Today we’d like to introduce you to Jamie Daskalis
Hi Jamie, please kick things off for us with an introduction to yourself and your story.
I was born in 1984 and grew up surrounded by food. From a young age, I was immersed in the restaurant industry through my father’s New York diner. That early exposure inspired me to dive headfirst into the Culinary Institute of America. After graduating, I returned to my roots and began working in my family’s restaurant, Coney Island, located in Middletown, NY. As the business grew, an opportunity in South Carolina came along that would change the direction of my career.
Not long after relocating to South Carolina, I began carving out a reputation for myself in Myrtle Beach. The close-knit community I serve gives me the opportunity to give back to the people who support me every day. With the opening of the first Johnny D’s in the heart of Myrtle Beach, I transformed my family’s restaurant into a culinary destination. The success of that first location led to the opening of two more along the Grand Strand, proving that both locals and visitors can’t get enough of the menu I’ve worked hard to perfect.
Over the years, I’ve been fortunate to receive recognition for my dedication, creativity, and perseverance. I’ve been named “Best Chef” by South Carolina Woman Magazine and Grand Strand Magazine, earned the title of South Carolina Chef Ambassador, and was recognized as a leading woman in business in Myrtle Beach. I’ve also been honored as “Chef of the Year” by the Myrtle Beach Hospitality Association, received the “Chamber Volunteer of the Year” award, and had the incredible experience of being nationally televised on the Food Network’s Chef Swap. One of the proudest moments of my career was having Johnny D’s waffles recognized as the “Best Waffles in South Carolina.”
In addition to running three restaurants, I’ve also developed my own line of sauces and spices under my Making It Delicious brand and authored a cookbook by the same name. But I’m not stopping there—2024 marks an exciting new chapter with the opening of The Tasting Room on 9th, a wine bar located in the newly developed downtown Art and Innovation District. This space will feature shareable small plates curated for the community I’ve grown to know and love. I’ll also be hosting quarterly private chef dinners for an intimate table of 12, where I’ll pair food and wine to create a seamless, unforgettable dining experience.
Beyond my work in the kitchen, I’m a passionate advocate for Autism Awareness. My son James was diagnosed with autism at age three, and since then, I’ve made it my mission to support him and other children however I can. At Johnny D’s, we host Sensory Friendly events to provide a welcoming space for families, and every April, I lead an Autism Awareness Campaign where we feature a child or adult with autism each day to share their stories and spread understanding. The money we raise during these events is donated to two incredible local organizations: Champion Autism Network and SOS Health Care. Champion Autism Network works to make the Grand Strand an autism-friendly travel and living destination while hosting sensory-friendly events. SOS Health Care provides essential services like ABA therapy, social programs, and autism community education.
My commitment to my son and this cause has profoundly shaped who I am. James has taught me to be less quick to judge, to see the beauty within each person, and to understand that a little love and compassion can make a world of difference. Every day, I strive to carry those lessons forward in both my personal and professional life.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
The restaurant business is undoubtedly a volatile industry. I’m not sure anyone in this field could claim they’ve had a smooth road. Restaurants are much like a baby—they require constant attention, care, and nourishment. With each passing day, new challenges can arise, whether it’s an equipment malfunction, a leaky roof, a delayed food delivery, staffing shortages, bad weather, clashing personalities, or guest complaints—the list goes on.
Building a strong reputation in your community demands unwavering commitment and a willingness to embrace criticism. It requires truly understanding your guests’ needs—sometimes even better than they do. When people dine out, they’re seeking an experience, not just a meal. It’s not their job to create that experience—it’s ours. As an owner and leader, being present and engaged with your community is essential. It can be difficult to strike a balance between work and personal life, as the restaurant world often demands your time on nights, weekends, and holidays. The people you care about can sometimes feel like they’ve been placed on the back burner.
Leadership in this industry also means fostering a team that operates like a well-oiled machine. When one person is struggling, the entire team feels it. On a busy day, with emotions running high and guests eagerly waiting, it can be tough to keep everything moving smoothly. It has taken me years to develop the ability to remain calm under pressure and lead effectively. I’ve done a great deal of inner work to become the leader I am today. My hope is to leave a lasting, positive impression on my staff—that we grow and learn from one another every day. We learn compassion, commitment, communication, and the importance of allowing room for mistakes. Creating a safe and supportive environment for my team is something I prioritize, especially in an industry often known for its toxicity. The only way to change that reputation is by recognizing it and making a conscious effort to do better.
Having grown up in restaurants, this industry has profoundly shaped both my life and my character. Some of those lessons have been for the better, while others have required unlearning, reflection, and growth—both personally and professionally.
Despite the inevitable challenges, I still get up every day and put my best foot forward. Why? Because I have a team that depends on me. Because I have guests who have supported me and my family, near and far. And because they deserve to enjoy a breakfast that brings a smile to their face and creates a memory worth savoring.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
At my core, I am a restaurateur dedicated to creating memorable dining experiences. I own and operate Johnny D’s Waffles and Benedicts, where we specialize in elevated breakfast and brunch cuisine. Our menu is built on bold flavors, creative combinations, and a commitment to quality—from signature dishes like our Irish Benedict to unique offerings like our Famous Red Velvet Waffle.
What truly sets Johnny D’s apart is our focus on hospitality. I’ve always believed that while great food is essential, it’s the warmth, consistency, and genuine care we show our guests that makes us unforgettable. My team and I strive to create an environment where every person feels welcome—whether they’re a first-time visitor or a regular. That commitment to service is something I learned from my father, who spent his life in this industry and taught me that hospitality is about making people feel valued and eager to return.
I’m incredibly proud of the reputation we’ve built in our community. Seeing guests create lasting memories over a meal we’ve prepared—whether it’s a Sunday family brunch or a midweek breakfast with friends—makes all the hard work worthwhile. I’m also proud of the culture we’ve created for our staff. The restaurant industry can be tough, but I strive to foster a positive and supportive environment where my team feels empowered, respected, and valued.
What sets me apart is my deep-rooted connection to the restaurant world. Having grown up in it, I’ve seen both its beauty and its challenges. That experience has shaped not only my approach to food but also my leadership style—one built on resilience, compassion, and a relentless drive to improve. Whether it’s introducing fresh, seasonal cocktails or refining our menu with creative new dishes, I’m constantly pushing to evolve while staying true to the core values that define Johnny D’s.
Is there anyone you’d like to thank or give credit to?
Although I went on to attend the Culinary Institute of America after high school, I truly attribute my success to my father. I began working in the restaurant industry at just 13 years old, alongside him. For 24 years, until his passing, I had the privilege of learning from him firsthand. My father lived, breathed, and bled this industry. He had an innate understanding of hospitality—the kind that went beyond serving food and into creating meaningful guest experiences.
He often spoke about the discipline required to run a restaurant, emphasizing the importance of consistency in both food and service. He would remind me that while many restaurants serve excellent food, what truly sets a place apart is its hospitality—the genuine care and connection with every guest. His goal was always to have each guest leave saying, “I can’t wait to come back!”
One of the last things my father said to me was, “Always take care of the customer.” Those words continue to guide me every day. Since his passing, my family, my staff, and I remain committed to honoring his legacy by upholding the same values of warmth, consistency, and exceptional service that he instilled in me.
Contact Info:
- Website: https://www.johnnydswaffles.com
- Instagram: https://www.instagram.com/johnnydswaffles/
- Other: https://www.instagram.com/chefjamiedaskalis/
