You can get to our discussion board by clicking HERE. Thanks to the great folks at MyrtleBeach911.com for being our board sponsor!
We have four main threads:
Ask the Chefs: We have several local chefs checking in to answer your cooking questions. See below to learn a bit about our excellent culinary team. Note: ALL of our participating chefs are members of the Myrtle Beach chapter of the American Culinary Federation.
Restaurants: Ask any restaurant-related question, or discuss restaurant-related topics.
Recipe Swap: Give your favorite recipe, or ask for one!
The Grand Strand: Ask general questions related to or discuss topics about the Grand Strand area. It doesn't have to concern restaurants or food.
Ask the Chefs
All of our chefs are members of the Myrtle Beach Chapter of the American Culinary Federation, and they are dedicated to expanding and sharing culinary knowledge. So ask away! Try to stump them! (But we bet you can't.)
Chef Eric: Eric Wagner is a graduate of New Hampshire Vocational Technical College who has much experience in fine dining properties in New England and in the upscale resorts of Palm Beach, Fla. In Myrtle Beach he is known as the chef who created and continues to chair the American Culinary Federation Hot Foods Competition that takes place annually the last week of January in conjunction with the Hotel, Motel, Restaurant Supply Show of the Southeast at the Myrtle Beach Convention Center. He is also the area’s premiere ice sculptor, and he is a chef instructor for the Culinary Arts program at Horry-Georgetown Technical College.
Chef Jacque: Jacqueline Davis was 43 years old and a marketing representative for the entertainment business when she had an epiphany. She loved to cook, and decided to try and make a living at it. In the decade since then, Davis, currently the pastry chef at Gaetano’s in Ocean Isle Beach, has been a line cook at Thoroughbreds Restaurant in Myrtle Beach, has studied with a chef in Paris, and was an expediter at Bovine’s in Murrells Inlet. Currently she makes 20 signature desserts for her own business called JE Sweets. She has achieved the rank of silver medalist at certified culinary competitions.
Chef Kurt: Chef Kurt M. D'Aurizio is the Director of Cuisine and Corporate Chef for the Divine Dining Group. He has been working in restaurants for more than 20 years, starting out in his home town of Rochester, NY before moving to Atlanta, GA. Chef Kurt moved here with his family four years ago and joined the Divine Dining Group. He leads a team of talented chefs in trying to redefine the Myrtle Beach restaurant scene. Chef Kurt believes in supporting local and sustainable producers and products, and in running environmentally conscious restaurants.
Chef Scott: Scott Bishop owes his passion for food to his grandmother, who was a wonderful person who enjoyed cooking comfort food for friends and family.Scott grew up in Pittsburgh, Penn., and has lived in The South for almost 30 years. He is a graduate of the Culinary Arts program at Horry-GeorgetownTechnicalCollege, and has been a scratch baker at a local market. Currently he is a wine and cheese steward at Lowe’s Foods, and he write a column about cheese for MyrtleBeachRestaurantNews.com. Scott feels that the culinary arts as a career is so varied that one could spend years perfecting the trade and always having a new ideas. When asked what he does for a living, Scott replies with a laugh, “I play with my food!”
Chef Steve: Steve Martin is Executive Chef at Ciao! Italian Restaurant in Myrtle Beach, and is the president of the Myrtle Beach chapter of the American Culinary Federation. At age 16 he earned a scholarship to Le Cordon Bleu in Paris. He and a partner opened a hardwood grill restaurant in Pittsburgh called Tessaro’s, was a corporate food and beverage director, owned his own restaurant consulting business and had a hand in starting up dozens of restaurants. Almost 20 years ago he and his wife, Renee, ended up in Folly Beach, S.C. at a restaurant called Café Suzanne’s. A few years later he got an offer to move to Murrells Inlet to open a restaurant called Bogey’s, and he has been in the Grand Strand area ever since. He loves to play golf and go to rock concerts, and still mourns Jerry Garcia.
Chef Tim: Timothy A. Head is the Chef Production Manager at Hard Rock Park, which opens in Spring 2008 in Myrtle Beach. He graduated with honors from the Art Institute of Atlanta’s School of Culinary Arts, and has worked at Four-Diamond properties and at Five-Star restaurants throughout the world. His expertise ranges from Le Tonde Rosa restaurant in Tuscany to spearheading Paul Newman’s Motor Rock Party at the 2003 Miami Grand Prix.
