Visitors come for lake life, fishing and golf, and the buzz of the state’s capital city. What many discover only after dinnertime is that this region has quietly become one of the Southeast’s most exciting culinary destinations. National publications have taken notice, including a recent nod from Food and Wine Magazine as one of the Best New Food Destinations. Local chefs have been named South Carolina Chef Ambassadors, and others have competed on national stages like the World Food Championships. Across four counties, creativity, community, and local flavor converge into something memorable.

Within this rising food landscape, four chefs help tell the story. Each represents a distinct corner of Capital City/Lake Murray Country, proving why this is a place worth traveling for, fork in hand.

Newberry County: Chef John Worthington, Figaro The Dining Room

In downtown Newberry, Chef John Worthington of Figaro The Dining Room cooks with one clear philosophy: respect for ingredients and respect for the craft. His menu is built on partnerships with local farmers and a belief that ingredients with real roots carry deeper meaning. Figaro’s Quality Beef has become both a signature and a promise to guests, reflecting the effort it takes to source high-quality products for a small town restaurant.

As South Carolina’s food scene gains national momentum, Worthington sees Newberry rising with it. Young talent, strong agricultural ties, and travelers discovering remarkable dining in unexpected places all play a role. Figaro stands as evidence that Newberry belongs in that conversation.

Richland County: Chef Chris Williams, Roy’s Grille

In Irmo, Chef Chris Williams infuses Roy’s Grille with soulful energy shaped by the woman who inspired him to cook: his grandmother. Her influence appears in his Lowcountry-and-Gullah-forward style, layered with Asian, Caribbean, and Italian elements that make each plate feel both familiar and inventive.

Barbecue remains his calmest ritual and signature passion. For four consecutive years, Williams represented Team Lake Murray Country at the World Food Championships, a milestone that strengthened his belief in the region’s culinary depth. He credits its growth to the chefs and home cooks who nourish their communities day after day.

Saluda County: Chef Brandon Velie, Juniper

In Ridge Spring, Juniper brings farm-to-table energy to Main Street. Chef Brandon Velie transforms seasonal ingredients from Saluda County and surrounding farms into dishes that feel just as fitting in the state’s finest dining rooms. Many vegetables arrive freshly picked for the day’s menu, inspiring weekly creations that showcase the abundance of the Midlands.

A Maryland native, Velie sharpened his craft through the Marine Corps and kitchens across the Southeast before he and his wife Jeanne chose Ridge Spring as home. His commitment to local sourcing has earned him recognition as a South Carolina Chef Ambassador and positioned Juniper as a destination restaurant. Under Velie’s leadership, Ridge Spring shows how small towns can offer bright, soulful, and inventive dining that captures the heart of the region.

Lexington County: Chef Robbie Robinson, City Limits BBQ

In West Columbia, City Limits Barbecue brings a weekend rush of smoke, slow heat, and anticipation. Chef Robbie Robinson blends Texas brisket with South Carolina spirit, creating plates that feel rooted in tradition yet distinctly his own. What began as a food truck quickly grew into a brick-and-mortar favorite, now known for tender meats, rotating sides, and two uniquely crafted menus each weekend.

Formerly an accountant, Robinson returned home after time in Houston sparked his love for Texas pit culture. His vision filled a gap in the Midlands and earned national attention, including recognition from The New York Times and the James Beard Foundation. City Limits shows how one bold idea, executed with skill and intention, can become one of the region’s most celebrated dining experiences.

The story of Capital City/Lake Murray Country is written through the kitchens of these chefs. Each shapes the identity of their county while contributing to a shared pride across the region. Travelers come for lake days, golf, and city life. They return for meals that transform a visit into something unforgettable.