10 questions with the Greenville Drive’s executive chef
Austyn McGroarty joined the Greenville Drive as executive chef this year, and after just a few months on the job, he’s already appreciating the role and getting excited for future projects.
“It touches on everything I’ve done in my career,” he says, which includes founding Woodside Bistro as well as stints at Larkin’s Catering, Curean, and Halls Chophouse. “I’m enjoying getting involved, becoming part of the culture, and I’ve got four kids, so the way the schedule is structured, I’m able to be way more present.”
We chatted with McGroarty about his new role, his experience on the show Chopped, and what he does—and cooks—when he’s off the clock.
Congratulations on the new role with the Greenville Drive. What have you learned in these first few months?
The family that owns it (the Brown family) is great, and what they do for this community is invaluable. They care about the community and give back through partnerships, donating food, community events. It’s been very cool to be a part of that.
What has been most surprising about the job?
Volume. I knew it was going to be busy, but I don’t think I wrapped my head around exactly how busy it is. People love baseball. The orders we place are enormous.
What do you recommend people order if they haven’t been to a game in a while?
You can’t beat nostalgia. Hot dogs, popcorn, the pretzels are great. Enjoy the classics, or check out one of our special features. They’ve been selling tremendously.
Tell us more about the special features.
For every homestand, we have a feature based on the home affiliation of the team we’re playing. So the Hub City Spartanburgers are a Texas Rangers affiliate, and we made overloaded brisket basked potatoes. For the Pittsburgh Pirates affiliate (the Greensboro Grasshoppers), we had a foot-long hot dog with mini pierogis, traditional cheese sauce, and pulled pork. There are so many possibilities; we’ve barely scratched the surface.
Where did you grow up? And where did you get your culinary training?
I’m from Greenville and went to Travelers Rest High. I worked with some great chefs and learned through that, and then learned a lot when I was in business for myself (at Woodside Bistro) for a long time.
You were on Chopped, the Food Network show, last year. How was that experience?
It was intense. I can be a perfectionist, but you just have to roll with it and get it done. Meeting (host) Ted Allen was awesome. I got second place, but the woman that beat me was incredible, so no hard feelings. I would definitely do it again.
What did you make on the show that you were proud of?
I was at Curean at the time and was working a lot with puff pastry, so for the dessert round, I made a play on a Dubai chocolate bar with puff pastry and pistachios. The judges loved it.
Do you make dinner for the family at home? And if so, what do you make?
We’re definitely a dino nugget family. If I’m feeling it, I’ll make chicken tenders from scratch, or teriyaki chicken and rice, but I’m not breaking out the measuring cups at home.
What do you do when you aren’t working?
I’m in full dad mode with the kids—the oldest is 16 and the youngest is 6. So we’re at Unity Park or hiking. I’ve coached soccer, and they all play sports. This is the first time in my culinary career that I can make it to so many practices, so I’m very blessed.
What’s your go-to karaoke song?
“Give Me One Reason” by Tracy Chapman
Listen to Austyn McGroarty x Trail Talks Podcast episode
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