Today we’d like to introduce you to Meghan Timby.
Hi Meghan, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
My path into the culinary world actually started long before culinary school. I grew up cooking with my grandmother, and those early moments in the kitchen were really where my love for food and hospitality began.
I later attended the College of Charleston for undergrad before moving to New York City to attend culinary school at the Institute of Culinary Education. After graduating, I completed an externship with a premier catering company and spent time working in notable restaurant kitchens across Brooklyn and Manhattan. I also worked as a food stylist for a TV production house, which gave me a completely different perspective on food and presentation.
New York was an incredible training ground. It’s intense, demanding, and it pushes you to work harder than you ever thought you could. I learned a tremendous amount there and built a strong foundation that still shapes how I cook and lead today.
But Charleston was always calling me back. In 2013 My husband, Chris, and I returned to the Holy City, where I worked alongside some of Charleston’s most respected catering companies. I eventually became Executive Chef at B. Gourmet Catering. In 2020, Chris and I purchased the company and reimagined it as Rosemary & Rye.
What started as a small boutique catering company has grown into something really special. Today we’re proud to be part of Charleston’s vibrant hospitality community, creating memorable events and experiences for people across the Lowcountry.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
It definitely hasn’t been a smooth road.
We purchased the company in March of 2020, literally right as the pandemic was beginning. We actually went through five different closing dates during the purchase process, and by the time everything was finalized the entire events industry had essentially shut down.
Taking over a catering company when no one was allowed to have events wasn’t exactly ideal timing.
Instead of shutting down, we pivoted. We started offering private chef services and spent those early months cooking dinners for families around Charleston and Kiawah who suddenly found themselves home all the time. It was a whirlwind. We were constantly on the move, adapting day by day and figuring things out as we went.
That pivot ended up saving the business. By the second half of 2020, we had actually generated more profit than the company had the entire year before under the previous owners.
But like most small businesses, the challenges didn’t stop there. The hospitality industry is always evolving. Food costs fluctuate, staffing can be unpredictable, and regulations around alcohol and events continue to change. You’re constantly learning and adjusting.
What those experiences really reinforced for me is how important it is to stay hands-on as an owner and to invest in your team and your company culture. At the end of the day, a business is only as strong as the people behind it.
Looking back, those early challenges shaped who we are today. They forced us to be resilient, creative, and deeply committed to building something that could last.
Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
Rosemary & Rye is a full-service catering and bar company based in Charleston. We produce everything from weddings and nonprofit galas to corporate events and private chef dinners.
But what we really focus on is hospitality.
Great food is important, of course, but what people remember most is how an experience made them feel. From the first planning conversation to the last plate being cleared, our goal is to make clients feel supported, taken care of, and genuinely excited about their event.
Charleston has an incredibly talented food community, and we’re proud to be part of it. While I’d happily put our food up against anyone’s, what really sets us apart is our approach.
We’re female-chef-owned and deeply collaborative with our clients. We’re not just there to deliver food. We’re partners in helping people celebrate some of the most important moments in their lives.
Creativity is also a big part of what we do. Our menus are always evolving and influenced by both Lowcountry ingredients and global flavors. I love exploring different cuisines and bringing those inspirations into our work.
One of the things I’m most proud of, though, is our commitment to the community. Giving back is one of our core values and through our ROOTS program (Rosemary & Rye Outreach and Opportunities to Serve) our team participates in volunteer opportunities throughout Charleston. Just in the past month we’ve partnered with Ronald McDonald House, Beyond Basic, Camp Rise Above, Palmetto Primary Care, and several local food pantries.
Hospitality is about taking care of people, and that shouldn’t stop when the event is over.
We’ve also been honored with a number of industry recognitions over the past few years, including ‘Best in Catering’ from the Southeastern Chamber of Commerce and the ‘Best of South Carolina’ award for Best Event Caterers. We’re also currently a finalist in the Charleston City Paper’s 2026 Best of Charleston Awards for ‘Best Caterer’, and we’re proud to hold multiple ‘Best Of’ awards from The Knot and WeddingWire.
Beyond awards, it’s been exciting to see our work featured nationally in publications such as Garden & Gun, PartySlate, Carats & Cake, Style Me Pretty, and Southern Bride. You can even spot us on a few of your favorite Bravo shows, including Charleston’s very own Southern Charm.
While it’s always rewarding to see our team’s hard work recognized, what matters most to us is the relationships we build with our clients and the community we’re proud to serve.
Is there any advice you’d like to share with our readers who might just be starting out?
One thing I’ve learned over the years is that people will always have opinions about what you should or shouldn’t be doing.
Especially as a woman in this industry, there are still moments where people look right past you and assume someone else must be in charge. It happens more often than people realize.
But I’ve worked incredibly hard to build the career I have. I’ve worked in different markets, trained in different cuisines, and put in the long hours it takes to really learn this craft.
At some point you have to stop worrying about proving yourself to other people and focus on proving things to yourself.
Trust your instincts. Stay passionate about what you’re building. And be prepared to work harder than you think you’ll need to.
Passion is important, but passion alone isn’t enough. You have to be willing to hustle, stay resilient, and keep showing up even when things get difficult.
Contact Info:
- Website: https://rosemaryandrye.com/
- Instagram: https://www.instagram.com/rosemaryandryecatering/
- Facebook: https://www.facebook.com/rosemaryandryecatering
- LinkedIn: https://linkedin.com/company/rosemaryandrye
