Corporate Chef - Table 301

Born and raised in Long Island, NY, Rodney Freidank began his culinary career at the age 16 in a New York-style delicatessen.   Several years later, he landed in Wilmington, NC, where after a couple of years at his family-owned Clubhouse Restaurant at The Cape Golf and Racquet Club, he apprenticed under Chef Pete Herring (CEC),…

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Executive Chef - Table 301 Catering

Born and raised in Charleston, WV, Eddie found a passion for food and cooking early in his teens with a family that was always cooking, pickling and gardening. It was not long before he found himself working in a kitchen throughout high school. He spent his early college years at West Virginia University and Western…

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Pastry Chef

Stacie’s passion for baking began with her grandmother’s sugar cookie recipe that she and her mother would use when she was young. That interest evolved to the work place early. In high school she worked at Dunkin’ Donuts, in the kitchen, assisting with baking and icing. This was a first look into baking for a…

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Director, Events and Sales - Table 301 Catering

Michaela Leitch was born in Austria and lived there until she was three. Her father was in the Tulle and Dye industry and was offered a position in Rochester, NY, which involved moving the family to Hendersonville, NC, where he opened his own Tulle and Dye business. Michaela has worked in the hospitality industry for…

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Sales Coordinator - Table 301 Catering

Sarah says her sense of hospitality comes from her large and loving family. As one of five children, she and her siblings grew up all over the country as they traveled with her father’s military service. They eventually settled in Atlanta and Sarah later decided to move to Greenville and pursue a degree at Bob…

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