|
Get to know us (and have a bite to eat)
Soby's on the Side revolves around our people. The personalities of our staff are as rich and varied as our menu selections.
Here are just a few of the familiar faces that you'll see when you
come by and stop in our doors.
Mike Granata - Executive Chef and Managing Partner
A third generation chef, born and raised in New York, Granata has a long
culinary history, from restaurant owner to executive chef to food and recipe
consultant. Granata spent more than 20 years owning his restaurants in
multiple sites across Manhattan, ranging from catering operations to full
service restaurants. He moved to Greenville, SC in 1999 and joined Soby's in
2001. He serves as the Executive Chef for all of catering activities for the
entire Soby's restaurant family, creating menus and experiences for groups
of all sizes.
Alice Linton - General Manager
Linton has been in the food and beverage industry for over 30 years. Linton
left the Hyatt Corporation to manage a long-standing restaurant in
Greenville. In October 2002, after nine years and the opening of a second
location, she left the company to join the team at Soby's New South Cuisine
to manage the new deli-bakery, Soby's on the Side. As manager, Linton
oversees the service staff and all daily operations as well as working with
the chefs and kitchen staff on catering opportunities.
Teryi Youngblood - Pastry Chef
Youngblood has baking in her genes - as she attributes her love of the
sweeter side of cooking to watching her mother and grandmother. The
techniques of both ladies, which she refers to as "Southern with a twist"
were very influential in her developing her own dessert style. After working
in the kitchens at Bistro Europa and Casbah, she entered a chocolate
creation in The Chocolate Soiree. She won the event and met Chef Rodney
Freidank who brought her to the team at Soby's on the Side, just two weeks
after it opened in 2000.
It was here that Youngblood discovered the pastry was really her passion and
Soby's customers reap the benefits of that creativity. Youngblood is the
Soby's Pastry Chef and is responsible for all baking at Soby's on the Side
as well as all desserts served at Soby's. In addition to what's on the menu,
Youngblood also works with a multitude of clients on birthday, wedding and
special occasion cakes. If it's something sweet you're looking for - she's
your chef!
Lisa A. Griffin - Head Baker
Lisa's the one who makes it all happen. She brings with her experience from
a Head Chef position at Tahoe South and a Kitchen Manager position at
Soby's. Behind the scenes, Lisa makes sure all the ingredients of your
favorite dishes are on hand, and in the spotlight she's known as the "Queen
of Breads." That's no small title for a place like Soby's. In fact, that's
why we brought her around the corner. And you'll be glad we did.
Carl Sobocinski - Owner
Carl Sobocinski moved to South Carolina in 1986 from Durham, New Hampshire,
to pursue an architectural degree at Clemson University. Upon graduation,
with a BA in Design, Carl realized that the restaurant business, not
architecture, would best allow his creative, entrepreneurial spirit and his
kindred people skills to work together.
Sobocinski has a passion for hospitality and community service. From the
hospitality standpoint, his goal each day is to provide guests of all Court
Square Restaurant Group properties with the most exceptional experience
possible - meet all guests' needs and exceed their expectations.
In addition to running the businesses, Sobocinski is very active in the
community. Currently, he serves on the board of the Convention and Visitors
Bureau, the board of Greenville Events, the board of the South Carolina
Restaurant Association and the board of the "Monday After the Masters" Golf
Tournament. Sobocinski also serves on the Greenville Tech Hospitality
Education Advisory Committee and the Greenville Tech Entrepreneur's Forum.
In addition, he is the Vice President of Governmental Affairs of the South
Carolina Restaurant Association, the Chairman of the 2005 March of Dimes
Signature Chef's Auction and the Red Cross Fine Wine Auction. He was also
just elected to serve on the board of the National Restaurant Association.
The South Carolina Restaurant Association named Sobocinski Restaurateur of
the Year in 2000. He has also received the Distinguished Service Award from
the Greenville Jaycees in 2001. In January 2003, Sobocinski was one of five
finalists for the Greenville Magazine Nelson Mullins Business Person of the
Year.
David K. Williams - Owner
Williams was given his first restaurant job while attending High School in
Alexandria, Virginia, in the late 70's. Two friends purchased an old
building, renovated it themselves and opened a restaurant called Ramparts.
The determination of the owners to take a historically challenged location
(three restaurant failures in seven years) and make it successful inspired
the entire staff. Williams spent the next twenty years gaining experience
and education by working in restaurants, hotels, clubs and casinos and
graduating from the Culinary Institute of America in Hyde Park, New York.
Finally on November 8, 1997, after almost a year of renovation, Williams and
close personal friend Carl Sobocinski opened Soby's. His goal is simple:
Entertain, feed, befriend, teach and hopefully inspire our crew to make
their dreams come true.
|
Soby's on the Side address is 22 East Court Street, which is just off
Main Street
in downtown Greenville. If you know where Soby's is, just venture around the
corner past the courtyard and you're there!
See our map of Downtown Greenville
for street names or visit
Mappoint
for specific driving directions.
|
|
