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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.

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.

SERGIO ZUCCHELLI

Executive Culinary Director of Operations

Born in Bergamo, Italy and a graduate of the Institute De Tourisme Et D’Hôtellerie Du Québec, Sergio Zucchelli previously worked as Chef of the Sonesta Beach Resort in Bermuda; of the Ponte Vedra Inn and Club Sea Foam Dining Room; and in other cuisine-forward establishments. A mentor by nature, Sergio worked with Southern Table proprietor, Ben Groshell, before Ben’s departure for culinary school, and the two have remained great friends.

Since joining the Southern Table Hospitality Team in 2009 when the Palm Valley Fish Camp opened, Sergio has become the go-to among his team members for his talent and good humor. In fact, “What would Sergio do?” is often heard throughout the restaurants, a testament to his wisdom and can-do attitude. When Sergio isn’t hard at work elevating the Southern Table Hospitality brand, he enjoys spending time on his ranch, horseback riding, hunting, and traveling. 

ERIC WILLIAMS

Chief Executive Officer

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 studied chemistry. After joining Morton’s SteakHouse in Chicago, Eric 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, and, as of 2023, he has taken on the role of CEO. He looks forward to continuing to engage with the Southern Table team as well as the restaurant guests, fueling his own passion for service and true hospitality.

ERIC WILLIAMS

Chief Executive Officer

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 studied chemistry. After joining Morton’s SteakHouse in Chicago, Eric 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, and, as of 2023, he has taken on the role of CEO. He looks forward to continuing to engage with the Southern Table team as well as the restaurant guests, fueling his own passion for service and true hospitality.

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. 

MATT HAMILTON

Director of Operations

Matt Hamilton grew up in beautiful Boca Raton, then relocated to Jacksonville to attend the University of North Florida. He spent over two decades working in the restaurant industry with more than 11 of those years spent with Roy’s in Jacksonville Beach. Matt happily joined the Southern Table Hospitality team nine years ago and says he continues to feel like part of the company family and values the Southern Table standard of never cutting corners. In his current role as the Director of Operations, Matt is focused on providing all Southern Table Hospitality guests the best experience possible at truly scratch kitchen and bars.

When not working, Matt, an avid outdoorsman, engages the lifelong passion for fishing with regular trips to the Keys. He currently resides in Fruit Cove with two young children and has a commercial fishing license, helping him maintain a connection to local fishermen and his own passion and dedication to the freshest possible product.

MATT HAMILTON

Director of Operations

Matt Hamilton grew up in beautiful Boca Raton, then relocated to Jacksonville to attend the University of North Florida. He spent over two decades working in the restaurant industry with more than 11 of those years spent with Roy’s in Jacksonville Beach. Matt happily joined the Southern Table Hospitality team nine years ago and says he continues to feel like part of the company family and values the Southern Table standard of never cutting corners. In his current role as the Director of Operations, Matt is focused on providing all Southern Table Hospitality guests the best experience possible at truly scratch kitchen and bars.

When not working, Matt, an avid outdoorsman, engages the lifelong passion for fishing with regular trips to the Keys. He currently resides in Fruit Cove with two young children and has a commercial fishing license, helping him maintain a connection to local fishermen and his own passion and dedication to the freshest possible product.

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.

Lisa Goetz

Accounts Payable

Lisa Goetz brings both experience and knowledge to the Southern Table Hospitality team in her new role as Accounts Payable. A Certified Public Accountant, Lisa holds a degree in accounting from the University of Maryland at College Park and brings more than 15 years of experience as a prior financial analyst with Zurich Insurance Group. The Maryland native has lived in multiple places, including Melbourne, Australia and St. Petersburg Florida, before settling in North Florida to join her new team at Southern Table.

When she is not working on financial and accounting practices, Lisa enjoys spending time outdoors with her family, traveling, hiking and playing pickleball. She also loves to cook.

Lisa Goetz

Accounts Payable

Lisa Goetz brings both experience and knowledge to the Southern Table Hospitality team in her new role as Accounts Payable. A Certified Public Accountant, Lisa holds a degree in accounting from the University of Maryland at College Park and brings more than 15 years of experience as a prior financial analyst with Zurich Insurance Group. The Maryland native has lived in multiple places, including Melbourne, Australia and St. Petersburg Florida, before settling in North Florida to join her new team at Southern Table.

When she is not working on financial and accounting practices, Lisa enjoys spending time outdoors with her family, traveling, hiking and playing pickleball. She also loves to cook.

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

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.

AMANDA BOYD

Payroll / Benefits Administration

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.

MIKE RISKA

Multi Unit Executive Chef

Mike Riska began developing a passion for cooking at the young age of 15. The Gainesville/Ocala native was a Y2K graduate and has managed everything from popular chain restaurants to farm-to-table bistros – he’s even owned his own food truck. In 2013, Mike joined the Southern Table Hospitality team and has never looked back.

Mike loves being part of Southern Table for “many reasons,” including working with hands-on owners, using locally sourced ingredients and consistently leveling up the restaurant’s brands. When he isn’t hard at work, Mike enjoys running, surfing, skateboarding. He also loves to travel and spend time with his wife and two children.

MIKE RISKA

Multi Unit Executive Chef

Mike Riska began developing a passion for cooking at the young age of 15. The Gainesville/Ocala native was a Y2K graduate and has managed everything from popular chain restaurants to farm-to-table bistros – he’s even owned his own food truck. In 2013, Mike joined the Southern Table Hospitality team and has never looked back.

Mike loves being part of Southern Table for “many reasons,” including working with hands-on owners, using locally sourced ingredients and consistently leveling up the restaurant’s brands. When he isn’t hard at work, Mike enjoys running, surfing, skateboarding. He also loves to travel and spend time with his wife and two children.

TIM MCGUIRE

Executive Chef

With more than 24 years in the restaurant industry and 22 years of creating excellent cuisine, executive chef Tim McGuire is a true asset to the kitchen for Southern Table Hospitality. A native of Jacksonville, Tim graduated from Fletcher High School in 2002, and has been with the Southern Table team for a decade and a half.

Tim values the freedom of creating delicious dishes with some of North Florida’s freshest ingredients. He looks forward to his own growth as an individual chef, as well as of the entire’s company’s growth. When Tim isn’t in the kitchen, he’s spending time with his loved ones, “hanging with the family and playing video games with friends.”

AIMEE HEDSTROM

Executive Chef

Aimee Hedstrom comes from humble roots, born in a small town in VietNam in 1989. In 2002, she was adopted and moved to the United States where she grew up in a large and diverse family of 20 children. She helped support herself through high school by working as a busser, and then as a food runner at Ruth’s Chris. She quickly found her passion for culinary arts while being mentored by the head chef. Over the years of observing and learning how all the food was made, she got promoted as a sous chef in the Ponte Vedra location. After a year of being a sous chef, she relocated to the Orlando location to work as an Executive Chef, and eventually Regional Chef. Although Aimee devotes much of her time to her career, she is a largely family-oriented person and enjoys cooking large meals for everyone to enjoy.

AIMEE HEDSTROM

Executive Chef

Aimee Hedstrom comes from humble roots, born in a small town in VietNam in 1989. In 2002, she was adopted and moved to the United States where she grew up in a large and diverse family of 20 children. She helped support herself through high school by working as a busser, and then as a food runner at Ruth’s Chris. She quickly found her passion for culinary arts while being mentored by the head chef. Over the years of observing and learning how all the food was made, she got promoted as a sous chef in the Ponte Vedra location. After a year of being a sous chef, she relocated to the Orlando location to work as an Executive Chef, and eventually Regional Chef. Although Aimee devotes much of her time to her career, she is a largely family-oriented person and enjoys cooking large meals for everyone to enjoy.