Meet the Staff

Matt Catchpole

General Manager Matt Catchpole grew up in Aiken, South Carolina. In his youth he spent summers in Alabama, where he first gained an appreciation for great food with fresh ingredients, and later a greater appreciation for the power of a great glass of wine paired with that food.

Matt attended Auburn University, during which time he worked in his first kitchens. After working with talented chefs in that area, he really began to foster his passion for food and beverage, working and consulting with a number of operations throughout the Southeast.

Having studied under some of the top sommeliers, cicerones, and spirits experts in the country, Matt himself holds certifications at various levels in wine, beer and spirits and has worked in various capacities throughout the industry to create a truly outstanding experience for the guests of his operations.

There really isn’t much better than a perfectly executed meal paired with the perfect libation, and it is Matt’s goal to make sure Terra continues to uphold its long standing reputation for providing outstanding service and quality food paired with an uncommonly great selection of wine, beer and spirits.

Joby Wetzle

Joby, Chef Mike Davis’s sous chef and second-in-command in the kitchen at Terra, has been with the restaurant for many years now. Joby has a keen interest in all things pork and curing meats. He also plays a big role in what goes on the Butcher’s Plate each evening. When he’s not in the kitchen at Terra, you can find him with Speedy, his pet tortoise.


Andy Haddock

Andy, Terra’s mixologist at the helm of the restaurant’s bar, where his seasonal, carefully created cocktails, from the classic to the completely original mirror Terra’s seasonal approach to dining. Andy has won several bartender challenges and as a member of the Terra staff since the beginning, he keeps up with cocktail trends and offers classic drinks with a seasonal spin.


Charley Scruggs

Chef Charley Scruggs began his career as sous chef at Saluda’s, worked as pastry chef at Wild Dunes resort in the Lowcountry before returning to Columbia to work at such staple establishments as Oak Table, Rise Bakeshop and most recently Tallulah. Scruggs is responsible for the pastry and dessert menu at Terra as well as much of the restaurant’s bread program.