We are a team of dedicated professionals who are passionate about creating the perfect event for you. From your first call through the end of the party, our sales, culinary and operations team members are committed to exceeding your expectations while delivering excellent food and service for each event. Learn more about each of us below.
Director of Sales and Marketing, owner/operator
Tanya Gurrieri is a twenty-year veteran of the catering and event planning business. Tanya not only brings her significant industry experience and relationships, but also her deep understanding of the South Carolina Lowcountry, its food, its style, its scene.
A native Charlestonian and a graduate of the College of Charleston, Tanya worked for some of the region’s top hospitality and events companies before founding Salthouse, including a seven-year stint with Holy City Hospitality Group, where she launched and cultivated the company’s catering company, Good Food Catering, and managing the famous Historic Rice Mill venue. Tanya is also the mastermind behind Caviar & Bananas’ ingenious full-service catering arm.
Married to a former chef (surprise!), who now works as a Building Product Manager, Tanya enjoys spending time with their two wonderful children at the beach, watching baseball and entertaining their family and many friends, who never turn down a party or meal at the Gurrieri house.
Executive chef, owner/operator
Executive Chef Todd Mazurek utilizes the freshest ingredients and applies his considerable creative skills to create beautiful, innovative dishes and hors d’oeuvres. Chef Todd understands how to let the food speak for itself.
Prior to taking the helm in the Salthouse kitchen, Mazurek manned the kitchens of some of Charleston’s finest restaurants, including Caviar & Bananas and Coast Bar and Grill. He also assisted with the openings of Johns Island’s Fat Hen, named Best New Restaurant in South Carolina, and Wild Olive, where he served as Executive Chef.
Before moving to Charleston, Mazurek served as Banquet Chef for the prestigious Grove Park Inn in Asheville, N.C. He has been featured in The Local Palate, Charleston Magazine, Bon Appetit and South Carolina Magazine for Best New Chef in South Carolina.
Senior Sales Manager
A graduate of Bloomsburg University of Pennsylvania’s Business Administration and Management program, Vince is no stranger to the food and hospitality industry. Long before joining the Salthouse team, Vince cultivated his love for fine dining behind the counters at his father’s acclaimed Italian restaurant, DiSalvo’s, in Williamsport, PA. Working his way up through a variety of positions in the restaurant, including prep-cook, server, bartender, banquet server, and eventually front of the house manager, Vince developed an impressive understanding of beer, wine, spirits, culinary trends, and most importantly, the ability to provide customers with a top-notch experience above all else.
Vince’s passion for culinary excellence and commitment to stellar customer service make him the perfect liaison for planning your next catered event.
Director of Operations
Originally from England, Stephen Cameron brings his passion for events to Salthouse as the Director of Operations. Over the span of his career, he’s managed hundreds of weddings and events throughout California, England, and now historic Charleston. While in California, he spent decades learning all aspects of the event trade in the Los Angeles and Orange County region. His skills were further polished while working in England, where he managed countless events that often required a high level of detail. Stephen looks at the big picture, which allows him to excel in areas of logistics, planning, procedures and management. But his favorite part of catering is being able to work hand-in-hand with clients to make their ideal event a reality.
A James Island native, Rachel attended Trident Technical College to pursue an education in Event Management. Her time at Trident exposed her to the excitement of the local event scene and she enjoyed several opportunities within the industry.
In 2016, Rachel joined the Salthouse team to assume the role of Assistant Operations and Events Manager. Rachel’s dynamic role includes tasks ranging from logistics and planning to event execution.
Rachel has been instrumental in growing and supporting the business’ operations division. Her role continually develops as the company strives to reach new heights and face new challenges. Rachel’s ability to adapt and her mastery of event execution make her an exemplary and essential part of the team.
As Sous Chef for Salthouse Catering, Jake Stone is responsible for assisting in tastings and event execution, as well as helping to manage daily kitchen operations.
Jake Stone’s fervor for cooking began early on in his childhood when he would help his grandmother prepare family meals at their home in North Carolina. Her comforting cuisine, prepared over a wood burning stove, ignited a passion in Jake that he carries on to this day. He brings the same joy and warmth to the kitchen that his grandmother’s meals brought to their family meals.
His sharp skills and progressive culinary understanding delivers thoughtful takes on classic dishes and makes for a truly unforgettable experience.
Jonathan Hall brings over 20 years of experience in the restaurant business to Salthouse Catering. A Charleston native, Jonathan has worked at restaurants such as 39 Rue De Jean, Coast Bar and Grill and Fat Hen.
He and Executive Chef Todd Mazurek have worked together over the last 14 years and make a great team. Jonathan has been in the kitchen prepping with Salthouse since the early days of the company, but brought his talent aboard full time in May of 2018.
Since joining the team permanently, Jonathan’s focus has been on production and development of recipes and new menu items to add to the Salthouse classics. With his passion and expertise in the culinary field, Jonathan is the perfect addition to round out the Salthouse family.