By Becky Billingsley
Tuesday, July 31, 2012, Myrtle Beach – Four well-known local chefs have taken new positions in Myrtle Beach and Georgetown.
In Myrtle Beach, Pastry Chef Tina Spaltro is leaving the Marina Inn at Grande Dunes to work at the Dunes Golf and Beach Club. Spaltro worked previously at the Dunes Club before taking the position at the Marina Inn.
The new executive chef at the Marina Inn at Grande Dunes is Robbie Nicolaisen. Chef Nicolaisen, a 1999 graduate of Johnson & Wales University when it was in Charleston, has much local experience. He succeeds Executive Chef James Clark, who left the Marina Inn in June to take an executive chef position at the Carolina Inn in Chapel Hill, N.C.
Executive Chef Michael Marques is leaving Ruth’s Chris Steak House in Myrtle Beach to be the Executive Chef of Grande Dunes. He will oversee the Members Club, Ocean Club and Anchor Café. Chef Marques has previous experience in a club setting from when he worked at Litchfield Golf and Beach Resort.
In Georgetown, the new executive chef at Portofino’s on the Wharf is David Bardari. Chef Bardari formerly owned the Community House Restaurant in Pawleys Island (the building is now gone), and he was the start-up chef at Nosh in Pawleys Island.