About | Halls Chophouse| Greenville, SC

Halls Chophouse

Halls Chophouse is a family inspiration that has taken shape over many years. With extensive experience in the hospitality industry, the Hall Family appreciates the importance of true hospitality and comfort. With experienced teams from our kitchens to our dining rooms, our restaurants offer superior dishes, service and an atmosphere that will entice our guests to stay, enjoy, and come back, time and again. The Hall Family has a regular presence in the Greenville location, offering personalized experiences and attentive hospitality to ensure guest’s expectations are met with every visit.

Halls Chophouse originated in Charleston, South Carolina, and has recently been named “Best Steakhouse in America”, according to Yelp users. Learn more about our Charleston location that started it all.

Celebrate Southern Hospitality

We’re a passionate band of chefs, food lovers, wine enthusiasts, farmers, fishermen, hosts and servers dedicated to sharing distinctive, unforgettable culinary experience that celebrate southern hospitality.

With an abundance of fresh, local ingredients, an abiding respect for our culinary heritage and a generous helping of hospitality, we can’t help but share it. The truth is, we believe we’re all at our best when we’re breaking bread together, passing plates, sharing recipes and raising glasses. And there’s always room for more at the table.

Corporate Chef Matthew Niessner

With over twenty years of experience, Executive Chef Matthew Niessner directs the culinary operations at Halls Chophouse. Before he served as Executive Chef at the Sanctuary on Kiawah Island, Matthew spent time with some of the country’s greatest chefs in some of the country’s finest restaurants. His credits include The Brass Elephant in Baltimore, Tapas Pepin and the Princess Resort in Scottsdale, Arizona, the Dining Room at Osprey Point in Kiawah and his own Blend in downtown Charleston. Chef Neissner was a 1987 graduate at the prestigious Baltimore International Culinary College in Maryland. His diverse repertoire of international and classical American culinary talents presents guests at Halls Chophouse with the finest dining experience in a warm and beautiful atmosphere.

Credentials Include

Baltimore Intl. Culinary College Co-Owner and Exec. | Chef of Blend Restaurant November 2005 to 2009 | Executive Chef of The Sanctuary at Kiawah Island from August 2003 to November 2005 | Executive Chef Kiawah Island Golf Resort March 2000 to August 2003 | Executive Chef The Dining Room at Osprey Point Kiawah Island August 1997 to March 2000 | Restaurant Chef Brass Elephant Baltimore, Maryland September 1993 to July 1997 | Executive Chef and Co-Owner Tapas Pepin Scottsdale, AZ. August 1992 to July 1993 | Chef and the Chef De Cuisine Scottsdale Princess Resort Scottsdale, Arizona January 1989 to August 1992

Jennifer Mortazavi, General Manager

Jennifer grew up in Fort Atkinson, WI, and attended the University of Wisconsin in La Crosse. She came to Charleston in 2004 because of warmer weather, but only intended to stay for six months. She began working at Slightly North of Broad and found that her six-month plan wasn’t a reality. After working every service position, including management, she transferred to High Cotton, and then to Halls Chophouse in Charleston as Wine Director. She was then a key player in the opening of Halls Chophouse Greenville, which helped earn her promotion to Greenville’s General Manager. Her love of food, wine, and interacting with people is what excites her about her career. When she’s not working, Jennifer enjoys running, playing golf, going to the beach, and cooking with friends.

Samuel Dominguez, Executive Chef

Executive Chef Samuel Dominguez began his culinary adventure almost from his birth in Argentina, the “Beef Capital of the World”, where cattle are revered. Guided by his grandfather, Samuel learned to butcher and prepare various cuts of beef. At the tender age of 10, Samuel became a Gaucho, one of the most honorable and skillful professions in Argentina. Gauchos are rugged cowboys who settled the fertile Argentinian lowlands to tend vast herds of cattle descended from steers brought to Argentina by conquistadors in 1536. At 13 years old, Samuel moved to Miami, FL, and began working with a popular pastry chef, which set him on a path of learning a myriad of culinary skills under some of the best Michelin Star Chefs: seafood, pastry, French, Italian, and American. The Lowcountry of South Carolina offered the chance to work with freshly caught, local seafood, which Chef says is “the best in the world”. Chef Samuel has now come back to his generational roots and is preparing the finest cuts of meat at Halls Chophouse Greenville.

Nelson De Hoyos, Executive Sous Chef

Executive Sous Chef Nelson De Hoyos has an international love affair with food, born in New York and grown in Colombia. During his childhood, Nelson experienced food from two Colombian perspectives: his father’s coastal roots, catching fresh seafood, and his mother’s humble family-farm-to-table, where Nelson had “the beautiful experience” of growing, raising, and butchering the family’s food. A visit to Florida and his chef uncle would ignite Nelson’s inspiration to become a chef himself.

Nelson returned to Colombia and enrolled in Politecnico International School of Culinary Arts in the capital of Bogota. After completing culinary school, Nelson traveled to Spain and fell in love with the palate and preparation of Spanish cuisine. In 2012, Nelson moved to the upstate of South Carolina and began working under the guidance of Chef Samuel Dominguez. Since then, he has gained experience creating diverse menu items and managing kitchen staff. Nelson joined the Hall family to further pursue his culinary passion in one of the best steakhouses in America, Halls Chophouse.

CAREERS

Are you excited when you eat, drink or talk about delicious food and beverages? Do you have superior hospitality skills and experiences? Are you in constant pursuit of excellence?

If you answered yes to any of these questions, you may have what it takes to be part of our team. Click here to apply.

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