By Ashley Daniels
This annual event is the chef’s kiss of culinary events here at the beach, and this year didn’t disappoint.
Grand Strand Chef’s Table 2026 celebrated the depth and range of the Myrtle Beach area’s culinary scene, bringing together standout chefs and hospitality talent from across South Carolina.
The foodie crowds turned out in full force on the evening of October 16.
Chef’s Table took place at The Ellie Beach Resort in southern Myrtle Beach, oceanfront near Springmaid Pier.
What could be grander than sampling food, wine and curated cocktails under the stars beneath a massive white tent on the resort’s beach lawn, with the sound of waves crashing in the background? That’s a tough one. Live music was also set up on the lawn outside the tent.
Food and drink stations under the tent were manned by an all-star roster of local chefs, James Beard-recognized pros and hospitality experts from local breweries, wineries and craft distillers, including Grand Strand Brewing Company.
The showcased lineup featured:
BJ Dennis, Gullah chef and culinary historian from Okatie, South Carolina
Joseph Bonaparte, Wilson Lui, Catherine Medrano, Erik Schuster and Cody Middleton of HGTC’s International Culinary Institute in Myrtle Beach
Jess Sagun of Winna’s Kitchen, Myrtle Beach
Megan Fenwick of Croissants Bistro and Bakery, Myrtle Beach
Jason Trinh of JEM Social, Myrtle Beach
Jerrett King of O.A.K. Prime Kitchen and Bar, Myrtle Beach
Jordan Heyd of Lekker Eats, Myrtle Beach
Kamal Fraser of Caribbean Jerk Cuisine, Conway and Myrtle Beach
Elliott Moss of Elliott’s BBQ Lounge, Florence
Lisa Lee and Steve-O of Tasting Room on 9th, Myrtle Beach
Keith Hardee of Boardwalk Billy’s, North Myrtle Beach
Michael DeCicco of Linnette’s and The Dunlin, Auberge Collection, Kiawah River
Taylor Piedfort of The Archer, Charleston
Marcus Shell of Berkeley’s, Charleston
Steve O’Neill of Montage Palmetto Bluff, Bluffton
These chefs absolutely brought their A game, serving delicious, creative bites in the coastal-casual surroundings. Standout samples for me included the taco bar with carnitas and smoked brisket, melt-in-your-mouth braised short rib, cozy chicken pot pie, rice noodle-wrapped shrimp, jerk chicken, an amazing eggplant bite with Parmesan foam, a pulled pork slider and shrimp ceviche.
This event is not only a celebration of culinary talent, but also an opportunity to give back to the community.
A portion of the proceeds from Grand Strand Chef’s Table is donated to the James Beard Foundation’s Good Food for Good mission and programs. The culinary nonprofit supports chefs and the independent restaurant industry as they work to set a new standard of excellence and build a better food system throughout the United States. The event also supports HGTC’s International Culinary Institute and its study abroad program.
For more information and updates on next year’s Grand Strand Chef’s Table, visit follow The Local Palate and Visit Myrtle Beach.
