Years of Participation
Previous to his role at Salthouse, Todd was the executive chef at Caviar & Banana Gourmet Market & Café. Mazurek also opened and created two restaurants with Chef Fred Neuville of Fat Hen 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.