Lake Murray, SC 10/17/2022 - Team Lake Murray Country will return to The World Food Championships (WFC), November 9-13, 2022 in Dallas, Texas. The WFC is the largest Food Sport competition, where grand champions of previous events convene for a chance at winning the ultimate food crown and a share of hundreds of thousands of dollars in prize money! Chefs participate in ten categories for world domination: Bacon, Barbecue, Burger, Dessert, Rice/Noodle, Sandwich, Seafood, Soup, Steak and Vegetarian.
Team Lake Murray Country’s Chefs were selected via popular vote at Capital City/Lake Murray Country’s (CCLMC) annual Taste of Lake Murray (TOLM) 4th of July Celebration fundraising event on March 31, 2022. In 2021, the TOLM event was deemed a “Super Regional Qualifier” for the WFC. “We’re excited to send these top 3 chefs to the World Food Championships to represent Lake Murray Country,” said Miriam Atria, President/CEO CCLMC. “This is an amazing opportunity for the region and for the state of South Carolina. We are thrilled to bring South Carolina’s cuisine to the world stage for a second year in a row!”
The 2022 Lake Murray Country Team is:
· Chef, Chris Williams Owner and Chef of Roy's Grille & BBQ, Inc. and South Carolina Chef Ambassador. Competition Category: Sandwich
· Chef, Maegan Horton Executive Chef of Blue Marlin Restaurant Competition Category: Bacon · Chef, Jonathan “Jon” Cooper Executive Chef at Alodia”s Cucina Italiana Competition Category: Rice/Noodle
When asked what this opportunity means to him, Chef Williams said “To be able to compete in the WFC is an honor within itself. Being able to represent Lake Murray Country and South Carolina is just icing on the cake!” Chef Horton added, “I’m appreciative of Lake Murray Country for allowing me the opportunity to represent The Blue Marlin and South Carolina on a national stage at the World Food Championship. It’s awesome to have been selected, have the opportunity to compete and experience everything this competition week will consist of.” Returning for his second year of competition Chef Cooper said, “This opportunity allows me a chance to show my experiences and personality mixed with the knowledge I’ve accumulated from cooking. I am grateful to have the chance to express myself alongside my peers to display the passion and enthusiasm we have for creating food. I am very excited to be representing South Carolina in this event as this state has allowed me to accumulate many experiences in which my knowledge and passion has increased.”
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