Chef
Joe Cash
- Discipline
- Chef
- Based in
- Greenville, South Carolina, United States
i. Biography
In 2025, Scoundrel earned One Michelin Star under chef/owner Joe Cash, after a run of work that moved from Greenville to New York City and back again with increasing control. Since 2022, the restaurant has been shaped by a French register filtered through locally sourced seasonal ingredients, then tightened with the clean lines of Parisian bistros and the broader confidence of luxe American steakhouses. The effect is polished and contemporary, but still grounded in the discipline of the kitchen.
The Path
Technique at Scoundrel traces back through school kitchens and professional rooms that trained pace, precision, and palate. Joe Cash studied at Eastside High School and Greenville Tech Culinary Arts program, where the basics met the realities of working service. He then moved into Per Se in New York City, New York, first as an apprentice / cook, where the demands of high-level restaurant work set the standard for control and consistency. From there he continued as cook at Noma in Copenhagen, Denmark, adding another layer to a vocabulary already being shaped by exacting standards and seasonality. Career momentum came in New York City, New York, where Cash moved into leadership roles that required both organization and output. In 2014, he became Executive Sous Chef at Torrisi Italian Specialties (Major Food Group), a step that marked a shift from execution to broader responsibility. He later served as Executive Chef at The Pool (Major Food Group), where the work of leading a kitchen also meant carrying the creative and managerial load that comes with it. Since 2022, as chef and owner of Scoundrel, he has brought those parts together in one room.
The Work Today
Since 2022, Joe Cash has led Scoundrel in Greenville as chef/owner, with a concept built on contrast that stays controlled: the warmth and familiarity of a French bistro, set against the scale and confidence associated with a bigger-city dining room. French tradition anchors the menu, while locally sourced, seasonal ingredients keep the cooking connected to what is available now. The result is polished, but not stiff; the aim is ease with exactitude. That balance is part of how Scoundrel reads in the market: as a French bistro with a big-city feel, and as a French dining spot that balances approachability with exceptional execution. Those descriptions fit the room, but they also reflect Cash’s own method—built through rigorous kitchens, then applied to hospitality that does not overstate itself. The menu keeps to classic French contours while staying responsive to seasonality, which gives the restaurant a current feel without pulling it away from the tradition it works within. The concept holds its references without letting any one of them take over. Parisian bistro style brings refinement and clarity; luxe American steakhouse influence adds breadth and a certain ease with abundance. Together, they make Scoundrel a place where technique stays in service of pleasure, and where the dining room’s tone is as considered as the plate.
Acclaim
Joe Cash has received MICHELIN Guide, One Michelin Star (2025). Joe’s honors include One Michelin Star (2025), Best New Restaurant semifinalist (2024), and Best New Restaurants in America (2023).
Profile updated August 2026
FAQ
Asked of Joe
What is Joe Cash's current role?
As of 2026, Joe Cash is Chef/Owner.
Where did Joe Cash train or study?
Joe Cash trained at Eastside High School and Greenville Tech Culinary Arts program.
What recognition has Joe Cash received?
One Michelin Star (2025).