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Myrtle Beach Gains a Seat Among the Nation’s Top Food Destinations

HOSPITALITY

9/17/20262 min read

Chef Jerrett King of O.A.K. Prime Kitchen & Bar will join more than a dozen renowned chefs at this year’s Grand Strand Chef’s Table. Credit: Visit Myrtle Beach.

Myrtle Beach is stepping confidently into the national culinary spotlight. As the region’s chefs, restaurants, and food innovators continue earning prestigious awards and media attention, The Grand Strand Chef’s Table returns on October 16 to showcase the flavors, creativity, and talent shaping the destination’s rapidly evolving dining scene. Hosted by The Local Palate in partnership with Visit Myrtle Beach, the James Beard Foundation, and the International Culinary Institute of Myrtle Beach, the event brings together acclaimed chefs, emerging talent, and culinary students for an immersive evening of tasting plates, live demonstrations, and interactive experiences.

A Culinary Community on the Rise

The Myrtle Beach region, long known for its coastal charm, is now gaining recognition for its dynamic food culture. According to Stuart Butler, President of Visit Myrtle Beach, the area’s chefs and restaurateurs are blending fresh ideas with local traditions, introducing visitors to global flavors while honoring the region’s heritage.

“Talented chefs, students and restaurateurs are doing incredible work,” Butler said. “The Grand Strand Chef’s Table brings all of that together in one place.”

This year’s event is headlined by Chef BJ Dennis, a nationally celebrated Gullah Geechee chef whose work has helped elevate the cultural and historical significance of Lowcountry cuisine.

National Accolades Fueling Momentum

Myrtle Beach’s culinary rise is backed by a growing list of awards and distinctions:

O.A.K. Prime Kitchen and Bar became the first Myrtle Beach‑area restaurant to receive a Recommended designation in the inaugural MICHELIN Guide American South.
Chef Jerrett King, who leads O.A.K., will join more than a dozen chefs at this year’s Chef’s Table.
Heidi Vukov, one of the region’s most celebrated restaurateurs, continues to earn national acclaim. Her restaurant Hook & Barrel was named Tripadvisor’s No. 1 casual dining restaurant in the U.S. and No. 7 in the world for the 2026 Travelers’ Choice Awards.
Vukov was also the first Myrtle Beach‑area chef to be named a James Beard Award semifinalist.
Chef Joseph Bonaparte, Executive Director of the International Culinary Institute of Myrtle Beach, earned two statewide honors in 2026: Hospitality Educator of the Year and the A. Wade Martin Innovator of the Year Award.
Jordan Heyd of Lekker Eats was selected as a 2026 South Carolina Chef Ambassador, marking the second consecutive year the honor went to a Grand Strand chef.

These achievements underscore the region’s growing influence and the depth of talent shaping its food scene.

Night That Brings the Culinary Story to Life

Held at the International Culinary Institute of Myrtle Beach, the Chef’s Table event will feature:

Tasting plates from top chefs
Beverage stations
Live cooking demonstrations
Interactive culinary experiences
Student participation alongside professional chefs

A portion of event proceeds will support the institute’s study abroad program and the James Beard Foundation’s Good Food for Good mission, reinforcing the event’s commitment to education and community impact.

Myrtle Beach: A Destination Growing Beyond the Beach

Known as the Grand Strand, Myrtle Beach spans 60 miles and 14 communities along South Carolina’s northeast coast. While beloved for its beaches, entertainment, and family attractions, the region’s culinary evolution is adding a new dimension to its identity, one defined by creativity, culture, and world‑class talent.

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