Twenty-five acres in Florence, South Carolina, in the McAllister family since 1941, and now being rebuilt into working farmland for the Chef Juan’s® kitchen.
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Farm-to-table is a phrase almost every caterer uses. Very few of them own a farm. Chef Juan’s family has owned this one, twenty-five to thirty-five acres in Florence, South Carolina, since 1941. When Chef Juan stepped away from restaurant ownership after 2020, he returned home to care for his mother and to think about what came next. What came next was joining his kitchen and his family’s land into one plan. Right now the farm is early: cover crops are going in, high tunnels are partially built, a well is installed. There is no claim that the vegetables on your buffet grew here this week, not yet. But when we tell you where our farm-to-table catering is headed, we can point at the ground it will come from.
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Family Land, Since 1941
The land in Florence, South Carolina has been in the McAllister family for more than eight decades. Three generations have farmed, held, and returned to it. When Chef Juan closed the restaurant chapter of his career, this land became the next chapter. Farm-to-table is not a marketing angle here, it is a family responsibility.
What’s Growing Now, and What’s Coming
The farm is in an active rebuild:
- Cover crops are being established through the current growing season. These build the soil back to a healthy baseline before food crops go in.
- Herbs in high tunnels are the first commercial crop Chef Juan plans to harvest into the catering kitchen. One tunnel is partially installed; a second is on the near horizon.
- Leafy greens are the next planned rotation.
- Hibiscus and turmeric are on the plan for next year, both for the kitchen and for future retail products.
Every step is designed to bring the farm into the catering supply chain deliberately, not to overpromise before the soil is ready.
The Programs Behind the Farm
Chef Juan’s farm participates in agricultural and conservation programs through three institutions:
- Clemson University Extension
- South Carolina State University Agricultural Programs
- USDA Natural Resources Conservation Service (NRCS), soil and water conservation practices
These programs guide the cover-crop rotations, the well and irrigation planning, and the long-term soil-health strategy. They also anchor the farm in the local agricultural community, not just as a private operation.
Toward Certified Organic
Organic certification is a goal Chef Juan intends to pursue as the farm matures. The farm is currently working toward pesticide-free, soil-first practices that lay the groundwork for certification later. When we say the farm is “in transition,” that is what we mean, real, documented steps, not a marketing claim.
Visits, Eventually
Once production is running, Chef Juan plans to open the farm to catering clients and other guests. The idea is simple: if we tell you the food comes from here, you should be able to come see here.
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Frequently Asked Questions
Where is Chef Juan’s farm?
Florence, South Carolina, 25 to 35 acres of family land held since 1941.
Do you currently serve food from the farm at catering events?
Not yet. The farm is in the middle of establishing cover crops and high tunnels. Once production is going, farm-grown herbs will come into the catering kitchen first, then vegetables.
Is the farm certified organic?
Not yet. Organic certification is a goal Chef Juan intends to pursue as the farm matures. Current practice is soil-first, pesticide-free.
What are you growing?
Cover crops currently. Planned: herbs (including hibiscus and turmeric), leafy greens, and vegetables suited to the region.
What programs is the farm involved in?
Clemson University, South Carolina State University agricultural programs, and USDA NRCS conservation programs. —