Charleston’s women in food dish on their industry

In honor of International Women’s Day (March 8) and a week dedicated to food (hello, Charleston Wine + Food!), we asked several local women in the food and beverage industry what it means to be a woman working in food today.

Here’s what they had to say:

Hailey Knight

Beverage director at Félix Cocktails et Cuisine and La Cave
“Women bring passion, resilience and a fresh perspective to the fast-paced world of hospitality,” said Hailey Knight, beverage director at King Street hotspots Félix Cocktails et Cuisine and La Cave. “It comes with its challenges though. I still find myself needing to be louder or more assertive to command the same level of respect that my male counterparts seem to receive more naturally.”

Despite the challenges, Knight said she sees change on the horizon. “The landscape is slowly progressing, with more and more women in leadership positions, and I’m proud to be a part of that,” she said.

Weesie Newton

Co-founder of Fleet Landing
“My husband and I opened Fleet Landing together 20 years ago,” said Weesie Newton, co-owner of longstanding waterfront restaurant, Fleet Landing. “At the time, I was overlooked by most men — everyone would go directly to him for answers despite us working as a team. As the business developed and time went on, I became [the] leadership for the restaurant.”
Newton said that times have changed, but more change — and guidance from other women in the business — can only help.

“I would say that women have gained a lot more momentum in the industry in the last two decades, but we’re still a bit outnumbered,” she said. “Lately, I’ve been thinking it’d be great to come together with other female F&B leaders in Charleston to mentor the next generation and offer guidance with the knowledge we’ve gained. It’s something I would’ve loved to have as a resource when I first started out.”

Courtney Zentner

Co-founder of The Drifter and Merci
“I feel like women are pioneering a new path for food and beverage,” said Courtney Zentner, co-founder of The Drifter and forthcoming restaurant, Merci, which she runs with her husband, chef Michael Zentner.

“Yes, [traditionally], chefs are men, and women are front of house, but small businesses post-COVID have changed the norm,” she said. “I started in the event planning world. … Now that I’m in the restaurant world as well, I’m happy to see strong women leading the charge in that industry, whether it’s front of house, design or in the kitchen.”

Zentner, who has lived and worked in Boston and Washington D.C., said Charleston’s creative community is “unparalleled” compared to other cities.

“[Charleston is] a place where everyone is really working together to elevate the industry as a whole,” she said.

Jillian Schaffer

Chef de cuisine at FIG
Jillian Schaffer, chef de cuisine at FIG, said that she’s seen the food and bev industry evolve significantly over the past decade.

“When I was in culinary school, the field was predominantly male and pastry was more female-oriented, but that’s no longer the case,” she said. “I’ve worked in kitchens that were mostly female and others that were all male, and in each situation, success depended on individual ability. Today, I think women in the food and beverage industry receive the same level of respect as their male counterparts.”

Schaffer said that the future of women in food and bev is bright. “I am happy to see women succeeding in every area of the industry, from farming to running restaurants and everything in between,” she said.

Heather Greene

Owner of Lillian’s Petite Market & Eatery and Director of Operations of Stars/Satellite Bar
“As a woman in a traditionally male-dominated field, I’ve had moments where vendors and investors assumed I couldn’t possibly be the one in charge or doubted my expertise simply because I didn’t fit their expectations,” said Heather Greene, who recently opened Lillian’s Petite Market & Eatery on Congress Street and who also serves as Director of Operations of Stars/Satellite Bar.

“Early on, it was disheartening to be dismissed or underestimated, but my father’s words — ‘You can do and be anything’ — always echoed in my mind. Over time, I’ve learned that demonstrating competence, resilience and unwavering confidence earns respect more powerfully than any title.”

Greene said her various roles — as the Director of Operations at Stars/Satellite Rooftop, an investor in multiple restaurants and owner of her own restaurant — is proof that women “belong at the table.”

She said she is always looking to build empowering spaces for women in food and bev.

Suzy Castelloe

Chef de cuisine at Charleston Grill
Suzy Castelloe, chef de cuisine at Charleston Grill, feels like women and men face similar struggles in the food and bev industry today.

“Maybe it is that I have been lucky for the last 9 years following in the footsteps of chef Michelle Weaver but this latest chapter of my career has seen less and less disparity in both challenges and opportunities,” she said.

Castelloe said she always finds her job rewarding when she can surprise even herself — and when a diner is pleasantly surprised by a dish.

She hopes the future of food and bev doesn’t even have a distinction between men and women workers. “My hope … is that there is no longer a distinction: Male or female [chefs] creating great dishes and experiences is the goal. We are first and foremost chefs.”

Courtney Colangelo

Owner of Cakette Bakeshop
“Being a woman in the food and beverage industry today presents a powerful opportunity to show other women that this is a space where we can thrive,” said Courney Colangelo, owner of new Park Circle bakery Cakette Bakeshop. “With ambition and resilience, a woman can’t be stopped!”

Colangelo said she’s seen a shift in the “hustle” culture traditionally found in the food and bev industry, and that people are trying to find a healthier work/life balance.

“Women are at the forefront of this change, demonstrating our ability to perform multiple roles — not only as chefs and business owners, but also as mothers, partners, friends and more,” she said. “I believe women possess an inherent ability to manage high-stress situations, as we’re accustomed to juggling so many things at once.”

She emphasized that the food and bev industry is not a solo gig — it takes a village to stay afloat in such a competitive market.

Jeanne Oleksiak

Executive chef at Herd Provisions
“I have been in this industry for twenty years,” said Jeanne Oleksiak, executive chef at Herd Provisions. “Though I have finally found a home where women are respected and uplifted, it has taken years of harsh working conditions, ignoring the various forms of sexual abuse and pushing through not being taken seriously by men.”

Oleksiak said the back of house part of the food and bev industry is still a “boys club.”
“I cannot count how many events I have participated in where the attendees automatically look at my CDC or sous chef, both men, and ask them how the dish was created etc.,” she said. “I wonder how often that happens to male chefs?”

“I have seen a change in the industry, though, and while progress is slow it is happening!” Oleksiak added. “We see more women celebrity chefs, more women being seen as chefs and not just as pastry chefs, and more men supporting women in leadership roles. … Equality is what this industry needs. What this world needs.”

Mae Co, pastry chef at Marbled & Fin

“I am proud to have a great rapport with the gentlemen chefs surrounding me,” said Mae Co, Marbled & Fin’s pastry chef. “Although people may have assumptions that the food and beverage industry is such a male-dominated environment, I have witnessed that anyone can run a successful kitchen.”

Co thinks women, for the most part, are well-represented in the food and bev industry. She said leading with confidence is key to gaining respect from your peers.

“Working in a kitchen for almost 9 years, I witnessed and experienced that women get the same treatment and respect as other male peers, as long as they never get their heads down. I recommend keeping your chin up and owning your moment, every single time!” she said.

Co said the future is bright for women in food and bev. “If we keep at what we are doing and claim our feminine power in the industry while showcasing a nurturing leadership style, we can continue changing people’s perceptions of gender in the workplace,” she said.

Amanda Marshall, chef at The Italian Boy after dark

Amanda Marshall, chef at The Italian Boy after dark, said that while she senses a shift in the food and beverage industry — one where women are as valued for their skills and hard work as men — there is still room for growth.

“I’ve been fortunate to work in a space where I’m encouraged to learn and grow, but I know that’s not always the case,” she said. “There’s still progress to be made, but I try to focus on showing up, putting in the work and letting that speak for itself.”

She believes that a big change happens when more women are allowed to take charge: “You don’t see as many women in leadership roles in kitchens, and that needs to change. The more women step into those spaces, the more normal it becomes.”

As a chef, Marshall said she loves getting to experiment with and tweak dishes every night, keeping her work exciting. She loves hearing that customers connect with her food. “[When they tell me] that the food made them feel something, whether it reminds them of a dish they grew up eating or it’s just a meal they won’t forget, that’s what it’s all about,” she said.

Sarah O’Kelley, wine director at Edmund’s Oast

“Now more than ever I feel it is so important to support other women in our field — from fellow restaurant workers/owners to distributors to the winemakers themselves,” said Sarah O’Kelley, wine director at Edmund’s Oast. “In such uncertain times for women in particular, I am trying my best to highlight the immense amount of female talent in our field, and particularly in my own genre/obsession — the world of wine.”

O’Kelley hosts Girl Power Wine Nights at Edmund’s Oast and makes sure the restaurant features a number of female winemakers on its wine list. “I strongly believe that even these little acts make a difference,” she said.

Edmund’s Oast hosts its next Girl Power Wine Night March 31, featuring all-female wine projects and an all-female front of house staff that night.

Tina Heath-Schuttenberg, co-owner of Beautiful South and Kwei Fei

“Balancing two restaurants with family life remains a constant, but in 2025, my focus is on fostering community, inclusivity and education through our Advisory Board,” said Tina Heath-Schuttenberg, co-owner of Beautiful South and Kwei Fei.

Tina Heath-Schuttenberg and her husband, Beautiful South and Kwei Fei’s other owner, David Schuttenberg, created an advisory board through their hospitality group, Always Awkward Hospitality.

Local members of the board include Sarah Williams-Scaliseof Sarah’s Dumps, Jai Jones of The Dropping Pin, Miguel Buencamino of Holy City Handcraft and more. The group looks to answer questions like: “What are the ways we can continue to build reciprocal and genuine relationships and uplift with our work? How can we use our time, energy, and resources to share knowledge?”

“It’s going to carry extra importance to those who are feeling unsupported or scared in our current political climate,” Heath-Schuttenberg said. “This can be such a male-dominated industry, so finding a balance of all genders within our restaurants is necessary for creating balance and opportunities for creative thought where we can continue to grow.”

Ariana Bolchoz, co-owner of Cane Pazzo

“Finding a work life balance in this industry can be hard. I’m lucky that during my time at Indigo Road Hospitality Group, I’ve worked as a restaurant manager, expanded my wine knowledge and transitioned into event planning, all of which has allowed me to prioritize building a family, buying a home and now opening Cane Pazzo this spring with my husband, Mark Bolchoz,” said Ariana Bolchoz, co-owner of forthcoming Hanahan restaurant, Cane Pazzo.

Bolchoz pointed out that the challenges of food and beverage aren’t limited to women alone.

“In my perspective though, this challenge [work life balance] is oftentimes shared by both women and men. It is truly a juggle of work and family life,” she said. “I look forward to countering some of these challenges as we open Cane Pazzo, intertwining our family experience with the lifelong vocation we’ve found in the food and beverage industry.”

Paula Kramer, co-owner of Kultura and owner of Baguette Magic

Paula Kramer, who owns Baguette Magic and co-owns Kultura with Nikko Cagalanan, said she has struggled with imposter syndrome more than her male peers.

“I also feel incredibly proud to be a woman in food at this moment — there are so many amazing women carving their own paths and leading restaurants forward,” she said. “The conversation may be evolving, but the challenges are still real, and celebrating our triumphs is just as important as acknowledging the struggles.”

Kramer said that a big hurdle for women is being seen and heard from the get-go: “The biggest challenge is at the lower levels, where breaking in and being taken seriously can be the hardest part. That’s where I see the biggest need for change — creating real opportunities for women to grow, lead, and be heard from day one.”

Kramer echoed other women who said that building community is a critical part of being successful.

“My favorite part of my job is leading my teams, connecting with the people I work with, and helping them grow — because in turn, I grow,” she said. “Fostering that sense of team and shared purpose across our businesses is one of the most rewarding parts of what I do.”

Erin Maynard, COO of Commonhouse Aleworks

“The Lowcountry is a part of who I am, and I feel incredibly fortunate to call it home again,” said Erin Maynard, who recently took on the role of COO at Commonhouse Aleworks. “There’s truly nothing like the camaraderie in the brewing industry here — Charleston’s food and beverage scene is one of a kind, and I’m thrilled to be back among such passionate, talented people in this community.”

Maynard said she loves the continuous learning opportunities present in the brewing industry. “As a woman in this industry, I’ve been fortunate to work alongside colleagues who value knowledge, collaboration, and mutual respect,” she said. “My experiences have been overwhelmingly positive, and I hope to continue paving the way for more women, and people of every background, to thrive in the brewing space. Brewing is about more than just making great beer — it’s about building community, lifting each other up, and creating spaces where everyone belongs.”

Kellie Holmes, wine consultant

“Growing up in San Luis Obispo, with my mother running a catering company, I was immersed in the industry from a young age and saw firsthand the impact of female leadership,” said Kellie Holmes, a local wine consultant.

“Throughout my career, the women I’ve worked with and for have been incredibly influential in shaping my approach to both my career and the guest experience,” she said. “I’ve learned that leading with empathy and a genuine understanding of both guests and employees perspectives always yields the most rewarding results.”

Vonda Freeman, beverage director of Indigo Road Hospitality Group

“I have seen the industry change a great deal over the past 25 years. The once male-dominated arena has seen a huge turn in the other direction,” said Vonda Freeman, beverage director of Indigo Road Hospitality Group. “Most of the sales directors, portfolio managers, and many winemakers today are women. I think women are naturally wired to be multi-taskers, and in this fast-moving world, it certainly comes in handy.”

Freeman said she loves working with everyone in all facets of her job, from new servers interested in learning about wine to rising star winemakers. And no, she does not taste wine all day.

She believes the support for women in the food and bev industry is strong.

“There are so many out there thinking ‘I have an idea or product and think it just might work.’ Ladies, get out there and do it! We have your back,” she said.

Women who publicize Charleston food

In addition to the women who work in and around restaurants, are the women who help publicize those very businesses — a critical facet of any growing, longstanding or up-and-coming restaurant.

“As a woman in hospitality PR, I have this unique opportunity to actively shape the narrative, ensuring that the future of the industry is more inclusive, dynamic and reflective of the talent that drives it,” said Katelyn Hudson, founder of Kate Hudson PR. “Everyday, but especially in 2025, it feels like both a gift and a responsibility to help tell these stories.”

Ashley Hay Mitchell, founder of Haystack Media, started her PR career representing Charleston Grill and chef Michelle Weaver. “At many events around town celebrating Charleston’s best food, chef Michelle Weaver was often the only female chef in the room — a rare presence in a male-dominated industry,” she said. “Today, my firm represents three incredible female chefs and several brilliant women in wine. At a time when DEI programs are under attack, it’s a reminder that creating opportunities for women and underrepresented voices isn’t just about fairness — it’s about strengthening the industry, and ensuring a richer, more dynamic food and wine culture.”

Maggie Vickrey, senior account executive at Charlotte Berger PR, said that PR is not the party Samantha Jones made it out to be. “Most of our work involves writing at a desk or creating content,” she said. “It doesn’t sound as glamorous, but these efforts produce press hits, social engagement and, ultimately, more customers.” She said that she finds women in the local food and bev industry to be pretty special. “I truly feel we have a community that focuses on collaboration and connection over competition.”

Ashley Zink, managing partner at Sprouthouse Agency, “The restaurant world in general is much less of a ‘boys’ club’ than it was 15 or 20 years ago, and the overall tolerance level for chefs (or anyone in leadership roles) who are very successful and popular but treat their teams terribly is much lower,” said Ashley Zink, managing partner at Sprouthouse Agency. “It’s not an equal playing field yet, but we’ve made huge strides in the right direction.”

Zink said as a storyteller she believes in helping people spread the word about their businesses. She hopes the future of food and bev includes more women taking a stand about industry issues that are important to them. She cited NYC-based chef and restaurateur Camilla Marcus, who has raised awareness around childcare access for food and bev workers.