Popular food truck Fiddler’s Fire sets up residency at Sweatman’s Garden
by Lorne Chambers | Editor
Over the last year, one of the most exciting pop-ups in the Lowcountry has been Fiddler’s Fire. For over a year, owner Tyler Cook has been slinging fresh seafood and Asian-inspired street eats from his customized black trailer. Now, the former fine-dining chef is settling into a more permanent situation as Fiddler’s Fire takes up residency in the ample-sized kitchen at Sweatman’s Garden in the South Windermere Shopping Center of West Ashley.
Cook is the former executive chef at the popular downtown restaurant Tempest. He also worked at Tempest’s sister restaurant, Church & Union, and spent some time as an oyster farmer.
“Working for Fifth Street [Hospitality Group] taught me a tremendous amount about food and leadership,” says Cook, who ultimately left the fine-dining world to launch Fiddler’s Fire, popping up at breweries, bars, festivals, and markets around the Charleston area at the end of 2023.
“It’s definitely humbling to run a food truck,” admits Cook. “It’s the highest of highs and lowest of lows.”
Beyond the logistical challenges of cooking from a mobile kitchen, Cook says the toughest part of running a mobile kitchen was planning and marketing events effectively. Since he was constantly setting up in different locations, countless factors could influence turnout. Weather, for instance, plays a big role: if it’s rainy or cold, fewer people are likely to hang outside at a brewery for food. Then, if it’s sunny and warm, they might head to the beach instead. This unpredictability made it difficult to plan food prep, manage inventory, and keep seafood fresh.
Cook no longer has those headaches. As of April 30, Fiddler’s Fire is in residency at Sweatman’s Garden Wednesday through Saturday, serving its signature wood-fired flavors, such as roasted oysters, sizzling yakitori, noodles, and bold, seasonal small plates.
“Fiddler’s Fire is a perfect fit for Sweatman’s Garden,” says Sweatman’s Garden co-owner Danielle Sweatman. “Partnering with fellow small businesses who share our love for fresh, local ingredients just makes sense. Ty’s bold, street food-inspired flavors pair effortlessly with our fabulous cocktails and laid-back lounge vibe. Plus, with so many events in our space, having food that’s both delicious and easy to enjoy during Drag Queen Bingo or at an Open Mic Night is a total win.”
The partnership is a win for Sweatman’s and their customers, as well as for Fiddler’s Fire fans, who don’t have to track it down and drive all over town.
It’s also a win for Cook.
“I always like to describe my food as thoughtful. Now I’ve got a residency where I can bring the whole vision to concept and add some extra detail and thought to the plate. There’s a whole hospitality side of it, too,” he explains. “The level of food I want to do and the level of service I want to provide is more fit for brick-and-mortar.”
Having a full-sized kitchen and a full-sized cooler allows Cook to build on what he started with the food trailer, particularly regarding yakitori, a Japanese dish and style of cooking that hasn’t quite reached the cult status that ramen has in the U.S.
“I’ve never understood why ramen is this huge trend,” says Cook. “I mean, I like it. There are plenty of places doing it well. But there are lots of other really awesome street foods from Japan, too. I’ve always loved yakitori. It’s cooking with fire, direct over coals.”
Cook has always been drawn to fire. His Instagram bio says, “I start fires for a living.” It’s even in the name of his business.
“I really love cooking with a live fire, for me, there’s a poetic side to it—the artsy-fartsy side—but it’s also a challenge that I enjoy,” he says, adding that he hopes to bring a proper hearth into the Sweatman’s Garden kitchen, but still needs to get the permitting to allow that. Until then, Cook has proven to be quite capable with tabletop yakitori grills. “I want to expand the yakitori side of things. Make more skewers and shed light on them.”
According to Cook, Fiddler’s Fire will offer a seasonal menu that changes occasionally.
“It’s important to keep some things consistent. Like the curry rice and oysters will always stay on, but the vegetable skewers will rotate. I like to change them with the season,” he says. “We’ll be changing things seasonally, utilizing local ingredients is important to me. The less the food has to travel, the better. We try to be as local as we can.”
Cook says Keegan-Filion Farm in Walterboro plays a big role in what he offers. He also uses local hydroponics company King Tide Farms for garnishes and Cuda Co. on James Island for fresh seafood.
Fiddler’s Fire will be serving food Wednesdays-Sundays at Sweatman’s Garden, located at 90 Folly Road Blvd. For more information, visit www.fiddlersfire.com.
