CHEF/OWNER FRED NEUVILLE

For Chef Fred Neuville, Fat Hen isn’t just a new business endeavor; it’s a new way of life. As Founding Chef, Partner and Executive Chef at 39 Rue de Jean, COAST Bar & Grill, and Good Food Catering for the past six years, Neuville spent his days in the restaurant fast lane making an indelible mark on the Charleston food scene. Ready to fuse his passion for food and family, Neuville opens Fat Hen as an outpost for culinary delights and domestic enjoyment.

A native of Roanoke, VA, Neuville graduated from The Culinary Institute of America. Immediately following graduation, he was recruited to support in the start-up of Linwood’s Café & Grill in Baltimore, MD. With his skills honed after five years in a restaurant kitchen he became Chef Garde Manager for The Willard Intercontinental in Washington DC.

Satisfying his wanderlust, in 1992 Neuville ventured to Colorado to work for Aspen’s Milan’s Greenhouse restaurant. It was there that he was recruited as a senior instructor and, later, assistant
director, at the School of Culinary Arts in Denver, CO.

After five successful years in the mountains of Colorado, Neuville longed to return to the Southeast. In 1997, he accepted a job as Executive Chef at the Jasmine Porch Restaurant located within the celebrated Kiawah Island Resort in South Carolina and later moved to serve as Executive Chef for “Events by Stephen Duvall” in Charleston. Along the way, Neuville received several coveted industry awards from the American Culinary Federation, the Southern Bridal Show, the Celebrity Pro/Am competitions and the Western Regional Conference. During his tenure at 39 Rue de Jean and COAST, Neuville was recognized by national publications such as Bon Appetit and National Geographic Traveler. Not only has Neuville helped open two restaurants, a catering company, and now his own restaurant, but he and his wife, Joan, are parents to four amazing adopted foster children, who will each play a role at Fat Hen.

“I couldn’t be happier with the diversity of my work and home life,” says Neuville. “Or busier!”

EXECUTIVE CHEF TODD MAZUREK

Todd Mazurek’s passion for the culinary arts began with his earliest memories of watching his mother cook the family meals. After graduating from high school, he began cooking for several well known Charleston restaurants and in 2000, was recruited for a banquet chef position by the prestigious Grove Park Inn in Blowing Rock, NC. This experience solidified his dream to become a chef, which lead him to enroll in Johnson and Wales University in Charleston, SC. During his studies, he worked for Anson’s Restaurant in Charleston with Chef Kevin Johnson and upon graduation in 2004, was hired as a cook at Coast Bar and Grill. Under the guidance of Executive Chef Fred Neuville, Todd was promoted to Executive Sous Chef and then to Chef de Cuisine. For several years as Chef de Cuisine, he ran this busy kitchen which provides service for 145 and banquets for up to 120 patrons. Chef Neuville, impressed with his culinary skills, creativity and work ethic, recruited Todd to help him open Fat Hen on John’s Island in South Carolina. Fat Hen features Low Country French Cuisine which has always been a favorite of Todd’s. “This has been the best move of my life. The experience of opening a new restaurant and creating a dynamic team in the kitchen has been the most challenging and fulfilling accomplishments I have ever undertaken,” say Mazurek.