Word on the street
What locals are saying
Harvest Catering is a boutique operation built around a specific point of view: executive chef Ryan Sullivan trained at The Sanctuary, Cru Cafe, and The Glass Onion, and the menus reflect it — seasonally driven, sourced from local Lowcountry farmers and fishermen, and never static. Business partner Lexie Webb handles the event side with 20-plus years of hospitality experience behind her, which shows in the staffing and execution. The combination earns Harvest a preferred-vendor slot at venues like South Carolina Society Hall and consistent recognition in Charleston's competitive catering market, though pricing is quote-only and transparency on cost remains a friction point for couples early in the planning process.
chef-driven seasonal menusLowcountry sourcing ethosboutique scale, custom buildspreferred-vendor credibility at marquee venueshospitality-industry pedigree in the kitchenopaque pricing, direct-quote only
In the feed
