Then & Now
Reservoir Hall founded in 1987 as the clubhouse to the Eagle Landing Golf community is now converted into a classic choice for event and reception space available year round for corporate events, weddings, oyster roasts and more. Eagle Landing was designed as the first Cayman Style Golf Course and saw years of trial and tribulations. The grounds were later converted to a disk golf course and now serve as a beautiful green-way and running trail for the Eagle Landing Community
Chef/Owner Arlette O'Rourke
originally from Boston Massachusetts, is a graduate of the Culinary Institute of Charleston, attending not only the Culinary program but also completed a focus in Sports and Nutrition as well as Baking and Pastry. She has worked for a total of years in food and beverage holding positions in the back of the house as well as the front. Arlette has worked at several award-winning restaurants and hotels including, Chops Lobster Bar working with Award-winning Executive Chef Holger Struitt in Boca Raton FL, and was a pastry chef working under Executive Chef Jason Morales at the 5 star 5 Diamond awarded Four Seasons Hotel in Palm Beach. She also consulted and assisted in the opening of The Charleston Bakery on Hwy 61, becoming the Executive Pastry Chef after opening.
Chef Kyle Williams
Is a Culinary Institute of Charleston alum, specializing in French, Italian, and low country cuisine. Kyle started cooking at the ripe old age of 5 at his mother's catering company in their hometown of Spartanburg SC. After school, he studied under many local chefs and worked at famed S.N.O.B., Rue De Jean, Cru Cafe and catering as well as others. He was also a personal chef to the stars while working for Catering by Design in Denver Colorado. Chef Kyle brings a passion for cooking that can be appreciated with every plate he creates. In his spare time, Kyle loves to take his dog Dude to the park, and pickle his homegrown tomatillos and peppers.
at Indigenius Cuisine includes servers and bartenders, to cooks and dishwashers. Every person on our team is an intregal part of our company family. We provide training to all of our staff to insure that every member not only understands how to serve but what "service" is. We are in the service industry and that is what we are here to provide our guests. You can get good food from alot of places in Charleston but our team provides peace of mind to our guests by tending to thier every need.
Indigenius Cuisine has a commitment to sustainability and the earth, we are constantly striving to provide our clients with a greener option in catering. We love Charleston and the swamps, fields and oceans that surround us. Our disposables are only made of compostable vegetable based products. Our kitchen recycles, plastic, glass, cardboard, oil and food scraps. We are proud to serve only cage free eggs, natural chicken, heritage pork, and local beef. Our Fish and seafood is sourced locally and wild caught. Even our fry oil is local and organic. Our close relationships with local farmers is what allows us to bring the finest and freshest quality ingredients to your event. Indigenius cuisine brings you farm to table unlike any other caterer in Charleston.
Our objective is to bring fine dining to every event we create. For each of our clients, their event is the most important and we treat each individual and their occasion as if it was our own. Food is often the center of gatherings and is a tool to bring us all together. Care and love are the crucial ingredient. “If you really want to make a friend, go to someone’s house and eat with him… the people who give you their food give you their heart.” -Cesar Chavez
Our mission is to create exquisite dining experiences for social and business events. Our duty is to implement ecologically sustainable practices into all aspects of our mission.
“If you really want to make a friend, go to someone’s house and eat with him… the people who give you their food give you their heart.” -Cesar Chavez