The Myrtle Beach area has long been known for its vast amount of restaurants. Now it’s being recognized for the exemplary service shown by its outstanding employees.  

The South Carolina Restaurant & Lodging Association honors several employees every year with its Stars of the Hospitality Industry Awards. In February, two men from the Grand Strand were recognized.

Walter Jones of Croissants Bistro & Bakery in Myrtle Beach received the Restaurant Heart of the House Employee of the Year award.

Nominees are judged on performance that goes above and beyond the normal job expectations both at and away from work, including outstanding and unusual service to their company, to their customers and to their community, according to the organization’s website.

Nominees must be employed in a non-managerial position in a back of house position with minimal customer contact, work at least 20 hours per week and have served the industry for at least three years.

Heidi Vukov, owner of Croissants, previously received the Restaurateur of the Year award from the same organization.

Sean Thomas, executive chef of Capriz, was named the South Carolina Chef of the Year during the SC Seafood Challenge held during the Hotel, Motel and Restaurant Supply Show of the Southeast in January. Thomas won top honors over more than 40 professional chefs from across South Carolina. Chef Thomas will go on to represent South Carolina in the Great American Seafood Cook Off in August in New Orleans, Louisiana.

Thomas’ dish, Golden Tilefish, Shrimp Risotto, Caponata and Broken Tomato Vinaigrette earned him the first-place finish. He had finished in second place the previous two years.

Chef Eric Masson of The Brentwood finished in second place with his dish, Potato Encrusted Triggerfish.