300 TECHNOLOGY WAY SUITE 203
ROCK HILL, SC 29730
Selena is new to the Rock Hill area. She was born and raised in Charleston, WV and relocated to South Carolina in 2020. Selena has worked in the restaurant and hospitality industry for more than 20 years. She gained a love for bartending, catering and event planning from her uncle who was well known in the Charleston area and beyond. Selena has worked in many popular upscale restaurants in Charleston such as The Fifth Quarter, The Bistro @ The Barge, Brick & Barrells and more. She is an experienced Mixologist and specializes in the Classic cocktails. Selena prefers Bourbons and Whiskeys but enjoys constructing well- balanced craft cocktails that are sure to keep you coming back for more. If you can think it, she can mix it! Selena Enjoys spending time with her children, kayaking, cooking and candle making. Come in and say “Hello”.
Sean Potter grew up living in 5 different countries as a child, which exposed him to a number of different cultures and experiences. Sean moved to Charlotte in the late 80’s as a child, falling in love with its charm and Southern Hospitality.
Upon graduating from college, Sean dove into a hospitality career with BLT Steak, opening the restaurant with them in The Ritz Carlton in Charlotte, NC and operating the Miami Beach, FL, location. Sean then jumped onto the team of the 1 Group and STK, opening multiple restaurants with the company across the country, in locales from Florida to NYC to Las Vegas. After spending 3 years on the road with the group, Sean decided it was time to settle down, moving back home to Charlotte to join the Dineworks group, where he was tasked with overseeing 2 restaurants in Charlotte, NC and 2 in Dallas, TX.
In 2016, Sean was selected to join Marriott Hotels International as part of a team that would re-invent food & beverage for the brand at their beta hotel. Charlotte Marriott City Center. Sean was hired to oversee Stoke, Stoke Bar, and Coco + The Director. While with Marriott, Stoke was named to USA Today’s top 25 best new restaurants in America list. Sean considers himself fortunate to be a driving part of the M Beta program that conceptualized over 300 proofs of concept.
A native Charlottean, Chef Chris Coleman first gained an appreciation for local ingredients and fostering community while spending summers on his grandparents’ farm in Mississippi. The access to fresh, locally-grown food imprinted on his budding culinary mind, as did the intimate, hands-on experience with Southern growing seasons.
Chris was never far from Southern food. He was 14 when he started his first industry job at a local fish camp, working his way up through the ranks from busser to kitchen expediter.
While a student in Central Piedmont’s culinary program, Chris took a job as a line cook at the McNinch House, one of Charlotte’s most storied fine dining restaurants. He was quickly promoted to head chef at the age of 21.
Chris followed up these early ventures by opening The Asbury, a 40-seat farm-to-fork restaurant at The Dunhill Hotel. Under his direction, the restaurant won multiple Charlotte Magazine “Best of the Best” Awards.
As director of culinary experience at Charlotte Marriott City Center, Chris helped lead the team that reinvented food and beverage for Marriott international. Stoke, Stoke Bar, and Coco and the Director are brand firsts at Marriott’s M Beta hotel, where Chris oversaw all culinary aspects.