On Monday night, my friends at Table 301 threw a party at The Lazy Goat to introduce their new chef line-up to media and food fans. It was a great chance to meet the new head chefs at Soby’s, Nose Dive, The Lazy Goat, and Soby’s on the Side and sample signature dishes from all of the Table 301 restaurants. I made my way around the room noshing and nabbed a few minutes with some of the new chefs to talk about what landed them in some of the hottest kitchens in town.
Chef Haydn Shaak, Chef de Cuisine of Soby’s New South Cuisine
Chef Haydn trained at City Range then Greenville Technical College before landing the Sous Chef position at Cliff’s Keowee Falls . After a few other short term gigs, he took the position of Sous Chef at High Cotton under Executive Chef Adrian Carpenter. He joined the Soby’s New South Cuisine team at the end of July.
*pictured above: Chef Haydn Shaak with Soby’s Sommelier, Eva Frye.
Chef Greg Teal, Chef de Cuisine of Soby’s on the Side
Chef Teal was trained at Le Cordon Bleu College of Culinary Arts Atlanta. His resume includes Keowee Key Country Club Sous Chef and Devereaux’s Sous Chef under Spencer Thomson. As Chef de Cuisine of Soby’s on the Side, Teal’s talents are spread around managing food truck events, catering and the deli. He loves the multi-tasking and says he loves to get his hands dirty and loves the challenge of his new position with Soby’s. Here’s a fun fact for you, Chef Haydn Shaak and Chef Greg Teal are both same year graduates of Mauldin High School.
Chef Steve Musolf, Chef de Cuisine of The Lazy Goat
When Chef Steve Musolf received a call from his friend, Chef Michael Kramer about an opening with Greenville’s Table 301 Restaurant Group, he jumped at the chance to join his friend in the Upstate. The two formerly worked together at McCrady’s in Charleston, SC, Chef Musolf moved on to open The Farm at Canyon’s Ski Resort in Park City, Utah. He says he was ready to get back to the South. In his new role at The Lazy Goat, he is embracing the concept that has made The Lazy Goat a local favorite. Musolf says he is moving away from the Italian focused menu, though, and really exploring the diversity of Mediterranean cuisine.
*picture above: The Lazy Goat’s Pasty Chef Krystal Hill and Chef Steven Musolf
Chef Chris Willis, Chef de Cuisine of The Nose Dive
Two years ago, Chef Willis came to Nose Dive where he started as a line cook and worked his way up to Chef de Cuisine. Before taking time off to spend time with family, Willis held positions as Sous Chef at Fig, Cypress and Meritage in Charleston. He doesn’t just know his way around knives, Chef is also a Certified Master Mechanic. As Chef de Cusine of The Nose Dive, he’s focusing on fun, casual dining utilizing the best possible ingredients.
*pictured above: The Nose Dives Chef de Cuisine Chris Willis and Sommelier/Mixologist, Edgar Flores
And a word from the top (aka Carl Sobocinski, owner of Table 301):
Table 301 owner, Carl Sobocinski, changed the culinary landscape of Greenville when he opened Soby’s 18 years ago. He’s continued to set the standard for both restaurant owners and diners in Greenville.
On the new additions to his team: “Our new team members have different sets of skills that will help us stay on top of the industry. We’ve added Xavier Bonnafous, Executive Chef of the new Southern Pressed Juicery, who has an incredible French background and 12 years in Miami. He’s seen the newest and trendiest culinary movements has been wonderful for our team. Steven Musolf’s Farm to Table approach and new and innovative ideas have been great for the The Lazy Goat. Haydn Shaak at Soby’s and Greg Teal at Soby’s on the Side share his enthusiasm. The “new blood” is pumping great energy and passion into each of the teams and is very contagious among the entire Table 301 family.”
To celebrate 18 years, Table 301 Restaurants are offering Anniversary specials at their restaurants until the end of the week:
Take a look at the list of events and activities below, mark your calendars and join in the festivities!
November 2nd – November 7th – Specially priced Menus and Promotions at all Table 301 Restaurants
It’s the perfect time to have a great meal out. All of the Table 301 restaurants will be offering specially priced menus as part of the festivities. The list below gives you the big picture of what each restaurant is doing to celebrate.
Soby’s – $18 “Soby’s Then and Now” Entrees – select between a classic Soby’s entrée and a new entrée. We are also offering a special list of wines by the bottle for $18. Call 864.232.7007 or click here for more details.
Soby’s on the Side – ADD a fountain drink for $0.18 -OR- ADD a sweet treat (Chef’s choice) for $0.18 with any breakfast or lunch purchase. Click for more.
The Lazy Goat – Mix & match select small plates menu for $18. We will also have a list of $18 select bottles of wine. Call 864.679.5299 or click here for more details.
NOSE DIVE – $18 Chicken and Waffles + Bubbles. NOSE DIVE’s signature chicken and waffles paired with a glass of Prosecco (bartender’s choice). A special list of $18 select bottles of wine and bombers (750ml bottles of craft beer) will also be available. Call 864.373.7300 or click here for more details.
Passerelle Bistro – Two courses for $18 during lunch or dinner. Call 864.509.0142 or click here for details.
Papi’s Tacos – A special meal deal that includes 4 quesadillas with Chorizo, Potatoes and Jalapeno on hand made tortillas served with a Hibiscus Agua Fresca for $10. Call 864.373.7274 or click here for more details.
Southern Pressed Juicery – Specially-priced cold-pressed juice trio for $18. Trio includes 16oz bottles of the following juices: Luca Lovin’, Lord Have Mercy and the new Pumpkin Spiked. Call 864.729.8626 or click here for more details.
Ready, set – CELEBRATE!
Soby’s 18th Birthday Party – Sunday, November 8th
Celebrate with Soby’s employees, colleagues, guests and friends to toast the past and look toward the future. There will be food, beverages and live music from the Erica Berg Collective. The party starts at 7:00 pm at Soby’s. $50 per person. In honor of the big 18, the theme is High School graduation. Dress is Black Tie Optional (think celebratory & fun – not stuffy).
For tickets, call Jill Brinson at 864-232-7007 (firstname.lastname@example.org) to order over the phone. No actual tickets will be mailed. Your name will be added to the RSVP list and marked as paid.
Mark Your Calendars for a few more “don’t miss” events:
November 17 – Culinary Artisan Guest Chef Dinner in the Loft at Soby’s featuring Chef Chris Hall of Level Three, Atlanta, GA
November 11 – Sparkling Wine Tasting at The Lazy Goat
December 3 – Table 301 Retail Wine Sale at Soby’s
Thank you Table 301 for 18 AMAZING years!