Becoming an acclaimed chef has always been in the cards for Heidi Vukov.
Growing up in Pennsylvania, she spent much of her childhood in the kitchen with her mother, a homemaker she described as an incredible cook. Learning valuable skills and techniques from both of her grandmothers also influenced Vukov’s passion for the culinary arts. One, who lived nearby, grew up in the Depression Era and had learned to use what she had on hand to pull together a delicious meal. The other, who lived in Germany near the French border, had more access to quality ingredients for baking elaborate desserts.
After graduating from college, Vukov’s first job was at the Palm Beach Hilton, where she started out working at the front desk before she was promoted to director of catering, tasked with organizing events and planning menus.
When it was time to make a change, she moved back to Philadelphia, where she worked at Bread & Co., a bistro bakery that offered sandwiches, pastries and desserts.
In search of warmer weather, Vukov was drawn to Myrtle Beach, where she opened Croissants Bistro & Bakery in 1995. With a vision for building a legacy business that would further impact the community and the environment, she purchased a property in July 2015 where she moved the cafe to its new home and launched her eco-friendly and sustainable restaurant, Hook & Barrel, in 2017.
During the 30 years that Vukov has been in the culinary industry, she has earned accolades such as Restaurateur of the Year through the South Carolina Restaurant and Lodging Association and South Carolina Chef Ambassador. She was also featured in an episode of the Emmy-nominated PBS series “Moveable Feast.” In 2024, she was invited to organize a charity dinner for the James Beard Foundation in New York City. Last year, Trip Advisor named Hook & Barrel the third best casual restaurant in the country.
It should come as no surprise, then, that Vukov has been nominated as a semi-finalist for the 2026 James Beard Foundation’s Best Chef Southeast Award. According to the James Beard Foundation, that means the recognition of “exceptional talent and achievement in the culinary arts… as well as a demonstrated commitment to equity, community, sustainability, and a culture where we can all thrive.”
The nomination is also a significant milestone for the Myrtle Beach area, as Vukov is the first local chef ever to be recognized by the James Beard Awards.
Vukov emphasizes, “While I am absolutely honored to be a semi-finalist, this accomplishment is not about me. Rather it’s a reflection of our team’s collaborative accomplishments — it takes everyone to make this business work. Being nominated for the award also shows that we love bringing our amazing customers together to make memories.”
Additionally, Vukov says, this honor is fantastic for the Myrtle Beach community. “When we opened in 2017, we wanted to make a difference by offering more from a culinary standpoint. Now that this area is on the radar, we, along with other local talent, are paving the way.”
As for the James Beard Foundation itself, she says, “It’s a great organization with amazing chefs, some of whom are my heroes. It’s wonderful to be named among them.”
While the next cut is March 31, the finalist will be announced in June. Follow Vukov’s journey on Instagram at hookandbarrelrestaurant.