Wild Olive opened its doors in the heart of Charleston’s farming community in 2009. Striving to capture the cultural magic of true Italian dining, Wild Olive places the utmost value on simple, seasonal cuisine, paired with food friendly wines. Delivered by a service staff with a genuine warmth and enthusiasm, the restaurant’s energy is relaxed yet lively.
While sourcing as much product locally as possible, the kitchen staff transforms the bounty of the lowcountry into artisanal variations of regional Italian classics. House-made pasta and house-cured salumi are focal points for Chef Larson and his team.
In 2013, Wild Olive became the first Certified Green Restaurant in South Carolina. In its continual commitment to operate an environmentally conscious business, Wild Olive not only purchases the bulk of their product locally, but also recycles and composts 85% of their waste. In essence, the restaurant is not only farm to table, but table to farm. We compost 1,000 pounds of raw material each week. The strict adherence to the Green Restaurant Association guidelines has been a welcomed evolution to the identity of Wild Olive and its heartfelt responsibility to promote sustainable practices.
Jacques Larson Executive Chef
Jacques Larson is a native Midwesterner, with a French name, who cooks Italian food in the South. He has been cooking professionally since 1992, with his introduction to fine dining at the University of Iowa’s Stateroom restaurant. Moving to Charleston in 1996, Jacques has had the good fortune to open some of Charleston’s favorite restaurants, including Peninsula Grill, Union Hall and Mercato. Jacques also spent nearly six months, in 2006, staging extensively in Mario Batali’s restaurants in New York City and in the Piedmont region of Italy. In 2009, Jacques moved from downtown Charleston to the “country,” in order to head the kitchen at Wild Olive. To his surprise, he has found his greatest happiness professionally on Johns Island. The lucky chef gets to share his professional and personal joy with his new family: wife (Carrie), son (Jack), and dogs (Lily Bean and Maggie Mayhem).
Jason Parrish General Manager/CSW/Head Busboy
Jason Parrish began his career in the restaurant industry in 1993 working at Candelora’s Restaurant, which was owned by two Italians from Long Island. While working his way through school at the University of Maryland he fell in love with the food, wine and culture of Italy and began a life long odyssey to learn all he could about the country. Jason became a Certified Specialist of Wine(CSW) in 2009 and is constantly exploring the world of Italian wine. Jason firmly believes that true hospitality can make or break a restaurant and he and his staff strive to make every guest feel comfortable and welcomed from the time they walk in the door to the time they leave. His outside interests include: tennis, gardening, cooking, eating and, of course, drinking Italian wine with his girlfriend Angelena.
Bradley Grozis Chef de Cuisine
Chef Bradley Grozis graduated from the culinary school of Kendall College in 1996. The school is located in Illinois, where Bradley grew up and worked at a French Bistro, Le Bouchon. After graduation he moved to Vail, Colorado and began his culinary career working on top of Vail Mountain at a private restaurant called The Game Creek Club. Over the past 15 years, Bradley has shared his talents in the food and beverage industry. He has an honest passion for his work and is very dedicated. During his spare time he enjoys hiking, biking, swimming, and spending time with his wife Michelle and his two kids, Makenna and Ryker.
Cheyenne Chapman Manager
Born in Corpus Christi, Texas and a graduate of the University of Hawaii, Cheyenne joined the management staff at Wild Olive in 2010. Flexibility, unabashed positivity, and a love for entertaining, drives her to empower the staff to shine as brightly as her guests have come to expect. Engaged to Chris Hills, together they dote on their daughter Mirielle Jane. Relishing a day at the beach with family and friends and recharging to the sound of the ocean waves is what makes Cheyenne smile.
Rhett Morillo Sous Chef
Rhett Morillo, a Charleston native, was hired at Wild Olive in 2011 after working at many of Charleston’s premier restaurants. In Spring 2013, he became a welcomed addition to the Wild Olive management staff, with his strong work ethic and direct management style. On his days off, he enjoys spending time with his family and knocking back a couple cold ones.
Caroline Sherman Pastry Chef
Caroline spent most of her life in Virginia, graduating with a Bachelor of Arts from Virginia Tech and a Master of Arts from the University of Virginia. While finishing her master’s thesis, she relocated to Charleston with her husband, Will. In 2009, she began working at Wild Olive as a host. When a pastry position opened at the restaurant the following year, Caroline won over the management staff with her inherent love of baking and home cooking skills. With no real “back of the house” experience, Caroline has dedicated herself to the professional world of pastry arts, which constantly challenges her to be creative and inspired. Her work recently led her to study gelato at the Carpigiani Gelato University in Bologna, Italy. When she is not working, she enjoys cooking dinner with her fiancé and spending time with her dogs, Maya and Eve.