Indigenous - originating or occurring naturally in a particular place; native.
Genius - a personification or embodiment especially of a quality or condition
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 18 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.
Catering and Event Manager
Originally from Alabama, studied at the University of Alabama in Huntsville for business. After university, he moved to Charleston for the beautiful architecture and multiple job opportunities. At the age of 18, went into the restaurant industry and served for many years. Aaron enjoys music, nature, the arts, and friends on his off days. He lives by the motto “Life is a flash of lightning in the dark of night. It is a brief time of tremendous potential.”– B. Alan Wallace
Chef Steven Lusby
Lusby is currently a Chef at famed Halls Chop House, here in Charleston SC. He brings his amazing understanding of local ingredients and composition from years as former Executive Chef at 82 Queen. After working as sous chef for four years, Steven Lusby quietly took over as executive chef in 2010. His knowledge of traditional dishes, such as the award-winning she-crab soup, are flawless, but we shouldn't underestimate the quality of food that Lusby brings to the table. Lusby has presented at the James Beard House and was the winner with Matthew Niessner, executive chef of Hall’s Chop House at last year’s Iron Chef Competition.
During the Wine + Food Festival, he put together a stunning lineup of dishes to pair with a variety of Widmer Bros. Brewing Company beers. He served dishes like duck bratwurst with braised cabbage on marble rye with green peppercorn dijon and apple-smoked venison short ribs with acorn gratin and Brussels sprouts.
Chef Josh Martin
Born and raised in Oklahoma, Chef Josh Martin has been leaving his mark on the culinary field for over 17 years. Amidst football games and weightlifting competitions he began his career as a line cook, at the early age of 15, learning how to balance his passions in life. In 2010 Josh graduated from Oklahoma State University with a degree in Hotel and Restaurant Management and decided to relocate to central Florida. He became the kitchen manager/chef of Blue Bird Bake Shop where he quickly won several local awards for best bakery, best cupcake, and was even recognized by Southern Living as having one of America’s top ten chocolate chip cookies. In 2015 he joined Primo’s Gourmet Catering as Executive Chef where he specialized in aviation catering. Developing his skills even further, in 2016 Josh traveled to Boston to join Andrew’s which specialized in Kosher catering. Returning to Florida in late 2017 Josh became the Executive Chef of Tartine Wine Bar and Eaterie where he brought a delightful southern spin to traditionally sophisticated French cuisine. He has recently relocated to the Lowcountry and is looking forward to bringing his skills to your next event.
Chef Alessandro Pepe
Born and raised in a small village in southern Italy, Alessandro Pepe began cooking with his mother at a young age. Growing up on a small farm, he learned the art of cooking from scratch with the freshest ingredients. Alessandro’s first job in a restaurant was in London, where he began as a dishwasher at night while attending school during the day to learn English.
His many talents and passion for cooking made him fall in love with the energy in the kitchen. Alessandro learned first-hand the inner operations of a kitchen by working his way from a salad chef to a Sous Chef. He has worked and managed kitchens in both London and New York City before moving to Connecticut where he began his career as a personal chef. He worked as the private chef to the Bishop, both for his personal dinners and the Bishop’s dinner guests. He then accepted the position of chef at the Seminary in Stamford, CT prior to moving to Charleston in 2017.
Alessandro embraces seasonal fresh ingredients to use in his dishes. His Italian roots support his belief that a good meal is a combination of sharing wonderful food with great people.
When he is not working, you will find him at home in Mount Pleasant, SC, making homemade pasta and drinking espresso with his wife Monica and taking bicycle rides with his dog, Massimo.
Chef Mark Preston
Mark has chosen culinary as his second career after serving in the United States Navy as a combat photographer and then as a photo technician at the Time-Life photo lab in New York City, Mark pursues his other “love,” cooking.
Mark studied the Culinary Program at The New School University in New York City and then moved to the Smoky Mountains to escape the hustle and bustle of the city, go mountain biking, grow his own vegetables and work at a resort in the Nantahala River Gorge. Mark excelled and found his love of catering.
After a few years in the mountains, Mark decided to come back to the coast, be closer to family and most important, the beach!
He has worked as a manager at several area restaurants, but always, catering has called him back. The variety and diversity of food and people perfectly match his skill set. He has been highly successful working for some of the most notable caterers in Charleston. No event is too big or too small for him.
Mark is a master at organization which translates into a remarkable culinary experience. He likes to say that Catering is 75% organization, the cooking part is easy.
at Indigenius Cuisine includes servers and bartenders, to cooks and dishwashers. Every person on our team is an integral part of our company family. We provide training to all of our staff to ensure 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 a lot of places in Charleston but our team provides peace of mind to our guests by tending to their 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 are 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 a 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.