Passion ON EVERY PLATE

Junior Mendoza Executive Chef of the Dining Room

Born and raised in San Diego, California, Junior Mendoza discovered his passion for hospitality through a fascination with food, teamwork and the craftsmanship behind exceptional dining experiences. For Junior, food has always been about bringing people together, creating lasting memories and sharing experiences. 

Before joining the High Hampton team in 2021, he spent seven years at Wade Hampton Golf Club. During that time, he sought opportunities to stage in upscale restaurants, broadening his knowledge of different cuisines, techniques and approaches to hospitality.

Junior’s connection to High Hampton began in 2011 when he moved to the Cashiers area and joined the High Hampton team as a seasonal employee under the Inn’s previous ownership. After spending several years developing his culinary career, Junior returned in 2021 as part of the reopening team for the newly renovated Inn.

Starting as a lead line cook, Junior steadily advanced through the kitchen, serving as sous chef, senior sous chef and chef de cuisine. In 2026, he was promoted to executive chef of the Dining Room. Today, Junior oversees all culinary operations for the Dining Room, leading menu development, mentoring culinary team members and ensuring every dish reflects the quality and standards that define High Hampton. He enjoys creating memorable dining experiences that showcase creativity, seasonal ingredients and thoughtful execution. 

When he is not in the kitchen, Junior enjoys spending time with his family, tackling projects around the house and cheering on his favorite Premier League and Champions League teams. He can often be found attending his children's soccer games and dance classes or gathering family and friends for a traditional carne asada. Junior and his wife also enjoy traveling together, exploring different cultures and discovering new cuisines around the world.

Thomas Goodson Executive Chef of the Tavern

Thomas Goodson grew up surrounded by a family of great cooks, many of whom worked in the restaurant industry. His own interest in the culinary field began as a young boy when, while waiting for their mother to finish her shifts at Denny’s, he and his brother learned from and connected with the restaurant staff. He began his own journey in hospitality at the age of 16.

Before joining the High Hampton team in 2021, Thomas built his expertise at various restaurants, including Paula Deen’s Kitchen, The Study at Yale hotel and Canyon Kitchen in Lonesome Valley, local to Cashiers, North Carolina. When he learned about High Hampton’s anticipated reopening, he knew he wanted to be a part of it. He began as an AM sous chef, later moving up to senior sous chef before stepping away briefly to grow his experience after four years at High Hampton. Thomas returned to the Inn and now leads the team as the executive chef of the Tavern, creating memorable cuisine for every mealtime. 

In his role, Thomas oversees breakfast, lunch and dinner services carried out in the Tavern. He collaborates with the executive chef of the Dining Room to create a cohesive dining experience at the Inn and build a culinary team focused on exceptional flavor and hospitality. He values the teamwork, teaching opportunities, creativity and gratitude of serving others and thrives in the fast-paced kitchen environment.

When he’s not at work, Thomas especially enjoys spending time with his son and loves trying new restaurants to gain inspiration for his dishes. You’ll often find him making Middle Eastern-inspired dishes at home, exploring distinct flavors in combination with Appalachian ingredients.