Maya Morrill

A native New Englander, Chef Maya Morrill moved to Charleston, SC in 2006.
Maya grew up in the kitchen alongside her chef mother who taught her all about food, flavor, and fresh ingredients in the Berkshires. While attending college in Newport, RI, Maya paid her way through school by working in some local restaurants, including Japanese, Korean, and Mediterranean cuisines.

In Charleston, Maya served as sous chef at Blossoms before turning to private chef work across the Holy City and its suburbs. She also worked at Roper Hospital, Whole Foods Market, and behind the scenes at the first seven Charleston Wine + Food festivals. More recently, Maya has been tasked with food styling for Michael Rhulman, the Lee Brothers, and Charleston Magazine. Maya has also had stints at Fast and French and Holy City Brewery, as well as hosting her Sunday brunch pop-ups at The Orange Spot Coffee Shop in Park Circle - a monthly tradition loved by locals.

Maya also served as the chef for the Cornerstone Theater Company, traveling up and down the California coast with the 40-person ensemble cast. Maya later had the opportunity to serve as the sous chef at The Snow Lodge in Aspen, CO but that was cut short when the restaurant closed in March 2020 due to COVID-19.

After 20 years of cooking professionally, Maya is now focusing on helping local Charleston families grow organic produce and maintaining their home vegetable and herb gardens. Her private dinners include this beautiful bounty, as well as the best local produce, seafood, and meat that Charleston has to offer. She hopes to help her clients become more aware of where their food comes from. Maya’s lifelong passion for seasonal, local ingredients and respect for cultures and cuisines always comes through in her exquisitely presented and colorful plates.