About Us: General Info | Our Chef | Our Pastry Chef

For Chef Joe Coppolino, the beauty of his profession is in the sum of it's different elements. "I am truly curious to learn more about food every day. I enjoy having a big hand in a person's pleasurable experience of the evening. I thrive on the pressure and the fast pace of the kitchen. I adore the challenge to produce reliable results. When a guest enters the restaurant they are also entering my home."

Joe grew up in a small town out side of Pittsburgh Pennsylvania. It was in his grandmother's kitchen where he first began his unique style and approach to cooking. Working in the top resort and restaurant to southwestern Pennsylvania, Mt. Summit Inn and Coal Barron, under Chef Richard Lyle and Michel Martin gave him plenty of opportunity to showcase and refine his culinary skills. Upon graduating with honors from Pennsylvania Institute of Culinary Arts he began his three month "externship" in Myrtle Beach working at Kingston Plantation and Sam Sneads Grill before opening Greg Normans' under Chef Todd English and David Fitsgerald.

These days, the award winning chef, who's accomplished culinary skills make him apparently seasoned well beyond his youthful age of 24. Joe has been showcased in numerous magazines and TV shows around Myrtle Beach. Enjoying competition he has competed in the Taste of the Town, the Taste of the Tidelands, The Renaissance Fair and other American Culinary Federation events. He also is involved in benefits for the March of Dimes, Make a Wish Foundation, Surf Rider Foundation and others.

About Us: General Info | Our Chef | Our Pastry Chef