| Executive
Chef, Ernest Bledsoe
Bledsoe
is a graduate from Johnson and Wales University in Miami,
Fla., and has trained along side celebrity chef Oliver
Saucy at Cafe Maxx, a prestigious 4-star restaurant
in Pompano Beach, Fla. Bledsoe began his career as a
sous chef back in 1995, and since 2004 has been executive
chef with Club Corp, a leading competitor in the entertainment
field, specializing in wine, fine dining and leisure
activities. Bledsoe joined the Pawleys Plantation family
in September 2007. He was recently named "Grand
Champion" at the American Culinary Federation Competition
in Myrtle Beach, SC. |
|
Sous Chef, Nicholas Huckabee
A Myrtle
Beach native, Huckabee’s primary responsibility
is to assist the executive chef in maintaining the exemplary
culinary standards that guests have come to expect when
dining at Pawleys Plantation. In addition, he assists
with menu planning and staff management.
Prior to
joining Pawleys Plantation, Huckabee was employed at
the fine dining establishment, Nick’s on 61st,
and was a personal chef at “A Difference in Dining”
catering. He is a graduate of the Horry-Georgetown Technical
College Culinary Program, and has assisted with many
continuing education and personal cooking classes. |
|
