While a local chef continues to be a prominent ambassador for the state’s culinary community, the restaurant space he used to occupy in Lexington has lost its tenant.

Chris Williams — the chef and owner at Midlands barbecue favorite Roy’s Grille, which relocated from Lexington to Irmo last year — is set to compete at the Great American Seafood Cook-Off in New Orleans Aug. 5. He will go against 11 other chefs representing Alabama, Mississippi, Ohio, Virginia, Texas, Alaska, Arizona, Florida, Louisiana, Massachusetts and Maine.

“Started by the Louisiana Seafood Promotion and Marketing Board in 2004, the Cook-Off promotes domestic, sustainable seafood,” the event’s website states. “Chefs cook before a live audience and present their dishes to a notable panel of four national judges who score based on presentation, creativity, composition, craftsmanship, flavor and more.”

Williams, who was named a South Carolina Chef Ambassador for 2022 by Gov. Henry McMaster, incorporated a success from one of his previous cooking competitions when he opened the new location of Roy’s, featuring a Palmetto variation of the Korean Cheesesteak from Fire and Spice, the restaurant he replaced in Irmo. The sandwich won him a Top 5 finish in the sandwich category at last year’s World Food Championship in Dallas.

“Learning from his mother and grandmother in Olar, South Carolina, Chris remains true to his southern upbringing, continuously innovating while preserving the culinary heritage of his roots,” the Seafood Cook-Off website says of Williams, who started Roy’s 2014, previously operating the restaurant out of a space attached to an Exxon gas station at 711 W Main St.

“Every dish at Roy’s Grille is a work of art, prepared with unwavering attention to detail and an abundance of love. No corners are ever cut, and no expense is spared in the pursuit of culinary excellence at Roy’s Grille.”

That Exxon-adjacent space Roy’s left last year will soon be without an occupant once more.

Wing Man, which took over the space last November, announced on Facebook Aug. 2 that Saturday, Aug. 5 would be its last day in business.

Mike Hammill opened the restaurant, which serves chicken wings and fries and home-mixed ranch dip and nothing else, after cooking wings for decades for family and friends.

“We want to thank our customers for the support you have shown since we opened our doors last November,” the restaurant posted to Facebook. “After a lot of thought and consideration, this Saturday the 5th will be our last day open. Thank you again, we couldn’t have done it without you! Who knows what the future holds for Wing Man, but at this location we were limited to wings per our lease. Thank you for your understanding and support!!”