Talkin' 'bout Food

The Private Chef to the Stars welcomes back Lisa and Bennie Blackwell. They are the owners of Palm 33 and are in the studio to discuss their ups and downs (mostly ups) as they approach their first year in business.

Christine Bonaparte, wife of acclaimed chef Joe Bonaparte, explains the ups and downs of being married to a chef. Jack Gregory, owner of Murrells Inlet Foodies and Entertainment talks about some of his favorite restaurant experiences throughout 2025 and one not so favorite.

Chef JK of Oak Prime in Carolina Forest talks about the lead up to being bestowed the restaurant "Recomendation Award" in the new Michelin Guide. The only restaurant in the entire Grand Strand to receive such an accolade. Also, Sundy Barth, a graduate from the culinary program at HGTC, explains the leap from culinary school to the real world of pastry.

Grant Turner, better known as Ricky Mokel, serves up a full plate of laughs as he journeys from the land of kale smoothies to the home of fried everything. Chef Joe Bonaparte talks about some amazing new equipment at the school including a rotisserie that can accomodate 40 chickens. Paul Grimshaw sits in and adds some of his twenty year wisdom of The Grand Strand food scene...along with his ever present witticism.

Liz Callaway, 94.5 morning talk show host, and her husband Javier Lopez join The Private Chef to the Stars in studio to discuss their favorite restaurants on The Grand Strand. After being turned away last week from Luvan's in Conway, chef Richard and Anthony Bonventre finally made it in and boy was it worth the wait! A cooking tip for the home cook.

The long night of trials and tribulations: A Quest for a Restaurant. Also, David Magaha (The Snack Guy) sits down with the Private Chef to the Stars to explain his constant hunt for a good snack around The Grand Strand.

Twenty year food writer, Paul Grimshaw sits down with The Private Chef to the Stars to discuss the many restaurants that made it into Grand Strand's magazine "Best-of-2025." They are joined by Sophia Edens, The Content Food Critic, to get her take on some of the restaurants that were chosen.

Congressman Russell Fry of district 7 chats with The Chef to the Stars about growing up on The Grand Strand, how the food scene has changed for the better, his mother's cooking, and his aunt's famous Cheez Whiz and Bugles appetizer...awesome. Shout-out to Amy Everhart and her new podcast, "Brought You a Bite, Babe."

The Private Chef to the Stars has a new private chef position and leans on the Ball and Que restaurant in Georgetown for some traditional ideas. The Pierogi House in Myrtle Beach launches a discussion as to why we believe each of our tradional home recipes are the best....or are they?

Chef Curtis Hillard, AKA Chef Bear, sits down with The Private Chef to the Stars to deconstruct his approach to proper plate composition and presentation. And, how he moved from executive chef in restaurants to entering the world of the personal chef. Laura Smith says she has lived three different lives...a mother, an IRS tax agent, and now a student at HGTC International culinary academy at age...68

He played professional football, won the Strong Man contest several times (including pulling an airplane), had a massive heart attack, then opened the hugely successful Dirty Myrtle Wing Company. Talented server Kaitlin Pryor, talks about her struggle with addiction and the love and gratitude she has for her position at Dirty Myrtle Wing Company. Commentary about the restaurant by The Private Chef to the Stars.

Los Angeles Pasry chef, Enoc Guardado, sits down with The Private Chef to the Stars to discuss chef Enoc's exodus from the food industry and what made that happen. From dishwasher to pastry chef, to restaurant manager and why he has such a loathing for the business, in mostly a comical way.

You'd be hard-pressed to find someone in The Grand Strand who has eaten in more restaurants. Jack Gregory of Murrells Inlet Foodies and Entertainment sits down with The Private Chef to the Stars to discuss over twenty restaurants from north to south. Chef Richard grills Jack on where to find the best specific food items.