Carter, alongside his business partners, alsoopened Common Thread located in Historic Thomas Square in Savannah. Common Thread was recently awarded one of Bon Appetit Magazine's 50 Best New Restaurants in 2022. PARTICIPATING IN: Pig Pickin’ & Oyster Roast. https://www.hiltonheadseafoodfestival.com/michael-garcia daily 0.75 2022-11-02 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/1667409857984-4V5XVKGEB0KDZEU447QN/98724EA8-C652-410F-B224-BF7AFF89D79F.jpeg Michael Garcia - EXECUTIVE CHEF MICHAEL GARCIA Michael Garcia joins Leffew Restaurant Group as Corporate Executive Chef and will also be working with Lucky Rooster Kitchen + Bar. A self-taught chef with more than 25 years of experience, Garcia has honed his craft in resorts and private clubs including the Sonesta Resort and Palmetto Dunes Resort in Hilton Head. In his new role, Garcia will assist in creating new menus that will create an experience for guests and take them on a journey. He is inspired by color, texture, flavors and satisfaction of seeing an idea brought to fruition and delivered. Garcia will ensure each dish is executed properly and manage operations of the kitchens, while also mentoring up-and-coming chefs to pass on his experience to the younger generation to bring low country dining into a more modern twist. Garcia joined Leffew Restaurant Group in September 2022 and is excited to start creating new trends to allow guests to expand their flavor horizons. https://www.hiltonheadseafoodfestival.com/jared-soles daily 0.75 2022-11-02 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/da441b0b-cb30-4728-94a8-80c3315e2bec/0E59A981-1DA4-471B-8642-A8FADD52B8DD.jpeg Jared Soles - Executive Chef Jared Soles Born in Orlando and raised in Clermont Florida, Jared attended Le Cordon Bleu Orlando and gained an appreciation for cuisines across cultures and uses influences from around the world in his dishes. Jared came to Hilton Head Island in 2016 to work for the Seapines Resort. He is currently the Executive Chef of the Omni Hilton Head Oceanfront Resort, with previous experience at various other four diamond properties including the Pinehurst Resort and the Omni ChampionsGate Resort. https://www.hiltonheadseafoodfestival.com/jeffery-gibson daily 0.75 2022-11-02 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/91631950-c84c-4ff8-ae5c-77c0de02f271/0B8B5EDB-0771-49D4-9C45-BF0404D65CC2.jpeg Jeffery Gibson - Director of Food + Beverage Born in Elkhorn Wisconsin, Jeff attended University of Wisconsin Stout for Hospitality and Tourism. While in college Jeff honed his skill back of the house cooking at multiple restaurants. After graduation Jeff worked for Hyatt hotels and worked his way up the hotel ranks at 3 different properties, Hyatt Regency Dallas, Hyatt Regency Crown Center, and Grand Hyatt San Diego. In 2015 Jeff moved to Hilton Head Island and is currently at the Omni Hilton Head Oceanfront Resort as the Director of Food and Beverage. https://www.hiltonheadseafoodfestival.com/carolineworthy daily 0.75 2022-11-03 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/1667488361909-ID4TIBLUNQ5OGPZ012QJ/FB9E4565-ACAF-4E49-988A-F308B71DDF8D.jpeg Caroline Worthy - Pastry Chef Caroline cultivated her love of pastry in the upstate of South Carolina through working in a small bakery while obtaining her culinary degree from the Culinary Institute of the Carolinas in 2019. Throughout those years, her love of pastry grew through exploring the local cuisine of the area, connecting with regional chefs and farmers, and baking for a variety of events and volunteer opportunities. She then went on to work as a pastry chef of various restaurants in downtown Greenville. In April of 2022 Caroline and her dog, Tuna, made the move to Hilton Head where she currently resides as the pastry chef of the Omni Hilton Head Oceanfront Resort. https://www.hiltonheadseafoodfestival.com/volunteer daily 0.75 2026-01-20 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/1663173480692-7WFW75B2A2S9P5F0EHWN/02-24-17-omni-culinary-heritage-dinner-3502.jpg Volunteer https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/afe1310a-15d8-4512-bda0-0d8f0ef3ccdf/3AD00CB9-E815-4912-9A1B-8E54B0237A3A.jpeg Volunteer https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/d9296ba6-1eec-4c14-9452-99c7dadeaf93/DSC_5617.jpg Volunteer https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/62e4816c-6bfa-4c87-a936-6be9d66d576c/DSC00758.jpg Volunteer https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/1634823935509-TSVOZXXJEMY9JZFCJVBH/L1050054.jpg Volunteer https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/e2e87704-6943-44fc-9819-213eab3e39ce/DSC01425.jpg Volunteer https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/b234ef8c-110d-44a6-adbb-142badcf5172/DSC00548.jpg Volunteer https://www.hiltonheadseafoodfestival.com/kevin-keogh daily 0.75 2022-12-15 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/89a6bd3f-de38-4955-aa85-b0c7f88fb1e3/Chef+Kevin+Keogh.jpg Kevin Keogh - CHEF DE CUISINE KEVIN KEOGH Chef de cuisine of The Sea Pines Resort’s Coast, Oceanfront Dining, Kevin Keogh is a self-taught chef who launched his culinary career as an apprentice at the iconic Hotel Bel-Air in Los Angeles. Originally from South Florida, he has worked in restaurants across the United States, from San Francisco to New Orleans to Boca Raton, as well as in London where he redesigned an American-style menu for the Big Easy Crab Shack. Before joining The Sea Pines Resort in February 2020, Chef Keogh served as chef de cuisine at The Club at Admirals Cove in Jupiter, Florida. As head of the Coast kitchen, he has helped develop a menu featuring simple, fresh dishes that allow the food to speak for itself. https://www.hiltonheadseafoodfestival.com/kenyatta-ashford daily 0.75 2022-12-19 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/74a32b46-bc0d-4a9e-bb66-28839db1f10f/2F4A6257.jpg Kenyatta Ashford - CHEF + OWNER NEUTRAL GROUND CHATTANOOGA Raised in the Algiers neighborhood of New Orleans as one of seven siblings, Kenyatta Ashford found his love for food at a young age over lingering family meals hosted by his mother and paran. Never one to follow a normal path, Kenyatta became a high school teacher after playing basketball at Lee University. After building a robust teaching and coaching career, Kenyatta’s summer sessions spent helping in a catering kitchen awoke his childhood passion for the tastes of home. Lead by the memories and the tastes of his childhood and a constant commitment to excellence, Kenyatta was accepted to the Culinary Institute of America where he built technical expertise and interests in the food ways of his ancestry. Like much of the hospitality industry, Kenyatta’s role was furloughed early during the pandemic leaving him with a sound set of skills and a family to help feed. Within weeks, he created the concept for Neutral Ground and set-up shop in Chattanooga’s Proof Incubator. https://www.hiltonheadseafoodfestival.com/win daily 0.75 2023-01-23 https://www.hiltonheadseafoodfestival.com/ben-harris daily 0.75 2023-01-20 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/cc4b0bfe-c63a-438f-8951-df7222a05c81/Ben+Harris_Memory+Lane.jpg Ben Harris - EXECUTIVE CHEF AT THE SEA PINES RESORT Originally from Raleigh, NC, Ben Harris started his culinary career at an oyster bar in Greenville while in college. He later arrived at Poogan’s Porch as a sous chef, quickly impressing then-Executive Chef Daniel Doyle. Harris was promoted to chef de cuisine, where he and Doyle elevated the menu and created culinary techniques that made them quite popular in Charleston. After just two years at Poogan’s Porch, which included an inaugural James Beard House dinner in 2012, Harris left to help open Republic Garden and Lounge. After successfully opening Republic, he moved to Raleigh to assist a 15-year-old restaurant, Midtown Grille, gaining success in the area with local modern cuisine and partnerships with local farmers. Harris returned to Charleston in 2016 to accept a position as executive chef of Poogan’s Porch. Harris loved the challenge of maintaining a 40-year history of the restaurant, while still evolving the menu with innovative dishes. Harris joined the team at The Sea Pines Resort in March 2018 having the opportunity to bring an innovative energy to all the resort’s restaurants. His approach consists of an emphasis on local ingredients, which includes building relationships with the Lowcountry’s finest purveyors and fishermen. He also works closely with Heritage Farm in Sea Pines, using herbs and greens grown within the community. Harris also introduced an entirely new menu concept at Coast, Oceanfront Dining, elevating the popular beachside restaurant further. His most recent accomplishment is opening the all-new Quarterdeck restaurant, situated at the base of the Harbour Town Lighthouse, and already fast on its way to becoming one of the southeast’s most notable dining destinations. https://www.hiltonheadseafoodfestival.com/sam-woodfill daily 0.75 2023-01-20 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/eb029f36-d846-4b19-ad01-676ee53a5738/Chef+Sam+Woodfill.jpg Sam Woodfill - CHEF THE SEA PINES RESORT Chef Sam Woodfill started his culinary career at the St. Regis Hotel in Southern California, followed by two summers working on Catalina Island. He then moved to Denver, Colorado, to attend Johnson & Wales University. While in Denver, he worked for the Hilton Denver Inverness, award-winning catering company Catering by Design, and Benihana, where he learned to flip shrimp and make onion volcanos. Ready for warmer weather, Sam took his culinary talents to the Lowcountry and now serves as chef de cuisine at The Sea Pines Resort. https://www.hiltonheadseafoodfestival.com/lesli-shelly-and-lynn-vinall daily 0.75 2024-01-23 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/81638655-cd43-49aa-b197-d4d1570c1da3/fish_chef_Mike2.jpeg Lesli Shelly and Lynn Vinall - EXECUTIVE CHEF FISH Chef Michael is a graduate of the Pennsylvania Institute of Culinary Arts. Following an externship under a Master Chef at Caneel Bay, St. John, US Virgin Islands, he has been an Executive Chef for 25 years. His experience includes fine dining restaurants, large hotels, and country clubs in both Ohio and South Carolina. He takes pride in creating tasty entrees with a home cooked touch prepared with as many local vegetables and proteins as possible. Menus are varied to include daily specials and various wine pairings designed to please all tastes. 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Her southern roots play a large role in her culinary offerings. Growing up in a small town with a large family, Jennie always enjoyed being in the kitchen with her mom who cooked dinner from scratch every night. She helped her grandparents with their gardens and grew up appreciating where our food comes from and the work it takes to grow. She continues these family traditions with her now 6yr old twins who love to help in the garden and kitchen. A skin cancer diagnosis in her late twenties led to her passion for health and nutrition. “I changed everything from the food I ate, the water I drank, I did a total overhaul on my wellness.” Jennie wanted to learn more and be able to use this experience to educate and help others. She later attended Johnson & Wales University in Charlotte NC and earned her culinary arts degree and has been pursuing a career focused on nutrition and teaching others how to own transforming their health. After having her twins, Jennie’s son was diagnosed with several food allergies. Jennie had to get to work in the kitchen, once again and do a total overhaul of their pantry and go gluten free, dairy free! After lots of trial and error, Chef Jennie and her twins built a library of tasty, allergy and family friendly recipes that have contributed to her family’s overall health. She currently enjoys teaching online cooking classes for a weight loss fitness program, writing, and publishing cookbooks and testing recipes with her twins. When Jennie is not busy in the kitchen, she enjoys creating adventures and traveling with her 6yr old twins and husband. “My heart’s desire is to educate and inspire others to build healthy sustainable habits in the kitchen but most importantly, be an OVERCOMER! Instagram: chefjenniecasselman | Facebook: Chef Jennie Casselman | X/Twitter: chefjenniecasselman | YouTube: @ChefJennieCasselman | Kids YouTube: @Cooking with Chef Wyatt & Chef Everly https://www.hiltonheadseafoodfestival.com/michaelmulcahy daily 0.75 2024-01-23 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/320a691e-a216-436b-b002-c2f0a8784fb6/Lynn+%26+Lesli+1.jpg Michael Mulcahy - CHEFS AND OWNERS ODD BIRDS CAFE Odd Birds Cafe - Best friends, sisters-in-law, business partners. Lesli Shelly and Lynn Vinall have been through it all together. Meeting in their native Savannah over 20 years ago, they went on to follow different paths. Lesli settled in Atlanta, graduating from Georgia Tech in 2003 and 2007. Lynn graduated from Georgia State University and spent time in New York City, Anchorage, Alaska, and on the Appalachian Trail! During this time, a couple of weddings would turn these friends into family! Throughout the years, Lesli and Lynn have shared a love of food and travel that would inspire them to open their own cafe. Self taught and hands- on, these owners are dedicated to their craft and their passion shines through the food and top-notch hospitality. As the name suggests, Odd Birds marches to their own beat. Sweet and savory combinations and bold, unexpected flavors permeate their scratch-made menu. Opened in the Fall of 2020, this unique hidden gem has quickly become a favorite of locals and tourists alike. https://www.hiltonheadseafoodfestival.com/cranfordhollowband daily 0.75 2024-01-08 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/a22867c6-70ea-43ce-9b7c-a1f0e0ef4e2b/image_6483441.jpeg Cranford Hollow - A truly American Band Hailed as “A truly American Band” by No Depression Magazine, Cranford Hollow has played over 2000 shows across 42 states. Sharing the bill and opening for national acts like Charlie Daniels, Blues Traveler, Guster and more. Cranford Hollow recorded their first album in the spring of 2012 at Retrophonics Studios in St. Augustine, Florida. The album, now known as The Crescent Beach Sessions, was engineered by Jim Devito and was released June 22, 2012. In the spring of 2013, drummer Randy Rockalotta retired from the band and was replaced by newcomer Julius DeAngelis. Cranford Hollow recorded their eponymous sophomore album over the course of 2013 with producer Greg Critchley, formerly of FM (Canadian band). The album was mixed by Howard Willing, who engineered for the Smashing Pumpkins and The Wallflowers, and was mastered by Robert Vosgien at Capitol Records. “Cranford Hollow” was released on October 25, 2013. In December 2013 the band embarked on its first national tour, playing markets such as Memphis, Tennessee, Denver, Colorado and Telluride, Colorado. The band began working on their third album, Spanish Moss and Smoke in the spring of 2014, returning to Retrophonics Studios with engineer Jim DeVito. The album was released on October 16, 2014. During the summer of 2014 the band again toured extensively throughout the Southeast and the West, reaching new markets such as Wichita, Kansas, Tupelo, Mississippi, and Taos, New Mexico. In September of that year, drummer Julius DeAngelis left the band and was replaced by Dallas Ackerman. After the release of Spanish Moss and Smoke, Cranford Hollow toured the Midwest, playing at the State Theater in Eau Claire, Wisconsin, singer/guitarist John Cranford's hometown. The band returned south to open for Phillip Phillips at Savannah's Rock and Roll Marathon in November, before heading west again in December. In 2015 Cranford Hollow began working on their fourth record, St. Telluride. The album was recorded at Studio in the Clouds on the Hastings Mesa, ten miles west of Telluride, and was engineered by Preston Havill. In April 2015 original drummer Randy Rockalotta returned to the band. Cranford Hollow spent the summer touring extensively, including in Wyoming and Montana. In August the band returned to The South Carolina Lowcountry and released their fourth full-length album, St. Telluride. Cranford Hollow returned to Studio in the Clouds and began recording their fifth album, COLOR/SOUND/RENEW/REVIVE which was released in August of 2016 and used the same personnel for mixing and mastering. The followup tour for their fifth album took them to over 42 states and over 250 shows until their hiatus in 2019. After a five year break the band re embarked on another studio album recorded at Big Thunder Lodge in Zirconia, NC. We look forward to the release of their sixth studio album sometime in early 2024 and their performance during Pig Pickin’ & Oyster Roast. https://www.hiltonheadseafoodfestival.com/chefgreggarrison daily 0.75 2024-01-17 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/d0522410-f316-48e9-a7ec-f2f74fb2e183/Screenshot+2024-01-17+at+9.51.26+AM.png Greg Garrison - Executive Chef of Prohibition Charleston, Repeal 33 Savannah and Prohibition Columbia (opening 2024) Chef Greg Garrison was raised in the Hudson Valley of New York state. He earned a Bachelor’s degree at Suffolk University in Boston before attending and graduating from the Culinary Institute of America in Hyde Park, NY. After graduating, Greg spent time in some of the country’s most celebrated restaurants. He was worked with Chef Wylie Dufresne, Grant Achatz, and Ken Oringer. Before moving to the Lowcountry, Greg was the Sous Chef at Boston’s acclaimed French fine dining restaurant, L’Espalier. Trading in big city life for the coastal vibes of Charleston, SC, Greg joined the team at Prohibition in 2015. Since his arrival, he has completely transformed the restaurant’s culinary program. Two years later, Greg and the Prohibition team opened Prohibition in Savannah, GA –a casual fine dining, modern take on Southeastern cuisine. The concept was relaunched as Repeal 33 in August 2020. When he not traveling between the two restaurants, Greg is passionate about hunting and fishing –and utilizing every part of the animal. He also enjoys spending time in the outdoors with his wife,Jenna, and their new daughter. https://www.hiltonheadseafoodfestival.com/leelucier daily 0.75 2024-01-22 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/98a7c75e-1f0b-4eba-8977-b1347319a0af/Lee-Lucier+Hilton+Head Lee Lucier - Chef Local Pie, Fish & Forest Fire Chef Lee Lucier has over 35 years of accomplished management and experience across a wide array of culinary styles and restaurant types. From simple beginnings as a pizza cook in New Jersey to now, as the part-owner of Local Pie Wood-fired Pizza, Forrest Fire BBQ, and Fish Seafood & Raw Bar on Hilton Head Island, Chef Lee’s culinary achievements have relied upon genuine love and commitment to dishes comprised of simple, fresh ingredients. Lee’s personal successes are the result of a tenacity and drive to never fail despite the constant challenges one faces in the restaurant industry. Whether opening new concepts for corporate development, or saving failing restaurants as the culinary producer for the Food Network show Restaurant: Impossible, Lee’s motivations have always remained the same; let your appreciation of the customer show through the food you offer them, and always focus on quality. https://www.hiltonheadseafoodfestival.com/scottbodkin daily 0.75 2024-01-22 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/b3e02dda-bd66-461b-82a7-56f54d0c3d66/FF_scott_1.jpeg Scott Bodkin - Chef Forest Fire Scott Bodkin, a Kentucky boy at heart, started his career at the fabled Seelbach Hotel before coming to the Lowcountry over 12 years ago. His career has taken him through fine dining, high-end hotel service, ala carte, private clubs, and recently as the Corporate Chef for the Mothership Group (Local Pie, FISH Casual Coastal Seafood, and the South Carolina Yacht Club). However, the calling of his familial BBQ roots has continually pulled at his culinary passion. Through this yearning, Forrest Fire Southern Smo’kin BBQ has come alive and will join soon the Lowcountry culinary scene. https://www.hiltonheadseafoodfestival.com/peterpaul daily 0.75 2024-01-22 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/8ea540de-a4f1-4310-b7d2-d5be775ec004/Peter.jpeg Peter Paul - Alexander’s Restaurant & Wine Bar Originally from the Philippines, Peter Paul moved to the U.S. in 2018 to work as a Prep Cook in Napa Valley. Shortly after in 2019, he moved to Hilton Head Island where he began working at Alexander’s and grew his passion for cooking. Peter’s favorite part about his job is making people happy and being part of such a wonderful team. Whenever he is not in the kitchen, he enjoys going around Palmetto Dunes Resort to photograph the array of wildlife and cooking Pancit Palabok (Filipino Rice Noodle dish) at home with his wife. https://www.hiltonheadseafoodfestival.com/donate daily 0.75 2025-09-25 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/164044b6-759d-4dc6-8451-452ee5cc7761/DSC_6651.jpg Our History https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/b46e3b47-b784-40f3-9c26-0aada3739887/IMG_3724.jpg Our History https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/ef511ee7-2721-4859-b67d-5d34b486352b/358995DD-3543-4C6E-B450-98A3895E50FE.jpeg Our History https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/c2973327-fdb7-4a98-bd0a-dea304de88dd/outdoor+fish.jpg Our History https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/ba0ef4bc-0580-4f07-8a3c-ac01b05de9bc/L1100390.jpg https://www.hiltonheadseafoodfestival.com/ddbb daily 0.75 2025-01-17 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/64c5992d-705b-4e2d-b822-de36f85cdb8e/IMG_6111.jpeg The Dirty Dozen Brass Band - THE HISTORY OF THE DIRTY DOZEN BRASS BAN Celebrating over 45 years since their founding in 1977, the GRAMMY Award-winning New Orleans-based Dirty Dozen Brass Band has taken the traditional foundation of brass band music and incorporated it into a blend of genres, including bebop jazz, funk and R&B/soul. This unique sound, described by the band as a “musical gumbo”, has allowed the Dirty Dozen to tour across five continents and more than thirty countries, record twelve studio albums and collaborate with a range of artists from Modest Mouse to Widespread Panic to Norah Jones. Forty-five plus years later, the Dirty Dozen Brass Band is a world-famous music machine whose name is synonymous with genre-bending romps and high-octane performances. In 1977, The Dirty Dozen Social Aid and Pleasure Club in New Orleans began showcasing a traditional Crescent City brass band. It was a joining of two proud, but antiquated, traditions at the time: social aid and pleasure clubs dated back over a century to a time when black southerners could rarely afford life insurance, and the clubs would provide proper funeral arrangements. Brass bands, early predecessors of jazz as we know it, would often follow the funeral procession playing somber dirges, then once the family of the deceased was out of earshot, burst into jubilant dance tunes as casual onlookers danced in the streets. By the late '70s, few of either existed. The Dirty Dozen Social Aid and Pleasure Club decided to assemble this group as a house band, and over the course of these early gigs, the seven-member ensemble adopted the venue's name: The Dirty Dozen Brass Band. Roger Lewis - Baritone Sax/Vocals Gregory Davis - Trumpet/Vocals Kirk Joseph - Sousaphone Trevarri Huff-Boone - Tenor Sax/Vocals Stephen Walker - Trombone/Vocals Julian Addison - Drums Takeshi Shimmura - Guitar https://www.hiltonheadseafoodfestival.com/oliviergeyer daily 0.75 2024-11-25 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/a3d3bcaf-8f64-4d0b-b037-1a3a06f2f699/Olivier-Geyer-Headshot.jpg Olivier Geyer - Chef Olivier Geyer Chef Olivier Geyer, a culinary virtuoso with deep roots in the heart of France, embodies a lifelong devotion to the art of gastronomy. Born and raised in Angers, a city renowned for its natural bounty, Olivier grew up immersed in a family culture of reverence for fine food and healthy produce. His earliest mentors—his mother and grandfather—fostered his appreciation for nature’s offerings, shaping his palate and passion in the warmth of the kitchen. By the age of 17, Olivier had not only embraced his calling but began mastering it, completing an intensive chef apprenticeship that laid the foundation for his remarkable career. His professional voyage commenced in London at the celebrated restaurant La Rive Gauche, where he honed his culinary skills and cultivated the disciplined artistry that would define his future. Olivier’s talents quickly earned extraordinary recognition, leading to the prestigious role of cook for the Prime Minister of France at Hôtel Matignon during his compulsory military service. This rare honor exemplified his ability to bring finesse and precision to any culinary challenge. Following his service, Olivier returned to the UK and immersed himself in the world of Michelin-starred establishments, working with legendary chefs such as Albert Roux at Le Gavroche and Raymond Blanc during consultancy work for Le Manoir aux Quat’Saisons. During this time, he achieved the privilege of preparing a meal for Her Majesty Queen Elizabeth II—a testament to his unparalleled skill and creative brilliance. His contributions were recognized with numerous accolades, including First Prize in the prestigious Escoffier Competition. Expanding his horizons, Chef Olivier transitioned into food manufacturing and retail, where he held leadership roles at DSI Foods and Leathams, focusing on culinary innovation for diverse sectors, including airlines. This path eventually led him to Cuisine Solutions, the world leader in sous-vide cuisine, where he excels as a Culinary Executive Chef for Europe. Under his guidance, Olivier has become a master of sous-vide technology, revolutionizing catering across industries—spanning QSR, hotels, and HORECA. His dedication to pushing culinary boundaries also drove him to compete in the esteemed Craft Guild National Chef of the Year competition, reinforcing his status among the elite in his field. Now residing in the Lowcountry, United States, Chef Olivier is channeling his expertise into understanding the nuances of the American culinary landscape while continuing his work with Cuisine Solutions. With certifications such as HACCP and his designation as an RCC Rational Certified Chef Ambassador, Olivier bridges traditional culinary heritage with cutting-edge innovation, establishing himself as a global leader in modern gastronomy. From Michelin-starred precision to pioneering sous-vide expertise, Chef Olivier Geyer’s culinary odyssey is a testament to passion, innovation, and excellence that transcends borders. https://www.hiltonheadseafoodfestival.com/wendellosborne daily 0.75 2026-01-21 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/420d3304-cbc4-4184-b427-de14212539d0/IMG_6138.jpeg Wendell Osborne - Chef Wendell Osborne of Food Savvy Born and raised in the heart of the Lowcountry, Chef Wendell Osborne has cultivated a deep connection to the rich culinary traditions and flavors of the region. With over 20 years of experience in some of Hilton Head Island’s most distinguished restaurants, Chef Wendell has honed his craft by blending classic techniques with creative innovation. His deep understanding of Southern coastal cuisine has solidified his reputation as a talented and dedicated culinary artist. Today, Chef Wendell is the visionary owner of Food Savvy Mobile, a standout food truck beloved by locals and visitors alike, and Food Savvy Catering, a boutique catering service that transforms events into flavorful experiences. Known for his unwavering commitment to quality, he takes pride in crafting dishes that celebrate the freshness of local seafood. By pairing these ingredients with his signature house-made spice blends, he creates dishes that not only delight the palate but also tell a story of the Lowcountry’s heritage. Chef Wendell’s passion for his craft and his community shines through in every dish he serves. His culinary artistry and dedication are on full display at prestigious events like the Hilton Head Seafood Festival, where he’s excited to bring his bold flavors and innovative takes on classic seafood favorites to an appreciative audience. “Working with local seafood allows us to create an authentic connection to the Lowcountry,” Chef Wendell shares. “With our carefully crafted spice blends, we strive to deliver unforgettable experiences to everyone who enjoys our food. We can’t wait to serve you all at the Hilton Head Seafood Festival!” Whether on wheels or through catered events, Chef Wendell Osborne remains a proud ambassador of Lowcountry flavors, bringing his creative vision and passion for Southern cuisine to every table he touches. https://www.hiltonheadseafoodfestival.com/synergy-twins daily 0.75 2025-02-05 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/0f0ac619-4bb4-4a75-9b72-c0ba297aa5f9/Synergy+Twins+-+Landscape.jpg Synergy Twins - Stephen & Jeff Neil Twin brothers, Stephen & Jeff Neil have been electrifying audiences with their unique musical performances since 2013. Equal parts energy and talent, they bring anything but boring background music to an event. Their headline show on international cruise lines, performances on national television, major music festivals, private celebrity events, and dozens and dozens of weddings and parties give guests and audiences an experience they’ll be talking about for weeks. As pioneers in the classical crossover violin movement, Jeff and Stephen have had the opportunity to play for a wide variety of public figures including Michael Jordan, Kathy Lee, Florence Henderson, Gary Player, Darla Moore, and so many more. A few of their most notable performances include: NBC’s “Today”, NBA Events, Washington D.C.’s Pride, South Carolina’s Artisphere, Moonsplash, the Caribbean's most notable music festival. The duo has also released two albums, “Synergy Twins” and “Fusion” as well as a number of singles that have gained increasing popularity on iTunes and Spotify. https://www.hiltonheadseafoodfestival.com/harris daily 0.75 2026-02-18 https://www.hiltonheadseafoodfestival.com/mattjamie daily 0.75 2025-02-05 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/28c8d267-eca3-4038-a6f5-b1c2eb474543/matt+on+counter.jpeg Matt Jamie - Matt Jamie Matt Jamie is the founder and owner of Bourbon Barrel Foods, a specialty food producer located in Louisville, Kentucky. He describes himself as a creative with an eye for efficiency and he hates waste. Since founding Bourbon Barrel Foods in 2006 Matt has grown the company to include more than 100 artisan products– all of them reflecting the rich history and heritage of Kentucky and the relationship with bourbon. https://www.hiltonheadseafoodfestival.com/danwitwer daily 0.75 2025-02-05 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/c76605d7-1b3e-44f3-b621-28bf0caaf274/Dan+Witwer.jpeg Dan Witwer - EXECUTIVE SOUS CHEF DANIEL WITWER The Darling Oyster Bar (Charleston, SC + Savannah, GA) celebrates the bounty of the sea and the joy of locally sourced seafood. A Culinary Institute of America graduate, Executive Sous Chef Dan Witwer's experience spans Florida, South Carolina, Tennessee, and a year as a traveling chef for an upscale steakhouse. Known for his passion for oysters and regional flavors, he appreciates the unique differences each locale brings to the table. With the forthcoming Darling Oyster Bar Savannah location opening soon, Witwer is excited to showcase a fresh take on seafood, partnering with local purveyors to bring Charleston's vintage raw bar experience to Georgia's coast. https://www.hiltonheadseafoodfestival.com/mattwallace daily 0.75 2025-02-10 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/b465430a-6c36-4f7c-9e7d-b09aea0e5bee/IMG_0801.JPG Matt Wallace - Chef Matt Wallace Matt Wallace was born and raised outside of Atlanta, GA. He left a hospital career at 27 to learn how to cook. Food in restaurants had always been captivating for Matt. Like many Southerners, he grew up in a house where food was central to the family culture. He auditioned for and accepted a job at Farm 255 in Athens, GA to work under Matt Palmerlee. There, he learned reverence for ingredients, how to run a kitchen station, and how to cook an egg. After Farm 255, he auditioned for and earned a job on sautee at Atlanta’s Woodfire Grill with Kevin Gillespie and a handful of extraordinary humans. After Kevin left Woodfire to open Gunshow, Matt left and continued learning and working in other restaurants around the Southeast, eventually landing in the Lowcountry of South Carolina. He diligently saved money with the desire to open his own restaurant. In February 2020 (when the world was still normal), he signed a lease for Blacksheep in Beaufort, SC. Before he had a chance to open, Covid 19 shuddered restaurants around the US. With money running out, Blacksheep finally had the chance to open in May of 2020 when Governor McMaster announced restaurants in South Carolina could open at half capacity. The restaurant was then and has continued to be a gathering place for the small Beaufort community. Blacksheep operated as a reservation-only, dinner-only restaurant until mid 2024. It has since transitioned to a luncheonette and wine shop concept offering more casual dining experiences for those seeking more unique dining. https://www.hiltonheadseafoodfestival.com/philippe-feret daily 0.75 2025-02-10 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/3c827bf6-8a3e-41cd-9add-8f808585641a/6463d6e450e9a67d83b68957_about.jpeg Philippe Feret - CHEF PHILIPPE FERET An apprentice in his father's Paris bakery from the age of five, Feret learned from the best. From pastry chef at the world-renowned Taillevent french restaurant in Paris, to New York City where he was enlisted to reopen Windows on the World in 1996. He subsequently served as executive chef at Tavern on the Green, The Regency Hotel, Cafe’ Centro, among others, eventually owning his own restaurant, Basserie Julien and Allure Catering for 15 years. It was 2016 when Hilton Head Island became his and Marissa’s home. “We are here to make Hilton Head Social Bakery a perfect spot for friends, family and visitors on this beautiful island,” says Feret. “We are proud to be a part of this community.” Hilton Head Social Bakery is a jewel, a rarity among the common, in taste and authenticity. Award winning Chef Philippe Feret brings a touch of sweet and a dash of savory to this uniquely delectable French menu. Co-Owner and wife Marissa compliments his creativity, and together serve picture-worthy pastries, perfectly crusted baguettes, and a host of yummy surprises at two beautiful Island locations. Organic Fair-trade coffee, espresso lattes and tea selections are available as well as fresh baked breakfast pastries of flaky croissants, soft brioche, cinnamon buns and scones just to name a few. These taste bud morning pleasures are a must try with no restrictions. https://www.hiltonheadseafoodfestival.com/atax daily 0.75 2025-10-16 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/4bf090f0-7413-4bf3-b612-a6840f01e781/DSC_4876.jpg https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/ae0d3da9-23da-4617-98df-a4e7e4574341/DSC_4309.jpg https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/07071450-971b-45c8-96aa-53abd8541b56/DSC_4607-Enhanced-NR.jpg https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/1742847512346-1P2UAV1XA5SDCCKYSSH6/DSC01316.jpg https://www.hiltonheadseafoodfestival.com/seaver daily 0.75 2025-11-18 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/c25de5ef-3114-4033-b294-3cc20d0a7fc8/IMG_0115.webp Barton Seaver - Barton Seaver Barton Seaver is a pre-eminent voice at the intersection of cuisine, ocean health and human wellbeing. From his early days as a chef immersed in the rhythms of the kitchen to his current role as a principal thinker in sustainable seafood, Barton’s journey is rooted in place, purpose and the playful possibility of what our plates can tell us about our world. Having graduated with honours from the Culinary Institute of America in 2001, Barton went on to lead several award-winning restaurants in Washington, D.C., including the acclaimed “Hook,” which in its first year served nearly 100 distinct seafood species and was named by Bon Appétit as one of the top eco-friendly restaurants in America. He was named Chef of the Year by Esquire in 2009, and recognised with multiple Rising Culinary Star awards and Best New Restaurant In the years since, Barton has turned his energies toward the broader systems behind the plate: as a Fellow of the National Geographic Society, as a member of the U.S. Culinary Ambassador Corps, as Sustainability Fellow in Residence at the New England Aquarium, and as Director of the Sustainable Seafood and Health Initiative at the Harvard T.H. Chan School of Public Health. Through these roles he has carried the message that our relationship with seafood is not incidental—it is elemental. Barton is also a prolific author. His newest title—The Blue Food Cookbook: Delicious Seafood Recipes for a Sustainable Future, co-written with celebrated chef and educator Andrew Zimmern and published in October 2025—offers over 145 thoughtfully crafted recipes alongside an accessible framework for making seafood choices that honour both flavour and the future. Now based on the coast of Maine, steps from a working waterfront, Barton continues to advocate for what he calls “blue food” — fish, shellfish, marine plants and freshwater species from deep and shallow waters alike — as a pathway to healthier communities, more resilient ecosystems and more meaningful gatherings around the table. We are delighted to welcome Barton Seaver to our gathering — where legacy meets leisure, where discovery becomes conversation, and where the sea’s bounty is both honoured and enjoyed. https://www.hiltonheadseafoodfestival.com/marcus-samuelsson daily 0.75 2025-11-18 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/9200acb5-dccc-4fc9-9730-333310af0f7a/IMG_0042.jpeg Marcus Samuelsson - Award-Winning Chef, Restaurateur, Author, Activist Marcus Samuelsson is the esteemed chef behind many restaurants worldwide, including Red Rooster Harlem and Red Rooster Overtown in Miami; Hav & Mar in the Chelsea Arts District; Metropolis at the Perelman Performing Arts Center in lower Manhattan; “Marcus” restaurants in Atlanta and New Jersey, plus several international locations including The Bahamas, Canada, and Ethiopia as well as numerous Streetbird and Vibe BBQ outlets in the US and Bahamas. Samuelsson was the youngest person ever to receive a three-star review from The New York Times. He has won eight James Beard Foundation Awards and was the guest chef for the Obama Administration’s first state dinner. In 2023, Marcus earned an Emmy Award for the Short Form Program “My Mark.” He is a longstanding judge and TV personality on the hit Food Network show Chopped, head judge of Top Chef: Family Style, and an Iron Chef on Netflix’s rebooted Iron Chef: Quest for an Iron Legend, and makes frequent appearances on Scandinavian TV. Samuelsson served as host and producer of the Seat at the Table audio series on Audible and co-host of This Moment podcast with Swedish rapper Timbuktu on Acast. He is the author of multiple books including The New York Times bestseller Yes, Chef: A Memoir as well as the critically acclaimed The Rise: Black Cooks and the Soul of American Food. To complement his professional commitments, Samuelsson is co-chair of Careers through Culinary Arts Program (C-CAP), which focuses on helping underserved youth. He participates in lectures globally, most recently with the Bill & Melinda Gates Foundation and The New York Times during Climate Week NYC 2024. Follow Samuelsson on Instagram, Facebook, and X at @MarcusCooks and on TikTok at @Marcus_Cooks https://www.hiltonheadseafoodfestival.com/pigpickin daily 0.75 2025-12-04 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/5388a117-d803-4ed0-9abd-4b5337f0260d/DSC_4458.jpg Pig Pickin' & Oyster Roast https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/121f38e5-f9c7-429d-8322-f76bca9a0c98/DSC01085.jpg Pig Pickin' & Oyster Roast https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/930020b1-74d3-4ef5-b82f-1d5a33be9e94/DSC00160.jpg Pig Pickin' & Oyster Roast https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/60e0f112-9f31-465d-96e2-4b0c7840e74f/DSC00961.jpg Pig Pickin' & Oyster Roast https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/781074da-ae09-4055-98de-ed9abed793f8/DSC00337.jpg Pig Pickin' & Oyster Roast 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https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/4bf090f0-7413-4bf3-b612-a6840f01e781/DSC_4876.jpg Saturday Seafood Festival https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/9200acb5-dccc-4fc9-9730-333310af0f7a/IMG_0042.jpeg Saturday Seafood Festival Marcus Samuelsson | Taste of the South Stage https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/0d1c0018-9933-4ff6-82a9-b2bf7d412fc7/DSC01206.jpg Saturday Seafood Festival https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/d0092a4f-eed6-483d-9234-bd18661896a1/Kardea-Brown-Headshot-c-Food-Network-2.jpg Saturday Seafood Festival Kardea Brown | Gullah Village Stage https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/284756f1-50b9-42bd-8471-cc5ea8c53b94/DSC00427.jpg Saturday Seafood Festival https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/6348c85a-b071-4a48-bc56-f0d21ddf281a/Screenshot+2026-01-22+at+1.24.20+PM.jpg Saturday Seafood Festival BJ Dennis| Gullah Village Stage https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/ce03509b-77fa-4e17-bd37-9e2582c82930/DSC_4710.jpg Saturday Seafood Festival https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/7faad746-8ef4-4a7a-b6fd-66f5c6d02b01/IMG_0115.png Saturday Seafood Festival Barton Seaver | Taste of the South Stage https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/297d9c19-f848-478d-ab8b-9cdf23036149/DSC_4918.jpg Saturday Seafood Festival https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/7564f239-4ad6-43aa-9c51-5167168fdf01/DSC_4859.jpg Saturday Seafood Festival https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/c42be241-fb3f-4355-8f4e-4175464b6ed7/DSC_4700.jpg Saturday Seafood Festival https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/343590d7-457a-47ba-9c32-0b0ab9a04631/DSC_5005.jpg Saturday Seafood Festival 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https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/8d942588-df91-4cbc-99d1-3f970fc1b1b5/Little+Red+Hen+Beeswax+Food+Wraps.jpeg https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/693b6334-7ce1-404e-a0fa-1166c2a3b71e/East+Coast+Sauces.jpg https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/884b09fc-34a7-42db-9679-8ee826e4c696/Lowcountry+Olive+Oil.jpg https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/1670710d-5f55-4f4b-b2fd-73c69890c0a4/Wheelie+Good+Dog+Treats.png https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/e1664001-b37a-40c1-80c3-f41829b44974/Transcending+Tea.jpg https://www.hiltonheadseafoodfestival.com/chormaicsullivan daily 0.75 2026-01-13 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/6bacdb38-3a75-4df3-943f-aa55400d26f3/PablePete%27s-173350.jpg Chormaic Sullivan - EXECUTIVE CHEF Chormaic Sullivan Chef Chormaic is the chef and owner of Pablo Pete’s, a smoked beef rib taco and slider concept launched in Dallas in 2025. Born in Oregon, he has lived across Missouri, New York, California, Jalisco, and Mexico City, bringing a global perspective to his half-Mexican, half-Texan menu. He studied at the Culinary Institute of America, earning degrees in Culinary Arts and Business Management, with a minor in Wine and Hospitality. His background includes fine dining at New York’s NoMad Hotel and time with the Bocuse d’Or team, followed by a stint in marketing. His signature BBQ sandwich reflects his philosophy: simple ingredients, done well, by hand. https://www.hiltonheadseafoodfestival.com/markowitz daily 0.75 2026-01-22 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/375a54b6-c7b4-4a7f-9dd0-ba3ab6b68354/Chef_Adam_Headshot+%281%29.jpg Adam Markowitz - Executive Chef Adam Markowitz Adam has called Hilton Head home for the past 17 years, where he lives with his wife, Toni, and their two children, Kyle and Sara. Since arriving on the island, he has been deeply involved in the local culinary scene. A graduate of the prestigious Culinary Institute of America, Adam is an accomplished Executive Chef with a strong command of both classical and modern culinary techniques. He is a proven leader in kitchen operations, menu development, and team mentorship, dedicated to delivering elevated dining experiences through precision, creativity, and an uncompromising commitment to quality and consistency. Adam currently serves as Executive Chef at the Beach House, where he oversees the entire culinary department. In his free time, he is an avid sports fan and enjoys exploring the diverse culinary offerings of the island. https://www.hiltonheadseafoodfestival.com/johnhaney daily 0.75 2026-02-13 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/b885efc0-ae1d-480a-8558-eb5f2fbb14fe/johh+haney.jpg John Haney - Meet the Pitmaster At the heart of Alveron Grill Company is John Haney, a seasoned BBQ pitmaster whose passion for open-flame cooking is the soul of our brand. With decades of hands-on experience, John has dedicated his life to the art of grilling, perfecting the deep, smoky flavors that have become our signature. His journey is one of mastery and dedication. John's commitment to crafting exceptional barbecue experiences goes beyond just food; it's about creating moments. This dedication has not only garnered a loyal following of BBQ lovers but has also established him as a highly respected figure in the world of barbecue. We invite you to taste the difference that a true connoisseur of the grill brings to the table. https://www.hiltonheadseafoodfestival.com/yachtclub daily 0.75 2026-01-23 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/f44fc157-7b9f-4065-99d7-2ec87407d070/The+Yacht+Club.jpg The Yacht Club - Performing Live Saturday February 28, 2026 The Yacht Club is South Carolina’s smoothest rock band, delivering a feel-good blend of 70s and 80s classics with just the right touch of tempo, grit, and groove. Known for their clean vocals and unmistakable polish, the band reimagines timeless favorites while keeping the melodies front and center. Drawing inspiration from smooth soul, yacht rock, R&B, funk, jazz, and disco, The Yacht Club creates an atmosphere that’s equal parts laid-back and irresistibly fun. Their shows are built for sing-alongs, smiles, and full-on crowd participation — because when The Yacht Club takes the stage, everyone’s invited along for the ride. Come set sail, kick back, and enjoy the vibes. Smooth sailing guaranteed. Catch The Yacht Club live during the Hilton Head Island Seafood Festival. Saturday, February 28 | 1–5 PM. Live music throughout the main event. https://www.hiltonheadseafoodfestival.com/codychinn daily 0.75 2026-01-27 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/555a1682-baf4-41a3-9377-1c517ea5530d/Cody-4.png Cody Chinn - Head Distiller | Hilton Head Distillery Cody Chinn, Head Distiller at Hilton Head Distillery, brings both deep respect for tradition and a curious, modern sensibility to the art of rum making. A Kentucky native, Cody’s passion for distilling was sparked early—his first distillery tour as a teenager ignited a lifelong fascination with spirits and the stories they tell. Since then, he has honed his craft through hands-on experience, earned respected industry recognition, and developed a signature approach rooted in balance, intention, and thoughtful complexity. At the heart of Cody’s philosophy is the pursuit of harmony—crafting spirits where no single note dominates, and every batch is carefully tuned for its final purpose. Whether refining technique or quietly discovering methods recognized by seasoned Jamaican master distillers, Cody is driven by a desire to create spirits that are layered, expressive, and meant to be shared. Now part of the Hilton Head Distillery Rumslingers team, he’s inspired by the close-knit culture, the guest experience, and the opportunity to help shape what island rum can be. When he’s not in the distillery, you’ll likely find him mixing a thoughtfully crafted cocktail—preferably one built around Hilton Head Distillery’s Solera Rum—proof that for Cody, great spirits are always about bringing people together. https://www.hiltonheadseafoodfestival.com/richard-gruica daily 0.75 2026-02-13 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/e152d9e3-c149-4a88-862d-dee1876b61d3/image0.jpeg Richard Gruica - Building the World's Largest Gastronomic Community Chef Richard Gruica is a culinary visionary, restaurateur, and founder of The Gourmet Vacation, a boutique travel company offering curated culinary journeys worldwide. With a passion for gastronomy, Chef Richard crafts immersive experiences that blend culture, cuisine, and luxury. His meticulous itineraries showcase the unique flavors and traditions of each destination, providing guests with unforgettable culinary adventures. In addition to The Gourmet Vacation, Chef Richard, is also the founder of Good Eats and Meets, Meetup’s largest gastronomic group in the world, with groups in 7 cities covering 2 continents and hundreds of thousands of members, as well as the founder of The Gypsy Table, a roaming pop-up culinary series combining the best chefs, the best local ingredients in the most unique of locations, and is a seasoned restaurateur. In addition to his entrepreneurial pursuits, Richard is a talented writer and photographer. Through captivating storytelling and stunning imagery, he shares the essence of his culinary adventures, inspiring others to explore the intersection of food, culture, and travel. With a diverse range of talents and a commitment to excellence, Richard Gruica continues to redefine culinary travel. Through The Gourmet Vacation, he invites guests to embark on unforgettable journeys that tantalize the senses and nourish the soul, showcasing the best of the world's culinary landscape in the style they deserve. https://www.hiltonheadseafoodfestival.com/richard-gruica-1 daily 0.75 2026-02-13 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/330e5a13-e950-4948-9afd-bf70897bd1de/image1.png Lewis Donald - The Pitmaster Keeping Carolina’s Flame Alive Chef Lewis Donald is the pitmaster and driving force behind Sweet Lew's BBQ, widely recognized as Charlotte’s go-to destination for an authentic North Carolina barbecue experience. Built on patience, precision, and smoke, Sweet Lew’s has become a true barbecue institution, earning a loyal local following while attracting visitors from across the country in search of the real thing. Chef Lewis is known for his mastery of traditional, low-and-slow barbecue, producing deeply flavorful, award-winning meats that honor Carolina roots while showcasing his own refined touch. His commitment to craft and consistency has placed Sweet Lew’s firmly on the regional and national barbecue map, solidifying his reputation as one of the Carolinas’ most respected pitmasters. In addition to his work at the pit, Chef Lewis brings his expertise to the broader culinary stage. He served as a judge on the acclaimed television series Top Chef, appearing on the barbecue-focused episode filmed throughout the Carolinas. His role on the show further underscored his authority, credibility, and deep understanding of barbecue traditions at the highest level. Beyond the restaurant, Chef Lewis is an experienced caterer and event professional, specializing in private events, large-scale festivals, and high-profile culinary collaborations. Whether feeding an intimate gathering or a massive crowd, he and his team are known for seamless execution, warm hospitality, and food that leaves a lasting impression. At its core, Sweet Lew’s BBQ is more than a restaurant. It’s a reflection of Chef Lewis Donald’s belief that barbecue is about time, respect for tradition, and bringing people together around honest food. One plate at a time, he continues to elevate North Carolina barbecue while staying true to its roots. https://www.hiltonheadseafoodfestival.com/uncommon daily 0.75 2026-02-18 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/d47dbb10-616b-4d75-a95d-89548e31767e/johnaphoto-2971-edit-scaled.jpg Uncommon Cuts https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/3910cd82-6581-433d-b5a8-1ca43d5f938a/Screenshot+2026-02-18+at+9.28.56+AM.jpg Uncommon Cuts https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/5e07a015-d896-4ff5-b06a-1faec7cfa8cf/albums-3.jpg Uncommon Cuts https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/131f6731-0a9c-44fd-8e85-d34dcb355178/KE2Kh1Og7LgBxSgOyNuNUhoTQKiqzR0RTUIpwkbS.jpeg.png Uncommon Cuts https://www.hiltonheadseafoodfestival.com/codychinn-1 daily 0.75 2026-02-18 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/4d5574dc-b006-4c79-ba36-de98abb0fdd5/495605005_1251540383644483_7105490199744541942_n.jpg Jon Buck - Head Distiller | Hilton Head Distillery Cody Chinn, Head Distiller at Hilton Head Distillery, brings both deep respect for tradition and a curious, modern sensibility to the art of rum making. A Kentucky native, Cody’s passion for distilling was sparked early—his first distillery tour as a teenager ignited a lifelong fascination with spirits and the stories they tell. Since then, he has honed his craft through hands-on experience, earned respected industry recognition, and developed a signature approach rooted in balance, intention, and thoughtful complexity. At the heart of Cody’s philosophy is the pursuit of harmony—crafting spirits where no single note dominates, and every batch is carefully tuned for its final purpose. Whether refining technique or quietly discovering methods recognized by seasoned Jamaican master distillers, Cody is driven by a desire to create spirits that are layered, expressive, and meant to be shared. Now part of the Hilton Head Distillery Rumslingers team, he’s inspired by the close-knit culture, the guest experience, and the opportunity to help shape what island rum can be. When he’s not in the distillery, you’ll likely find him mixing a thoughtfully crafted cocktail—preferably one built around Hilton Head Distillery’s Solera Rum—proof that for Cody, great spirits are always about bringing people together. https://www.hiltonheadseafoodfestival.com/asado daily 0.75 2026-02-19 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/fa2ff56c-d996-4e79-b0ce-2bdf4bcf5789/DSC00679.jpg Asado by The Sea https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/4e865202-c3e7-4a0d-9d72-408e0854c960/DSC00724.jpg Asado by The Sea https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/e820f1a8-633c-47e7-904a-c0863aa7e8a4/DSC00762.jpg Asado by The Sea https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/747476e9-2121-4d06-aab9-1fbffc4e1716/DSC00771.jpg Asado by The Sea https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/62e4816c-6bfa-4c87-a936-6be9d66d576c/DSC00758.jpg Asado by The Sea https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/09f7af1a-e811-4ac0-a044-bf624f27a4f3/DSC00744.jpg Asado by The Sea https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/34f65734-810f-48c6-9aa6-356942fc8e31/DSC00639.jpg Asado by The Sea https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/f5fdd127-f3d0-44c0-ac92-4a9035aa8680/DSC00657.jpg Asado by The Sea https://www.hiltonheadseafoodfestival.com/new-page daily 0.75 2026-02-24 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/ebb49564-dd17-40f0-9b42-7a429a11cea9/DSC_5138.jpg New Page https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/2e591a27-e9fb-4f93-a0d6-f2128b90d1f3/DSC00589.jpg New Page https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/80e1ccce-0982-49dc-a26f-56321fdd1c52/DSC00573.jpg New Page https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/94bddbaf-6cca-4bd3-9ff3-8aea67d6d566/DSC00558.jpg New Page https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/dc926a42-b22e-439f-8068-71ef036ba8d9/DSC00583.jpg New Page https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/f8e18b4e-245c-4094-8825-1a4654fea4ad/DSC00537.jpg New Page https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/ae075cf5-ae54-4600-808e-7fb6274a42e1/DSC00545.jpg New Page https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/68cf58e8-3e65-4ad9-bb24-4029a4f10b69/DSC00542.jpg New Page https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/20a23462-af59-4178-abe5-21eca7c77203/DSC01489.jpg New Page https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/75b5a5b6-2565-4aa6-a619-19a29495d09f/DSC01376.jpg New Page https://www.hiltonheadseafoodfestival.com/chefs daily 0.75 2025-10-01 https://www.hiltonheadseafoodfestival.com/chefs/guests monthly 0.5 2025-10-01 https://www.hiltonheadseafoodfestival.com/chefs/25pics monthly 0.5 2025-10-01 https://www.hiltonheadseafoodfestival.com/chefs/chefs monthly 0.5 2025-10-01 https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/79c2fc2d-1ba6-4d1a-af10-a1568f6ceb06/DSC_4285.jpg https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/8d8dc947-75b9-427b-9401-d3d707bdc81e/DSC00830.jpg https://images.squarespace-cdn.com/content/v1/5f907e33c6c14f56a1e3ca6f/fbdf26d7-0fe0-41f1-ab58-e04b030c2340/DSC_5438.jpg