About Rosemary & Rye
The idea for Rosemary & Rye started years before the company had a name. While Meghan was attending culinary school in New York, she told Chris that she hoped to one day return to Charleston and open a catering company. She spent the years that followed working in professional kitchens and learning the catering industry from the inside. She eventually became Executive Chef at B. Gourmet Catering.
In March 2020, Meghan and Chris had the chance to turn that long-held plan into a real business when they purchased B. Gourmet. Days later, COVID-19 restrictions brought events across Charleston to a stop.
Rather than wait for events to return, the team shifted quickly. They began preparing private dinners for families throughout Charleston and Kiawah and continued adjusting the business as conditions changed. That willingness to adapt without losing momentum became part of Rosemary & Rye’s foundation.
Later that year, Meghan and Chris also acquired Squeeze On-Site, an established Charleston bar service. The two businesses continued operating under separate names until 2024, when catering and bar services officially came together as Rosemary & Rye | Catering & Cocktails.
In 2026, the company took over Union Station on King Street, adding a downtown event venue to its growing hospitality business.
Rosemary & Rye looks very different from the boutique caterer Meghan and Chris purchased in 2020. Each chapter has added something new, but the company continues to grow with the same hands-on approach that carried it through the beginning.
We are proud of how far it has come and excited about what we are still building.
Our Executive Chef.
Meghan’s role as Executive Chef and owner has shaped Rosemary & Rye from the beginning. Her experience in the kitchen influences the food we serve, but it also affects how the culinary team is led and the opportunities we hope to create within the industry.
She built her career in restaurant and catering kitchens in New York and Charleston before becoming an Executive Chef and business owner. She knows what it feels like to be underestimated, particularly as a woman building a career in professional kitchens where leadership has historically been dominated by men. That experience continues to influence how she leads.
Today, Meghan remains closely involved in the culinary side of Rosemary & Rye. She develops menus alongside the team and sets the standards that guide how the kitchen operates. She expects a lot from the people she works with, while also giving them room to learn and take on more responsibility.
We are working to make those opportunities available beyond our own team as well. Our apprenticeship program with Trident Technical College’s Culinary Institute of Charleston gives aspiring chefs experience in a working kitchen. Through ROOTS, we also support programs that help people from underrepresented backgrounds explore careers in hospitality.
Meet Chef MeghanThe people behind Rosemary & Rye.
Rosemary & Rye brings together people with experience from many sides of hospitality. Our team includes former restaurant owners, bartenders, event planners, farmers, chefs, and people who have spent years working in event sales and operations.
Those backgrounds shape the way each person approaches the work. They give us a broader understanding of what goes into an event and help us look at challenges from more than one perspective.
What connects the team is a genuine love of hospitality and an appreciation for the work that happens behind the scenes.
Meet the Rosemary & Rye Team
How We Work.
Our team understands more than the catering side of an event. Our work in bar service, private dining, and venue operations has given us a wider view of how the pieces fit together and where problems can arise.
That experience matters because decisions about the menu, bar, venue, rentals, and timeline rarely exist on their own. We can identify potential conflicts earlier and make recommendations based on the event as a whole, not only the service you book through us.
Some clients choose Rosemary & Rye for one part of their event, while others bring several services under our team. In either case, we work closely with the client and the other professionals involved so everyone understands the plan and what needs to happen next.
Good hospitality doesn’t happen by accident.
Neither does good food. Both take intention and a little SPICE. Our five core values shape how we show up for our clients and for one another.
Rooted in Charleston.
Good hospitality starts with taking care of people, but for Rosemary & Rye, that does not end in the kitchen.
ROOTS is our company-wide community involvement program, created to make service a consistent and accessible part of working at Rosemary & Rye. We partner with local organizations to understand where our team can be useful, then put our time and skills behind that work.
The goal is to support the people already doing good in Charleston and bring more attention to their efforts. ROOTS also gives our team meaningful opportunities to get involved throughout the year.
Learn More About Our Community InvolvementCome work with us.
Rosemary & Rye is made up of people who care about their work and the people around them. We value experience, but we also value reliability, curiosity, and a willingness to be part of a team.
If that sounds like the kind of company you would like to be part of, visit our Careers page to learn more about the roles on our team and submit an application.
Planning an event?
Tell us what you are working on. Our team will help you understand how our catering and bar services can fit into your plans and answer any questions about working with Rosemary & Rye.
Submit an inquiry to share the details of your event, and a member of our team will be in touch to continue the conversation.
