Our Staff

Matt Catchpole

General Manager Matt Catchpole’s love of hospitality began at home. Being surrounded by family who had a passion for cooking, and spending summers in south Alabama with family that introduced him to the beauty of fresh local produce, it’s no surprise that he ended up where he is today. Matt was first introduced to the industry in kitchens in Auburn, Alabama. From there, he moved into a service position, and eventually, worked for and managed beverage programs at several acclaimed operations throughout the southeast.  As an admirer of Chef Mike Davis’ food, he was thrilled to be offered an opportunity to be a part of the Terra family. Matt has a passion for the immersive experience that the dining room of a great restaurant can become, and is excited to apply his zeal to the operations at Terra.


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.