David Pell - Executive Chef

David Pell, originally from Spartanburg, SC is a graduate of the University of South Carolina. Having taken an interest in cooking at a very young age, Pell traveled to Paris to pursue culinary adventures. He attended L'École Grégoire-Ferrandi/ L'École Supérieure de la Cuisine Française, awarded “Best Hotel and Restaurant School in Europe” in 1999, graduating at the head of his class.

Pell staged under renowned Parisian chef Christian Constant at his 2 Michelin Star restaurant, Le Violon d'Ingres on rue St.-Dominique. After completing his internship, David continued to work under Chef Constant at both Café Constant, and Les Fables de la Fontaine. One year later, Pell traveled to Brest, France to work for Chef Yann Plassard at restaurants La Fleur de Sel and La Petite Folie.

After nearly three years of study in France, Pell returned to the states. He settled in Charleston and joined 39 Rue de Jean, Holy City Hospitality’s flagship restaurant, to continue to explore his passion for French Cuisine. David served as Executive Sous Chef there for several years before joining sister restaurant Coast Bar & Grill as Chef de Cuisine. Pell is now Executive Chef of Coast, overseeing culinary operations and menu development.

Daren Wolfe - Operating Partner

R. Daren Wolfe has been working in the food and beverage industry for 27 years. A University of Tennessee graduate, having been admitted on a full music scholarship he acquired degrees in Theology, Psychology, as well as a Business Minor.

Wolfe has worked in a management capacity in Knoxville, TN, Hilton Head, SC, Lake Tahoe, CA, Atlanta, GA and Charleston, SC. While in Hilton Head, he managed at the Westin at Port Royal Sound, at the time one of only two five star five diamond resorts on the East Coast.

Upon moving to Charleston Wolfe was employed with The Woodlands, a five diamond resort whose dining room was also rated a perfect score of 100 by Conde Naste. Wolfe achieved much success as the General Manager of McCrady’s, voted Restaurant of the Year by the Post and Courier. Shortly after starting his own consulting business in 2001, he joined Coast Bar and Grill as G.M., and later became General Manager of 39 Rue de Jean.

In the summer of 2004, he accepted the position of Director of Operations for Holy City Hospitality, and commenced to launch Good Food Catering. In the fall of 2005, Wolfe became the Operating Partner of Holy City Hospitality. Since then, the hospitality group has expanded, launching its third restaurant, Virginia’s on King, in December of ’07.

“The food and beverage industry is in my blood and I really enjoy working with people. I couldn't imagine not being in the fast paced, highly demanding hospitality field. I hire managers that consequently hire employees that are passionate about the industry and are proud of their accomplishments. I believe that we are in the best business in the world as everyday brings something new,” he says of his experience and love for his work.

R. Daren Wolfe is married to Kirsten Wolfe with one daughter, Sophia Elise. He enjoys spending as much time with his family in the great outdoors as possible.