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Carolina Food Co.

Meet Our Culinary Team

We have a diverse team of culinary talent at the Carolina Food Co. Our chefs have extensive backgrounds in various types of cuisine. Each chef has a passion to make quality food that is healthy, fresh, and flavorful. 

Michael Reitman

Director of Culinary Innovation
Michael Reitman

Chef Michael Reitman, hails from the greatest culinary city in the country, New Orleans. He began his culinary career at 15 working at various restaurants in the city. After obtaining his culinary degree, Chef Mike spent several years in the hotel industry working at one of the larger hotels in Southern California. With 12 restaurants in the 995 room hotel with another 900 villas, Reitman worked the rounds at Desert Springs ranging from Sous Chef to Restaurant Chef. He then set his sights on moving closer to family at a boutique hotel in Alabama as the Sous Chef then in six months was promoted to Food and Beverage Director. After a brief stint as Exec Chef/General Manager at a Smokehouse/Restaurant in Nashville, TN; Chef Mike discovered the world of Higher Education. In 2007, after the birth of his second child, Chef Mike decided to take on the role of Campus Chef at the University of Southeast Missouri. In November of 2012, Mike accepted the Campus Chef role at Coastal Carolina University until he excitedly accepted the position of Director of Culinary Innovation here at the University of South Carolina where he oversees all campus culinary operations.

 Email: reitman-michael@aramark.com

Peter Zoelinger

Presidential Executive Chef
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Chef Peter likes to boast that he “proudly hails from the Kingdom of Bavaria”, otherwise known as the southern part of Germany. He began his culinary career as an 8-year old helping out his brother and sister in their local Gasthauses. After obtaining his culinary degree, Chef Peter spent over four years in the German Army. He then set his sights on joining a cruise line and was offered his first contract on the Royal Viking Line. After eight years with the Royal Viking Line, he accepted a Sous Chef position in Grand Cayman at The Wharf and moving on to work for Crystal Cruises as Chef de Cuisine for the next ten years. In 2008, after the birth of his daughter, Chef Peter decided to work for the hotel industry landing his first job in the U.S. as the Senior Executive Sous Chef for Gaylord National. In July of 2016, Peter proudly accepted the Executive Chef III position at the University of South Carolina where he oversees all Presidential Catering Events.

Email: zoelinger-peter@aramark.com
Phone: 803-777-1174

 


Dominic Towe

Executive Chef

Gibbes Court Bistro

dominic
 

A native of Hampton Roads, VA, Chef Dominic graduated from Johnson & Wales University after completing ten years of honorable service in the United States Marine Corps. Overall, he has spent twenty-two years (and counting) in the food service industry. Through all of his experiences in both the United States and abroad, Chef Dominic has had the opportunity to experience food service and cuisines in over ten countries. His specialty is upscale southern cuisine resulting from learning to cook at an early age from his mother and grandmother in his hometown of Portsmouth, Virginia.

Email: towe-dominic@aramark.com
Phone: 803-777-7625

 

Boeing Koo

Executive Chef

Honeycomb Cafe

 Koo

A Chinese/Cherokee American, Chef Koo was born in Greenwood, South Carolina and raised in the Low Country. He attended The University of South Carolina, graduating with a Bachelor’s of Science in Hospitality. Following graduation, Chef Koo became a Sous Chef at the Summit Club for five years then moved on to work begin his career with Aramark in 2009 at Western Carolina University. Over the years, Chef Koo has worked as Lead Chef at the Masters Golf Tournament from 2007-2011, including the Champions Sunday dinner. He has also been the Lead Chef for NBC at the 2008 Beijing Summer Olympic Games. He has since worked for Compass Group (2014-2017), recently returning to work for Aramark at The University of South Carolina. Chef Koo describes his style of cooking to be a flared fusion of international cuisine adapted to fit the pallet of his customers.

Email: boeing-koo@aramark.com

Phone: 803-777-5592

 

Nathan Whatley

Executive Chef

Global Cafe
Nathan Whatley

Chef Nathan is a native of Columbia. He attended The College of Charleston and the Culinary Institute of Charleston. Chef Nathan worked in Charleston for about 12 years under James Beard nominated chefs. He was the Chef de Cuisine at Anson for about 8 years. He has been an Executive Chef in Columbia for the past few years at Garibaldis and Colas.  Chef Nathan has a love of all things local and enjoys learning about southern cuisine and culture. He is passionate about keeping artisanal southern food traditions alive to pass on to the next generation.

Email: whatley-nathan@aramark.com
Phone: 803-777-0021

 

Edward Brygier Jr.

Executive Chef

2nd Floor Russell House
Eddie Brygier

Chef Edward was born and raised in New Jersey. Growing up in a family that revolved around food, he fell in love with it fast. As a young child his mother and grandmother showed him family recipes which inspired his desire to work in the restaurant industry. After high school, he started working in a pizza shop as line cook and quickly gained the head cook position. After many years in local restaurants, he accepted a position at Trump National as Saucier Chef where he fine-tuned his fine dining technique. Chef Edward then moved to Myrtle Beach, SC where he took on the position of Executive Sous Chef at Pine Lakes Country Club and was promoted to Executive Chef of The Resort at Grande Dunes. Currently he is an Executive Chef on 2nd floor of Russell House. Chef has played a big role in the development of the menu of Preston’s At Noon. The changes have been noticed and praised by students and staff.

Email: brygierjr-edward@aramark.com

 

George Lamprinakos

Executive Chef

1st Floor Russell House

george l

Chef George was born and raised in Columbia, South Carolina. He found his passion for food at a young age when he started assisting his mother and aunt in the kitchen on holidays with anything they would allow him to do. After graduating from high school, he started working in kitchens and honing his culinary talent through his experiences with various types of cuisine. At the age of 24, Chef George attended culinary school right here at the University of South Carolina in the McCutchen House. Upon graduation, one of his instructors believed in his talent and offered him a position as Head Chef at Za’s Pizza on Devine Street. He lead their kitchen successfully for almost 4 years before deciding to take his talents elsewhere. His search for a new experience and the opportunity to showcase his culinary expertise lead him to UofSC. Currently, he is the Executive Chef for the 1st floor of Russell House. Chef George has been instrumental in revamping the culinary offerings in his locations and has been a great addition to the Carolina Food Co. team.
Email: lamprinakos-george@aramark.com

Daniel Pulling

Horseshoe Catering Executive Chef
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Chef Pulling grew up with a Chef as a father, so cooking was instilled in him at a young age. He earned a Bachelor’s Degree in Nutrition Science and Associates in International Culinary Arts from Le Cordon Bleu. After graduation, he entered into the culinary world to explore his passion for food and hospitality. His experience includes working in top kitchens to hone his growing culinary skills. Over the years he has had the privilege to work for three Ritz-Carlton properties, Wolfgang Puck Catering, Joel's, and St. Ives Country Club to name a few. Although Chef Pulling has been trained in classic French cuisine, he enjoys American Regional cooking with a French influence. His journey has lead him to the University of South Carolina Horseshoe Catering. Most importantly, Chef Pulling is looking forward to using his culinary background to create memorable catering experiences.

Email: pulling-daniel@aramark.com


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