Ellen Stewart Maloney

November 2026 Issue
Forks, Corks & Confetti 2026

Photography (top and bottom-left) by Cassidy Dunn Photography

Ellen Stewart Maloney

Current Residence: Hilton Head Island
Hometown: St. Paul, Virginia
Career: Current: Hospitality Instructor, Culinary Institute of the South, Technical College of the Lowcountry. Previous: District Manager of The Fresh Market; Beer & Wine Representative for Advintage Distributing; Sunset Grille, Captain Woody’s
Family: Husband, Donny Maloney; Fur Babies, Daisy & Seamus Maloney

What does great hospitality mean to you?
Going above and beyond to exceed the guest’s expectations! Hospitality should involve creating experiences to make people feel welcomed, valued, and important. Hospitality is establishing a relationship with the customer while creating a connection to be able to anticipate needs. Each guest should be excited about their next visit and tell their friends and family about their experience. Regardless of the product or service being offered, excellent customer service can elevate any guest experience. As a hospitality educator, it is important to share knowledge, mentor future professionals, and create an environment to promote growth and success.

When the tables turn, and you are a guest, what’s the best way to your heart?
I want the people who provide customer service to me to be happy they are there. The way to my heart is to smile at me, have great, positive energy, and ask me questions. And if I ask a question and they do not know the answer, I want honesty. Tell me you don’t know but will find the answer.

What are you most proud of when you look back at your journey in hospitality?
I am most proud of the students I teach on my hospitality journey and theirs! I’m extremely lucky to be able to teach what I know to help my students learn and improve their hospitality and business skills. And I learn from them, too, as many of my students are currently in the hospitality industry. Often, they tell me what new trends or techniques are available for both back and front of the house. I also enjoy providing students with a safe space to ask questions and to try different things without being judged. This helps build their confidence. Even though we offer “Intro to Dining Room” in our program, I encourage all students to wait tables for at least three months. Waiting tables makes you humble, teaches you teamwork, and increases your respect for others.

One more thing—I’m so proud of some of the hires I have made in my hospitality career. It has been wonderful to watch them grow and thrive in their careers.

What are you currently obsessed with outside of work?
I am currently obsessed with my two dogs, Daisy and Seamus; Pure Barre Bluffton (teaching and practicing), and all things Appalachian State. I am the President of the Appalachian State Lowcountry Alumni Chapter. If I am not working, I will be spending time on one of these three things and college football.

What’s one little luxury you refuse to live without?
Fresca! I drink Fresca, tequila, and orange liqueur with fresh limes. During Covid, aluminum was scarce. The Coca-Cola Company only made Coke, Diet Coke, and Sprite—the best sellers. Eventually Fresca was made in plastic bottles. I was so frustrated when it was only available in plastic. Fresca is not the same without the fizz.

What’s your favorite holiday, and are you usually the host or the one who shows up hungry?
My favorite holiday is Thanksgiving, and I love spending time with family and friends with everyone bringing their favorite dish or cocktail. I always show up hungry with some flowers and tequila.

What’s the first thing you teach new employees?
The most important thing to any guest is how you make them feel, even when you make a mistake! I teach them to ask if they are unsure how to correct a mistake. Asking guests how everything is will keep them happy, and asking their management team and experienced co-workers will keep them learning. And always smile!

Come for an Experience!
Limited dinner reservations are now available for dining at The Bistro, completely run by students in Technical College of the Lowcountry’s Culinary Arts Program: Baking & Pastry, and Hospitality Management programs. Located at TCL’s Culinary Institute of the South, The Bistro is open each Wednesday and Thursday through the week before Thanksgiving. To make a reservation email This email address is being protected from spambots. You need JavaScript enabled to view it..

In addition, the Clist Café, also at the Culinary Institute, is open Monday through Thursday, 9 A.M. to 3 P.M., 1 Venture Drive, Bluffton.