MYRTLE BEACH — The Grand Strand Chef’s Table has been transformed into a moveable feast.
Days before the Oct. 16 fest highlighting the area’s food scene was set to be held at its new home at the International Culinary Institute (ICI) of Myrtle Beach on the Horry-Georgetown Technical College’s Grand Strand campus, the Chef’s Table had to scramble to find a new location or deal with hosting a dry event.
State law prohibits the consumption of alcohol in public college buildings without a special permit. Rather than lose the “wine” from the wine-and-dine gala, organizers found another last-minute location not far from the Market Common campus at the Ellie Beach Resort Myrtle Beach.
“As for the location change, it was to better accommodate the event’s planned activities,” said Denielle Van Dyke, public relations manager for Chef’s Table co-sponsor Visit Myrtle Beach. “The Culinary Institute, chefs and students are still involved and are a fundamental part of the event.”
A taste of the coast
Located at 3200 S. Ocean Boulevard and led by the Local Palate magazine, in partnership with the James Beard Foundation and ICI, the second annual event is a “tasting tour of Myrtle Beach’s best bites and top chefs” and a “celebration of coastal cuisine, creative spirit, and community — and a fitting tribute to the next generation of culinary talent being shaped right here on the Grand Strand,” according to a news release announcing the event.
“With live chef demos, hands-on moments, and a laid-back, coastal-casual vibe, The Grand Strand Chef’s Table is equal parts beach party and culinary showcase — designed for locals, food lovers, and curious palates alike,” it said. “And with ICI students lending their talents to the evening, every dish carries a little something extra: the energy of people who are just getting started.”
The Chef’s Table debuted in 2025 at Pine Lakes Country Club in Myrtle Beach but was scheduled to relocate to the ICI complex to showcase the school’s facilities. However, with the event’s theme involving pairing dishes with breweries, wineries and distillers, the decision to relocate was made.
Big names, bold flavors
This year’s lineup features some big names in the region’s culinary scene, headlined by acclaimed Gullah Geechee chef and Beard semifinalist BJ Dennis from Okatie.
He will be joined by two-time Beard nominee Elliott Moss of Elliott BBQ Lounge in Florence, which was recently named the No. 1 barbecue joint in the South by Southern Living Magazine.
The list of local chefs includes Megan Fenwick (Croissants Bistro and Bakery), Kamal Fraser (Caribbean Jerk Cuisine), Billy Hardee (Boardwalk Billy’s), Jordan Heyd (Lekker Eats), Jerrett King (O.A.K Prime,) Lisa Lee and Steve-O (The Tasting Room on 9th), Jess Sagun (Winna’s Kitchen), Josh Trinh (JEM Social) and ICI of Myrtle Beach Executive Director Joseph Bonaparte.
This year’s event is sold out. A portion of the proceeds go to benefit the Good Food for Good program and to fund scholarships for ICI students to study abroad.
Dining and Cooking