Mazurek’s creations combine the freshest local, regional and global ingredients with his passion for cooking and skillful execution to artfully satisfy a wide range of tastes. Specializing in innovative American cuisine with a global twist, Chef Todd understands how to let the food speak for itself with his personal dialect. Previous to his role at Salthouse, Todd was the executive chef at Caviar & Banana Gourmet Market & Café. He developed a diverse selection of gourmet prepared and made-to- order epicurean edibles as well as a complete catering menu for full service events of all sizes. Mazurek opened and created two restaurants with Chef Fred Neuville of Fat Hen– which was named “Best New Restaurant in South Carolina” – and Wild Olive,
where he served as executive chef. Mazurek also held the position of chef de cuisine for Coast Bar and Grill and has manned the kitchens of some of Charleston’s finest restaurants. Before moving to Charleston, Mazurek served as Banquet Chef for the prestigious Grove Park Inn in Asheville, N.C. Mazurek has been featured in The Local Palate, Charleston Magazine, Bon Appetit and South Carolina Magazine for “Best New Chef in South Carolina”. He holds a culinary degree from the prestigious Johnson & Wales University.