Executive Chef Todd Mazurek utilizes the freshest ingredients and applies his considerable creative skills to create beautiful, innovative dishes and hors d’oeuvres. Chef Todd understands how to let the food speak for itself.
Prior to taking the helm in the Salthouse kitchen, Mazurek manned the kitchens of some of Charleston’s finest restaurants, including Caviar & Bananas and Coast Bar and Grill. He also assisted with the openings of Johns Island’s Fat Hen, named Best New Restaurant in South Carolina, and Wild Olive, where he served as Executive Chef.
Before moving to Charleston, Mazurek served as Banquet Chef for the prestigious Grove Park Inn in Asheville, N.C. He has been featured in The Local Palate, Charleston Magazine, Bon Appetit and South Carolina Magazine for Best New Chef in South Carolina.
