Salthouse Catering Opens Large Charleston Commissary
Local catering company Salthouse has opened a new 14,000-square-foot commissary kitchen in Charleston. The large facility will act as a central production hub for the company's catering operations. The expansion may also support other future culinary ventures for the business.
- The new commissary is located at 1740 Signal Point Road on James Island, a space that is over three times the size of comparable facilities in the Charleston area. - Salthouse Catering was founded in 2013 by industry veterans Tanya Gurrieri, a native Charlestonian, and Chef Todd Mazurek. - The company has grown from a two-person operation to a team of 51 to 200 employees, focusing on locally sourced, seasonal ingredients. - Beyond supporting its own operations, the new kitchen is designed as a hub for other culinary entrepreneurs, offering rental space for food trucks, bakers, and consumer packaged goods businesses. - This expansion taps into Charleston's robust culinary scene, a significant economic driver for the region which has recently gained global attention with its first Michelin-starred restaurants. - The company's growth reflects a larger trend in the food and beverage industry, which has seen a rise in commissary kitchens as a cost-effective way for businesses to scale and adapt to changing consumer demands for catering and delivery. - Recent job postings for event servers and kitchen attendants indicate the company is actively hiring to support its expanding operations. - Co-founder Tanya Gurrieri has noted that the wedding season in Charleston continues to get longer, with weddings making up a significant portion of their business and driving demand.
