The Culinary Talent Equation for Who Makes Dine + Wine = Perfection:
2015 South Carolina Chef Ambassador
Chef Thomas is the only chef from the Pee Dee Region selected by Governor Nikki Haley for the inaugural team of SC Chef Ambassadors. Cooper obtained the Bachelor of Science in Food and Beverage Administration from the Johnson & Wales Culinary Program and the Bachelor of Arts in Communications from College of Charleston. His love of simple food with a “fancy” edge is evidence of his devotion to innovation and his joyful approach to food. Cooper lives in Florence with his wife, Paige, and their two children.
2019 South Carolina Chef Ambassador
Kelly Vogelheim, originally from Rogers City, Michigan, now resides in Florence, SC, as the Executive Chef of Town Hall Restaurant and Bar. Her passion for food began early on, cooking with her mother and grandmother in the kitchen at home. At the young age of 13 she began working in the restaurant industry and fell in love with it. The opportunity for creativity and the fast-paced environment truly won her over from the beginning.
Kelly earned her Associates degree in the Culinary Arts at the Great Lakes Culinary Institute in Traverse City, Michigan and continued to grow in her career from there. Straight out of school she worked as a head Chef for The Interlake Steamship Company, cooking on numerous ships for the crew and their passengers. In January of 2017, she decided to make a move to Charleston, South Carolina.
In Charleston, Kelly accepted the position of Sous Chef at Lowcountry Bistro and was quickly promoted to Chef De Cuisine. After almost two years in Charleston, she was lead to the position in Florence where she has found a place to call home. When Kelly is not working, she enjoys being outdoors, skiing, and long walks with her dog, Copper.
Jamie Verstoep, born and raised in Los Angeles, CA, started his career as a line cook in Southbend, IN, at The Wharf. After working his way up to the sous chef position, Jamie moved to Florence to work as sous chef for Dale Barth at PA’s Restaurant. After 4 years at PA’s, Jamie moved to Dale’s Red Bone Alley to continue working as a sous chef for 2 years. Soon, Jamie started leading the ship at Red Bone Alley as head chef, maintaining that position today, 20 years later. In addition to his work at Red Bone Alley, Jamie has been frequently featured on cable’s Sportsman’s Channel, preparing wild game recipes.
Nastassia (Tee) Goodman
Chef Nastassia (Tee) Goodman is a Florence, South Carolina native who started her culinary journey in the Fall of 2000. She studied at Johnson and Wales University in North Miami, Florida. This is where she realized her passion and desire to dedicate herself to the food industry. She was exposed to global cuisines, techniques and styles and that furthered her love to create unique dishes.
With the desire to move closer to home, she began working at Monticello Restaurant in Charlotte, North Carolina. Here, Goodman began crafting sauces, unique meat preparations and enjoyed providing the “specials” for nightly service.
Goodman learned much from the Monticello Restaurant as well from Fleming’s Prime Steakhouse but where she was impacted the most was working for Gold Strike Casino in Tunica, Mississippi. She was challenged to find a way to make Southern cuisine, as different as it can be from state to state, something that could feed the soul. She was allowed to see how people and passion could flavor the food and not just the fresh ingredients. She began to focus on barbeque and how it can vary but also how it has the ability to bring people together. “It’s a true American get together food.”
She is now the chef at Wholly Smokin’ and loves being a part of a household name which encourages family and good times and serving up some memorable barbeque!
Executive Chef, Chris Moebus, a New York native, fell in love with food at a very young age. Spending time with his father in the kitchen is one of Chris’ most memorable life moments. Chris graduated from the New York Hotel & Restaurant Culinary Arts School in 1991. After culinary school, Chris searched for a stable and safe location to build a life and possibly a family and South Carolina met those needs. Once moving here, he met his beautiful wife of 23 years, Caroline, and they have 5 children: Destynee, Little Chris, Travis, Patrick, and Christina. Chris formerly served as the Executive Chef for the Country Club of South Carolina and is now the Executive Chef for Pee Dee Catering, where he has been preparing culinary delights for almost 2 years. In his spare time, Chris enjoys coaching basketball in Marion, SC and cooking with his children, just as he and his father did when he was growing up. Being from New York, of course, his favorite food is pizza right from the city and he mostly enjoys making Italian dishes!