SouthPark seafood restaurant Upstream has a new chef leading its kitchen. The restaurant recently named Sam Diminich as executive chef. Diminich, a Myrtle Beach native, was formerly chef de cuisine at Upstream.

He’s spent much of his career in the Carolinas. After graduating from the Culinary Institute of America, Diminich trained in Philadelphia at Le Bec Fin under chef George Perrier. He has also worked at now-closed Uptown restaurants Blue as sous chef and Arpa Tapas as sous then executive chef. In his new position at Upstream, Diminch plans to keep the menu centered around fresh seafood and Pacific Rim flavors.

The restaurant’s menu got an overhaul under chef Gene Kato, who worked at Upstream more than 15 years ago as a sous chef. He spent time in kitchens in Chicago, New York, and Las Vegas before returning to Charlotte as executive chef at Upstream this summer. His menu served dishes that were more authentic Japanese seafood plates. Kato, however, recently returned to Chicago. He is now executive chef at Momotaro, which was named restaurant of the year in 2015 by Chicago magazine, and also named on the coveted Esquire best new restaurants list that same year. Diminich plans to use more seasonal, local fish as he adds his own personality to the menu.

Upstream also recently made some changes to its hours, opening in the morning and serving Your Mom’s Donuts and coffee from 7 a.m. to 10 a.m. The closure of Dean & Deluca left a gap in the breakfast offerings in the area. —Kristen Wile

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