South Carolina’s Top Talent Join The Palmetto Party

Anthony Marini, The Pass

A Philadelphia native, Anthony Marini graduated from the Culinary Institute of America in Hyde Park, New York. He started his formal career in his hometown of Philadelphia and has brought more than 20 years of experience to the culinary industry. From working in fine dining restaurants across the US to education and consulting to running his own business, Marini possesses an extensive background and unique perspective.  

After relocating to Alabama, Marini introduced Birmingham to his first restaurant, AMBA, as executive chef and partner. AMBA received strong local recognition receiving four stars in The Birmingham News. Only two years later, Marini opened (local) restaurant and cocktail bar. (local) quickly received four stars in The Birmingham News, then won “Best New Restaurant” by Birmingham Weekly. Anthony was voted one of the “Top Three Chefs” and (local) was voted one of the “Top Three Restaurants” in subsequent years also by Birmingham Weekly. (local) continued to garner awards and attention from local and national publications.

Shortly after, Marini appeared on and won the show Restaurant Startup with a crudo and sous vide concept, beating out other popular food trucks and ideas. He received the show’s first 100-percent customer satisfaction rating and offers from two investors.

Presently in Charleston, Marini runs The Pass, a 700-square-foot artisan deli and market. The restaurant serves sandwiches and salads filled with high-quality meats and cheeses.

Derick Wade, The Darling Oyster Bar

Derick Wade’s culinary journey is a testament to his deep-rooted passion for food, which can easily be attributed to the cherished moments spent in his grandmother’s kitchen. From a young age, Wade recognized the power of food and its ability to bring people together. Today, he exemplifies this notion in everything he does, both within and outside of the kitchen.

When he assumed the role of executive chef at The Darling Oyster Bar in Charleston, Wade’s dedication to delivering an unparalleled dining experience coupled with procuring the freshest selection of seafood and ingredients for The Darling’s guests quickly reached beyond the plate. Wade works to establish long-lasting relationships with the oyster farms The Darling partners with, aligns with corporations that reinforce The Darling’s charitable pillar, and is proud to be one of the leading contributors to the Department of Natural Resources in their efforts to rebuild the Southeast’s coastlines. Most recently, Wade has joined the Oyster Master Guild and is working on becoming an Oyster Master Certified Sommelier.

A Wisconsin native, Wade’s love for food extends globally, as he enjoys traveling to experience diverse cultures and cuisines. With over 15 years of culinary experience, Wade has gained valuable experience in five-star resorts around the world, showcasing his culinary prowess from Alaska to Russia, Hawaii to Bulgaria, South America to Peru, and back home in the States. Furthermore, Wade has recruited and trained interns from various prestigious culinary schools, contributing to the growth of future talents within the industry. As a seasoned chef in the ever-evolving culinary scene of Charleston, Wade’s team-focused mentality, expansive culinary knowledge, and passion for teaching have made him an integral part of The Darling Oyster Bar, especially with the forthcoming opening of their second location in Savannah, Georgia, in 2024.

Javier Uriarte, Ratio

Originally from Peru, Javier Uriarte was raised in Maryland, where his culinary career began. He later ventured to Washington DC, where he began to realize food was a passion of his. Working in both places truly sparked the start of Uriarte’s career, which has now become an exciting journey. His experience spans down the East Coast, from Maryland where everything began, to South Carolina. Uriarte held positions at Garibaldis and Colas before joining executive chef Wesley Fulmer of Motor Supply Co. Bistro in 2016. At the start of 2018, Uriarte joined as executive chef to start the planning for what would soon be Hendrix Restaurant, which was greatly influenced by his native Peruvian background. At the start of 2020, Uriarte branched off and opened his first restaurant, Ratio, a Peruvian tapas restaurant in northeast Columbia. Ratio has received Best of Columbia awards every year since opening and has been featured in the Atlanta Journal-Constitution amongst many other popular publications. In 2024, Uriarte was also selected to be a South Carolina Chef Ambassador for the Midlands region.