TABLE 301 - Key Persons

Lindsay Beck says that her obsession with "all things pastry" started when she went to college and studied Food Science at Clemson University. She fell in love with the technique and science of baking and the joy of transforming raw ingredients into something beautiful, unique, and different. Today, Lindsay brings her enviable talents to Table 301 and works at both Nose Dive and Camp restaurants sharing her "nostalgic and playful" creations for guests' enjoyment. Born in California and raised outside Chicago, Lindsay's family relocated to Greenville when she was just a teen. Growing up, her two grandmothers instilled a love of the kitchen in her through baking pies and decorating cookies for friends and family. It was during her college years that she landed a pastry chef internship with Soby's Restaurant in downtown Greenville. Once she graduated, she joined the restaurant full-time and later was promoted to Pastry Chef. Over the years, she participated with the Table 301 team at the James Beard House in New York City and also executed the dessert course at the Friends of James Beard dinner in June 2015. Her work has also been featured at several local culinary events including Euphoria, Atlanta Food and Wine, and Highlands Food and Wine Festival. At one point, Lindsay left Greenville to explore and work with numerous chefs from around the country to hone her techniques. She returned to Table 301 several years ago to handle pastry chef responsibilities for Nose Dive and now Table 301's newest venture, Camp. In October 2021, Lindsay became Executive Chef, Table 301 Catering, adding pastry needs for catering clients and events to her responsibilities. She describes her baking style as "nostalgia reinvented" - taking familiar flavor combinations and altering or elevating the components to be reminiscent of the original, but better. Lindsay says, "I love it when guests tell me something I've created reminds them of their childhood. I always strive to make as much as possible from scratch - even sprinkles - I believe that's what sets my creations apart." When she's not in the restaurants, Lindsay loves to spend time with her boyfriend and two beloved dogs. She is an avid traveler, visiting more than 13 countries and 40 states so far. She appreciates other cultures, their food, and exploring how other people live around the world and hopes to visit at least 20 countries by the time she hits her mid-30s.

Michaela Leitch was born in Austria and lived there until she was three. Her father was in the Tulle and Dye industry and was offered a position in Rochester, NY, which involved moving the family to Hendersonville, NC, where he opened his own Tulle and Dye business. Michaela has worked in the hospitality industry for over a decade, including eight years at La Bastide, a French country Inn and restaurant in Traveler's Rest, SC. She then opened her own restaurant, Brasserie Ecosse, in Spartanburg with a business partner. She closed the restaurant in 2010 and started working part time at Devereaux's, an award-winning fine dining Contemporary American restaurant in the Table 301 group. When Devereaux's closed in October of 2013, Michaela was offered a full time position in either management or as an events coordinator at one of the Table 301 establishments. She chose to join the team at The Lazy Goat as their Manager of Special Events where she planned and oversaw all of the restaurant's many private and semi-private events. Michaela joined the Table 301 Corporate Sales Team in the Summer of 2015 and continues to work in planning and organizing events across our restaurants and private spaces. In her free time Michaela spends time with her three children, Skye, Hope and Ian. She enjoys working out and stays active by taking her kids to gymnastics and soccer.