Gary Flynn serves as co-owner and CEO of M Dumas and Sons, a retail company with 34 employees. Flynn’s retail career began at Nordstrom, where he worked part-time while attending Saddleback Junior College, earning an Associate of Science degree. Starting in the company’s support division, he learned the importance of behind-the-scenes operations in creating an environment for salespeople to focus on customers.

Flynn advanced at Nordstrom, earning recognition as Buyer of the Year in 1997 and contributing to the South Division being named Division of the Year in 2001. His general merchandise manager offered advice he has carried throughout his career: “Gary, this isn’t a difficult business. Buy more of what’s working and less or none of what’s not.”

Under Flynn’s leadership, M Dumas and Sons opened a location at Mount Pleasant Towne Centre in September 2024 and launched partnerships with brands including Brackish, Rhoback and Stile Latino. Flynn identifies attracting talent to retail careers as his industry’s biggest challenge, particularly given weekend and holiday work requirements.

Trey McMillan leads Lowcountry Oyster Company as owner and president, guiding the 13-employee oyster farm through a five-year, $6.4 million expansion in its second year.

A Wando High School graduate who chose hands-on experience over college, McMillan built his career fishing tournaments worldwide before establishing his oyster operation. The company recently completed its state-of-the-art 15,000-square-foot processing facility, the Oyster Outpost, capable of packing 14,000 oysters per hour with 5,000 square feet of refrigerated space.

“Surround yourself with people you aspire to be,” he says, advice guiding his leadership approach.

McMillan serves as president of the South Carolina Shellfish Growers Association, South Carolina state representative for the East Coast Shellfish Growers Association, founding board member of the Coalition for Sustainable Aquaculture, and board member of Charleston Restaurant Foundation.

His first job as a bait cutter and boat cleaner on a Shem Creek head boat taught him that local waterways are a grocery store requiring knowledge to navigate.

McMillan identifies seed supply of native genetic oysters and cold freight logistics as the industry’s biggest challenges, defining success as relentlessly pursuing a clear vision.

T.D. McMurry opened his Mount Pleasant men’s clothing store in July 2024, bringing together his retail expertise and passion for helping men discover their personal style through clothing. As both a purveyor and musician, McMurry curates an always-changing collection of relaxed classics — timeless, durable and comfortable clothing designed to be worn, layered and loved over a lifetime.

McMurry earned a Bachelor of Arts in History from Centenary College of Louisiana, where he participated in Kappa Sigma Fraternity and the Centenary College Choir. He began his professional career as a customer relations representative at Cassius Burrell State Farm before transitioning into automotive administration at Holmes Automotive Group in Shreveport, La.

His path to entrepreneurship began at L.E. & Chalk, where he worked as a salesperson before advancing to retail manager, gaining nearly four years of experience in men’s retail.

Inside the eclectic Mount Pleasant shop, beyond clothing made with care, craftsmanship and attention to detail, lives a spirit of community.

Greg Parker founded and leads Parker’s Kitchen as executive chairman, guiding the 1,800-employee convenience store chain through industry challenges as consumption of traditional drivers — gasoline, carbonated beverages and cigarettes — declines.

A University of Georgia graduate with a bachelor’s degree in political science, Parker rebranded the company from Parker’s to Parker’s Kitchen, transforming it into a food service company selling convenience rather than a convenience store selling food. The Southern-inspired menu has generated revenue offsetting industry-wide decreases.

“There’s no substitute for hard work,” he says.

His first job building and opening a Midway, Georgia, convenience store in 1976 taught him about elevating customer experience through details like clean bathrooms and paneled walls while working 3.5 years without a day off.

Parker’s Kitchen operates 104 stores across South Carolina and Georgia, with plans to open 100 more within five years, expanding into Myrtle Beach, Jacksonville and Columbia.

He defines success through giving back, donating more than $30 million over eight years to education, healthcare, hunger relief and veteran support.

Gill Rogers began farming his grandfather R. P. Gillespie’s land in 1970, honoring a legacy of agricultural innovation and respect. After more than four decades of determination and hard work, Rogers and his two sons now operate Rogers Brothers Farm, one of the largest modern row crop farms in South Carolina.

Always mindful of the environment, the farm has grown by recognizing opportunities, utilizing available resources and adopting new technology. After a decade in the peanut industry, Rogers recognized that South Carolina’s climate and soil are ideal for growing the highest-quality, most flavorful peanuts.

In honor of his ancestors, Rogers launched Gillespie’s Peanuts, carefully selecting varieties for superior flavor and quality. Grown in Darlington and Lee counties, the peanuts are SC Certified Farm grown and family owned. The operation maintains the highest standards in processing, cooking, packaging and handling to ensure customers enjoy fresh-tasting peanuts. Gillespie’s Peanuts are packaged in Sonoco cans in Hartsville, keeping the operation deeply rooted in South Carolina.

Dane Simmons is the owner and manager behind Run In, a thriving specialty running store with locations in Greenville, Anderson, and Simpsonville. An avid runner, his passion for the sport is deeply woven into the fabric of his business and local community. Under his leadership, Run In has become more than just a retail shop — it’s a hub for runners, featuring weekly group runs, local partnerships, and thoughtful initiatives that celebrate movement and connection.

Simmons embraces hyper-local creativity, as evidenced by his spearheading a mural project on his Greenville store painted by Lacey Hennessey that reads “You got this,” turning the building into a city landmark. He was also involved in launching a custom Run In-branded popsicle called the “Launch Pop,” in collaboration with a local popsicle maker, and even developed a local electrolyte drink with another small business.

A connector and community builder, Simmons balances retail growth with authentic local engagement.

Steve Spinks began his career as a bus boy at Stax Peppermill, learning the value of leadership and customer service. He earned a bachelor’s degree in philosophy from Rhodes College and a master’s degree from Duke University.

As CEO of The Spinx Company, Spinks leads an organization with 1,800 employees. Under his leadership, Spinx Market and Eatery opened in downtown Greenville in October 2024, and the company expanded into Hendersonville, N.C., in September 2025. USA Today named Spinx “Best Gas Station for Food” in May 2025.

Spinks has chaired the South Carolina Convenience & Petroleum Marketers Association, South Carolina Chamber of Commerce, Society of Independent Gasoline Marketers of America and Greenville Chamber of Commerce. He currently serves on the Furman University Board of Trustees, Furman Foundation Board, Blue Ridge Council Boy Scouts of America and Spinks Family Foundation Board.

The Spinks Family Foundation awarded over $1.2 million to local organizations in November 2024. Spinks supports the Children’s Museum of the Upstate, Community Foundation of Greenville, Habitat for Humanity, Meals on Wheels, OneLife and Phillis Wheatley Community Center.

The best advice he’s ever received? “Hire people smarter than you.”

Kelli Valade leads Denny’s Corp. as CEO, overseeing Denny’s Inc. and Keke’s Inc., two complementary breakfast-focused brands headquartered in Spartanburg. Under her leadership, the company serves millions of guests and employs thousands across South Carolina, anchoring Denny’s impact in the state.

Valade has transformed the company’s operations through strategic initiatives including traffic-driving value offerings, enhanced virtual brand footprints and digital investments that improve both guest experience and operations. She created the expansion playbook and growth strategies for Keke’s, positioning the brand for entry into new markets.

A champion of servant leadership, Valade leads the restaurant industry’s charge to prioritize mental health and well-being in the workplace. She spearheads corporate initiatives that leverage the company’s purpose to strengthen communities, including deployment of the Denny’s Mobile Relief Diner to communities facing need.

Valade champions partnerships with Habitat for Humanity, No Kid Hungry and the Denny’s Hungry for Education Scholarships program. Through her leadership, she demonstrates how business growth and community impact advance together, shaping both Denny’s future and South Carolina’s business landscape.