Coterie embodies the essence of coming together to share unique perspectives and ideas. We believe that diverse viewpoints add richness to our conversations and relationships, and we provide the perfect environment for these to flourish.
Our restaurant represents the vibrant intersection of food, drink, people, culture, and ideas. It’s a fusion of customs and concepts that come together to create something truly special.
Our style is an edited mix of flavorful dishes and drinks served in an intimate setting. Flavors come to the forefront as easily as the conversations held by the people enjoying the food. At Coterie, everyone brings their own story to the table. We welcome yours.
Damian – Executive Chef
Get ready to dive into Chef Damian Sandoval’s culinary journey, where he’s not just a chef, but a culinary enthusiast! Damian learned the art of flavors and traditions from his parents and sisters. Reflecting on his childhood, Sandoval shares, “I would go fishing with my father and I would see him break down fish. I wish I would’ve paid more attention, but I was thinking too much about the yummy ceviche he was going to make.” Growing up in Chicago, his passion for diverse cuisines ignited, where he savored Dim Sum at 3 AM, indulged in chicken tikka from Devon Ave, and relished goat birria by Logan Square.
Chef Damian is not one to limit himself to a single cuisine. Instead, he embraces the opportunity to study various culinary styles. His journey led him to work at several distinguished restaurants, each contributing to his culinary repertoire. At Folkart, a restaurant group led by Matthias Merges, Sandoval had the privilege of working with a diverse range of cuisines at a young age. He then honed his skills at Mi Tocaya Antojeria, a celebrated Mexican eatery in Logan Square, and explored Modern American cuisine at North Pond, a Michelin-starred restaurant in Lincoln Park. His experiences as a Sous Chef/Chef at Snakes and Lattes under the mentorship of exceptional chefs further enriched his culinary knowledge. In Chef Damian’s own laid-back style, he reflects, “All these restaurants helped mold my little chef brain, and I’m thankful to have worked under great, badass chefs.”
Relocating to Charleston, he continued his culinary journey by joining Xiao Bao Biscuit as a sous chef. Here, he not only immersed himself in a new cuisine but also learned the art of teamwork in a fast-paced environment. Later, he had the privilege of working alongside the talented team at The Obstinate Daughter, under the guidance of Executive Chef Jacque Larson.
At Coterie, Chef Damian’s mission is clear: Craft exceptional food, create a warm and welcoming atmosphere, and leave our guests craving more. He is committed to fostering a vibrant environment for his staff, nurturing their growth while remaining open to learning from them. Get ready for a journey of tantalizing new dishes as he believes that the world of cuisine is boundless.
Sa’Quan – Head bartender
Charleston born and Brooklyn raised mixologist, Sa’Quan, returned to the low country during high school. In 2014, Sa’Quan joined a program called Teach the Need which helped high schoolers learn and understand the basics of working in a restaurant and what it truly means to be hospitable. This pivotal moment changed his career path from Computer Science to Food and Beverage.
Holy City’s close knit industry creatives including Tommy Hall, Femi Oyedriran and Mickey Bakst opened a meadow of opportunity which lead Sa’Quan to 9 years of experience in Chucktown’s well known bars and restaurants.
Fueled by his passion for mixology, he plans to continue innovating and developing new drinks that patrons will love.
Jeremy & Jital – Founders
Founded by Jeremy Buck, restaurateur/craft cocktail specialist and his wife, Jital Vaghela, an international apparel design consultant. They opened the doors of Coterie, Downtown Charleston in 2020 with a focus on experience, community, and hospitality. Coterie spotlights the art of elevated libations and beautifully curated Modern American fare by Executive Chef Damian Sandoval in an artisanal space.