Hi Morgan, please kick things off for us with an introduction to yourself and your story.
As a kid, I always told family and friends that I was going to grow up to be a Chef. Although immediately out of high school I went to school for Athletic training and eventually realized it wasn’t for me and transferred schools and went to Johnson and Wales in Charlotte NC.
I moved down to the Charleston area in 2015 and began an internship at The Sanctuary at Kiawah Island golf resort and never left Charleston because I loved it so much.
From there I moved around to a few different hotels ultimately landing At Hotel Bennett and being a part of the opening team. I eventually moved up to become the Sous Chef of Gabrielle inside of Hotel Bennett Then Covid hit which made life difficult for everyone but F&B employees especially. Shortly after Covid hit and we were coming out of lockdown began cooking for people in their homes or doing deliveries/drop-offs so people could have some form of normalcy. Eventually, I got my job back and I put my business to the side for a little while however being back in the hotel setting had changed so much and I didn’t have a passion for it anymore so I took the leap of faith and began doing Savor Charleston full time.
Would you say it’s been a smooth road, and if not, what are some of the biggest challenges you’ve faced along the way?
At first, it was difficult building up a clientele. Learning a lot more about how to market myself and get my company out there and learning the ins and outs of the front side of events. I know how to cook, but when it came to tables, linens, silverware, and all of the little details I had never thought about before I was in over my head for a second. But I have learned a lot and continue to learn every day
Appreciate you sharing that. What should we know about Savor Private chef and Events?
We are a Private Chef and Catering company servicing the Charleston Area. We do all different events from an Engagement dinner for2, Multiple courses, and fine dining tasting with wine pairings to your backyard low country boil or BBQ. I haven’t met a menu I wasn’t able to execute which allows for the clients to have full creative freedom when making up menus. What sets us apart is our attention to detail, small touches, and our fine dining training that we bring into each house we do an event for.