Katie Williams
Executive Chef & Founding Partner

A Charleston native, Chef Katie Williams is the founder and driving force behind Chef’s Collective, as well as the owner of Spiced! Culinary Creations. With a passion for bringing people together through food, Katie has built her career around creating memorable culinary experiences, sharing her knowledge, and inspiring others to explore the art of cooking.

A graduate of Le Cordon Bleu in Portland, Oregon, and the College of Charleston, Katie brings a diverse culinary background shaped by years of experience in professional kitchens across the country. Her career has taken her from Michelin-starred restaurants in New York City and acclaimed establishments in Charleston to serving as head chef at a remote Alaskan lodge.

An avid traveler, Katie has explored the cuisines and culinary traditions of Thailand, Cambodia, Morocco, Central America, and beyond. These experiences have influenced her cooking style, blending classic techniques, Southern roots, and bold international flavors.

After more than a decade in professional kitchens, Katie returned to her hometown to launch Spiced! Culinary Creations, specializing in private dining experiences and personalized culinary events. Her passion for teaching and connecting people through food ultimately inspired her to establish Chef’s Collective.

Today, Katie leads Chef’s Collective with a mission to make cooking approachable, engaging, and fun. Whether teaching a hands-on class, creating a memorable dining experience, or bringing people together around the table, she believes great food is about more than just a meal—it's about connection, creativity, and shared experiences.

James Neal
Managing Partner &
Culinary Director

Raised in Charleston, South Carolina, Chef James Neal discovered early on that food has the power to bring people together. He believes that “some of life’s most intimate moments happen when friends, family, and even strangers gather around a table to share a meal.”

That passion led him to New York City, where he spent more than 15 years immersed in one of the world’s most dynamic culinary scenes. Throughout his career, James has had the opportunity to work alongside some of the industry’s most celebrated chefs, including John Fraser at The EDITION Hotel, Dan Barber at the Michelin-starred Blue Hill, and David Bouley at Bouley.

Now back in his hometown of Charleston, James brings his extensive culinary experience, creativity, and love of hospitality to Chef’s Collective. As a founding partner and instructor, he is passionate about sharing the techniques, flavors, and experiences he has gathered throughout his career while creating an approachable, engaging environment where people can learn, cook, and connect.

For James, great food is about more than what’s on the plate—it’s about the people gathered around the table.

Meredith Hughes
Administrative Director

Meredith Hughes brings a background in Charleston hospitality, private event planning, and restaurant operations to her role at Chef’s Collective. Throughout her career with The Indigo Road Hospitality Group, she held roles in both restaurant management and private event sales, with experience spanning The Macintosh, Indaco, The Cocktail Club, and Oak Steakhouse.
At Chef’s Collective, Meredith works closely with guests and the culinary team to coordinate thoughtful, memorable experiences, from corporate gatherings and special celebrations to hands-on cooking classes. She also supports daily operations and the commissary kitchen community, helping local food businesses find space to grow.
With a warm, personal approach and an eye for detail, Meredith helps make every gathering feel welcoming and thoughtfully planned. Her work centers on what she enjoys most about hospitality: bringing people together around good food.
Outside of work, Meredith is a proud mom to her two boys, Turner and Maddox, who keep her hands full.