2026 SOWW CHEF AUCTION

• Number of guests - up to 10- number confirmed 2 weeks before dinner.
• 5 Course Meal that will be prepared and plated in the purchaser/host' kitchen. Chef and team will prepare all foods, serve all diners and beverages, and clean up prior to leaving.
• Chef will meet with the host party at their property to solidify actual date of experience, plan the meal, inventory the kitchen, determine needed equipment and review the dining area. The meal is based off of a standard budget that allows for top quality items and choices to justify the five course meal. In the event that the host would like to make specific additions or changes that fall outside of the budget, that will be discussed between the host and the chef, and may require additional cost

About the Brantly's 2026 SOWW Chef Auction

Bob Brantly is an American Culinary Federation Certified Executive Chef (CEC) and was inducted into the American Academy of Chefs (AAC), which is the honor roll of ACF Chefs in America.

Bob has won over 30 awards in culinary competitions including 3 Gold and 3 Silver medals in national ACF sanctioned competitions, as well as many local "Taste of the Tidelands" and Myrtle Beach's "Taste of the Town" awards.

Also, he has been the show chair at 4 ACF major ACF competitions and is the past ACF President of the NC Triangle and Myrtle Beach Chapters.

He has been an Executive Chef locally at the Sea Captain's House, Liberty Steakhouse, Divine Fish House, and Pawleys Plantation, as well as Executive Chef at Raleigh Country Club and Hope Valley Country Club.

As a teenager he worked at the Back Porch Restaurant in Murrells Inlet and Rice Planters in Myrtle Beach so he has deep roots in this area.

Bob is working now as a sales manager and project development manager for Chesapeake Bay Packing.

He enjoys music, dining and cooking of course and spending time with his wife Dawn, their children and 2 goldendoodles!

Dawn Brantly is also a Chef and a member of the ACF as well.

She is a graduate of Johnson and Wales University in Rhode Island earning an AS degree in Food and Beverage Management and her BS in Hotel, Restaurant and Institutional Management.

Dawn was the Catering Sales Coordinator at CCU for 5 years. She taught front of the house hospitality at Horry-Georgetown Technical College for 10 years. She works currently with caterers in our area including A Difference in Dining, Strand Catering, and Taylor Made Catering.

She continues to volunteer at many local events monthly and is a force for good in our community.

Dawn has been an integral part of SOWW for over 14 years and has been responsible for putting together all the volunteers, restaurants, and vendors for our Special Operations Teams in many events especially for our flagship event "Taking Bacon" every February.

Bob has assisted her with SOWW the last 10 years and has supplied cooking help and products as well.

Bob and Dawn look forward to cooking a terrific meal for you and providing a fun but professional atmosphere and menu for up to 10 people at your house.

This will be a night to remember!!!