Part two with Mel Gibson. Mel talks about his most memorable meals, what his last dinner might be, and eating snakes with Robert Downey Jr. Also, two HGTC culinary students discuss the school, their favorite junk food, and future plans. Commentary by The Chef to the Stars about Andomiro restaurant in Pawley's Island and Scotto's Pizza in Myrtle Beach.

The Private Chef to the Stars sits down with his boss of 13 years, academy award winner Mel Gibson. Also, an interview with the chef/owner of Oak Prime in Myrtle Beach and commentary on River Oaks Pizzeria.

This week on "Talkin' 'bout Food" Chef Richard Florczak sits down with music legend "Dion." Dion discusses the food he was raised on growing up in the Bronx, his mother's cooking, and how his first hit record changed the restaurants he was able to frequent. Also, commentaries on Luigi's Trattoria, Surfside Pizza and Inlet Culinary Garden.

The Private Chef to the Stars sits down with local celebrity and fishing boat captain, Englis Glover. Captain E discusses the proper way of getting fish from your hook to your plate and graces us with some local fish recipes. Also, Chef Richard's commentaries on Atmosphera restaurant, Incredible Edibles bakery, Bovines for pizza and some great kitchen products and appliances.

The Private Chef to the Stars, Richard Florczak sits down with Chef Joe Bonaparte. Chef Joe is the executive director of The International Culinary Institute at HGTC. They discuss the daily operation of the school, the students, the chef instructors and some of Chef Joe's favorite restaurants in the Grand Strand. Also, Chef Florczak interviews Amanda Flowers, owner of Little River Deli in Longs, as well as commentaries on other local restaurants.

The Private Chef to the Stars interviews Blues great Kenny Wayne Shepherd. Kenny discusses finding great food while on tour, his grandfather's ribs recipe, and very special donuts. Chef Richard does commentaries on Greg's Cabana Grill, Dos Hermanos, Dumplings and Seafood and other restaurants in the Grand Strand.