May Community Dinner: Chef Dayna Lee

Raised on her grandmother’s authentic Mexican cooking, Chef Dayna grew up surrounded by the rich flavors and traditions of the Rio Grande Valley, her hometown. Noticing those same flavors were missing in Greenville, she was inspired to create Comal 864, a restaurant that beautifully reflects her culture and heritage.

Chef Dayna, who has competed on Beat Bobby Flay and was named a 2023 James Beard Award semifinalist, continues to earn recognition for her culinary excellence. Yet beyond her professional achievements, she remains deeply committed to giving back, spending the past five Thanksgivings ensuring that everyone in her community can enjoy a free, warm meal.

When and how did you decide to pursue a culinary career?

I've always been in hospitality, but moving to South Carolina ten years ago made me focus more on food. I moved from South Texas, and the food culture there is pretty different from what it is here. 

What’s your favorite meal to make?

I love making family style meals, especially during the holidays. It reminds me of my grandma who played a big part in my childhood.

What’s the most versatile ingredient?

In my kitchen, I think it would be the tomato. We use every single part of it for multiple salsas, sauces, marinades, pico de gallo, etc.

What’s the weirdest food combination you secretly love?

Probably not "weird", but I am insatiable when it comes to anything pickled. 

If you could give one piece of advice to a culinary student, what would it be?

I didn't go to culinary school, so I probably shouldn't give advice. But I do think that anyone who handles food, should do it with love. This industry is emotionally, mentally & physically strenuous—but don't lose the love! 

How did you celebrate being a semi-finalist for the James Beard award?

Freaking out! It was something that I never in a million years dreamed would become reality. I couldn't celebrate too long because shortly after, a tidal wave of people, opinions, and work followed. 

How have you seen food insecurity change or evolve over the past few years?

I think food insecurity is more visible now. I see restaurants figuring out ways to leverage their business to support their neighbors and I think it is the coolest thing. Everyone deserves to eat. In 2021, we started hosting community Thanksgiving Day & Christmas Day lunches at our original location off of Woodside. We noticed the need and figured we could leverage our business to impact our neighbors. Each year was more successful than the last, and when we closed in October 2025, we were still able to hold our final Thanksgiving Day community lunch in November 2025.

What’s the most underrated dish from your culture?

Many people immediately think of tacos when they think of Mexican food, but it offers so much more. Guisados, or stewed dishes, are a cornerstone of Mexican cuisine; some of my favorites include nopales (cactus).

If you could only have one dessert for the rest of your life, what would it be?

I'm not a big dessert person, I'd be okay if I never had another dessert in my life. Just don't take my pickles. 

What’s a food you want to master next?

I'm always hunting to learn more. I love learning from people with more experience, education, and opportunities. I've been eager to understand Indian food better, recently. I love finding similarities between Mexican cuisine and other cuisines, it reminds me how everyone actually IS connected.