Chef Michael Kramer grew up surfing the California coast. He also became an amateur cyclist who was very disciplined and focused in his training. When Kramer moved into the culinary world he brought the same passion and focus to his work in the kitchen.
As a teenager, Chef Kramer got his first taste of the culinary world when he landed a job at a restaurant to pay for his surfing hobby. He didn’t choose to become a chef until college when he attended and graduated from the California Culinary Academy in San Francisco.
Chef Kramer spent his apprenticeship at La Folie restaurant under legendary French Chef Roland Passot where he learned essential cooking techniques, butchery, and, most importantly, seasoning. After graduation, he returned to his hometown to work at Wolfgang Puck’s Spago in Los Angeles.
From there, he moved to the famed Mansion on Turtle Creek in Dallas under celebrity chef Dean Fearing until he was recruited to be the Executive Chef at McCrady’s in Charleston, SC.
At McCrady’s, Chef Kramer’s work earned national acclaim, including the AAA 4-Diamond Award, inclusion as one of Esquire Magazine’s “Best New Restaurants” and Charleston Post and Courier’s “Restaurant of the Year.”
In 2007, Chef Kramer moved to Houston to take over as Executive Chef of Hotel Icon and the award-winning Voice Restaurant, again gaining national acclaim with numerous awards and accolades, including another coveted slot as one of Esquire Magazine’s “Best New Restaurants” and selection as one of Travel and Leisure Magazine’s “50 Best New Restaurants in America.”
In April 2013, Chef Kramer moved to Greenville, SC, to take a position with Table 301 Restaurant Group following his tenure as Executive Chef for the Compass Group in Houston. At Table 301, Chef Kramer works in culinary operations and helps execute strategies and new restaurant concepts for the company. As of February, 2017, he took over the helm of Jianna.
Chef Kramer is asked regularly to participate at culinary events and festivals around the country. He has most recently been a guest chef in events such as Chefs & Champagne, Charleston Wine + Food Festival, Atlanta Food and Wine Festival, euphoria food, wine and music festival, the Kentucky Derby, the Cincinnati Food and Wine Festival, among many others.
At home in Greenville, he enjoys spending time with his son, Evan, riding and racing bikes whenever possible, and hanging out with his dog Roxy.
Anjoleena Griffin-Holst is thrilled to be the newest addition to Table 301 in Greenville, South Carolina as Corporate Beverage Director. With a keen understanding that beverage is the most fun part of any successful dining program, she will oversee the beverage program for the entire restaurant group that includes seven unique concepts and a catering business. She will work closely with each restaurant to develop their offerings as well as further enhance the knowledge of the Table 301 staff. Her devotion to the sales and service of all things liquid is evident and she looks forward to enhancing the dining, retail and festival experiences for consumers in Greenville.
Anjoleena comes to Table 301 after her recent adventure as owner of Liquid Side of Life, a company devoted to the exploration, training and development of beverage programs designed to enhance the guest experience.
“My philosophy is simple,” she says. “Wine should be fun, not intimidating; upscale but also accessible.”
Griffin-Holst is careful to ensure that each guest’s wine experience is memorable, whether they purchase a $30 or a $3,000 bottle of wine. She is pleased to have included The Plaza Hotel in New York City as one of her clients. The Food and Beverage program of this prestigious and historic property was reimagined by celebrated chef, author, television personality and lifestyle consultant Geoffrey Zakarian.
Her innate talent for developing consumer events led Anjoleena to work with the Atlantic City Alliance Boardwalk Wine Promenade Festival where she helped acquire over 150 selections and educated attendees as they sipped by the seaside.
Anjoleena was one of the only female Wine Directors of a casino in the world and held the prestigious position at Borgata Hotel Casino & Spa for eight years. During this time, the Eastern Sea board’s leading resort and dining destination gained an excellent reputation for its impressive wine program continually earning “Best of Excellence Awards” from Wine Spectator.
In addition to heading up a large team of sommeliers and beverage managers, she oversaw the wine training of all service staff at the casual restaurants, bars, nightclubs and fine dining restaurants, which included Wolfgang Puck American Grille, Old Homestead and Bobby Flay Steakhouse. She conceptualized, curated and organized all wine selections for Borgata Food & Wine events. Her responsibilities expanded in the summer of 2011 with the opening of Vintage, A Wine Boutique, where the consumer was encouraged to “sip before they shop” from one of the 32 wines offered on the Enomatic Wine Serving Systems.
With a vast knowledge of wines, beers and spirits and an enthusiasm for sharing it, Griffin-Holst was the author of a bi-monthly wine column and was heard on local NJ radio stations giving her tips, tricks and recommendations to demystify wine for consumers. She is one of the select Sommeliers invited to participate in The Wine Spectator Grand Experience and La Paulée and has been a panelist at Aspen Food & Wine Classic. Anjoleena is a Level 3 with the Court of Master Sommeliers and continues her studies for the rigorous Master Sommelier Diploma.
Anjoleena joined Table 301 restaurant group in November 2015 and serves in the role of Corporate Beverage Director, overseeing all beverage programs in the group’s seven concepts.
Rick Kolb grew up on the country’s west coast until he arrived here in Greenville during his high school years. Ever since then, he’s considered himself a Southerner!
Rick was introduced to the restaurant industry by a friend at the age of 22. He started out as a dishwasher, then quickly worked his way up through the kitchen and then moved into the front-of-house. He took a break from the restaurant business for a short period of time when he was offered a position in the management program with Publix, where he honed his management and customer service skills.
Rick circled back to join Larkins Group in 2016 as general manager and later worked at Tiki Hut in Seneca. He took a server position in 2014 with Soby’s and eventually was named General Manager in March, 2016. Rick is excited to bring his energy and experience of running busy, customer-focused restaurants to Jianna.
In Rick’s free time he loves endurance sports such as, triathlons, biking, swimming, and running. He completed his first Ironman in 2012, which was a huge goal of his. He also has three beautiful children who all live in Greenville as well.
Rick enjoys working at Table 301 so much because of the diversity of the concepts and the opportunity for growth within the company.