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Derick Wade
Executive Chef | Culinary Director
Founder, Coastal Catch
Derick Wade is a seasoned Executive Chef and Culinary Director who passion for food was sparked in his grandmother’s kitchen and has evolved into a celebrated career spanning more than two decades. Rooted in the belief that food has the power to unite people, Wade brings that philosophy to life in every aspect of his work—whether curating a fine dining experience or mentoring the next generation of culinary talent.
Over the years, Wade has honed his craft in award-winning restaurants and 5-star resorts around the globe. His leadership has been instrumental in building high-performing teams and developing culinary brands that have received international acclaim. In his latest venture, Coastal Catch, he merges his global experience with a strong commitment to sustainability. The private chef, catering and restaurant consulting company is centered on using the finest locally sourced and environmentally responsible ingredients—embodying Wade’s “Tide to Table” and “Farm to Fork” ethos.
Beyond the kitchen, Wade is a dedicated mentor who has trained aspiring chefs from some of the world’s leading culinary institutions. His influence extends throughout Charleston’s vibrant food scene, where his collaborative approach, deep culinary knowledge, and passion for teaching have made him a respected figure in the community.
Wade’s work has been featured in top-tier publications including Food & Wine, Travel + Leisure, and Garden & Gun. When not leading culinary innovation, he enjoys exploring the Lowcountry with his wife, Maria, and their two sons, Lucas and Matthew.
A responsibly sourced commitment.
Chef Wade is deeply committed to culinary excellence and environmental responsibility, carefully sourcing the freshest meat, seafood, and produce from trusted local and regional farmers. He partners with suppliers who prioritize humane, ethical farming practices and sustainable harvesting methods, ensuring that every ingredient used in his kitchen is of the highest quality and minimally impacts the environment. From pasture-raised meats to line-caught seafood and organically grown vegetables, Chef Wade’s dedication to sustainability not only supports local economies but also brings vibrant, seasonal flavors to every dish he creates.