OUR TEAM

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.

Tanya Gurrieri

SALES AND MARKETING/OWNER

Tanya Gurrieri is a seasoned veteran in catering and event planning. Tanya not only brings her significant industry experience and relationships, but also her deep understanding of the South Carolina Lowcountry, its food, people, style, and 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. She was trained in catering with industry leaders at Bold Catering in Atlanta, GA before coming home to Charleston to launch and cultivate Holy City Hospitality’s catering division, Good Food Catering, and the Historic Rice Mill venue. Tanya also managed the start up of Caviar & Bananas’ full-service catering arm before striking out on her own.

Married to a former chef who now works as a Building Product Manager, Tanya enjoys travelling, live music (especially The Avett Brothers), and entertaining their family and many friends, who never turn down a meal at the Gurrieri house. They have two children, one in high school and one in college.

EMAIL TANYA

Todd Mazurek

CHEF/OWNER

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.

EMAIL TODD

Vincenzo DiSalvo

GENERAL 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 hard work and dedication to Salthouse Catering since 2015 have propelled him from a catering sales manager to general manager starting in 2023. His passion for culinary excellence and commitment to stellar customer service ensure that our events are well planned and executed. His leadership will drive Salthouse forward into the next decade.

EMAIL VINCE

Jake Stone

EXECUTIVE CHEF

After nearly 7 years as Chef de Cuisine for Salthouse Catering, Jake Stone worked his way up to the position of Executive Chef in January 2023. Jake manages every aspect of our kitchen operation from menu planning, costing and ordering to providing leadership to the culinary team.

Jake’s interest in food began while watching his grandmother cook over an open hearth at her home in North Carolina. Raised with a close connection to the land, Jake has a deep understanding of the hard work a farmer endures to bring food to the table. His father is Master Beekeeper who packages his Wagram Apiary honey for retail.

Jake’s only love greater than cooking is his love for his family. The young father of three has an understanding of the patience required for leading a large staff, which makes his temperament essential to the catering operation.

Jake fosters a great team spirit with his continued optimism and creative approach to cooking. Jake fuses a background in fine dining with his love of comfort food to provide an innovative spin on catering menus.

Oh, and he LOVES ice cream.

EMAIL JAKE

Jacqueline French

CATERING SALES MANAGER

Charleston native and travel enthusiast, Jacqueline is a local food & beverage veteran. She comes from an industry family, her father is a chef and her mother works for an established hospitality company. Jacqueline grew up in West Ashley and attended School of Arts, while participating in professional theater as a child. She has a very large family and loved being on the water as a kid. She has worked in various restaurants and bars since she was 15 and learned both back and front of house operations.

After graduating from The University of South Carolina in 2015 she moved to Prague, Czech Republic for 3 years. During that time, she made travel her passion. She’s traveled to over 40+ countries and continues to travel as much as possible.

Jacqueline has been with Salthouse since 2019 and took over as a Sales Manager in October 2021. Jacqueline prides herself in ability to be versatile and determined that all clients never forget their experiences with Salthouse Catering. Jacqueline’s prior experience as an assistant wedding planner helps her anticipate and prepare for the busy world of catering in a popular wedding destination city.

Jacqueline’s husband is a local pastry chef in Charleston. In her free time, you can find her at either the beach, a local brewery, or a funky restaurant enjoying time with friends.

EMAIL JACQUELINE

Mark Saraha

CATERING SALES MANAGER

Mark is the newest member of the Salthouse Catering team. Originally from Honolulu, HI and having attended the Georgia Institute of Technology in Atlanta, GA, Mark comes to Salthouse with years of experience in the beverage and events industries. Mark moved to Charleston about 15 years ago working for a well-known global technology company, but an opportunity arose to turn a hobby into a career. That is when his journey into food & beverage began, and he has not looked back since.

Mark worked for The Charleston Beer Exchange, then moved into operations at Rafa Distributing, helping build the fledgling craft beer footprint in Charleston from 7 local craft breweries at the time to what is now more than 35. He also brings additional sales, operations, customer service, and management experience from his time at GT's Living Foods, Charleston Wine + Food, and Spike Bar Service.

In his spare time, Mark enjoys finding the next cool thing to drink, whether it is a single-origin coffee, kombucha, orange wine, Chartreuse, or a Tiki cocktail. He also enjoys eating local oysters (no accoutrements needed), a good breakfast sandwich, and watching his beloved Manchester United with a cold Guinness.

email mark

Heather Carpenter

OPERATIONS MANAGER

Not long after joining Salthouse Catering in 2019, Heather graduated (a semester early) from the Culinary Institute of Charleston with her Associate Degree in Tourism and Hospitality Management. She did this while maintaining the grades to be on the Dean’s List, working multiple part-time jobs, and being a part-time stay-at-home mom to her kids. Her love for meeting new people, hard work and determination put her on the path to becoming Salthouse’s Operations Manager within her first year with the company.

Born and raised in Charleston, Heather grew up with a true appreciation for southern cooking. She enjoyed fresh produce from Lowcountry fields thanks to a small family farm on Edisto while local waterways provided the freshest seafood. A typical Sunday is spent with five generations of family gathered around the table (or all over the house since there may be as many as dozen or so in attendance) blessing the food, sharing our stories, and usually watching football or celebrating a birthday. Fun fact: Local celebrity, “Mama” from Mama’s Used Cars is her great-grandmother. She is the matriarch that binds the family together.

Heather also loves volunteering and helping others. She has worked with Charleston Friends of the Library, The Scottish Society of Charleston, and Special Olympics for many years, planning and executing fundraising events. She’s also helped raise money for Compass Harbor Housing and Dragon Boat Charleston. Heather has served as a Board Member, President, and Committee Head at the James Island Yacht Club for the Ladies Auxiliary. Her attention to detail and willingness to work hard makes her a perfect “mom” to manage the Salthouse team with grace.

EMAIL HEATHER

Hannah Booze

ASSISTANT OPERATIONS MANAGER

Hannah Booze has been part of Salthouse Catering since 2016 in a variety of roles. She has grown with our company and continued to hone her industry skills to become an invaluable member of our team. Hannah has spent time in the warehouse preparing for events, managing our inventory of supplies and equipment, assisting with front of the house roles and often leads our kitchen teams on-site for events of all types. Hannah is truly the Swiss Army Knife of our group. She’s a versatile switch hitter because she can work both front and back of the house with ease. When Hannah is running an event, we know things are going to be smooth. Her calm and collected demeanor make her perfect for the chaotic world of catering.

In her spare time, Hannah enjoys spending time with her friends and family - including a new baby girl born in the Summer of 2023! She also loves spoiling her dogs and continues to sharpen her kitchen skills with various baking projects.

EMAIL HANNAH

Tucker Rigsby

CHEF DE CUISINE

Tucker Rigsby has been working in the food and beverage industry since he was fifteen years old. His passion for cooking is rooted in rich family traditions surrounding the love of food and hospitality. Tucker was classically trained at the Culinary Institute of America in Hyde Park, NY. While he has studied under culinary masters, he attributes his devotion to his craft to his mother who served weekly dinners for all of their family and friends growing up.

While Tucker is trained in the classic French style of cooking, he has a deep appreciation for simple, rustic cuisine. He enjoys learning about the history and culture behind the food. One of the highlights of his career has been forging relationships with the farmers and purveyors responsible for the high-quality ingredients in his cooking.

Originally from California, Tucker has embarked on many culinary adventures that have taken him across the globe cooking and eating in a myriad of settings. On vacation, the question is not what to do or see, but where and what to eat.

Now a local Charlestonian, Tucker’s biggest challenge is to impress his five-year old daughter (who is a bigger critic than most renowned chefs he has worked for). Tucker’s promotion to Chef de Cuisine in the Fall of 2023 speaks to his hard work and dedication to keeping Salthouse at the top of Charleston’s catering scene.

EMAIL TUCKER

Blaise Mahan

PASTRY CHEF

Blaise Mahan was born and raised in Charleston and had a major sweet tooth for her entire life. She’s worked in the food and beverage industry since she was a teenager. At 20, she decided to attend the Culinary Institute of Charleston to pursue a degree in baking and pastry. She fell in love with plated desserts during her time there and knew then that she wanted her career to be about making pastries look as amazing as they taste.

After graduating, she started working at Peninsula Grill where she learned the true meaning of fine dining desserts and the importance of consistency. Since leaving there, she has worked for various companies in Charleston but most recently for St Honoré Pastry where she crafted many of the petite sweets that Salthouse has been proud to serve over the past few years.

Now that Blaise is part of the Salthouse Catering team, her goal is to make sure every event has a sweet ending with beautiful, delicious desserts and pastries. She’s excited to keep honing her culinary skills in the kitchen and is grateful for a career that allows continued growth and development.

In her spare time Blaise loves spending time with her husband, son, cat and dog. She also loves going to see her favorite bands play live around town. Fun fact: her favorite pastry to make is french macarons. Yum!

EMAIL BLAISE

Austin Komives

SOUS CHEF

Since joining Salthouse Catering in 2022 as a Prep and Event Chef, Austin quickly established herself as an integral part of our culinary team. Her passion for providing quality food, creating a positive atmosphere and her strong work ethic lead us to promote Austin to Sous Chef in March of 2024.

Austin grew up in a small town outside of Charleston, SC. She learned her love of cooking from her Grandmother who cooked dinner for the family every Sunday. While her background and inspiration for cooking came from more traditional southern dishes, Austin has the drive to expand her knowledge of different cooking techniques and flavors beyond her South Carolina roots.

When she’s not in the kitchen, Austin loves to spend time with her three incredible children whom she credits with being her biggest inspiration. Her family likes to go shopping, to the movies and of course exploring the best places to enjoy their favorite foods. We are proud to have her as a part of the Salthouse family and are excited to watch her grow to her full professional potential in the coming months and years.

EMAIL AUSTIN