Chef Hank Reinhold attended college in Vermont and received an Associate's degree in Liberal Arts before moving to Austin, TX, and accepting a job with Master Chef James Corwell, who taught him the fundamentals of cooking. A move to Dallas, TX, landed him at Le Cordon Bleu where he earned a degree in Culinary Arts. Accepting a job at a local fish market, Hank learned the nuances of working with seafood and running a kitchen. He earned his first positions as a Sous Chef and Executive Chef.

A move to Greenville, SC, brought him to Table 301 two years ago where he started out as a line cook for The Lazy Goat. He expanded his knowledge about culinary technique from the talented chefs there and eventually moved over to Passerelle Bistro as a Sous Chef.

Hank saw enormous personal and professional potential in his position at Passerelle. From helping the future owners of the restaurant transform the place into their own vision, to teaching new associates how to cook better and sharing knowledge with his peers.

In Spring 2020, Hank was presented with the opportunity to take the role of Chef de Cuisine at Southern Pressed Juicery, Table 301's plant-based juice bar and restaurant. At Southern Pressed Juicery, Hank is able put his culinary skills to use adding to the cold-pressed juice, smoothie and energy bowl offerings, while also creating innovative and healthy cuisine to expand the food menu options.

• There is no fee to enter, but if your name is chosen, you agree to donate $500 to the Meyer Center for Special Children for the chef's in-home services for maximum of 8 guests. Food cost not included.
• One entry per chef.
• May enter drawing for as many chefs as you wish.
• Guests may enter drawing at the Chef Drawing Table at the Holiday Luncheon on November 29.