Ebony Sullivan caters to community through her company Suga Pie Honeybun.
When Ebony DeVonne Sullivan was a young girl in Greenville, stirring up a passion for cooking in her grandmother’s kitchen after school, she never dreamed the experience would open so many doors.
Founder and executive chef of Suga Pie Honeybun, Sullivan holds undergraduate and graduate degrees in hospitality management from University of South Carolina and University of North Texas, respectively. She launched her catering company in 2014, while working in Denver as an event planner for the American Heart Association. Two years later, a job as director of catering for Lander University brought her back to the Upstate. “I knew that I liked to cook and wanted to be in the food industry, but always said I don’t want to work in a restaurant,” Chef Ebony shares. “I don’t like to be put in a box, and catering gives me the flexibility that I need.”
From a menu strictly of desserts—starring Sullivan’s signature strawberry lemonade layer cake—Suga Pie Honeybun has risen into a full-time catering and personal chef business. She has catered weddings, back-to-school gatherings, church functions, galas, and holiday parties, and is finding her niche in the corporate sphere. The bigger the event, the better, as she grew up helping her grandmother cook for their large family. “Cooking small is the challenge for me,” laughs Sullivan, who recently whipped up 1,500 desserts for a corporate event. “I like to build elaborate displays to show off our creativity and provide a wow factor.”
Sullivan’s personal chef experiences allow the host to be a guest at their own party. She and her staff bring in everything the client needs, from florals and linens to lighting and tableware. She provides the service staff, including a bartender, if requested. “We’re a one-stop shop,” she says. To begin the planning process, Sullivan consults with each client to determine their concept, budget, and preferred menu—and then sets out to exceed expectations.
As for the food, the menus posted on the company’s website are merely samples of the chef’s culinary range. “We create custom experiences,” Sullivan says. She enjoys curating her cuisine to match her clients’ wishes and occasions, from providing dessert to catering a multicourse meal. Customer favorites—her fried lobster, brisket, and smoked mac and cheese—reflect the Southern spin she puts on her dishes.
Keeping with the company’s motto, “Here to serve,” Suga Pie Honeybun proudly partners with the local Ronald McDonald House, where Sullivan donates food to help families of sick children seeking treatment in Greenville. She is equally passionate about using her experience to elevate other small businesses. “Making a difference is what motivates me,” says the chef, who believes her purpose reaches far beyond food.
Dinner is Served
Dinner is ServedStarter
Caramelized Pear Salad
Main Course
Seared Scallops
Green Bean & Sweet Potato Medley
Dutch Potatoes
Dessert
Upside Down Key Lime Pie
To learn more, go to sugapiehoneybun.com.
