Meet His People

While in school, Beau gained invaluable experience working at Auberge Resorts at The Inn at Palmetto Bluff.  Three years later, he moved to Columbia and accepted the position of Executive Chef at The Members Club of WildeWood and Woodcreek.  He was enticed back to the coast to work as part of the opening team for the 200-room hotel, Montage Palmetto Bluff in Bluffton, SC, and was later promoted to Chef de Cuisine where he led the opening of the resort’s restaurant, Coles.  In May, 2019, Beau moved to Greenville to be closer to family and accepted the position of Executive Chef with Table 301 and The Lazy Goat.

Beau’s culinary passion stems from his love for creating and sharing delicious meals with family and friends.  He embraces this same passion in his professional career, whether he’s serving guests in the restaurant, catering a special celebration on The Lazy Goat outdoor patio or planning and preparing dinner for a 200-guest wedding party.  Providing dining experiences that exceed the guest’s expectations is the key.

During his spare time, Beau enjoys spending time with his fiancée, Stephanee and their three children.  He also holds a 3-degree blue belt in Jiu-Jitsu and is an avid football fan – rooting for his alma mater University of South Carolina’s Gamecocks and the Dallas Cowboys.

Born in Charlotte, NC, Matthew moved to Greenville, SC, at age 15 where he attended Riverside High School.  After studying business at Greenville Technical College, he took some time off and headed to Charleston where he became involved in the restaurant business.  The restaurant industry wasn’t something new to Matthew.  His father was a chef, and he grew up spending a lot of time in the kitchen with his dad who gave him his first cookbook at age 6 and liked to ask him, “What part of the world do you want to eat tonight?”

In 2015, Matthew and his future wife made a move back to Greenville where Table 301’s The Lazy Goat hired him as a line cook.  His passion for cooking intensified and he started to develop his own personal style by researching new trends, recipes and observing other chefs various culinary techniques. His hard work soon earned him a promotion to Sous Chef.  Matthew now enjoys crafting his skills taking traditional dishes and adding his distinctive twist, much to the delight of The Lazy Goat’s guests.

Outside of work, Matthew and his wife Katie (also in the restaurant business) like to spend time with their pets, as well as hiking, visiting art galleries and museums, and eating at new restaurants where he is always looking for new inspiration!

Born in California and raised in Puebla, Mexico, Diego and his family made their way to Greenville when he was 11 years old.  He graduated from Wade Hampton High School and started off seeking a degree in architecture at Greenville Technical College.  However, his interest in the food culture of Puebla took precedent and with his mother’s encouragement, changed direction and earned an Associate’s degree in Culinary Arts and a bachelor’s degree in Business Administration at Bob Jones University.

Diego joined Table 301 Restaurant Group in July 2013, where he worked to develop his culinary techniques and own personal style.  His time at Passerelle Bistro, in particular, under Chef Teryi Youngblood-Musolf, and later Chef Craig Kuhns at The Lazy Goat, helped shape him into the professional he is today.  Diego’s work with Table 301 also has allowed him to participate in numerous culinary competitions over the years and given him the opportunity to cook alongside Michelin starred chefs.  As a chef, Diego says he has the responsibility to always provide guests with a memorable bite or aroma – something that will bring them back to that moment for a lifetime.

Outside of work, Diego enjoys studying history and experiencing new foods which inspires him to travel abroad at least once a year.  He is married and likes to garden, play soccer and hike.  Reading recipe books is also one of his favorite pastimes

Born in Mexico City to hard-working parents, she spent her formative years in “Amparito’s” kitchen, observing her techniques and learning the fine points of baking.

These precious memories often loop through her mind while performing her own bake-craft at the Lazy Goat in Greenville. As a pastry chef, she combines the cooking habits she was taught as a child with a new-found love for Southern ingredients. The results have put her on the pastry map and made her a natural choice to represent the state as a South Carolina Chef Ambassador for 2019. As part of an initiative begun by former Gov. Nikki Haley, each year chefs from across the state are selected to promote South Carolina’s culinary heritage and local food culture through cooking demonstrations, guest appearances and educational programs.

Harris was born with a strong creative flair, though it took her a few years to discover that food was more than an expression of familial love—it was also her preferred art form. So, she decided to hone her artistic skills by earning a bachelor’s degree in Culinary Arts from the Colegio Superior De Gastronomía in Mexico City. Upon graduation, she worked abroad for a year, then landed in Texas where she joined the pastry staff at a large resort and solidified her love for baking cakes, breads, pies and more. She was mentored by Thai chef Tong Suvanaratosot, from whom she learned chocolate and sugar techniques. From there, it was back to Mexico City where she created recipes for Nestlé and wrote several cookbooks. Soon, her desire for new experiences nudged her to Greenville, where the final career ingredient was added to her already impressive aesthetic: a broader understanding of farm-to-table ingredients and how they define the vibrant food scene in South Carolina.