As director of Euphoria Greenville, Gillian Trimboli-Zettler secured the sponsorship of car manufacturers with factories in the upstate, so participating chefs and VIP guests are ferried around by on-call BMWs.
“I love being able to pick up the phone and say, ‘can you get me from point A to point B?’,” Deihl says of his experience at Euphoria, where he’s cooked the past two years.
While Deihl acknowledges the lowcountry can’t claim a thriving auto industry, he believes Southern hospitality requires providing comfortable transportation for chefs with events in different locales. During Charleston Wine + Food, he always rents a low-speed vehicle to shuttle staffers and chefs working in his kitchen to the demo venue and main event tent.
“We cater to them as much as possible,” Deihl says of the chefs he hosts. He’s pushing to rent a cart again next year – unless Charleston Wine + Food comes up with an alternative way of efficiently moving chefs and their equipment through crowded downtown streets.