As we celebrate Circa’s 25-year anniversary, we delve into the experiences of Chef Marc Collins, the restaurant’s visionary chef, who has been instrumental in shaping its success.
Q. What was it like working at the restaurant in its early days?
It wasn’t nearly as hectic as it is now, largely because the restaurant landscape in Charleston has evolved significantly over the years. Tourism has grown, and the Food & Beverage industry has faced new challenges, particularly with staffing since Covid.
Q. How has the restaurant’s menu evolved over the years?
The restaurant’s concept has evolved significantly over the 23 years I’ve been the chef. At its core, it’s always been about providing a memorable experience and, as I like to say, ‘pushing you to the edge but not over’ when it comes to our creative vision for the menu. Over the years, we’ve transitioned from strictly Southern cuisine to lighter, spa-inspired fare, to exploring the history of food in our state, and finally to simply creating dishes that inspire us. It’s been an exciting and rewarding journey.
Q. Can you share a memorable dish or culinary trend that has come and gone during your time here?
While no specific dish stands out, I do recall a trend where diners seemed to crave a healthier approach to eating out. We leaned into this by incorporating less butter and cream, opting instead for more vegetable purées and lighter preparations. However, over time, we realized that when people visit our restaurant, they’re here to indulge and enjoy a special treat—not necessarily to eat healthy. Go figure!
Q. What are some of the biggest challenges you’ve faced in the kitchen over the years?
Without a doubt, the biggest challenge I’ve faced has been the staff shortages since Covid. On top of that, there’s been a shift in the workforce, where it feels like the same hunger and passion for the craft that once drove people in this industry isn’t as prevalent anymore. It’s been a tough adjustment.
Q. What sets the restaurant apart from other dining establishments in the area?
I believe it’s the entire experience that sets us apart. Nestled in a carriage house behind a stunning mansion, the setting itself creates a sense of escape, as if you’ve stepped away from the hustle and bustle. The quiet ambiance allows guests to reconnect with life’s simple pleasures: exceptional food, fine wine, outstanding service, and meaningful conversation with great company.
Q. How has the restaurant’s commitment to quality, ingredient sourcing, and hospitality evolved?
This is an area that hasn’t changed. From the very beginning, our commitment to quality ingredients, thoughtful sourcing, and exceptional hospitality has been the foundation of who we are. It’s been our hallmark and remains at the core of everything we do.
Q. What are some of the signature dishes that have become synonymous with the restaurant?
Soufflés have been a staple on our menu since day one and have never left. Another signature dish would be antelope, which has become a fan favorite, though it briefly left the menu when we focused more on South Carolina ingredients and transitioned to serving venison.
Q. How has the kitchen team changed and grown over the years?
Our kitchen team has grown significantly over the years, with many long-time employees who have moved up through the ranks. Some started as dishwashers and have become sous chefs. It’s been incredibly rewarding to see the growth of my own family within the restaurant—both of my sons have worked here, and I’ve had the privilege of watching them grow up in this kitchen. It’s truly gratifying to be a part of that.
Q. What is the most rewarding aspect of working at the restaurant?
For me, the most rewarding part is hearing the positive feedback from our guests. It’s incredibly fulfilling to know we’ve created a memorable experience for them. There’s also the strong sense of family within our team, which makes working here so enjoyable. The camaraderie we share is something truly special.
Q. How has the restaurant adapted to changing trends and customer preferences?
“Much of our adaptation has been focused on staffing trends, which we work with to maintain consistency in our service and experience. When it comes to customer preferences, I believe our guests look to us to set the standard. People are very food-savvy these days, so it keeps us on our toes and challenges us to stay creative and ahead of the curve.
Q. What are some of your favorite memories from working at the restaurant?
For me, the best memories are tied to the incredible staff we’ve had, both past and present. We’ve also had the privilege of hosting some truly remarkable events, including gatherings with the Joint Chiefs of Staff of Allied Countries and the inaugural meetings of the Charleston Wine & Food Festival.
Q. How has the restaurant impacted your career and personal life?
Circa has given me the opportunity to grow creatively and refine my skills as a chef. It has also allowed me to give back to the community we serve while balancing family life, which is no easy feat in this industry. For that, I am forever grateful.
Q. What advice would you give to aspiring chefs?
Stay passionate about your craft, and focus on nurturing that passion in the next generation of chefs. It’s all about passing on knowledge and love for the art of cooking!
