hidden f&b blogs
A blog about the hidden heroes of Food and Beverage.
Matti Antilla
From NASCAR partner for Dixie Vodka to high-end Chicken Cock Whiskey with its roots at the Cotton Club, Matti Antilla is taking over the South.
Ramon Taimanglo
He was at the high end Peninsula Grill when restaurateur Karalee Fallert made him an offer he couldn't refuse..
Julie Hennigan
She's stepping into big shoes at Charleston Grill, but she's still stepping up and out!
Molly Fienning
Watch out -- she says Red Clay Hot Sauce is the "gateway hot sauce" -- no telling where it will lead!
Florence Chantepie
From traveling the world to settling in Charleston, this Bistro a Vin owner made sure she had what every French woman needs...her wine and her cheese!
Isabella Macbeth
For Isabella Macbeth, shucking oysters competitively is about balancing speed and precision. She knows a bit about balancing since she started competing as a male and now as a female -- and she's #2 in the country!
Mantra Wines
It's a dream right now, but bringing wines from minority vintners is what Mantra Wines wants to do!
Madison White
She got a degree in fashion design, but Madison White says the “world is her oyster” as general manager of the newly-opened Tempest Restaurant.
Quintin Middleton
He's come a long way from his dreams of being Conan the Barbarian, but he still wields a mean blade!
Jason Bell
This isn't some national chain's coffee, and it's all about the roast at Springbok Coffee!
Ashley Strickland-Freeman
You'd be surprised what you can do with a little Duke's a some inspiration!
Tanya Gurrieri
The co-owner of Salthouse Catering talks about what wedding receptions are going to look like in a post-pandemic world.
Michael Shemtov
The owner of Butcher & Bee, the Daily, Workshop and Mellow Mushrooms talks about how the way forward should be staff-driven, and how economic recovery from Coronavirus might take until 2021.
John Zucker
We talk with chef John Zucker of Cru Cafe, Cru Catering and Purlieu about what it's going to be like to do social distancing when your restaurants are tiny.
Mike Lata
We talk with chef Mike Lata of FIG and The Ordinary about the coronavirus life and why the Payroll Protection Program left his restaurants "in the dust."
Steve Palmer
We talk with restaurateur Steve Palmer from the Indigo Road restaurants about life after Coronavirus and why he's still grateful.
Micheal Sparks
Coronavirus canceled his mysterious dinner in Charleston, but it takes more than a virus to douse this Sparks' spark!
Antwan Smalls
A full-time job in the military and re-opening a family restaurant. The man never seems to sleep!
Nora Granger
She sells cheese, but it's not just high-falutin curds...she loves American slices too.
Katherine Frankstone
She believes in ghosts and she believes in cookies -- the owner of Grey Ghost Bakery.
Valerie Pearson
Go to Charleston Place and taste the cold foods or attend the Teddy Bear Tea, and that's all Valerie.
Sarah O'Kelley
Want to learn about wine without the snooty airs? Check out Sarah O'Kelley at Edmund's Oast Exchange.
Danetra Richardson
Someday, she's going to have her own place. Meanwhile, she's delivering sweet treats.
Katie Hajjar
She started out in the kitchen, but it only took a few months before she decided to let her personality shine in the front of the house.
April Robinson
After closing her beloved Butter Tapas, April wasn't sure she wanted to cook again. But she's back.
Sara Prezioso
She was going to go into psychology. Maybe she's still using those skills at the Darling, one of the city's premiere oyster bars?
Deljuan Murphy
Tourists love Fleet Landing, but locals know that Deljuan Murphy serves up some of the city's best seafood with a view.
Cannon Green
Not every married couple can work together, but these two make it work at Cannon Green.
Robyn Luckhaus
Watch out for the after-school hours. That's when the kids swarm the bakery for yummy cupcakes.
Jessica Grossman
Her pastries are almost too pretty to eat, but you'd be making a mistake if all you did was look.
Antonia Krenza
With such a big Italian family and those tables full of food, maybe it was inevitable that she'd become a chef.
Junior Takebata
He dreams of the fresh fish he used to get in Japan -- and he brings some of it to his sushi here.
