Steven Musolf

Executive Chef, The Lazy Goat

An avid reader of industry publications, Steven Musolf is the guy to turn to for cutting-edge culinary trends. As Executive Chef of The Lazy Goat, Steven brings a local and soulful approach to the Upstate. The South Carolina native has always felt at home in the kitchen. As a young boy, Steven was always there to lend a hand to his mother in the kitchen and could even be found preparing his own culinary creations on the stove when she was not around. As Steven got older he began working front of the house jobs at various restaurants, but continuously found himself drawn to the camaraderie he witnessed among the kitchen staff.

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Though he was in school studying to be a respiratory therapist at the time, Steven made the decision to change career paths and enrolled in the Culinary Institute of Charleston. While pursuing his education, Steven worked in Mount Pleasant S.C. under celebrated Chef Frank Lee with Maverick Southern Kitchens.

Following graduation, Steven honed his culinary skills for six years under award winning Chef Michael Kramer as Chef de Cuisine of McCrady’s restaurant in Charleston S.C. He then packed his knives and moved to California in search of new experiences. While in California, he climbed the culinary ranks at several restaurants including the Michelin starred Village Pub in Woodside and Trevese Restaurant and Lounge in Los Gatos. Steven then returned to the Lowcountry and Maverick Southern Kitchens as Chef de Cuisine of High Hammock in Pawleys Island S.C. After a 3 year stint back in the South, Steven took an opportunity out West as Executive Chef of Talisker Restaurant Collection’s The Farm at Canyons Resort.

Just prior to joining Table 301 at The Lazy Goat as Executive Chef, Chef Musolf was the Executive Chef of Talisker Club located in Park City, Utah.

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 new bride (and fellow Table 301 chef) Teryi Youngblood.

Dan Wooley

Dan Wooley

General Manager

Dan grew up all over The States – from California, to Pennsylvania, and finally to Tampa, Florida where his family settled down. After graduating from USF with a degree in Communications, he worked his way up from bus boy to 4 years later being offered a management position. From there Dan opened his own Italian restaurant for 5 years, which he sold in 2010 to work at Paradise Point Resorts as an assistant general manager.

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After moving back to Florida for a few years, Dan was drawn to the Upstate through family ties and was introduced to Carl Sobocinski through mutual friends. After a Valentine’s Day interview with Carl, Dan was offered the GM position at The Lazy Goat. Dan is very excited to be a part of the Table 301 family.

In Dan’s spare time he enjoys golfing and spending time with his son, Roman.

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Craig Kuhns

Chef de Cuisine

Craig Kuhns’ first memory of food is his great, great grandmother’s chicken and rice. No matter what the time of day, she always had biscuits with chicken and rice on the stove ready to serve to anyone who walked through her door, a tradition he carries on with his family today.

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Like anyone raised in the South, Kuhns’ early childhood revolved around food. But instead of eating cereal for breakfast like most elementary-age kids, he woke up to pâté, toast, and coffee every morning. By the time he was 13, Kuhns knew he wanted to make a career out of cooking.

As soon as he was old enough, Kuhns got a job at Fatz Café in Easley, SC. He worked his way up through the stations and started training new employees, working 40 hours a week while in high school.

Kuhns attended Johnson & Wales in Charleston, SC and acquired degrees in culinary arts and restaurant/hotel management. He worked in Charleston for 10 years, gaining experience at some of the city’s most notable restaurants including Basil, Palmetto Café, Coast, Charleston Grill, and Sienna.

Most recently…

Kuhns moved back to Greenville, SC in 2010 and started working with Table 301 Restaurant Group. After spending time in the kitchens at Soby’s and Devereaux’s, Kuhns moved to NOSE DIVE at the beginning of 2014. He moved to The Lazy Goat in Fall 2015 and works along-side Executive Chef Musolf as Sous Chef and in 2017 he promoted to Chef de Cuisine.

Lauren Martin - The Lazy Goat

Lauren Martin

Manager of Special Events
 

Originally from a small farm town in Georgia, Lauren grew up in Connecticut, starting her restaurant career at a family own restaurant in Southington Connecticut.

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After working there for 5 years Lauren wanted a change of scenery and weather. Wanting to live closer to her sisters and mother Lauren chose Greenville, where she started working at the Lazy Goat as a full time bartended. After working a couple of special events she found her true passion and became the event Lead, soon after becoming the Special Events Manager.

 

In her spare time Lauren like to play with her two rescue fur babies and explore south Carolina with her boyfriend.

Christine Mansfield

Christine Mansfield

Pastry Chef

Christine Mansfield first started cooking as soon as she could reach the kitchen counter. While her peers were outside playing and riding bikes, Christine was inside creating a mock restaurant in her family’s living room.

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With each homemade batch of cookies and cupcakes that came out of the kitchen, it soon became obvious to Christine’s supportive family that this infatuation wasn’t just a fleeting hobby. After graduating high school in 2013, Christine continued her journey into the culinary world by being accepted into Bob Jones University’s Culinary Arts program.

While still in school, Christine was able to apply what she was learning at Bob Jones by working part-time at a number of restaurants in downtown Greenville. Earning leadership positions at both Camille’s Sidewalk Café and Davani’s restaurants, Christine became responsible for training new hires while also prepping and executing salads and desserts for dinner service.

Following graduation in 2015, Christine earned a key spot on the culinary team of the acclaimed American Grocery Restaurant. Her responsibilities at American Grocery paved the way for her current position at the Lazy Goat where her attention to detail and soft approach to food have made her an unparalleled addition to the culinary team.

Christine’s passions extend outside the kitchen as she enjoys spending her days off hiking with friends and volunteering at her church.