Rodney Freidank, Corporate Chef, Table 301


Freidank began his culinary career at age 16 in a New York style delicatessen in Long Island, New York, where he was born and raised.

His first chef position came several years later at a family-owned restaurant in Wilmington, North Carolina. It was this experience that inspired him to apprentice under Chef Pete Herring (CEC) in Carolina Beach, North Carolina.

After three years of developing a serious appreciation for the freshest seafood of the Carolina coastline, he was lured to Greenville by the culinary talent of The 858 restaurant. Having worked his way from line cook to Executive Chef, displaying a true love of fresh ingredients and bold flavors, he was commissioned to help open Occasionally Blues restaurant and blues club. Freidank earned the status of Certified Executive Chef in June of 2001.

Since joining Soby's New South Cuisine in 1997, he and his staff have won several local culinary awards and accolades. In January 2000, he was given the honor of hosting a dinner at the prestigious James Beard House in New York City. The James Beard Foundation is an organization that shares the same high regard for education and culinary excellence, as the entire Soby's team. Chef Rodney opened Restaurant O as it's Executive Chef and Partner.

Freidank is co-author of the award-winning Soby's New South Cuisine Cookbook, which was published in November 2007.

Freidank’s involvement in the community demonstrates his commitment to the education of future culinarians. He serves on the advisory committee at the Career and Technology Center in Williamston, SC. He also sits on the Board of Directors for The March of Dimes. Freidank mentors both high school and college culinary students in the Greenville area and has helped support fund-raisers for hospitality education over the past 10 years.

In February 2008, Freidank was awarded the South Carolina Hospitality Association’s “South Carolina Hospitality Manager of the Year” award.

Freidank now holds the position of Corporate Chef, Table 301.