With Chef Marc Collins
In this exclusive conversation, Executive Chef Marc Collins takes us behind the scenes at Circa 1886, the acclaimed restaurant tucked inside the historic carriage house of Wentworth Mansion®. For more than two decades, Collins has led the kitchen with a philosophy that blends classical French technique, inventive flavor pairings, and a deep respect for seasonal ingredients. At Circa 1886, menus aren’t simply written—they’re composed. His latest Ashley and Cooper tasting menus, alongside a refreshed à la carte selection, reflect that artistry: dishes that push boundaries, spark curiosity, and invite guests to share in a dining experience that defines Charleston’s reputation as a world-class culinary destination.
A Philosophy Rooted in Seasonality & Creativity
“Every time we write a new menu, we begin by asking ourselves what we want to accomplish as a team—drawing on our collective talent, vision, and passion for flavor and design,” Collins explains. His training in French technique grounds the menus, while his painter’s eye seeks out colors, textures, and flavors that work together in harmony. Seasonality is central, but Collins also embraces global inspiration.
Partnerships with producers like Anson Mills, Mashima Ranch, and 1855 Black Angus reflect that commitment to quality and sourcing. These collaborations bring depth and traceability to the plate, connecting diners to stories as much as flavors.
“You’ll find touches of Southern cuisine, but our focus is always on what’s best in season and executing it well,” Collins says. “With today’s climate challenges, farming locally isn’t always easy, which makes finding the best possible product even more important.”
Dish Highlights: Comfort Reimagined
On the Ashley and Cooper menus, familiar ideas take fresh form. Foie gras custard, paired with matcha, pistachio, grapefruit, and Parmesan crisp, balances richness with acidity and salt. A French classic, veal blanquette, becomes comfort food reimagined with tender cheek meat, fennel tart, and clementine purée. Sichuan duck blends French-influenced demiglace with raspberry, port wine, and the signature tingle of Sichuan peppercorns.
Some dishes evolve from playful experiments. Tuna tartare, for instance, began as a pineapple “taco” concept before shifting into a layered plate of vanilla, jalapeño, yogurt, and black bean sauce. And Colossal Shrimp, inspired by avocado toast, finds its “bread” element in a surprising sourdough ice cream.
“Food is interactive,” Collins says. “That’s why we offer two tasting menus. When you share them at the table, you get ten different experiences instead of five.”
Craft, Collaboration & Guest Experience
Each tasting menu evolves over months of testing. The team selects proteins first, then develops dishes around them, always mindful of balance and variety. If asparagus appears in one course, you won’t see it again on the same menu. That way, every course feels distinct, and the flow from one dish to the next is seamless rather than repetitive.
Wine pairings add another layer of creativity. “We write the menu, then hand it to our sommelier and let them do their magic,” he explains. “Those ‘aha!’ moments happen when flavors and wines truly click.”
For Collins, the reward comes when guests leave the table with a sense of discovery.
“Food is art, but it’s also interactive. We want guests to walk away with wonder—whether they realize the inspiration right then or weeks later.”
À La Carte, Reimagined
While the Ashley and Cooper menus showcase Circa 1886’s most intricate work, Collins and his team also recently refreshed the à la carte menu. Designed for guests who prefer the flexibility to build their own progression, the menu reflects the same craftsmanship and seasonal philosophy. Each dish stands on its own as a complete expression of flavor, color, and texture.
“Whether it’s a tasting menu or à la carte, our goal is the same: to give guests something thoughtful, creative, and memorable on every plate,” Collins explains.
Charleston’s Ever-Evolving Food Scene
Collins credits Charleston itself with helping keep Circa 1886 sharp and forward-thinking.
“The best part about Charleston is that we have so many great restaurants in this town, and that keeps all of us on our toes to try and be the best we can possibly be,” he says. “I’m very grateful that the town has so much depth in its customer base to come and try all these restaurants and keep them going. It gives us a chance to do things you might not be able to do in a town as small as Charleston from a food standpoint. We’re very happy to be a part of that story.”
Dish Highlights
The Ashley and Cooper menus combine playful surprises with elevated comfort, featuring inventive dishes that showcase Collins’ creativity. Each dish offers its own story, inviting diners to taste not only the flavors on the plate but the creativity behind them.
Matcha, Pistachio, Parmesan, Grapefruit, Berry Mostarda
“The foie custard has a rich butteriness, so we looked for ways to cut through that with acidity and salt,” Collins explains. “The pistachios add texture, the Parmesan crisp gives that salty bite, and the matcha ties everything together with a fresh, green note.”
Smoked Leek, Carrot, Raspberry Port Demiglace
“We thought duck worked beautifully with the rich, sweet flavors of raspberries and port,” Collins says. “Adding Sichuan peppercorns brought in that unique tingle you don’t get from black pepper, while the carrots gave it a grounding sweetness.”
Vanilla, Jalapeno, Pineapple, Black Bean, Carolina Gold Rice, Yogurt
“This dish actually started as an idea for a pineapple taco,” Collins shares. “When that wasn’t practical, we took the same flavors—pineapple, jalapeño, tuna, rice—and layered them. The vanilla perfumes the dish, the yogurt balances the heat, and the black bean sauce adds an Asian note.”
Asparagus, Avocado, Smoked Trout Roe, Sourdough Ice Cream, Benne Seed Cracker
“It’s my take on avocado toast—we had the shrimp, the avocado, the egg component in the trout roe—but I needed bread. Croutons felt too easy. Sourdough ice cream gave us that toast element in a way that’s unexpected and playful.”
Marc Collins
Marc Collins’ journey is a testament to dedication, creativity, and the transformative power of food. His career spans apprenticeships, executive chef positions, and co-founding Charleston Wine + Food. As a South Carolina Chef Ambassador and Local Food Champion Award recipient, Collins continues to define Circa 1886’s reputation as a premier destination for diners seeking both innovation and Southern hospitality.
