History of Table 301

Table 301 is not just a group of restaurants – it’s a group of people who truly love food and a group of businesses dedicated to the highest standards of hospitality.

Diverse in exquisite flavors and consistent in excellent service, Table 301 creates experiences that make Greenville, SC an irresistible stop on the culinary map.

At every Table 301 establishment, every table is the best table in the house.

It all began in 1997, with the opening of the now Greenville dining staple, Soby’s New South Cuisine. Table 301 is now Soby’s, Soby’s on the Side, The Lazy Goat, NOSE DIVE, Passerelle Bistro, Papi’s Tacos Southern Pressed Juicery, Highway 301 Food Truck and Table 301 Catering.


The Story Behind Our Name

The name Table 301 represents our commitment to transparency between our patrons and our kitchen. It literally references a single table, number 301, in our first establishment, Soby’s New South Cuisine. The table is located at the top of the stairs on the second floor; it is closest to the kitchen and with the best view of the dining room. It seats two guests and sits directly above the kitchen. The guests can see the Chef. The Chef can see the guests. Our servers are the link between the two. It’s a great representation of our no-walls welcome philosophy.

Many of the tables on Soby’s mezzanine overlook the kitchen, as if they were Chef’s Tables. But every guest, whether near the kitchen or sitting at the bar, should feel as comfortable as is they were chatting with friends around a big table in their kitchen at home. That’s the spirit of the no-walls welcome – complete transparency. What-you-see-is-what-you-get, in the best and broadest sense of that phrase.

Next time you eat at Soby’s, ask for table 301 and find out what we’re all about.

Charitable Activity

At Table 301, we’re passionate about our community and proud to be able to give back and support those around us. Since the beginning, and even before Soby’s opened it’s doors in 1997, we’ve focused on helping local nonprofits.

Table 301 is proud to have contributed over $1.2 million in 15 years to deserving nonprofits and causes in Greater Greenville. We can’t help ourselves. We just believe in giving back to a community that has supported our business so well over the years. Besides, it’s fun and it makes us feel good to see what our contributions can mean to those in need.

Given the number of requests we receive, we’ve decided we can do the most good and have the greatest impact by focusing our support in the area of Basic Human Needs. By that we mean: food, clothing, and shelter. If your request fits, then just please complete an application for assistance. Table 301 seldom contributes cash, but we do give lots of other great goods and services that can translate into proceeds for your organization. We can’t promise that we’ll say “Yes” to your request, but we promise that we’ll give it a hard look.

If you represent a non-profit that is seeking our help, simply fill out the Table 301 Donation Request Form here.

This application is good for all Table 301 properties. We require at least 30 days to review your application.

With the public’s continued support, we hope to provide many more years of fine dining and many thousands of dollars of philanthropic assistance to deserving organizations in the Upstate

Our Team

Carl Sobocinski

Owner, Table 301

Carl Sobocinski is the owner of Table 301, a restaurant group that includes Soby’s New South Cuisine, Soby’s on the Side, The Lazy Goat, Table 301 Catering, The NOSE DIVE gastropub, Passerelle Bistro, Papi’s Tacos, Highway 301 Food Truck and Southern Pressed Juicery.

Carl moved to South Carolina from Durham, New Hampshire, to pursue an architectural degree at Clemson University. Upon graduation from Clemson’s college of Architecture with a B.A. in Design, Sobocinski realized that the restaurant business, not architecture, would best allow his creative, entrepreneurial spirit and his kindred social skills to work together. He has a passion for hospitality and community service. From his professional hospitality standpoint, his goal each day is to provide guests of all Table 301 restaurants with the most exceptional experience possible – meet all guests’ needs and exceed their expectations.

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In addition to running the restaurant group, Sobocinski is very active in the community. He is a graduate of Liberty Fellowship Class of 2014, a two-year South Carolina leadership program through the Aspen Institute. He serves on the Executive Committee for the South Carolina Restaurant and Lodging Association, a part of the Furman University President’s Advisory Council and also a Mentor Greenville Volunteer through the Frazee Dream Center.

Sobocinski was elected to the Board of Directors of the National Restaurant Association in 2006. In 2015, he completed his final three-year term, representing South Carolina and serving as Chairman of the Jobs and Careers Committee.

In his recent past, Sobocinski was on the Executive Committee of the Greenville Convention and Visitor’s Bureau for several years. He was the force behind the Greenville “Branding Initiative,” a successful effort to use a portion of Hospitality Tax Revenues to create a Greenville Brand and Marketing Plan to market and promote Greenville as a tourist destination. He’s also active in the SCRLA Greenville Chapter.

Sobocinski now holds emeritus status with the Board of Euphoria, a four-day food, wine, and music event held every September in Greenville, SC. The event is the brainchild of Sobocinski and platinum selling singer-songwriter Edwin McCain. The purpose of the festival is to spotlight Greenville as a culinary and musical arts scene, and to give back to the community by donating each year to local non-profit organizations. Since 2006, the event has raised more than $300,000.

He has been fortunate to be recognized for many of his professional and service oriented activities over the past decade. The South Carolina Restaurant Association has named Sobocinski Restaurateur of the Year. He received the Distinguished Service Award from the Greenville Jaycees. He has been one of five finalists for the Greenville Magazine Nelson Mullins Business Person of the Year. He was selected as the Leadership Greenville Distinguished Alumni from the Greenville Chamber of Commerce and is proud to be a member of the Chamber’s Leadership Greenville Class 26.

Carl’s chosen Greenville because he believes in the community here – where it’s been and where it’s going. He has a family here and he wants to do what he can to make that the best place for his daughters to grow-up. Carl has two daughters who keep him quite busy, no doubt about that. So you can also include soccer games, basketball games, dance recitals, horseback riding lessons, school plays, field trips, and all of the milestones that come with being a proud dad in his daily life.

Rodney Freidank

Corporate Chef, Table 301
Executive Chef, Soby’s on the Side/Table 301 Catering

Freidank began his culinary career at age 16 in a New York style delicatessen in Long Island, New York, where he was born and raised.

His first chef position came several years later at a family-owned restaurant in Wilmington, North Carolina. It was this experience that inspired him to apprentice under Chef Pete Herring (CEC) in Carolina Beach, North Carolina.

After three years of developing a serious appreciation for the freshest seafood of the Carolina coastline, he was lured to Greenville by the culinary talent of The 858 restaurant. Having worked his way from line cook to Executive Chef, displaying a true love of fresh ingredients and bold flavors, he was commissioned to help open Occasionally Blues restaurant and blues club. Freidank earned the status of Certified Executive Chef in June of 2001.

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Since joining Soby’s New South Cuisine in 1997, he and his staff have won several local culinary awards and accolades. In January 2000, he was given the honor of hosting a dinner at the prestigious James Beard House in New York City. The James Beard Foundation is an organization that shares the same high regard for education and culinary excellence, as the entire Soby’s team. Chef Rodney opened Restaurant O as it’s Executive Chef and Partner.

Freidank is co-author of the award-winning Soby’s New South Cuisine Cookbook, which was published in November 2007.

In February 2008, Freidank was awarded the South Carolina Hospitality Association’s “South Carolina Restaurant Manager of the Year” award. This award recognizes performance that goes above and beyond the normal job expectations both at and away from work, including outstanding and unusual service to their company, to their customers and to their community.

Since January 2010, Freidank has held the position of Corporate Chef, Table 301. In early 2011 Freidank played an integral role in opening NOSE DIVE, the area’s first gastropub.

Freidank has been involved in opening the most recent Table 301 concepts including, Passerelle Bistro, a French-inspired bistro located in Falls Park, in the heart of downtown Greenville; Papi’s Tacos, a “taco truck without the wheels” casual concept featuring authentic Mexican tacos and tortas to go; and most recently, the Highway 301 Food Truck.

Steve Seitz

COO/VP, Table 301

Steve was born in Charleston, SC and grew up in Florida for the first half of his life. There he attended college at Florida State University, where he received his Bachelor’s Degree in Hotel/Restaurant Management.

Right out of college, Steve was hired to create and teach a hospitality program to the locals in the British Virgin Islands, which led to an opportunity to work as a manager at the Bitter End Yacht Club on Virgin Gorda. Steve ended up returning stateside to South Florida to marry the love of his life, whom he met at college. He assumed the position of GM/Regional Supervisor of Bayport Restaurant Group. When the time came to raise their family, they moved to Atlanta, where Steve continued his role with Bayport.

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After eight years with Bayport, they moved to Charlotte where he began working with Levy Restaurants as a Director of Operations. After 13 years with them, he accepted a position as the Director of Operations with a restaurant group that was more regional, Harpers Restaurant Group. This restaurant group operated a diverse group of independently operated Chef driven restaurants. During this time, their two children, Matt and Ali graduated from college at roughly the time Steve met Carl Sobocinski. They hit it off instantly with a common philosophy regarding hospitality, so in January of 2015, Steve and his wife made the move to Greenville, SC where Steve assumed his current position of COO/VP of Table 301.

When Steve has some free time, he is an outdoorsman, and enjoys bow hunting and fishing and enjoys spending time with his lovely wife Bev, their son and daughter, and their golden retriever, Gracie.

According to Steve, what he loves about the Hospitality industry, along with Table 301 is, “I love the constant changes that the hospitality industry offers along with the enjoyment that comes from bringing joy into people’s lives through different foods, and hospitality. Table 301 is uniquely different from anywhere I have worked due to the incredible entrepreneurial spirit, community involvement and commitment to its number one asset; it’s people.”

Michael Kramer

Executive Chef Culinary Operations, Table 301

Chef Michael Kramer grew up surfing the California coast. He also became an amateur cyclist who was very disciplined and focused in his training. When Kramer moved into the culinary world he brought the same passion and focus to his work in the kitchen.

A graduate of the California Culinary Academy in San Francisco,

As a teenager, Chef Kramer got his first taste of the culinary world when he got a job at a restaurant to pay for his surfing hobby. He didn’t choose to become a chef until college when he attended the California Culinary Academy in San Francisco.

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He spent his apprenticeship at La Folie restaurant under legendary French Chef Roland Passot where he learned essential cooking techniques, butchery, and, most importantly, seasoning. After graduation Chef Kramer returned to his hometown to work at Wolfgang Puck’s Spago in Los Angeles.

From there, he moved to the famed Mansion on Turtle Creek in Dallas under celebrity chef Dean Fearing until he was recruited to be the Executive Chef at McCrady’s in Charleston, SC. As Executive Chef he earned national acclaim, including AAA 4-Diamond award, inclusion as one of Esquire Magazine’s “Best New Restaurants” and Charleston Post and Courier’s “Restaurant of the Year”. In 2007, Chef Kramer moved to Houston to take over as Executive Chef of Hotel Icon and the award-winning “Voice restaurant, again quickly gaining national acclaim with numerous awards and accolades, including another coveted slot as one of Esquire Magazine’s “Best New Restaurants” and selection as one of Travel and Leisure Magazine’s “50 Best New Restaurants in America.” He comes to Table 301 Restaurant Group after most recently working as Executive Chef for the Compass Group in Houston.

In April 2013, Chef Kramer moved to Greenville, SC to take a position with Table 301 Restaurant Group. Chef Kramer works in culinary operations and helps execute culinary strategies and new restaurant concepts for Table 301.

He is asked regularly to participant in culinary events and festivals around the country. He has most recently been as a guest chef in events such as Chefs & Champagne, Charleston Wine + Food Festival, Atlanta Food and Wine Festival, euphoria food, wine and music festival, the Kentucky Derby, the Cincinnati Food and Wine festival, among many others.

At home in Greenville, he enjoys riding and racing bikes whenever possible and hanging out with his dog Roxy.

Anjoleena Griffin-Holst

Corporate Beverage Director, Table 301

Anjoleena Griffin-Holst is thrilled to be the newest addition to Table 301 in Greenville, South Carolina as Corporate Beverage Director.  With a keen understanding that beverage is the most fun part of any successful dining program, she will oversee the beverage program for the entire restaurant group that includes seven unique concepts and a catering business. She will work closely with each restaurant to develop their offerings as well as further enhance the knowledge of the Table 301 staff. Her devotion to the sales and service of all things liquid is evident and she looks forward to enhancing the dining, retail and festival experiences for consumers in Greenville.

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Anjoleena comes to Table 301 after her recent adventure as owner of Liquid Side of Life, a company devoted to the exploration, training and development of beverage programs designed to enhance the guest experience. “My philosophy is simple,” she says. “Wine should be fun, not intimidating; upscale but also accessible.” Griffin-Holst is careful to ensure that each guest’s wine experience is memorable, whether they purchase a $30 or a $3,000 bottle of wine. She is pleased to have included The Plaza Hotel in New York City as one of her clients. The Food and Beverage program of this prestigious and historic property was reimagined by celebrated chef, author, television personality and lifestyle consultant Geoffrey Zakarian. Her innate talent for developing consumer events led Anjoleena to work with the Atlantic City Alliance Boardwalk Wine Promenade Festival where she helped acquire over 150 selections and educated attendees as they sipped by the seaside.

Anjoleena was one of the only female Wine Directors of a casino in the world and held the prestigious position at Borgata Hotel Casino & Spa for eight years. During this time, the Eastern Sea board’s leading resort and dining destination gained an excellent reputation for its impressive wine program continually earning “Best of Excellence Awards” from Wine Spectator. In addition to heading up a large team of sommeliers and beverage managers, she oversaw the wine training of all service staff at the casual restaurants, bars, nightclubs and fine dining restaurants, which included Wolfgang Puck American Grille, Old Homestead and Bobby Flay Steakhouse. She conceptualized, curated and organized all wine selections for Borgata Food & Wine events. Her responsibilities expanded in the summer of 2011 with the opening of Vintage, A Wine Boutique where the consumer was encouraged to ‘sip before they shop’ from one of the 32 wines offered on the Enomatic Wine Serving Systems.
With a vast knowledge of wines, beers and spirits and an enthusiasm for sharing it, Griffin-Holst was the author of a bi-monthly wine column and was heard on local NJ radio stations giving her tips, tricks and recommendations helping demystify wine for consumers. She is one of the select Sommeliers invited to participate in The Wine Spectator Grand Experience and La Paulée and has been a panelist at Aspen Food & Wine Classic. Anjoleena is a level 3 with the Court of Master Sommeliers and continues her studies for the rigorous Master Sommelier Diploma.

She joined Table 301 restaurant group in November 2015 and serves in the role of Corporate Beverage Director, overseeing all beverage programs in the group’s seven concepts.