Duke Dining Group is a Myrtle Beach–area hospitality group dedicated to creating distinctive dining experiences rooted in quality, community, and coastal culture. With a growing portfolio of restaurant concepts, we focus on bringing people together through great food, thoughtful spaces, and genuine hospitality.
Our story
We create and operate dining concepts that bring people together—whether that’s a laid-back night out, a family dinner, or a place to gather after a day on the water. Each of our restaurants has its own personality, but they all share the same foundation: quality ingredients, thoughtful design, and a commitment to making every guest feel welcome.
As the local dining scene continues to evolve, we’re proud to be part of a new generation of restaurant groups helping shape what it means to eat, gather, and celebrate along the Carolina coast. Our concepts are thoughtfully developed to serve both the communities we call home and the visitors who discover them each year.
Matt Duke
Entrepreneurship, hard work, and a passion for hospitality have been the driving forces behind Matt Duke’s journey in the restaurant industry. On July 7, 2008, he opened his first Mellow Mushroom location in Myrtle Beach on 21st Avenue. What started as a single restaurant has grown into Duke Dining Group, a family of businesses that today includes four Mellow Mushroom locations, two Moe’s Original BBQ restaurants, and Benjamin’s Bakery.
Over the past 18 years, Matt has been fortunate to work alongside incredible people who share a commitment to providing outstanding food, service, and experiences for their guests. While growth and success are often measured by the number of locations, he believes the company’s greatest achievement has been building strong teams and lasting relationships within the communities it serves.
Matt credits the continued growth and success to a dedicated management team, loyal team members, and the unwavering support of his family. Their commitment, hard work, and belief in the vision have made every milestone possible.
As Duke Dining Group continues to grow, its mission remains the same: to create welcoming environments, serve great food, invest in its people, and make a positive impact in the communities it calls home.
Tom McDonald
Tom, originally from Illinois, has spent more than five years helping lead operations across Duke Dining Group. As Director of Operations, his focus is simple: making sure every location is prepared for service and every team member is equipped to create outstanding guest experiences.
Tom believes every restaurant should feel like a home away from home for guests. Outside of work, he enjoys spending time at the beach and embracing the coastal lifestyle. His favorite menu item is the Maui Wowie Pizza from Mellow Mushroom, a longtime personal favorite that never disappoints.
Ronald Ronda
Originally from Puerto Rico, Ronald has been part of the Duke Dining Group family for more than five years. As Director of Business Development, he focuses on building relationships with new customers while ensuring every interaction reflects the exceptional service and hospitality the company is known for. Ronald is passionate about making guests feel valued, appreciated, and confident in their experience.
A self-proclaimed “menu evaluator,” Ronald is always looking for inspiration and new ideas whenever he dines out. When he’s not working, you’ll likely find him on the golf course, at the beach, or planning his next travel adventure. His favorite Duke Dining Group menu items include Benjamin’s Bakery’s omelets and coffee, Mellow Mushroom’s Shiitake Pie, and Moe’s Original BBQ’s famous pork belly.
Keith Redmond
A Pawleys Island native, Keith Redmond has been with the team for several years and serves as General Manager. He works closely with team members each day to maintain strong processes, accountability, and a positive workplace culture while ensuring guests receive a welcoming experience.
Keith enjoys creating an environment where customers feel like regulars from the moment they walk through the door. Outside of work, he’s passionate about cooking, playing music, attending live shows, and spending time with friends. A talented musician, Keith once recorded a demo album, and he’s still a fan of making music today. His favorite menu item is Mellow Mushroom’s classic Italian Hoagie, though he’d love to see the Thai Dye Pizza make a comeback.
Chloe Troegner
A Surfside Beach, SC native, Chloe Troegner has been with the team for over five years and serves as Office Manager. She handles wholesale orders and invoicing, and still jumps in to help out in the cafe whenever she has a free moment during her day.
Chloe wants every guest greeted with a smiling, happy-to-help face the moment they walk in. Outside of work, she loves gardening, working on art projects, and fishing. A former dancer, Chloe spent 13 years dancing and another three teaching it. Her favorite menu item is the focaccia bread, which she says pairs perfectly with anything, or even nothing at all, and always tastes amazing.
Annie Zoller
Originally from Long Island, NY, Annie Zoller studied Hospitality and Tourism Management at Coastal Carolina University, graduating in 2025. She’s been with the team for one to three years and serves as General Manager at Mellow Mushroom.
Annie stays busy interacting with guests to make sure they get the best possible service, and she wants every customer to feel like part of the Mellow family. Outside of work, she loves boating, outdoor adventures, and spending time with her family, especially her dog. She’s especially proud of the team she’s helped build at her store, where everyone works hard together and supports one another. Her favorite menu item is the Thin Crust Funky Q Pizza.
Mindy Sayre
Originally from North East, PA, Mindy Sayre joined the team less than six months ago as General Manager at Mellow Mushroom — and it’s her first time working in a restaurant.
Mindy likes to start her shifts by getting organized, checking in with staff, and doing a full walk-through of the store, all so that every guest feels like they’re a guest in her own home. Outside of work, she loves spending time at the beach, running her own small business, embroidery, and taking on whatever adventure her kids talk her into next. She’s especially proud of finding her place within such a well-established team. Her favorite menu item is anything she can add pickles to — which, by her own admission, is most of them.
Local Restaurants. Shared Passion.
Seven Grand Strand favorites. One team dedicated to great food, great service, and memorable experiences.