Pastry Chef

Meaghan-TigheMeagan Tighe hails from Michelin-starred kitchens in New York City and lauded Charleston, SC restaurants, and we are thrilled to have her on board as our new pastry chef! Chef Tighe brings impressive experience in leading pastry programs focused on providing guests unexpected finales to the meal, that fit seamlessly into the overall dining experience. Chef Tighe joins the team at Trummer’s on Main after sous chef positions at New York City’s Michelin-starred Dovetail and The Nomad Hotel and two years as Executive Pastry Chef at Charleston’s Vendue Hotel.

At Trummer’s on Main, Chef Tighe brings a signature artistic intensity, creating confections which present paradoxical plays on texture, temperature, sweet and savory, pushing guests outside of the traditional notion of pastry and introducing boundary-pushing concepts. Her menu is inspired by local agriculture representing Virginia’s changing seasons. “I am inspired by the seasons in Virginia, which I really utilize in the kitchen to impart different flavors”, says Chef Tighe. “The local produce and ingredients represent the possibility of a whole new environment”

Chef Tighe’s culinary journey began early in life, when while still in high school she enrolled in a culinary program at a New York technical school, falling in love with baking and pastry and leading to a specialization in the craft. She honed her art at the Culinary Institute of America in Hyde Park, after which she stepped into the esteemed sous chef position in the kitchen of Michelin-starred restaurant Dovetail in New York City, laying the foundation for the dedication and discipline she brings to her craft today. Chef Tighe then opened the The Nomad Hotel in New York City, which earned a Michelin star in its first year.

Exploring a new culinary experience, Chef Tighe moved to Charleston, South Carolina where she joined The Vendue Hotel in as Executive Pastry Chef, leading the pastry program to much accolade. Chef Tighe was visiting fellow Vendue Hotel alum, Jon Cropf at Trummer’s on Main, where she was inspired by the restaurant’s mission and the rich culinary landscape of the region, leading her to join the team as Executive Pastry Chef.

Chefs Tighe and new Trummer’s on Main Executive Chef Jon Cropf will collaborate closely to create a seamless culinary experience at Trummer’s on Main. ”The culinary team at Trummer’s on Main is focused on presenting a new and inventive culinary experienc. In the short time I have been here, I have learned our guests are very receptive to exploration and to an enhanced culinary journey, and as a team, we are thrilled to provide it.”