Our Staff

~ Owner and Operator

Ted Dombrowski grew up in an international family in the food industry. His mother, Helen, is of German descent and she and Ted's father, Hank Dombrowski, owned and operated a successful restaurant and catering business in New Jersey. Ted's immigrant grandparents, Walter and Mary Dombrowski, were butchers in New Jersey for nearly 40 years. Both natives of Poland, they were married in the United States in 1918 and shortly after bought a corner building in Elizabeth, New Jersey. They opened a butcher shop downstairs and lived upstairs. Walter set up a smoke house in the cellar of the building and made homemade kielbasa from an old family recipe. Mary made deliveries by trolley to neighboring customers.

~ Executive Chef

Michael spent years in high-profile kitchens along the East Coast before joining the team in June 2006. Originally from the seaside town of Barrington, Rhode Island, he began his culinary career as a chef at various restaurants in nearby Newport. In 1993, he made his way down the coast to St. Petersburg, Florida, to work at the renowned Don CeSar Beach Resort at St. Pete Beach.

After many years working in some of Florida’s most well-known kitchens, Michael moved to Highlands, North Carolina and honed his Italian cooking skills as sous chef at Ristorante Paoletti. He later gained catering experience as a chef for Aramark Innovative Dining Solutions at Western Carolina and Winthrop universities. Michael moved to Charleston in 2003 to work as a chef at Sullivan’s restaurant on Sullivan’s Island.