Radisson Plaza Hotel Myrtle Beach Convention Center

Vidalia's is the place where old-fashioned southern hospitality meets an open-style kitchen with innovative twists on traditional Low Country recipes. The result is a dining experience unlike any other in the region.

Chef James has been creating inventive southern cuisine at the Radisson Plaza since it's opening in January 2003. Chef James originally from Orangeburg, SC, returned to the south after working as Executive Sous Chef at the Four Diamond rated Soaring Eagle Casino and Resort in Mt. Pleasant, MI. His love of the south brought him home to hunting, fishing and low country living. James first cut his teeth on Low Country cooking in seafood houses in the Charleston area. James' professional career began in Essex Junction, VT where he attended New England Culinary Institute and received his Associates Degree in Culinary Arts. Chef worked under Chef Jeff Tunks at the Windsor Court Hotel in New Orleans, moved to Atlanta where he worked at the Ritz Carlton. James then worked for Louis Osteen as Executive Sous Chef at Louis Charleston Restaurant. Now back home, he has created a menu at Vidalia's that has all the flavor of a traditional southern meal and the flair of fine dining.