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Author: Advyon Summerville

Iron Clay is mentioned in Dining Chat with Tom Sietsema

We are thrilled to announce that Iron Clay catering has been highlighted as a must-use private chef by none other than Tom Sietsema in The Washington Post’s Dining Chat! Being recommended by such a respected food critic is a true honor and a testament to our dedication to culinary excellence. This endorsement not only validates our expertise but also underscores our commitment to providing exceptional dining experiences. We are grateful for this recognition and look forward to continuing to exceed expectations in the world of fine catering.

 

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Former Husk chef finds second calling with new catering company

Travis Grimes jumped into his work at Husk head-first when he joined famed chef Sean Brock at the downtown Charleston restaurant in 2010, the year it opened.

Grimes started out as chef de cuisine, eventually earning the executive chef position in 2015. He remained passionate about the cuisine the Queen Street restaurant was serving, but he longed for more customer interaction. After more than a decade at the restaurant, Grimes worked his last shift at Husk on Feb. 27.

Husk hands off executive chef duties as longtime leader departs kitchen

When renowned chef Sean Brock left McCrady’s and brought his inspired brand of Southern cuisine to Husk in 2010, Travis Grimes went with him.

Grimes started out as the chef de cuisine, and as Sean Brock started branching out with new ventures, Grimes steadily earned more responsibility. In 2015, he was named executive chef of the downtown Charleston restaurant at 76 Queen St.

Now, Grimes is handing over the reins to Ray England, an Idaho-born chef who most recently served as executive chef at Mount Pleasant waterfront eatery Tavern & Table.

“It’s been such a major part of my life what I’ve done here at Husk. It’s a long, interesting story of the family we built here at Husk and how we managed to keep it running and happy and healthy,” Grimes said. “We managed to do it, and honestly, it was because we always built a family around it. I think Husk will be in good hands moving forward.”

 

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