Chef Rodney Freidank | Source | Corporate Chef at Table 301 Hospitality Group

In 2010, Rodney was named Corporate Chef of Table 301. He plays an integral role in all of the company’s restaurant operations (seven concepts in total.) Rodney is also instrumental in bringing the best of Table 301 to The Masters in Augusta, GA, where he’s overseen the culinary needs of clients such as ESPN, The Double Eagle Club, PGA of America, and many others. Most recently, Rodney brought his talents to corporate clients at the PGA Championship in Charlotte, NC.

Since joining Table 301, Rodney has won numerous local culinary accolades, including South Carolina Hospitality Association’s “South Carolina Restaurant Manager of the Year” award, which recognizes individuals who go above and beyond normal job expectations both at, and away from work. He has been a featured chef at the prestigious James Beard House in New York City with the Soby’s team in 2000, and 2016, and co-authored the award-winning Soby’s New South Cuisine Cookbook, published in 2007 (second edition 2016).

A frequent guest chef on local Greenville media, Rodney enjoys sharing his love of food and cooking with the community. In addition, he is a member of the organizing board for the city’s annual Fall for Greenville event and serves each year as a culinary judge for the South Carolina ProStart Invitational, the state’s premier competition for high school culinary arts and hospitality students. Chef Freidank is also a certified instructor and proctor of Servsafe Food Protection Manager, and Servsafe Alcohol courses. You may have even seen him featured on an episode of Tastemade’s The Grill Iron in 2016.