Director of Culinary Innovation
Chef Michael Reitman, hails from the greatest culinary city in the country, New Orleans. He began his culinary career at 15 working at various restaurants in the city. After obtaining his culinary degree, Chef Mike spent several years in the hotel industry working at one of the larger hotels in Southern California. With 12 restaurants in the 995 room hotel with another 900 villas, Reitman worked the rounds at Desert Springs ranging from Sous Chef to Restaurant Chef. He then set his sights on moving closer to family at a boutique hotel in Alabama as the Sous Chef then in six months was promoted to Food and Beverage Director. After a brief stint as Exec Chef/General Manager at a Smokehouse/Restaurant in Nashville, TN; Chef Mike discovered the world of Higher Education. In 2007, after the birth of his second child, Chef Mike decided to take on the role of Campus Chef at the University of Southeast Missouri. In November of 2012, Mike accepted the Campus Chef role at Coastal Carolina University until he excitedly accepted the position of Director of Culinary Innovation here at the University of South Carolina where he oversees all campus culinary operations.
Peter ZoelingerPresidential Executive Chef
Chef Peter likes to boast that he “proudly hails from the Kingdom of Bavaria”, otherwise known as the southern part of Germany. He began his culinary career as an 8-year old helping out his brother and sister in their local Gasthauses. After obtaining his culinary degree, Chef Peter spent over four years in the German Army. He then set his sights on joining a cruise line and was offered his first contract on the Royal Viking Line. After eight years with the Royal Viking Line, he accepted a Sous Chef position in Grand Cayman at The Wharf and moving on to work for Crystal Cruises as Chef de Cuisine for the next ten years. In 2008, after the birth of his daughter, Chef Peter decided to work for the hotel industry landing his first job in the U.S. as the Senior Executive Sous Chef for Gaylord National. In July of 2016, Peter proudly accepted the Executive Chef III position at the University of South Carolina where he oversees all Presidential Catering Events.