Who you’ll work with.
Union Station is now operated by the team behind Rosemary & Rye. Our owners, sales team, operations team, chefs, bartenders, and event staff bring years of Charleston event experience into the space.
From your first inquiry to the day of your event, you will work with people who understand the venue, the food, the bar, and the flow of the room. It is the same thoughtful hospitality people have come to know from Rosemary & Rye, now part of the Union Station experience.
Meghan Timby
Meghan is the owner and executive chef behind Rosemary & Rye and Union Station. A Charleston resident for two decades, she brings a chef’s eye, strong hospitality standards, and years of catering experience to the way food, service, and events come together in the space.
Chris Timby
Chris helps lead the business side of Union Station, with a background in restaurants, operations, sales, and business development. He has been part of the company’s foundation from the beginning, helping turn Meghan’s vision into a growing hospitality brand.
Carly Terrier
Carly brings years of Charleston hospitality and event experience to her role, including work with luxury venues, onsite catering, and corporate event planning. She helps clients think through the right fit for their event, from first inquiry to the details that make the day feel well planned.
Ryan Leach
Ryan leads operations with a strong food and beverage background and a calm, practical approach to fast-paced events. His experience spans restaurants, catering, the Army, tech education, and business ownership.
Laurel Samuelson
Laurel leads brand, culture, and communications, helping shape how Union Station shows up for clients, the team, and the community. With a background in marketing strategy, digital advertising, design, and event service, she brings both creative direction and practical event experience to the brand.
Samantha Duncan
Samantha brings years of Charleston hospitality experience, with a background in food and beverage, event planning, venue management, and sales. She has a well-rounded understanding of what makes an event work and helps clients think through the details with a calm, practical approach.
Genna Taormina
Genna supports sales and marketing with a background in teaching, sales, restaurant management, and hospitality. She has a natural love for connecting with people and helping clients start to picture what their event could look like.
Bill Astle
Bill manages event operations with experience leading teams at LongHorn Steakhouse and Rodney Scott’s BBQ, and training from Cornell and Johnson & Wales. A Charleston native, he knows how much preparation behind the scenes goes into a smooth guest experience.
And the rest of the crew.
Behind every event is a larger team of chefs, bartenders, event managers, servers, and support staff who bring the room to life. They are the people setting tables, stocking the bar, timing service, welcoming guests, solving problems, and keeping the event moving.
We are proud of the entire team behind Union Station. They are a big part of why the guest experience feels warm, steady, and well cared for.
Come meet us in person.
Send us a few details about your event and we will set up a time to walk the space together.
