Duvall Catering & Events

Duvall Catering & Events traces to 1978, when Peter Milewicz and Dan Stephens opened a market and catering business on East Bay Street; Steve Wenger and Sheri Grace owned it for 27 years afterward, and Dave Byron, a 30-year Charleston catering veteran, now leads the company. Duvall is South Carolina's only member of Leading Caterers of America and says it has handled more than 25,000 corporate and social events ranging from 15 to 5,000 guests.

For weddings, Duvall offers plated, buffet, family-style, and station service, along with hors d'oeuvres, carving stations, and small plates, and pairs food with a full bar program run by professional bartenders across several package tiers. The company is the dedicated caterer for three exclusive venues it operates or partners with directly — The Grand at 81 Mary, the Conference Center at Thornley Campus, and The Regatta Inn — and also caters routinely at dozens of other Charleston properties, among them Boone Hall Plantation, Magnolia Plantation, Legare Waring House, Middleton Inn, Gibbes Museum, the South Carolina Aquarium, and several waterfront and historic venues around the harbor.

Duvall is based in Charleston and works throughout the Lowcountry. It does not publish per-person rates or a food-and-beverage minimum online; the company says cost depends on service style, bar selection, and guest count, and its site notes that many couples tip catering staff $20–$50 per person in gratitude on top of the quoted price.