TOTAL: GET TICKETS
Steven Musolf studied Culinary Arts at the Culinary Institute of Charleston (formerly known as Trident Tech) and began implementing his skills as Chef de Cuisine at McCrady’s, under Executive Chef Michael Kramer, for over 6 years. He then moved to California to work in a variety of unique restaurants including two Michelin starred restaurants- Village Pub in Woodside and Trevese Restaurant and Lounge in Los Gatos. After returning to the East Coast, he worked as Chef de Cuisine of High Hammock in Pawley’s Island receiving a 5 star review in the Georgetown Times.
Later, Musolf became the Executive Chef of the Farm Restaurant at Canyons Resort in Park City, Utah. Under his helm, the restaurant was named “Utah’s 25 Best Restaurants” in 2015 and was recognized as “Best New Restaurant” in Salt Lake Magazine in February 2012. Most recently, family ties brought Musolf back to the East Coast where he is now Executive Chef of the Lazy Goat with the Table 301 Restaurant Group and reunited with Chef Michael Kramer in Greenville, South Carolina. Musolf is eager to showcase ingredients that are indigenous to the Mediterranean area and educate people on how to cook with them.
When not in the kitchen, Steven can be found off road trail riding, a hobby he picked up while camping in the Rocky Mountains or spending time with his girlfriend (and fellow Table 301 chef) Teryi Youngblood.