Skip to Content

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. 


Peter Zoelinger

Presidential Executive Chef

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.

Phone: 803-777-1174

Jon Amador

Executive Chef

Bates Diner

Chef Jon accredits the start to his culinary life to his first job washing dishes at the age of 15, in the Italian Restaurants at which his brothers were chefs. He worked his way up the chain at this restaurant, deciding this was his calling in life. He then moved on to work in country clubs, baseball stadiums, other restaurants; eventually landing a position as Sous Chef at Winthrop University where he spent 2 years before being promoted to Chef at Salem Academy & College. Now, Chef Jon is thrilled to be a part of the team at The University of South Carolina.

Phone: 803-576-5715

 Dominic Towe

Executive Chef

Gibbes Court Bistro


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.

Phone: 803-777-7625



Boeing Koo

Executive Chef

Honeycomb Cafe


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.


Phone: 803-777-5592