our team

His ability to create fresh flavors and interesting interpretations of southern dishes ultimately makes Soby’s one of the most popular restaurant destinations in the Upstate of South Carolina.

Raised on the Gulf coast of Florida, Kyle’s career aspirations in the hospitality industry began after high school when his parents relocated to Wisconsin and opened a supper club (which is still owned and operated by his parents to this day.)  Starting off as a server, he soon gravitated to the kitchen and worked his way up to lead cook. He left to continue his education at Nicolet Culinary College earning a culinary arts degree while also working at a local country club where he gained experience managing all aspects of the kitchen.

After a few years, Kyle moved back to Florida seeking more opportunities in the restaurant industry, and landed at Michaels on East, a AAA four-diamond restaurant in Sarasota, where he honed his skills collaborating with talented chefs who helped him build his food knowledge. But his desire to find a place that offered a blend of both country life, and a booming culinary scene eventually led him to Greenville County where he bought a plot of land and built a hobby farm in Travelers Rest. In 2021, Kyle found his way to Table 301 where he started as a sous chef and then named executive chef of Soby’s in 2022.

At Soby’s, Kyle monitors the daily operations of the restaurant, including overseeing the kitchen, ordering food, hiring, mentoring, and teaching staff.  “My father was my biggest influence in my decision to join this business,” says Kyle. “He is the one who taught me that a hard-working attitude and dedication is what it takes to succeed in this industry.”

In his free time, Kyle likes to tend to his yard – whether it’s mowing or landscaping.  A large front porch on his home provides the perfect place to relax with his wife and children. An avid sports fan, Kyle enjoys watching football, basketball and plays a round of golf when possible.

After earning a degree in Professional Pastry and Bakery Arts and Fashion Design, she headed to the United States with her husband to increase their knowledge of the English language and experience American food culture. They landed in Orlando, FL, where Tarciani found opportunities to expand her education by participating in fairs, seminars, and courses, some of which featured her professional idols like Gordon Ramsey and Buddy Valastro. She knew she was on the right career path when she scored first place at the Citi Lakes Annual Dessert Contest.

Seeking to hone her skills, Tarcy moved to Greenville, SC, in 2020, where she found a home with Table 301 and Passerelle Bistro. She explains that it was her first job in the country, and “they welcomed me like family.” Six months later, she accepted a transfer to Soby’s, where she started as a sauté cook but quickly became known for her talents in creating beautiful desserts, leading to her role as Pastry Chef.

“It is incredibly satisfying and humbling to know that guests are celebrating someone’s life or special occasion with my desserts,” says Tarciani. “I am thankful to the entire Soby’s team who have allowed me to learn so much, test my creativity, and surprise our guests with my love for sweets and desserts.”

With a passion for all types of cooking, Tarcy has worked alongside French Michelin Chef Nicolas Abello and trained with Jaime Barcelos, a well-known Brazilian chef who owns what is considered the best oyster restaurant in Brazil. Full of energy and a competitive spirit, Tarcy loves to run in her free time, drink coffee, bake bread (and eat it!), and practice her love of fashion design. She speaks three languages and enjoys traveling while continuing to learn about American culture.