Today we’d like to introduce you to Maya Morrill
Hi Maya, we’d love for you to start by introducing yourself.
I would say my journey got started in my mom’s kitchen. My mom is an incredible chef, so I grew up eating really well and learned at a young age that when you eat good, you feel good!
I paid my way through music school cooking and my passion for music and good food are truly the two pillars of joy in my life. I love how food and music bring people together and can be so healing in their own ways.
I grew up in New England and moved down south to Charleston, SC in 2006. I dove right in to the culinary scene and served as Sous chef at Blossoms Restaurant and started doing private chef work across the Holy City and its suburbs. I also worked behind the scenes at the first seven Charleston Wine + Food festivals.
I’ve had some really fun gigs over the years, food styling for The Lee Brothers, Michael Rhulman and Charleston Magazine. One of my favorite jobs was working at a little wine and cheese shop, Ohara and Flynn, where I played guitar and sang, poured wine, and made cheese and meat plates! I also had stints at Fast and French, Al di La, Evo Pizzeria and Holy City Brewery. I feel very fortunate that my culinary journey has also taken me from the California coast to Aspen, Colorado.
After 24 years of cooking professionally, my focus now has been on helping local Charleston families grow their own produce and helping maintain their home vegetable and herb gardens. My private catered events include a lot of what I grow myself, as well as the best local produce, seafood, and meat that Charleston area has to offer. My hope with my cooking is for my clients to become more connected to where their food comes from.
On special occasions, you can find me hosting pop up events supporting my friend’s small businesses in Park circle, including The Brew Cellar, Park circle Coop, Coast Brewery and Roadside Blooms.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Honestly, i have always struggled with pricing. For a long time I undervalued myself and my time. I priced my menus based on what I thought was fair, and not on what it actually costs. I truly enjoy cooking and sharing all the local goodness with my clients, and now finally years later, I can better support myself and my farmer friends by charging more appropriately for my time, experience, the quality of the ingredients I use, and the service.
After Covid, I left behind my plans to open a breakfast spot and a restaurant in general. With private catering I am able to better support all my friends who are growing beautiful produce, catching the best fish and raising the best meat in the Charleston area. They truly make my job easy and I feel like the luckiest. Supporting them is how I feel I can make a difference in my community.
The Charleston Culinary scene has changed a lot in the last 18 years that I’ve lived and worked here. While my days now are split between the garden and the kitchen, In addition to growing my own food, I’m more committed than ever to support our local growers and connecting my clients with the incredible bounty our Charleston area has to offer.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I base my menus completely on whatever my farmers and fisherman have. I custom design every menu for each individual client based on their dietary restrictions, allergies, likes and dislikes. Then I go to the farmers market and ask THEM what they want me to buy. They’re gonna bring out the best of whatever they have and that’s why I never go with a specific ingredient in mind. There’s always a way to make it work with whatever they have that’s in season. My clients trusting me and giving me the flexibility to design a seasonal menu special for them is something I think that sets what I do apart from others. All the meat, seafood and veggies are always local. No menu is ever the same, it’s always fresh and new and fun.
I come from a family of artists so I’d say my food is my art form. Lots of colors, edible flowers and big flavors.
I also think it’s important to think about how you feel after you eat. Of course I always want to make sure people get enough to eat, but I believe when you serve up lighter fresher local fare, you can truly enjoy it more! And not just while you’re eating it but after also, you should feel GOOD! I love making people feel good with my food!
What does success mean to you?
Being able to do something I love for a living. Being able to share a meal with my closest friends and family and share my love and energy with them. I love being my own boss, having my own business doing my own thing, and supporting so many of the hard working and passionate people in my community, and myself, in the process!
Contact Info:
- Website: https://www.mayamorrill.com
- Instagram: @chefmayamorrill
- Other: https://Chefmaya.square.site
