Executive Chef Todd Mazurek uses the freshest ingredients and applies his considerable creative skill to create beautiful, innovative and delicious dishes and hors d’oeuvres. Chef Todd understands how to let the food speak for itself.
Prior to taking the helm in the Salthouse kitchen, Mazurek was the executive chef at Caviar & Bananas Gourmet Market & Café. He developed a diverse selection of gourmet prepared and made-to-order epicurean edibles as well as a complete catering menu for full service events of all sizes.
In Charleston, Mazurek has opened two restaurants with Chef Fred Neuville Fat Hen, which was named Best New Restaurant in South Carolina, and Wild Olive, where he served as Executive Chef. Mazurek also held the position of Chef de Cuisine for Coast Bar and Grill and has manned the kitchens of some of Charleston’s finest restaurants.
Before moving to Charleston, Mazurek served as Banquet Chef for the prestigious Grove Park Inn in Asheville, N.C. He has been featured in The Local Palate, Charleston Magazine, Bon Appetit and South Carolina Magazine for Best New Chef in South Carolina. He holds a culinary degree from the Johnson & Wales University.