about tavola

A DESTINATION

Tavola:  TAH-vola
”Come join us at our table.”

At Tavola, we’ve set a table for the whole family that is both welcoming and delicious. Located at BridgeWay Station, Mauldin’s new town center, Tavola is truly a feast for the eyes with its Italian countryside-inspired architecture and cuisine. Executive Chef Beau Owens delivers authentic, crave-worthy dishes with robust bowls of scratch-made pastas made daily, the best focaccia bread, small and shareable plates of arancini, classic meatballs, and clams oreganata plus the finest cuts of steaks, chops and seafood.

The restaurant’s interior boasts a striking design, complete with arched doorways, soaring ceilings, and eye-catching “walls of wine” everywhere you look. The terracotta-toned color palette exudes a warm, casual vibe and the polished wood tables and comfortable seating provide an inviting atmosphere for enjoying delicious food. Anchored on one side of the restaurant is an open kitchen and chef’s bar, allowing guests a peek at the chefs showcasing their craft. And for those who prefer dining al fresco, the expansive outdoor terrace is perfect for drinks, dinner and people-watching while soaking in the stunning vistas.

At Tavola, we embrace the idea that eating well starts at the table – with shareable feasts, bottles of wine, a place where stories unfold, and memories are made. Here, everyone leaves feeling like family. Buon appetite!

Follow us on Instagram @eat.tavola and Facebook.com/eat.tavola

Tav.Space.DiningRoom.IMG_1025.jpg
Tav.Space.Staff.IMG_1033.jpg
Tav.Space.Dishes.Hor_DSC8662.jpg

Dine with us

Meet the Team

  • Executive Chef

    Beau Owens joins Tavola as Executive Chef after being at the helm of sister restaurant, The Lazy Goat, since 2019. He brings his extensive knowledge and flavor profiles to Tavola’s bustling kitchen and unique Italian menu.

    A South Carolina native, Beau was raised in Columbia where he first got his introduction to the restaurant business at the age of fourteen. Working as a host, he learned the business “from the ground up” and knew that he wanted to focus on culinary arts. He headed to Johnson and Wales University in Charleston, SC, after high school where he earned his associate degree. He continued his formal education at the University of South Carolina, earning a bachelor’s degree in Hospitality Tourism Management.

    While in school, Beau gained invaluable experience working at Auberge Resorts at The Inn at Palmetto Bluff. Three years later, he moved to Columbia and accepted the position of Executive Chef at The Members Club of WildeWood and Woodcreek. He was enticed back to the coast to work as part of the opening team for the 200-room hotel, Montage Palmetto Bluff in Bluffton, SC, and was later promoted to Chef de Cuisine where he led the opening of the resort’s restaurant, Coles. In May 2019, Beau moved to Greenville to be closer to family and accepted the position of Executive Chef with Table 301 and The Lazy Goat.

    After a multi-year stint at the culinary helm of The Lazy Goat, Beau was offered the Executive Chef role at Table 301’s newest concept, Tavola Italian. Tavola is slated to open in early Fall 2024.

    Beau’s culinary passion stems from his love for creating and sharing delicious meals with family and friends. He embraces this same passion in his professional career, whether he is serving guests in the restaurant, catering a special celebration on The Lazy Goat outdoor patio, or planning and preparing dinner for a 200-guest wedding party. Providing dining experiences that exceed the guest’s expectations is the key.

    During his spare time, Beau enjoys spending time with his wife, Stephanee and their three children. He also holds a 3-degree purple belt in Jiu-Jitsu and is an avid football fan – rooting for his alma mater University of South Carolina’s Gamecocks and the Dallas Cowboys.

  • General Manager

    A native of Riverside County, CA, Ken Preston got his start in the restaurant profession as a server assistant and worked his way up the ladder. He was attending college studying business when he moved into management with The Old Spaghetti Factory and Buca di Beppo, and it was here that he discovered his real passion for the hospitality industry.

    A position with Darden Restaurant Group and Yard House allowed him to travel across the country helping to open new locations. When his extended family began to move away from the west coast, he requested a transfer “as far east” as possible. In 2015, he landed in Greenville, SC, (sight unseen!) and soon after was offered a general manager position with Mac’s Speed Shop. In 2019, he joined the Table 301 team working first at Soby’s and then as general manager of The Lazy Goat. In 2024, Ken was asked to move into the position of General Manager for Tavola where he oversees all operations and associates for Table 301’s newest restaurant.

    For Ken, the experience is what it’s all about.  “I’m driven to offer guests a memorable dining experience – from the moment they walk through the door everything should be unforgettable in the best of ways.” 

    One of Ken’s interests and longtime goals is to become a Certified Cicerone or beer expert. He was able to teach beer classes at some of his past jobs and continues to build his knowledge about the brewing industry. When he’s not working, he’s tackling his “honey-do” list at home with his wife, Becca, and spending time with their two children. He loves playing guitar and, on occasion, stretching out for a long nap on the couch.

HANDMADE PASTA

HANDCRAFTED COCKTAILS

SCRATCH MADE DESSERTS