Meet Our Team
Iron Clay Catering is a small boutique catering company specializing in creating unique and personalized experiences to handle any of your event needs.
Travis Grimes has been cooking almost as long as he’s lived in the Lowcountry of South Carolina.
During his earlier years, he learned about the art of making Southern food from some of his older co-workers. He went on to enroll in Johnson and Wales University to continue to refine his skills. He graduated in 2000 the same year he completed an internship with James Beard Best Chef Southeast winner Louis Osteen at his restaurant Louis’s.
After school, Grimes went on to work at well-known restaurants, such as Cypress Lowcountry Grill and McCrady’s. Under Chef Michael Kramer’s guidance, Travis learned the fundamentals of fine dining. In 2006, Chef Sean Brock took over as McCrady’s executive chef. It was under Brock’s mentorship that Travis would truly understand cuisine.
Meg Grimes was born and raised in Richmond, Virginia. A graduate of Trinity Episcopal School, she spent many wonderful summers and holidays with her extended family in Charleston. When the time came to choose a college, there was only one place for her: The College of Charleston. After making her debut at Bal du Bois in Richmond while raising money for Sheltering Arms hospital, Meg decided to turn her love of gathering with family and friends into a career.
Born and raised in Fairfax Station, Virginia, Alex has had an affinity towards food and entrepreneurship from an early age. He started his first business, Zander’s Gourmet, at age 15, selling Smoky Al’s BBQ sauce and rub.
Upon graduating high school in 2008, he moved to South Carolina to attend Clemson University, where he fell in love with the palmetto state. After graduating from Clemson in 2012 with a Bachelors in Business Marketing and a minor in Entrepreneurship with cum laude honors, he moved to the Lowcountry to pursue his true passion: cooking.