Featured Chefs at Summerville Wine Festival

Executive Chef, The Pickle Bar

Roger Thomas’s culinary journey began in his mother’s garden and grandmother’s kitchen, fostering a lifelong passion for food. He started as a dishwasher at Akron’s Wine Merchant at 16 and quickly advanced under Lucia Piscazzi’s mentorship, managing the kitchen by 19. His early experiences included preparing a private luncheon for James Beard and honing his craft in Europe, where he apprenticed with top restaurant chefs in France, Italy, and the UK.

Back in Ohio, Roger helmed kitchens at Ken Stewart’s Grille, Sixteen Eighty, and Piatto, earning accolades like “Best Restaurant in Northern Ohio.” His career also includes leading operations at the Sheraton Suites Hotel, consulting for Fiore’s Italian Restaurants, and creating modern European cuisine at Beverly Hills’ 5-Star L’Ermitage. In addition, Roger has showcased his culinary skills at events like the Summerville Wine Festival, inspiring both guests and fellow chefs. He continues to mentor aspiring chefs, leaving a legacy in kitchens worldwide.

Executive Chef, Halls Chophouse Nexton

 With more than three decades of professional experience, Chef Jim Primeau’s impressive culinary career spans all aspects of the hospitality industry. A member of the Hall Management Group team since 2016, Chef Primeau took over the kitchen at Halls Chophouse Nexton in 2024, maintaining the high standards of quality, consistency and hospitality for which Halls Chophouse is known. As Executive Chef at Halls Chophouse Nexton, he brings his extensive culinary background and commitment to exceptional food and hospitality to one of the Lowcountry’s premier steakhouse destinations. 

Prior to his work at Halls Chophouse, Chef Primeau spent much of his early career in acclaimed Michigan restaurants, including Northern Lakes Seafood Company in Bloomfield Hills, Paint Creek Cider Mill and Restaurant in North Rochester, and Bacco Ristorante in Bloomfield Hills. He also served as the director of the catering department at the Townsend Hotel in Birmingham, where he gained valuable experience in upscale hospitality, special events, and large-scale catering. 

He went on to serve as Executive Chef at the Compuware Building in downtown Detroit. The position provided him with extensive experience overseeing high-volume foodservice operations while maintaining the quality and service expected in a prominent corporate environment. 

At Halls Chophouse Nexton, Chef Primeau brings that breadth of experience to a menu centered on premium steaks, seafood, and classic chophouse favorites, while emphasizing thoughtful preparation, quality ingredients, and a memorable guest experience. The restaurant has become known for its polished service, celebratory atmosphere, and focus on high-quality steaks and seafood. 

A Summerville native and Johnson & Wales graduate, Chef Jonathan DuPriest began his culinary career at the acclaimed Woodlands Resort before spending years cooking throughout the Lowcountry. As chef/owner of La Chev 208 in historic downtown Summerville, DuPriest blends classic French technique with Southern and Lowcountry influences, creating dishes inspired by his hometown and family.

Former Executive Chef, Dashi

Chef Stephen Thompson is celebrated throughout the Charleston area for his inventive, Asian-inspired cuisine and his exceptional leadership at Dashi. A graduate of The Art Institute of Charleston, Stephen skillfully blends refined technique with bold flavors and creative presentations, earning him recognition as one of the Lowcountry's most respected culinary talents. His dishes often feature prominently in local events, including the culinary festival and the Summerville Wine Festival, where many restaurant chefs showcase their skills.

Featured Local Chef

With experience in some of the Charleston area's most respected kitchens, including Rue de Jean and Coast Bar & Grill, Devin Spinelli brings refined technique, creativity, and a passion for exceptional ingredients. His thoughtful approach to modern coastal cuisine makes him an exciting addition to this year's culinary festival, particularly as a standout in the lineup of talented restaurant chefs at the Summerville Wine Festival.

Kitchen Manager, The Pickle Bar

One of Summerville’s rising culinary talents, Clayton Bowling brings experience from Oscar’s of Summerville and a stage at Abbracci in Mount Pleasant. Now Kitchen Manager at The Pickle Bar, he works alongside Executive Chef Roger Thomas to help shape the restaurant’s food program, bringing creativity, strong technique and a passion for hospitality to the kitchen.