A Charleston resident for 20 years, Meghan began her culinary career as a personal chef for downtown residents. In 2010, she attended The Institute of Culinary Education in New York City, spending the next three years cooking in restaurants and TV production houses.

Returning to Charleston, Meghan cooked and managed events for Charleston’s largest catering company. Seeking to better express her scratch-made cooking philosophy, she transitioned to Rosemary & Rye, where she has led the kitchen for 4 years.

Meghan shares two young children, with her husband Chris, our Operations Manager. Her experience as an event planner, client coordinator and non-profit board member provides an all-encompassing approach to effective event execution.

Chris contributes over 6 years of restaurant and 16 years of sales and marketing experience. Prior to his successful sales career, Chris helped open various restaurants such as Ristorante Luciano’s in Stone Harbor, New Jersey. Finding his own culinary passion, he remained a chef at Luciano’s for 6 years.

Chris oversees all of Rosemary & Rye Catering’s financial accounting, operations, and staff management. His ability to contribute to our kitchen is an added plus!

Our newest addition to the team, Dalia brings over 10 years of experience in the events industry from Glendale, CA. Having worked as a Planner and Catering Manager for many prestigious venues and Country Clubs on the West Coast, she is excited to step into the Charleston event scene.

When she’s not on site or in the office, you can find her spending time with her family or enjoying the outdoor adventures Charleston has to offer.