Our STAFF
Executive Chef: Ben Shepherd
Ben was born and raised in New Orleans, LA where his appetite for food and culture quickly grew. He relocated to Greenville, SC his senior year due Hurricane Katrina, and after graduating high school he attended LSU; but with no particular future plans he moved back South Carolina. Over the years he began working as bartender and in the kitchen for various restaurants in upstate. He was the first cook to be hired at the Lighthouse upon opening, and worked with a former a Executive Chef. During his time with the Lighthouse Executive Chef, Ben rediscovered his passion for all things culinary and expanded his knowledge and techniques. Since stepping into the Executive Chef position his love only continues to grow.
General Manager
Billy Hoxit
Billy was born and raised in Oconee County, where he has lived for the past 24 years. After gaining valuable experience working with the Darden Corporation in management and as a traveling trainer opening new restaurants, Billy returned to Seneca to apply his skills locally. His passion for exceptional customer service, combined with his extensive knowledge of food, wine, and spirits, has prepared him to excel as the General Manager at The Lighthouse. Billy remains focused on the future and is committed to contributing to the continued growth and success of this remarkable community treasure.
Executive Chef
Trent Cain
Trent Cain was born in Anderson, South Carolina, and has called Oconee County home for over 20 years. His passion for cooking began at the age of eight, inspired by weekends spent in the kitchen with his late grandfather, Randy. A Veteran Chef in the United States Navy, Randy shared Trent’s love for cooking, and their time together ignited Trent’s dream of a culinary career.
Trent’s formal culinary journey started at the Hamilton Career Center during high school, followed by earning a degree in Culinary Arts from the prestigious Johnson & Wales University. Over the past two decades, Trent has built an impressive resume in the restaurant and hospitality industry. He served as Executive Chef at Cross Creek Plantation, a private country club in Seneca, and as Food Operations Director at Oconee Memorial Hospital before realizing his entrepreneurial dream with the opening of Rails 133, his restaurant in Central, SC.
In February 2024, Trent joined the Lighthouse team as a Sous Chef and has since risen to the role of Executive Chef. With a wealth of experience, culinary expertise, and a passion for delivering exceptional food and service, Trent is dedicated to driving the restaurant’s growth and continued success.
When he’s not in the kitchen, Trent enjoys spending time with his family, attending church, riding motorcycles, watching football, exploring the outdoors, and tackling home renovation projects.
Cabana Manager
Trish Riser
Trish Riser was born in South Carolina’s Lowcountry and has been a proud resident of Pickens County for the past 25 years. With a remarkable 25 years of experience in the food service industry, Trish has been an integral part of the management team at The Lighthouse and Cabana for the past eight years.
Trish holds a Bachelor of Arts in Political Science from Clemson University and an Education Specialist (Ed.S.) degree in Educational Leadership from Furman University.
Outside of work, she enjoys spending quality time with her family, relaxing by the lake, and enthusiastically supporting the Clemson Tigers.
Associate General Manager
Tom Quigley
Tom was born and raised on the Jersey Shore, where he developed an early passion for all things food and beverage. His career in the industry began humbly at the age of 13, washing dishes, and grew into a journey that has taken him from running multifaceted dining venues to making a lasting impact in every community he has served.
Tom’s career spans diverse landscapes—from the beaches of New Jersey to the mountains of Vermont, the rocky shores of Maine, and now the Golden Corner of South Carolina. Each stop along the way has shaped his expertise and deepened his commitment to delivering exceptional dining experiences.
