BENJAMIN GROSHELL

Chef/ Proprietor

As the owner and operator of all Fish Camps and other Southern Table Hospitality restaurants, Benjamin Groshell has created an assortment of dining establishments built with his tried-and-true philosophy that hard work equals success. A graduate of the esteemed Culinary Institute of America in Hyde Park, New York, Ben’s dedication has resulted in numerous well-loved dining experiences that continue to stand the test of time — including Marker 32, which has served highly rated, fresh seafood in Jacksonville since 1992.

In 2008, Ben opened the Palm Valley Fish Camp in Ponte Vedra Beach, an overnight success which soon led to two more Fish Camps in the area and further established the significance of Southern Table to our regional culinary landscape. Current and upcoming restaurants include: Marker 32, 1992; Palm Valley Fish Camp, 2008; Julington Creek Fish Camp, 2013; North Beach Fish Camp, 2012; Dockside Seafood, 2016; Valley Smoke BBQ, 2017; St. Augustine Fish Camp, 2020; Billy Jack’s, 2022; and AB Kitchen, 2022.

LIZA GROSHELL

Vice President

Originally from New York, Liza Groshell relocated to beautiful Ponte Vedra Beach, Florida to attend the University of North Florida. Now, as owner and operator of all the Fish Camps and other Southern Table Hospitality locations, Liza shepherds business development for each of these beloved restaurants and is instrumental to the success of the dining group. Her consistent engagement, experience and insight have ensured long-term value and solid placement in the community for Southern Table, and her business acumen is both sought-after and well-respected in the culinary industry and beyond.

Together with her husband and business partner Ben, Liza opened and now operates all Southern Table restaurants: Marker 32, 1992; Palm Valley Fish Camp, 2008; Julington Creek Fish Camp, 2013; North Beach Fish Camp, 2012; Dockside Seafood, 2016; Valley Smoke BBQ, 2017; St. Augustine Fish Camp, 2020; Billy Jack’s, 2022; and AB Kitchen, 2022.

ERIC WILLIAMS

Director of Operations

After proudly serving in the United States Army, Eric Williams attended Eastern Illinois University, where he earned degrees in English and philosophy, then Virginia Commonwealth University, where he earned a degree in chemistry. After joining Morton’s SteakHouse in Chicago, he worked his way up to general manager with the help of his work ethic and knack for understanding people. Upon moving to Jacksonville, Florida, Eric became the general manager of Ruth’s Chris Steak House, eventually joining their corporate franchise relations team and supporting a total of 14 restaurants. 

In 2013, Eric joined the Southern Table Hospitality team as the Director of Operations.

TIM BISHOP

Director of Business Development

A graduate of Vassar College in Poughkeepsie, New York with a bachelor’s degree in English Literature, Tim Bishop further honed his communication skills for six years as a general manager in the hotel industry, while also becoming proficient in finance and accounting. Later, in pursuit of Florida sunshine, he moved to Jacksonville Beach, where he owned and operated two restaurants before joining Ruth’s Chris Steakhouse in 2003. While at Ruth’s Chris, Tim assisted the regional vice president in adding additional steakhouses around the Southeast. He worked in management for locations in Jacksonville, Ponte Vedra Beach and Washington D.C.

Since joining the Southern Table Hospitality team, Tim prepares and analyzes numerous reports pertaining to the success and profitability of all Southern Table establishments. The team appreciates his talent in creating budgets and forecasts, assisting with all things I.T. An English major really CAN do it all!

CHRIS DeLAY

Director of Culinary Operations

A native of the North Florida coast, Chef Chris DeLay fell in love with the ocean and its bounty of fresh seafood at a young age. In high school, he uncovered his natural talent for cooking and dreamed of developing a thriving culinary career. He spent his young adult years perfecting his craft in Asheville, North Carolina and then Banner Elk, where he purchased a small farm and opened a successful farm-to-table eatery. After selling the restaurant, Chris relocated to Hawaii and studied with renowned French Chef Jean-Marie Josselin, a culinary pioneer and six-time-nominee of the esteemed James Beard award. 

Eventually, Chris returned to his native state of Florida, reconnected with friends and family and accepted a role as Chef for Pusser’s Caribbean Grille in Ponte Vedra Beach, which he held for eight years. He joined Southern Table Hospitality in June 2016 as Director of Culinary Operations, and today, his leadership and experience have enhanced all Southern Table restaurants, establishing the company as a leader in delicious, seafood-focused cuisine. 

LAURA HAYEs

Director of Events & Catering

Born in New York City and having grown up in Westchester County, Laura Hayes attended the Berkeley Business School and worked with Duracell Batteries for six years as assistant to the manager of research and development, then as assistant to the vice president. During a three-year stint living in beautiful Bermuda, she worked for the U.S. Customs and as the civilian personnel and club manager at Naval Air Station Bermuda. She relocated to Virginia Beach, working in news media and real estate, before relocating to Jacksonville, Florida in 1989 and working for Publix for 18 fulfilling years.
In 2009, Laura entered the restaurant industry, accepting a position at Ruth’s Chris Steak House. Since 2017, she has been excited to work with Southern Table Hospitality and looks forward to watching the brand flourish. In her spare time, she and her two children, a son and a daughter, enjoy life on the picturesque Florida coast.

CANDACE Deutscher

Brand Development & Growth Manager

Candace Deutscher is a native of Nashville, Tennessee, and she and her family now proudly call Jacksonville, Florida home. Candace joined Southern Table Hospitality in 2018 with over 15 years of accounting, payroll, employee relations and benefit administration expertise in several different industries, including health care, construction, hospitality and staffing. She focuses on streamlining procedures while ensuring individualized attention for all Southern Table Hospitality employees. 

Candace’s broad industry knowledge ensures the entire company is consistently ahead of the curve in regards to marketing, human resources, legal compliance and policies and procedures. The team proudly refers to her as “the doer of all the things who wears many hats, makes the office go ’round and makes work a more enjoyable place.”

JACOB BRADSHAW

Accounting Manager

Jacob Bradshaw joined the Southern Table Hospitality team in September 2020 after graduating with a bachelor’s degree in business administration/accounting from the University of Tennessee. As the company’s current accounting manager, Jacob uses his skill set to rethink and automate various payroll, financial analysis and reporting tasks with an innovative and efficient approach. He is currently focused on assisting the company’s director of business development in financial reporting, data analysis and IT systems.

When Jacob is not in the office, this outdoors enthusiast enjoys hunting and flying planes. A third-generation pilot in his family, he has recently completed his Private Pilot License and is now working toward his instrument rating.

AMANDA BOYD

Payroll / Benefits Administration / Accounts Payable

Originally from Ponte Vedra Beach, Amanda Boyd is a University of Florida graduate with a bachelor’s degree in economics and more than 15 years’ experience in the restaurant industry. Amanda started her journey with Southern Table Hospitality in 2016 at Dockside Seafood and is currently the payroll and benefits administrator for the company. 

In her spare time, Amanda enjoys Florida’s natural beauty through photography and birdwatching. She is also working on her digital media certificate through Florida State College at Jacksonville.

CLINT PERKINS

Purchasing and Inventory Manager

Clint Perkins is a native of Dyersburg, Tennessee and a graduate of the University of Tennessee, with a bachelor’s in supply chain management and a minor in marketing. Prior to joining his team at Southern Table Hospitality, Clint excelled in positions with companies such as Yaziki, where he served as a supply chain analyst, and DHL, where he served as the warehouse operations supervisor. Clint’s valuable experience includes overseeing raw material sourcing, manufacturing and transportation of goods, and managing on-hand inventory levels.

In his current role as Purchasing and Inventory Manager for Southern Table, Clint is responsible for implementing smooth supply chain processes to result in accurate inventory reporting and production efficiencies. When he is not hard at work, Clint enjoys the coastal lifestyle and spends leisure time hunting, golfing and fishing the beautiful Florida waterways.