The Copper FigPrivate chef · Charleston
(555) 014-2290 Book a date

Seatings, not reservations

Pull up a chair.
I'll cook; you keep the evening.

Dinner cooked in your kitchen, plated at your table, and cleared before the candles burn down. I post the week as seatings — an early sitting and a late one — and you take the night that fits.

Book a date (555) 014-2290

Cooking in Charleston, Mount Pleasant, Sullivan's Island, James Island & West Ashley

This week's seatings

Early & late · Charleston and the islands

Day
Early · 5:30
Late · 8:30
Thu · Sep 12
Open Booked
Fri · Sep 13
Booked Open
Sat · Sep 14
Open Open
Sun · Sep 15
Booked Open
Mon · Sep 16
Open Booked
Tue · Sep 17
Booked Open

Or chalk it in by phone(555) 014-2290

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What's on the fire

Five ways to fill a table

The menu follows the season and the market, and it follows the size of your party. Tell me who's coming and I'll build the evening around them.

A copper pot simmering over a low flame in a dark kitchen

For a crowd

Dinner party for eight

A long table and a real dinner: courses carried out as they're ready, plates cleared between them, glasses kept full. Eight at the table is the sweet spot for it.

from$725

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A candlelit supper table seen from above with plated dishes and wine glasses

Supper club

Lowcountry supper club

A shared table run the old way — one menu, one sitting, everybody eats the same thing at the same time. Bring a group, or join a night I'm already cooking.

from$110 / guest

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Occasions

Anniversary or proposal dinner

One table, two people, and no one else in the room. I cook quietly in the background, then disappear before dessert lands.

from$495

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Just the two of you

Date-night tasting for two

Several small courses built from whatever the boats and the fields brought in that week. Short, warm and meant to be eaten slowly across an evening.

from$325

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The rest of the week

Weekly meal prep

A standing day each week: I shop, cook and pack your kitchen full of food you'll actually want to eat on a Tuesday. Same day, same rhythm, week after week.

from$310 / week

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How it works

Four steps to a set table

No forms to chase and no long thread of emails. Pick a seating, tell me about your table, and I'll take it from there.

(555) 014-2290
A chef's hands finishing a dish beside a pan in a dim home kitchen
In your kitchen, on your night
Step one

Pick a seating

Look at the board and take the date that's open — early sitting or late. Every open slot goes straight to the booking page.

Step two

Tell me the table

Party size, the address, and anything you love or can't eat. That's all I need to start building a menu around you.

Step three

Lock the date

A short phone call confirms the seating and the shape of the evening. Once it's agreed, the date comes off the board.

Step four

I cook, you keep the evening

I arrive with the food, cook and serve, then leave the kitchen the way I found it. You stay at the table.

Not sure which seating suits your night? Call and we'll work it out in a few minutes — the calendar usually has more room than the board shows.

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The house

The table is the whole point

The Copper Fig is one cook, one copper pot, and whatever Charleston is giving up that week — shrimp, grits, okra, tomatoes still warm from the sun, peaches that only last a fortnight.

Cooking happens in your kitchen, on your terms. I come in quietly, work around your evening, and hand it back cleaner than I found it.

  • A menu planned with you, around the season and the table
  • Shopping, cooking and serving, all done in your kitchen
  • Courses brought out as they're ready, plates cleared between them
  • A tidy kitchen at the end of the night
A candlelit dinner table set for guests in a Charleston home at dusk
Set and waiting before guests arrive
Lowcountry ingredients laid out on a dark wooden board
What the week brought in
Where I cook

Charleston and the islands

Five areas, one kitchen at a time. If you're just past these lines, ask — I'll tell you straight whether the evening can be done well.

Book a date (555) 014-2290
Book a date

Let's put a date on the board

Tell me the night, the seating and how many are coming. I'll confirm by phone and take it from there — early sitting or late, whichever suits your table better.

(555) 014-2290

Seatings are held once confirmed by phone. Weekly meal prep runs on a standing day — mention it when we speak and I'll find you the right slot.

Seating

Cooking in Charleston, Mount Pleasant, Sullivan's Island, James Island and West Ashley.