Victor’s, a Florence staple for over a decade, has remained the people’s choice for lunch, dinner and catered events. A dining experience at victors includes upscale food and service in a comfortable atmosphere. Our full service bar opens daily at 11am and shakes up craft cocktails through the night. Reservations are accepted but certainly not required. So, come as you are and enjoy a truly tasteful experience here at Victor’s.
Located inside Hotel Florence at 126 West Evans Street in the newly revitalized historic downtown
Free parking behind the hotel with easy access through our courtyard entrance
"We are committed to making your special event feel truly special. From the food, to the service, to the ambiance we create - we are focused on making your experience tasteful and unique."
-Tim & Anne Norwood
“I believe food should be fun! Good food makes every occasion a special event.”
- Cooper Thomas
“My favorite quality about Victors is that we are a tight knit family that strives daily to be better for our guests.”
“I have always enjoyed working with people to host memorable parties and meetings. The food, the décor, and the service all come together to create a magical event.”
Meet The Team
Tim & Anne Norwood- Owners
Tim and Anne Norwood have owned Victors since 2003 & relocated it to Hotel Florence in 2013. The couple are active community members. Both are natives of the Pee Dee, and have strong ties to the region.
Cooper Thomas- General Manager & Executive Chef
Cooper is the only chef from the Pee Dee Region selected by Gov. Nikki Haley for the inaugural team of South Carolina Chef Ambassadors. Chef Thomas obtained the Bachelor of Science degree in Food and Beverage Administration from the Johnson & Wales Culinary Program and the Bachelor of Arts in Communications from College of Charleston. His love of simple food with a “fancy” edge is evidence of his devotion to innovation and his joyful approach to food.
Maria Mitropoulos- Wine Program & Marketing Director
As a child of restaurant owning Greek parents, her roots in the hospitality industry run deep and wide. Throughout high school and college, she helped run her parent's restaurant as was their expectation. After her years studying business at Francis Marion University, she knew that her talents and skills would be given the best chance to grow and be challenged in the industry that she already knew so well. She worked with the corporation Mellow Mushroom for 5 years in Columbia, S.C., Knoxville, T.N., and worked opening operations for the Florence store. Maria has been with Victors since its re-opening in May 2013. Despite her experience, she worked her way from the bottom, running food and clearing tables to serving, to bar tending, to management, spending 5 years as the Assistant General Manager. In 2020, Maria switched focuses from overall management of the restaurant to the Wine Program & Marketing.
Jayne Murray- Banquet & Catering Manager
Originally from Greenville, SC, Jayne has lived in Hartsville for more than 30 years. Jayne began her work as the Banquet & Event Manager at Victors in 2011. She personally oversees the execution of over 800 banquets each year – putting her personal touch on all to ensure each event is flawless. Prior to joining the Victors team, she managed a boutique kitchen shop and catering business. Jayne and her husband have three daughters and five grandchildren.
Johnathan Polson- Executive Restaurant Manager
Johnathan has spent nearly his entire adult life running kitchens. He worked hard in his early 20's in Charleston's eclectic scene and then ventured back to the Pee Dee. He was the Executive Chef at the Hartsville Country Club and well as the General Manager of Shug's Smokehouse, also in Hartsville. Johnathan has spent the last 5 years as the Executive Chef at Victors and in 2020 his hard work and love of all things Victors promoted him to Executive Restaurant Manager.
Shelby Tumbleson- Chef de Cuisine
Chef Shelby has been making delicious meals for over a decade. She is an upstate New York Native and Army Veteran. She served for four years in the Army as a food specialist, where she competed in the world's largest culinary competition. Shelby earned three ACF medals, two bronze and one gold for her work with pastries & baking. After the military, she attended Culinary School at SUNY Jefferson and graduated at the top of her class. Her notable work experience is with Emeril Lagasse in Orlando and with Chef Bobby Hodge in Florence. Shelby now calls Victors her culinary work home.