Today we’d like to introduce you to Trisha Bovell.
Hi Trisha, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
Honestly, it started at my own kitchen counter. Long before Simply Charcuterie was a business, I was the friend who couldn’t help styling a board for a dinner party or a glass of wine on the porch. I’ve always been a wine person, that’s really where it begins for me, and a beautiful board just adds to that experience. Conversation gets better when grazing because no one is rushing to plate the next thing.
When 2020 hit and the world got quiet, I leaned all the way in. I treated charcuterie like a craft instead of a hobby. I started studying pairings, sourcing better ingredients, learning how to build boards that looked as good as they tasted. By the end of that year, Simply Charcuterie was officially a business, born in Las Vegas where I was living at the time.
Vegas taught me a lot about hospitality. It’s a city that expects a show, but what I kept noticing was how much guests responded to the opposite: something warm, thoughtful, quietly elegant. That became the soul of my brand, hospitality with a quiet kind of luxury. Premium ingredients, intentional design, and the kind of service where everything just feels handled.
In August 2025, I moved to Nashville and brought Simply Charcuterie with me. The name stayed; the heart of it grew. Nashville has this incredible food scene and a community of makers I genuinely love supporting, so our boards started picking up local touches. Locally sourced produce, a Nashville-made honey or jam… I began weaving local items into the classics people already knew and loved.
Today, I design boards and grazing tables for everything from intimate gatherings to weddings and corporate events. I deliver, I style on site, and then I step away so the host can actually enjoy their own party. That part matters to me. The whole point of what I do is to make hosting effortless, so the people you love walk in, see something beautiful, and you get to just be in it with them.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
No, it hasn’t been smooth, and I think anyone who tells you their road was smooth is leaving out the good parts.
The biggest challenge has been the move. I spent five years in Las Vegas before I ever launched Simply Charcuterie, so by the time the business existed, I was already deeply connected. I knew the venues, the planners, the corporate teams, the neighbors who’d text me last minute for a Friday night board. That network took years to build, and it carried the business.
Then in August 2025, I moved to Nashville knowing no one. One of my corporate clients happened to have a presence in both cities, which I’m endlessly grateful for, but otherwise, I was starting from zero in a city where most hosts already have their charcuterie person. And I get it. When you find someone reliable for your events, you stick with them. So my job here is simpler and harder than it sounds: be better. Be more reliable. Show up with something they didn’t know they were missing. The word-of-mouth piece is everything in this business, nobody markets a brand like a happy host who can’t stop talking about how easy you made their party feel, and that kind of reputation isn’t something you can rush. You earn it one table at a time. That’s the part I’m still very much in the middle of.
The other ongoing challenge is less romantic but very real: cost of goods. Some of the products I’ve used since day one have gone up 33 to 50 percent since 2020. I care a lot about pricing fairly, about being a business my clients trust on every level, including the invoice, so I’m constantly balancing premium sourcing with sustainable pricing. It’s a quiet kind of pressure that doesn’t go away, and I think a lot of small business owners in food and hospitality would say the same.
But I’d do it all again. Every single piece of it.
Alright, so let’s switch gears a bit and talk business. What should we know?
Simply Charcuterie is a Nashville-based charcuterie and grazing company built on one idea: hosting should feel effortless, and it should feel beautiful.
We design boards and grazing tables for the moments that matter. Weddings, showers, corporate events, dinner parties, milestone birthdays, the quiet Tuesday that someone wanted to make special. We deliver, we style on site, and then we step back so the host can actually be a guest at their own party. That’s the whole point. You shouldn’t be plating cheese when your best friend walks in.
What we specialize in is the in-between space that most people don’t think about until they’ve experienced it: the difference between a board that’s fine and a board that makes a room go quiet for a second when it gets uncovered. That comes from a hundred small choices, how the prosciutto is folded, which honey sits next to which cheese, the way the figs catch the light, the local jam we drove across town to pick up that morning. It’s intentional. Every single board.
A few things I think set us apart:
Quiet luxury, not loud luxury. Vegas taught me that hospitality at its best doesn’t perform, it takes care of you. Our boards are elevated and photo-ready, but the feeling we’re after is warmth, not flash. Premium ingredients, thoughtful pairings, and a calm, professional handoff that makes the whole event feel handled.
Local flavor, woven in. Since moving to Nashville, I’ve fallen in love with the makers here. Our boards lean on beloved classics, the cheeses and meats people know and trust with Nashville touches threaded throughout. Supporting local isn’t a marketing line for us; it’s how we source.
Hospitality is the product. The board is what you see. The hospitality is what you feel. On-time delivery, warm communication, dietary accommodations handled with care, sustainable choices where we can make them, and a setup that’s genuinely turnkey. If you’re stressed on the day of your event, we haven’t done our job.
Inclusivity at every table. Gluten-free, dairy-free, vegan, halal, kid-friendly, tell us who’s coming and we’ll build for them. Nobody should stand in front of a beautiful spread and have nothing they can eat.
What I’m most proud of, honestly, is the repeat clients. The brides who hire us again for their baby showers. The corporate teams who book us quarterly. The host who texts a photo from across the room before guests arrive because she can’t believe how it looks. That’s the brand. Not the boards themselves, the trust behind the rebook.
If there’s one thing I’d want your readers to know, it’s this: a Simply Charcuterie board isn’t just food. It’s a centerpiece, a conversation starter, and a quiet gift to your guests that says I’m so glad you’re here. That’s what we’re really in the business of.
Is there a quality that you most attribute to your success?
Consistency.
It’s not the most exciting answer, but it’s the honest one. In this business, you’re only as good as your last board, and the host who recommends you is recommending the experience, not just the photos. So the cheese has to be perfect this Saturday the same way it was perfect last Saturday. The delivery has to be on time the same way it was on time last month. The grazing table for two hundred guests has to feel as cared-for as the board for eight.
That kind of consistency takes a quiet discipline that nobody sees. It’s the sourcing relationships, the prep checklists, the morning-of timeline, the way I pack the car. It’s showing up with the same warmth at a 7 a.m. corporate setup as at a Saturday night wedding. It’s answering the inquiry email in the same tone whether the event is $300 or $3,000.
That’s the standard I’m chasing. Every board, every host, every time.
If I can keep that bar, the rest takes care of itself.
Pricing:
- Selfie Box—$30. An individual-sized box curated for one to two people. Perfect for date night or a thoughtful gift.
- Large Box—$100. Serves 5–8, with an expanded selection of gourmet meats, cheeses, seasonal fruit, nuts, and accompaniments.
- Extra Large Board—$175. The entertainer’s favorite. Serves 8–11, fully loaded with premium meats, cheeses, jam, fruits, nuts, and garnishes.
- Three-Foot Grazing Board—$310. Wow factor guaranteed. Serves 15–25, layered with meats, cheeses, seasonal fruits, nuts, sweets, and fresh flowers.
- Grazing Table—$550+. The ultimate spread. Customizable for 30+ guests, with options for flat-lay or elevated boards, charcuterie, crudités, seasonal fruits, dips, sweets, and decorative styling.
Contact Info:
- Website: https://www.simplycharcuterienashville.com
- Instagram: https://www.instagram.com/simplycharcuterienashville
