Meet The Team

Travis Grimes

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.

Travis’ passion for creating authentic Southern cuisine was driven by Brock’s knowledge and guidance. When Husk Restaurant opened in 2010 it was a natural progression for him to move there as Chef de Cuisine. Travis received the Star Chefs Rising Star award in 2013 and then in 2015 was named Executive Chef of Husk.

Appreciation of the bounty of the Lowcountry inspired Travis to learn how to preserve the harvest.  Pickling and making hot sauces were of particular interest.  Using heirloom peas, rice, and grains grown in the Lowcountry is the foundation on which his cuisine is built.

After so many years working in restaurants, he knew it was time to share his experience in a new way. In January of 2022 alongside his wife Meg and with the help of friend and partner Alex Hoeg, Travis brought the dream of Iron Clay Catering to life.

Meg Grimes

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.

Meg worked her way through college as a hostess and bartender at Fonduely Yours in Mount Pleasant, finishing her time there as the general manager. Her next stop was Husk restaurant where she served as an administrative assistant and event coordinator, working alongside her husband, Executive Chef, Travis Grimes.

After many wonderful years at Husk, Meg and Travis agreed it was time to start the next chapter of their professional lives while also prioritizing time with their two children Delaney and Cade. Given their professional backgrounds as event coordinator and chef, starting their own catering company was a natural move. With the help of friend and partner Alex Hoeg, their dream of Iron Clay Catering became a reality in January of 2022.

Alex Hoeg

Born and raised in Fairfax Station, Virginia, Alex has had an affinity toward food and entrepreneurship from an early age. He started his first business, Zander’s Gourmet, at age 15, selling Smokey 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.

While attending culinary school at the Arts Institute of Charleston, Alex began working at the renowned Husk Restaurant. Starting as a prep cook, he worked his way up to Executive Sous Chef under Travis Grimes. While working alongside Travis, he was able to grow his appreciation for working with fresh, local ingredients, while learning the importance of forming relationships with farmers and fishermen.