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Born in Naples, Italy alongside nine years spent in Puerto Rico, pastry chef Charley Scruggs approaches the culinary world with more than just an open palette.
Following an education from USC’s Culinary Institute, Scruggs honed his skills under Blake Fairies as sous chef at Saluda’s Restaurant before moving on to become the pastry chef at the Wild Dunes Resort in Charleston, SC. He returned to Columbia in 2012 to open the Oak Table, then eventually partnered with Sarah Simmons of NYC to open Rise Bakeshop in Five Points.
In 2016, he teamed up with Columbia-native Russell Jones to open Tallulah on Devine Street, where he was behind the creation and execution of the restaurant’s bread, fermentation and farmer-connected programs. In 2018, Scruggs joined chef Mike Davis at Terra restaurant where he continues to bring innovative and techniques to each dish.
Passionate about the process and technique behind each dish, as well as dedicated to the farmers and growers behind each ingredients, Charley’s creations contain a massive amount of thought and precision. Working alongside the many talented chefs in Columbia, Scruggs finds motivation in new techniques and exploring ways to include local ingredients from regional farmers.