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Scoundrel
Scoundrel Chef’s Supper Club
- Join the Waitlist: Secure your spot for when new memberships open up by joining the waitlist.
- Checkout: Make your selections above and proceed to checkout as usual. You won't be billed yet.
- Auto-Enrollment: When slots become available, we'll auto-enroll you with an option to opt-out before billing.
- Manage Membership: Manage or cancel your waitlist reservation or membership anytime via your member portal; note that cancellation will forfeit your spot in line.
- Fromage et Poivre — cascatelli pasta, parmesan, aleppo pepper
- Caesar Salad — celery root, anchovy, and calabrian chili
- Aged Pekin Duck — grilled swiss chard, confit plums, mustard
- Potato Crusted Summer Squash — gruyère, charred peppers, sherry vinaigrette
- & More Surprises!
All meals come fully prepared with accompanying Chef's notes & prep instructions — simply assemble & serve.
You can skip a month, pause or cancel your membership anytime via your Table22 member portal.
- Free drink token to redeem on-premise
- First access to exclusive events
Chef Joe Cash, a Greenville native, began his culinary career as a busboy at the now-closed Lone Star Steakhouse on Congaree Road. While he was wiping down tables and stacking dishes, his eyes were glued to the kitchen. Cash went on to attend culinary school at Greenville Tech before working for Table 301 Restaurant Group and later moving to Charleston. But even with Charleston's reputation as a culinary destination, he found it wasn't the actual departure he was looking for. He moved to New York and worked in the kitchen at Per Se, the three-Michelin-star restaurant owned by Chef Thomas Keller, which the New York Times dubbed the best restaurant in New York City. Cash called NYC home for four years before moving to Copenhagen, Denmark. There, he worked in the kitchen at Noma, the forage-focused restaurant run by chef Rene Redzepi that is the No. 1 restaurant in the world according to The World's 50 Best Restaurants. Later returning to New York and taking over as executive chef at The Pool, the premier restaurant from Major Food Group that occupies the former Four Seasons Restaurant located inside the Seagram Building in midtown Manhattan. This is where chef Joe Cash said he truly developed as a chef and restaurateur.