Chefs Heading To The Palmetto Party

Darren Smith, Rivertown Bistro and Bonfire

Chef Darren Smith, owner and executive chef of Rivertown Bistro and Bonfire, opened his first restaurant 29 years ago at the age of 24. He has developed a reputation as a man who lets food shine, while showing off its vast versatility. Having initially attended university to study business and play soccer, it was Smith’s brother Scott who piqued his interest in the culinary field. His brother’s perspective intrigued him, and Smith was lured by the potential fun and fantasy a chef’s life could bring him. After two years at Winthrop University, he moved to Mount Pleasant and started working at restaurants in the Charleston area. Right away, he enjoyed every facet of carving a life out of his new profession. He liked the unglamorous work. He liked prepping food. He liked learning the basics. The former Locklear’s Lowcountry Grill, one of Mount Pleasant’s best eateries, was where he worked with fresh fish, uncovered the importance of seasonality, and learned how to make sauces like beurre blanc and béarnaise. Now almost 30 years later, Smith and his family have made a name for themselves in Conway, SC. With two highly successful restaurant concepts and a reputation for culinary creativity, they attribute their success to being honest with their food and pricing and creating an atmosphere where guests feel right at home.

Dayna Lee, Comal 864

Dayna Lee is the chef and owner of Comal 864. After moving to Greenville, South Carolina, several years ago, Lee realized that the area did not have the fresh, flavorful Mexican cuisine that her grandmother raised her on. After a brief stint in the corporate world, Lee realized that she needed to combine her two passions: the food of her culture and customer service with a personal touch–so she set out to bring the authentic flavors of Mexico to the Upstate. Lee is proud to bring you Comal 864, a Mexican-American brand that focuses on fresh & unique flavors that echo the food culture of her hometown in the Rio Grande Valley.

Diego Campos, CAMP

Diego Campos Vargas, a creative force behind the menus at The Lazy Goat, Passerelle Bistro, and Soby’s for many years, is excited to bring his extensive culinary experience to CAMP, where he now serves as executive chef.

Born in California and raised in Puebla, Mexico, Campos Vargas and his family made their way to Greenville when he was 11 years old. The original plan was to stay three years to master the language and then return to Mexico, but his family loved the area and decided to stay. He graduated from Wade Hampton High School and initially sought a degree in architecture from Greenville Technical College. However, his interest in “all things culinary” took precedence and with his mother’s encouragement, he proceeded to earn an Associate’s Degree in Culinary Arts and a Bachelor’s Degree in Business Administration at Bob Jones University.

In 2013, Campos Vargas joined Table 301 Restaurant Group where he’s developed his own techniques and culinary style. His work experience under chef Teryi Youngblood-Musolf, and later chef Craig Kuhns at The Lazy Goat, helped shape him into the professional he is today. His work with Table 301 has also allowed him the opportunity to compete in numerous culinary competitions and cook alongside chefs from Michelin-starred restaurants.

But it was Campos Vargas’ travels around the world that taught him the nuances and characteristics of different cuisines. “I traveled 4964 kilometers backpacking through South America and another 1780 kilometers around Europe. It opened my eyes to the pride people feel about their culture and their food,” he said. “I feel a strong responsibility as a Mexican and Latin American cook to teach others about my heritage through my cuisine.”

Jamie Daskalis, Johnny D’s Waffles and The Tasting Room on 9th

Jamie Daskalis, born 1984, grew up surrounded by food. From a young age, she emerged in the restaurant industry with her father’s New York diner. From there, she made the decision to dive head first into the Culinary Institute of America. Upon graduation, Daskalis took her talents back to her roots and began working in the family business at their restaurant, Coney Island, located in Middletown, New York. As the business grew, an opportunity arose in South Carolina that would change the direction of her career.

It wasn’t long after relocating to South Carolina before the young chef carved a reputation for herself in Myrtle Beach. The close knit community in which she serves allows her the opportunity to give back to the people that support her on a daily basis. With the opening of the first Johnny D’s location in the heart of Myrtle Beach, she would soon turn the family restaurant into a culinary destination. The opening of two more locations on the Grand Strand prove that local residents and visitors cannot get enough of the menu Daskalis has perfected.

Within just a few short years, she has been awarded accolades for her determination, creativity, and perseverance. Daskalis has been named “Best Chef” by South Carolina Women Magazine and Grand Strand Magazine, Food Network’s “Best Waffles in South Carolina,” awarded South Carolina Chef Ambassador, recognized as a leading woman in business in Myrtle Beach, awarded “Chamber Volunteer of the Year,” nationally televised on The Food Channel’s Chef Swap, and has been named Myrtle Beach Hospitality Association’s “Chef of the year.” While running three restaurants, she has also found the time to develop her own line of sauces and spices under her Making it Delicious retail line, and is the author of Making It Delicious the cookbook. With all of this, she continues to push forward to build and inspire the culinary scene in Myrtle Beach.