Meet Jeremy Buck | Owner/Operator

We had the good fortune of connecting with Jeremy Buck and we’ve shared our conversation below.

Hi Jeremy, can you walk us through the thought-process of starting your business?
I have been In F&B on and off for over twenty years and doing craft cocktails for the last decade or so. I always wanted to open my own place in order to have that opportunity to create the whole picture. My degree is in biopsychology and I always like the way the choices in a place effect how people feel and approach it. We wanted to create something new, interesting, and fun for Charleston that also feels like being in a large city while being comfortable and laid back. For the business itself, I always think about the lower you can keep cost, the more freedom you have to design the experience you want to give.

Let’s talk shop? Tell us more about your career, what can you share with our community?
To me, everything is about balance. Whether it is the space and you are balancing lighting, music, and aesthetics with the personal approach of the staff or an individual cocktail, it is about balance. In the space that balance is about creating a cohesive experience to create the desired feeling in your guest. If something doesn’t fit, like say the lighting, people won’t react well to your place. They may not be able to put their finger on why, but they won’t feel comfortable because of the disparate element. A cocktail goes the same way. Certain ingredients may not be everyones cup of tea, but if you are properly balancing the flavors, acid, alcohol, sweetness, dilution, and temperature, then you will have a successful cocktail that may even change guests minds on those ingredients.

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
Obviously Coterie for drinks and food, and Idle Hands for Coffee. Ha. Besides that, it does depend on the person visiting and time of year but some of my favorite cocktail places are Proof, Belmont, Last Saint, Dalilas, Doar Bros, and Little Palm. I like to give a bit of a walking tour around town as it is the best way to see this beautiful city with strategic bar and food stops along the way. Places like the back of Blind Tiger and Second State are great little beautiful stops for a refresher or coffee. Lowland Tavern is great new edition for a comfortable stop with great cocktails from friend Natasha David, instagram @natashadavidxo. For lunch, Cru Cafe is the classic and I always go to Xao Bao Biscuit. Indaco still has one of the best happy hours for food and drink. Chasing Sage is our favorite for a proper dinner especially doing the tasting menu for veg and non veg. If leaving downtown with an adventurous eater, we love going to Jackrabbit Philly and Kwei Fei. Nice weather would take visitors out to the islands at Poe’s, Obstinate Daughter, and Jack of Cups. Drinks and donuts at Bar George are also excellent. My general idea is to get people a rounded experience of what Charleston has to offer.

Who else deserves some credit and recognition?
Jital Vaghela. My now wife and partner who has helped create and execute every part of Coterie. Without her help and support this project would have never come to fruition.

Scott Teague, instragram @scottjamesteague. My craft cocktail mentor. He both got me into the highest level of this industry and showed me how to understand cocktail craft in everyday from taste and creation to implementation and execution. From working all over the country and internationally, Scott is still the most talented bartender I have come across.

Website: coteriechs.com

Instagram: Coterie_chs

Linkedin: coterie-restaurant

Facebook: Coteriechs

Image Credits
Jonathan Cooper @iamcoopernicus_ for all photos uploaded.