In The Beginning
In 2003 Crawford Pressley moved back to his home town of Columbia, with ambitions of bringing a new approach to catering. He envisioned catered food that excited and pleased the guests. Food would become an integral part of the event rather than simply a requisite. As Owner, Operator, and Executive Chef for 16 years, Crawford brought his attention to detail, love of food, and expectation for great service to the table. The result has been top-level, attentive service combined with food that is a joy to eat.
Today
Loosh Culinaire has evolved into a team of experts who oversee each of the critical facets of a successfully catered event—Integration of the client's vision, strategic planning and coordination, and, of course, excellent food, presentation, and service.
Crawford Pressley
Owner, Collaborating Chef
In the hospitality industry since 1993. Crawford Pressley was born and raised in Columbia and is a graduate of Heathwood Hall Episcopal School. Pressley studied Economics at Mercer University before moving to London, UK to study cuisine and patisserie at Le Cordon Bleu, where he received the prestigious Grand Diplôme. He further honed his skill as a chef while working at a number of fine restaurants in the Southeast, including the Five Star, Five Diamond-rated Woodlands Inn in Summerville, S.C. He continues to refine his palate and knowledge of food and wine through exploratory trips to food and wine destinations and as a member of the Bacchus Society of Columbia.
I am passionate about food, wine, and, to borrow a French phrase, "the art of living." We have the opportunity to be a part of celebrations on a daily basis. Nothing is more thrilling than to see people who are happy and enjoying themselves. I can't imagine ever doing anything else.
I am passionate about food, wine, and, to borrow a French phrase, "the art of living." We have the opportunity to be a part of celebrations on a daily basis. Nothing is more thrilling than to see people who are happy and enjoying themselves. I can't imagine ever doing anything else.
Kristi Wilcox
Event Production Manager
Member of the Loosh team since 2013.
Unrivaled in her ability to manage multiple tasks at once without a glitch, Kristi keeps the event rolling without ever missing a beat. She is the "eye in the sky" that oversees every element in real-time. Her pensive planning and over-preparedness means never being caught behind the eight ball. Her keen ability to thoughtfully put together and manage just the right crew for each event keep Loosh Culinaire unmatched in service and flow.
In the hospitality industry since 1988.
I got my start in the business at an early age—I was the catering and event manager for a country club at age 20. I later moved on to manage a large high-end corporate restaurant for many years. During this time, I traveled to assist in the opening of 5 additional locations throughout the South-East, and helped keep our location within the top ten in the nation for sales volume. This experience was an indispensable opportunity for me—it helped me learn to maintain high quality at a high pace and how to assemble strong teams. Although the event industry is much more predictable in nature than the restaurant business, it's nice to have the reflexes to act fast and effectively if an issue arises.
Unrivaled in her ability to manage multiple tasks at once without a glitch, Kristi keeps the event rolling without ever missing a beat. She is the "eye in the sky" that oversees every element in real-time. Her pensive planning and over-preparedness means never being caught behind the eight ball. Her keen ability to thoughtfully put together and manage just the right crew for each event keep Loosh Culinaire unmatched in service and flow.
In the hospitality industry since 1988.
I got my start in the business at an early age—I was the catering and event manager for a country club at age 20. I later moved on to manage a large high-end corporate restaurant for many years. During this time, I traveled to assist in the opening of 5 additional locations throughout the South-East, and helped keep our location within the top ten in the nation for sales volume. This experience was an indispensable opportunity for me—it helped me learn to maintain high quality at a high pace and how to assemble strong teams. Although the event industry is much more predictable in nature than the restaurant business, it's nice to have the reflexes to act fast and effectively if an issue arises.
Blake Faries
Executive Chef
Member of the Loosh team since 2019.
What happens when you put an award-winning chef with unrivaled skill and imagination at the helm in the kitchen? You get peerless quality and presentation at all levels of cuisine.
In the hospitality industry since 1997.
Originally from Clinton, Mississippi. My first restaurant job was as a dishwasher. Without realizing it at that time, I learned six disciplines which were critical to me becoming a really good cook, and then a really good chef. Those six disciplines are organization, efficiency, critical feedback, repetition, rituals, and teamwork. After graduating high school, I moved to Surfside Beach, South Carolina, where I received an associates degree in culinary arts and business from Horry Georgetown Technical college. While working with Divine dining group I was a part of a two-time winning team of the AAA Four Diamond Award at Divine Prime and Umi Pacific Grill.
• 6-time Featured Chef for March of Dimes in Columbia, SC
• Featured chef, James Beard Society, Columbia SC 2017
• Winner- Top Chef of the 2013 Palmetto Palate
Food is the epicenter of my life—what inspires me every day. It's the way I make my living, the way I relax, the way I express myself, and how I keep healthy. I communicate with the world, and experience the world, through food.
What happens when you put an award-winning chef with unrivaled skill and imagination at the helm in the kitchen? You get peerless quality and presentation at all levels of cuisine.
In the hospitality industry since 1997.
Originally from Clinton, Mississippi. My first restaurant job was as a dishwasher. Without realizing it at that time, I learned six disciplines which were critical to me becoming a really good cook, and then a really good chef. Those six disciplines are organization, efficiency, critical feedback, repetition, rituals, and teamwork. After graduating high school, I moved to Surfside Beach, South Carolina, where I received an associates degree in culinary arts and business from Horry Georgetown Technical college. While working with Divine dining group I was a part of a two-time winning team of the AAA Four Diamond Award at Divine Prime and Umi Pacific Grill.
• 6-time Featured Chef for March of Dimes in Columbia, SC
• Featured chef, James Beard Society, Columbia SC 2017
• Winner- Top Chef of the 2013 Palmetto Palate
Food is the epicenter of my life—what inspires me every day. It's the way I make my living, the way I relax, the way I express myself, and how I keep healthy. I communicate with the world, and experience the world, through food.
Andrew Siegfried
Sous Chef
Member of the Loosh team since 2023.
Andrew is universal in his culinary ability and keeps the balls in the air while juggling numerous tasks at a high pace. An artist at his core, he is in his element when preparing and presenting beautiful, delicious food.
In the hospitality industry since 2002.
Andrew grew up in Wheelersburg, Ohio. In 2004 he attended Charlotte Art Institute Culinary School, graduating top of the class in 2006, then moved to be with his family who had moved to Columbia, SC, where he worked in the kitchens of some of Columbia's finest restaurants.
In his free time, Andrew enjoys tending to his garden of vegetables, herbs and lettuces and spending time with family and friends.
Andrew is universal in his culinary ability and keeps the balls in the air while juggling numerous tasks at a high pace. An artist at his core, he is in his element when preparing and presenting beautiful, delicious food.
In the hospitality industry since 2002.
Andrew grew up in Wheelersburg, Ohio. In 2004 he attended Charlotte Art Institute Culinary School, graduating top of the class in 2006, then moved to be with his family who had moved to Columbia, SC, where he worked in the kitchens of some of Columbia's finest restaurants.
In his free time, Andrew enjoys tending to his garden of vegetables, herbs and lettuces and spending time with family and friends.
Plan an Event
We would love to discuss your upcoming event with you.