Picklesordinary

Geoff Rhyne

Farm boy wannabe, fisherman hopeful

Last updated: Mar 20, 2013

Contact Information
More Details

Last updated: May 15 2011

Title(s)
Sous Chef, The Ordinary
Summary

The dream: have a restaurant on a working farm and be a stone's throw from the Atlantic ocean. Until then, maintain great relationships with local farmers and work directly with the dudes on the docks.

Specialties

Whole animal, Canning/preserving, Housemade sausage, Farm-to-table, Vegetable gardening, Butchery, Sustainable fish, Raw bar, In-house charcuterie, Housemade condiments, Housemade pasta, In-house breads, In-house ice creams, and Vegetarian

Cuisine(s)

American (New)

View Extended Profile (Education, Experience, Awards, etc)

Work Experience: Culinary

  • The Ordinary
    Title: Sous Chef
    Employment: Current
  • The Ordinary
    Title: Chef de Cuisine
    Chef: Mike Lata and Geoff Rhyne
    Cuisine: Seafood/Oyster Bar serving primarily East Coast seafood.
    Notes:
    Was on opening staff

    Employment: Nov 2012 - Present
  • FIG
    Title: Sous Chef
    Chef: Mike Lata
    Cuisine: Food with the utmost respect for the product. Fresh approach utilizing ingredients sourced from the Lowcountry of South Carolina.
    Notes:

    Employment: May 2011 - Nov 2012
  • SugarToad
    Title: Executive Chef
    Chef: Myself
    Cuisine: Farm-focused, seafood driven with emphasis on technique. Fun, playful, delicious.
    Notes:
    Was on opening staff

    Employment: Jul 2008 - Apr 2011
  • La Bastide
    Title: chef de cuisine
    Chef: Myself
    Cuisine: Regional American with a southern focus. Restaurant had its own farm, which we worked on.
    Notes:

    Employment: Jul 2006 - Jul 2008
  • Deveraux's
    Title: chef de partie
    Chef: Steven Deveraux Green & Spencer Thomson
    Cuisine: Worked a variety of stations- cold side, hot apps. Temporary holdover gig.
    Notes:

    Employment: Jan 2006 - Jul 2006
  • Fig
    Title: sous chef
    Chef: Mike Lata
    Cuisine: Seasonally inspired cuisine, locally grown.
    Notes:

    Employment: Mar 2004 - Jan 2006
Last updated: May 22 2013

Work Experience: Non-Culinary

  • Slow Food
    Title: founding member; board member, chapter secretary
    Responsibilities: Co-founder of Greenville chapter
    Employment: Jan 2007 - Jul 2008
Last updated: Oct 28 2010

Awards

  • Rising Star Sustainability Chef Award for Chicago (2011)
Last updated: May 15 2011

Accolades

  • Furman University, panelist on sustainability March 2008 (Significant local press)

  • TedX Conference, speaker on sustainability March 2010 (Significant local press)

Last updated: Oct 28 2010

Culinary Education

  • Culinary Institute of Charleston
    Did not graduate

Last updated: Oct 28 2010

Other Education

  • University of Tampa
    Did not graduate
    Marine biology, sociology, sports medicine
    On academic scholarship to play baseball.

  • College of Charleston
    Did not graduate
    Business hospitality

Last updated: Oct 28 2010

Stages

  • Voysees at Cassique with Doug Blair
    09/08/02 – 09/09/02
  • Blue Hill at Stone Barns with Dan Barber
    09/07/10 – 09/13/10
Last updated: Oct 28 2010