our team

“I’ve been sourcing ingredients for more than a decade now,” said Chef Jon. “I developed a kindred spirit of sorts through found stories and friendships with small farmers and artisan purveyors who have inspired me to cook food that reflects memories from my past and traditions of the south. After all, we are in the business of creating memories, and it is from memories that I find my greatest inspiration.”

Chef Jon grew up in Hilton Head Island, SC, learning to cook from his family at an early age. After high school, he traveled across the country and attended East Tennessee University before pursuing culinary arts at the Culinary Institute of America. He graduated in 2007, then refined his skills at Bouchon in Napa Valley and worked as a sous chef at New Sheridan Chop House in Telluride, CO.

His life changed dramatically when he returned to Hilton Head and began searching for a job on the coast of South Carolina. It was here that he connected with the famed Charleston restaurant, Husk and Chef Sean Brock. It was at Husk that everything he understood about food changed: where ingredients came from, how they were made, how they get from one place to another. His work here allowed him to learn the “food ways” of the Americas, specifically the southeast United States. This opportunity eventually led him to the Upstate where he opened Husk Greenville as the Executive Chef eight years ago.

In 2025, Table 301 Hospitality welcomed Chef Jon and his unique style to Soby’s guests and the Greenville community. He says that he is excited to have set down roots in Greenville, buying a home with his wife and building memories. “The food scene here is completely moving forward with new and exciting restaurants opening every day. I am so proud to be in such a wonderful community at such a dynamic time,” said Chef Jon. “At this point in my career, it is teaching and sharing that motivate me, telling stories of food memories with our staff at Soby’s and creating new memories with the guest being part of the community. I am very excited to start this next chapter in my life.”

After earning a degree in Professional Pastry and Bakery Arts and Fashion Design, she headed to the United States with her husband to increase their knowledge of the English language and experience American food culture. They landed in Orlando, FL, where Tarciani found opportunities to expand her education by participating in fairs, seminars, and courses, some of which featured her professional idols like Gordon Ramsey and Buddy Valastro. She knew she was on the right career path when she scored first place at the Citi Lakes Annual Dessert Contest.

Seeking to hone her skills, Tarcy moved to Greenville, SC, in 2020, where she found a home with Table 301 and Passerelle Bistro. She explains that it was her first job in the country, and “they welcomed me like family.” Six months later, she accepted a transfer to Soby’s, where she started as a sauté cook but quickly became known for her talents in creating beautiful desserts, leading to her role as Pastry Chef.

“It is incredibly satisfying and humbling to know that guests are celebrating someone’s life or special occasion with my desserts,” says Tarciani. “I am thankful to the entire Soby’s team who have allowed me to learn so much, test my creativity, and surprise our guests with my love for sweets and desserts.”

With a passion for all types of cooking, Tarcy has worked alongside French Michelin Chef Nicolas Abello and trained with Jaime Barcelos, a well-known Brazilian chef who owns what is considered the best oyster restaurant in Brazil. Full of energy and a competitive spirit, Tarcy loves to run in her free time, drink coffee, bake bread (and eat it!), and practice her love of fashion design. She speaks three languages and enjoys traveling while continuing to learn about American culture.