Voices of Inspiration
Voices of Inspiration is a travel podcast that goes beyond the guidebook. Hosted by Amelia Old, each episode centers on the people who give a destination its soul—travelers with transformative stories, locals who call these places home, tourism professionals shaping how we experience them, and others whose work or lives are deeply connected to a place.
Through candid conversations, Amelia uncovers the moments, challenges, and personal histories that reveal what a destination is truly like. These aren't surface-level travel tips—they're stories about identity, belonging, resilience, and discovery. The kind that help you understand not just what a place is, but why it matters to the people who know it best.
At its core, this podcast is about connection: how travel brings us face-to-face with perspectives we might never encounter otherwise, and how every destination becomes richer once you've heard the voices behind it.
Voices of Inspiration
Indigenous Underground: Chef Erica McCier's Rise in South Carolina's Culinary Scene
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In this episode, I sit down with Chef Erica McCier at Indigenous Underground in Abbeville, South Carolina—a restaurant built from courage, creativity, and an incredible personal journey. Erica shares how her life changed after developing a serious kidney disease that left her hospitalized for months and forced her to rethink everything she thought her future would look like. What began as a hobby while sitting through dialysis treatments—watching cooking shows and enrolling in culinary classes—slowly turned into a new calling.
Today, Erica is not only the chef and owner of Indigenous Underground, but also a 2023 South Carolina Chef Ambassador, representing the state’s culinary culture across festivals and events. In our conversation, we talk about the challenges of starting a restaurant during the pandemic, the creative underground dining experiences that helped launch her business, and the powerful moments that remind her why food—and community—matter so much.
Episode Highlights
[01:25] – Erica shares her journey from middle school art teacher to chef after a life-changing kidney disease diagnosis.
[04:14] – While undergoing dialysis treatments, she discovers a passion for cooking through Food Network and enrolls in culinary school.
[05:22] – What begins as cooking for family and friends quickly grows into a thriving catering and private chef business.
[08:09] – Erica takes a leap of faith and invests her last $1,000 to lease the building that would become Indigenous Underground.
[09:51] – When COVID halted restaurant construction, she launched a creative underground dining series to generate revenue and build momentum.
[14:35] – Erica reflects on becoming a South Carolina Chef Ambassador and representing the state’s culinary culture.
[20:33] – A powerful moment with a guest who had followed Erica’s health journey reminds her why her work matters.
[24:17] – Erica explains why Abbeville feels less like a town and more like family.
Links and Resources
Indigenous Underground: https://www.indigenousunderground.com/
Audio and Video: Melanie Lech Multimedia
Special Thanks to Old 96 District
Follow Amelia
Instagram: @AmeliaOldOfficial
Website: https://AmeliaOld.com
If you enjoyed this episode, please consider following the podcast and leaving a rating or review wherever you listen. It helps more people discover these stories—and helps voices like Erica’s continue to inspire others who may be facing their own turning point.
Stories of Resilience
Speaker 1Everyone has a story to tell. We connect and relate to one another when we share our stories. My name is Amelia Old and I am your host of Voices of Inspiration. Join me as I share stories of friends, family and strangers from my everyday life and travels. We will laugh, possibly cry or walk away, feeling connected more than ever to those around you and ready to be the change our world needs. Everyone has a story to tell. What's yours?
Speaker 2Welcome to Voices of Inspiration. I'm your host, amelia Old, and today we are here in Abbeville, south Carolina, at Indigenous Underground, with owner and chef, erica Messier, and also 2023 South Carolina Chef Ambassador. Yes, that's correct.
Speaker 2Thank you so much for having us here. I have to say, we've eaten here before and the food is incredible. Thank you, I appreciate that so much. Well, thank you for having us here and to share a little bit about your story. So can you just start off by sharing the story of your journey from a middle school teacher to a chef, because those are very different. What inspired you to pursue cooking?
Speaker 3because those are very different. What inspired you to pursue cooking? Well, first of all, I was born and raised right here in Abbeville County, pretty much been here my entire life, with the exception of when I went off finished college. I moved back here, got my master's degree at Lambda University and decided to become a visual arts teacher. So I taught for 10 years here at the middle school, wright Middle School in Abbeville, and during my tenth year of teaching I developed kidney disease. It was polycystic kidney disease, so you know, it was very unexpected. I went through a near-death experience with that, ended up on life support for four months. So I was in the hospital for a total of like six months and the thing is, my whole life just changed. I was that mom slash teacher who was always active, you know, in my children's activities, school activities, community activities, activities. I was just all over the place.
Speaker 3So all of a sudden now I am on dialysis three days a week, going through a lot of therapy, you know, because, remember, I Also went through almost a year of depression because I just felt like, you know, life had just stopped for me. Everything that I had planned on doing it was like I couldn't do it. Now, you know, um, my plans were to go back to school, you know, get my PhD, and I mean I had all planned out what I was going to do in the next five years. But hey you, you kind of figure out that as things progress in your life, what you have planned is not necessarily meant for you. So now I'm on dialysis three days a week, sitting there, um, in the little recliner, you know, watching tv, and all of a sudden I just get hooked on food network and the cooking channel. It's like every day I started watching these channels, nothing else, and I'm just sitting there thinking, you know, they make that look so easy. I think I could do this, I think I could do that.
Speaker 3So one day I just decided, hey, I need a hobby. Pulled out my cell phone, google culinary schools near me and Greenville Tech popped up, which I did not know, that Greenville Tech had a culinary program. So I went there and I went to visit, toured the campus and I said, well, I need a hobby, I need something to fill in this extra time. So I went to dialysis Monday, tuesday, monday, wednesday, friday, drove to Greenville on Tuesday and Thursdays and start taking culinary classes. Wow, upon, you know doing that, traveling back and forth to Greenville taking classes. I just started cooking for family and friends and they were like you know you should become like a private chef or a personal chef. So I just started dabbling into that, doing a little small dinner parties for family and friends. And next thing, you know, I'm getting calls. Can you cater, you know, for my social club, can you cater for my women's group? And next thing, you know, I'm catering for like groups of 400 people.
Speaker 1And.
Speaker 3I started all this right in my little small kitchen at my house. So after that, you know, I worked in different establishments. Well, I did. Let me rewind. I did get my kidney transplant my first kidney transplant, because I've had two since all of that. So after getting my transplant, I just decided okay, I'm going to start my own business, my own personal chef and catering business. But in the meantime I worked at different establishments here in Abbeville.
Speaker 1My very first one was the Village Grill, which is right up the street from here you may be like what which is right up the street from here, maybe like what 500 feet up the street, but that's where I that's home.
Speaker 3Village Grill is home to me and Bill and Molly are like my second parents and until this day they give me, they are like my greatest support system they are. My first restaurant was at the Belmont Inn. You know, some people say, do you regret things in life? And I'm like, no, I really don't regret things in life, because what happened when I went into the Belmont Inn and I started my own foods, my own restaurant business was really booming. I wasn't ready. I was a single mother of three, all under the age of 18. And I thought that I was ready to own a restaurant. No, I was not ready. Decision that my family was more important than making money. So I stepped away from there and just continued to do my catering personal chef business and later on I began teaching at Abbeville County Career Center.
Speaker 3I was out there for four years and while teaching there this building became available. The story behind this building is when I worked right up at the Village Grill, I would pass by here every single night, going home and thinking that would make a cool restaurant, even though it was other people you know, at least in the building. At the time. I was like that would make a really cool restaurant and everything that I envisioned this restaurant being, the old open kitchen concept, um, the atmosphere, even down to the black walls. You know I had envisioned that back then. So when the building finally came up, became available the previously seized, you know. She contacted me. She said hey, you can get your building now.
Speaker 2Now's the time.
Speaker 3Yes, hey, you know, teachers don't make any money not enough money anyway.
Speaker 3And plus me, you know, still single mother, three kids. I'm like, do I really want to do this, even though now you know my youngest, he's in his junior year in high school. I do, I really want to step back out there and do this. I think I took my last thousand dollars that I had in the bank and I sat there with a money order and I was sitting in my classroom just looking at that money order. My students were like, chef, why are you just looking at that paper? And I said, well, I'm thinking about opening a restaurant. But I'm like, do I want to take my last $1,000 and give these people, you know, for, give this to the landlord for down payment. You know, to lease this building. And you know my students, you just had to know if they were rude me on yes, chef, go ahead and do it.
Speaker 1I was like, yeah, because it's not your money.
Speaker 3Right, but I just kind of stepped out on faith. And you know, I always told my students that once you jump off that mountain, you're going to learn how to fly. And they threw that back at me. They was like so you're not going to jump off the mountain? Huh, it was like you know, you're going to fly.
Speaker 2They were listening. They were listening Right, right so.
Speaker 3I jumped off that mountain.
Speaker 1But when?
Speaker 3I jumped off that mountain. I did not know that we were going to have a COVID shutdown, because I got this building September 2019 with plans on opening summer 2020. And of course that didn't happen, Everything just you know, completely stopped. Couldn't get anybody in here to do any type of construction or maintenance on the building.
Speaker 3There were plenty of nights that I cried because I was like, oh my goodness, maybe I should have did this and I should have kept my thousand dollars, but I just had to think of a creative way to make revenue. So once the world opened back up and people wanted to get back out and start doing things, I decided to contact all of my clients who I had been doing the private dinners for or catering for of the private dinners for or catering for, emailed them all and I said, hey, how would you like to experience a four course meal in an undisclosed location with live entertainment and with a meal by me, and this, that and the other? I got a ton of response back. I was like these people not gonna come out.
Speaker 3You know, right after COVID I had tons of clients to contact me and I went to the city and I said, well, I know I can't open this up as a restaurant. Can I hold private events there? They were like, yeah, you could do that. You know you could do that. You know you could be an event hall. So I was like, okay, we're going to throw up the big black curtains, we're going to close all the windows so nobody knows what's going on in here and I started a series of underground dining. That's where the underground comes from, in the name indigenous. We started doing underground dining. The guests who bought tickets didn't know where the event was going to be. They only knew it was in Abbeville Once they paid for their seats, that's when the official email would go out and they knew it was here.
Speaker 3So a lot of people didn't even know that I was working on a restaurant here. They never knew. Wow. And with the big black curtains up, people would pass by and they was like what's going on in here? I could see people peeking through the little cracks trying to see what we were doing up in here, but it was like secret dining that we were doing. How creative.
Speaker 2How creative.
Speaker 3That's how I built the revenue. Wow For this place to get it up and running.
Speaker 2What a story. First of all, I want to say to you it's important to me with this podcast that we share our personal stories, because I always say you know, eventually at some point you're going to say something or I'm going to say something and we're going to go oh yeah, me too, I've been there, I understand, I can relate. Or someone's listening or watching and they go oh yeah, me too, I've been there. So, first of all, I want to thank you for sharing your story about your health challenges. My father actually also had two transplants oh wow. And one of my best friends has also had a transplant, and so I know that they both will relate to what you went through, and I think that that is so important that you share that piece of your journey. So, first of all, thank you for doing that. Second of all, my husband always says focus only on what you can control, not on what you can't control, and I think that you have definitely done that with your journey, and I think that that is so amazing, so so incredible.
Speaker 3You know, I've learned that we don't open the doors for ourselves. We just wait until that door is cracked and then we just kick it open and say OK, I got a little open and I'm just going to kick it open and I'm going to go for it and people will ask me now, what are your plans for the next you know five years? I truly don't know my plans, because I've just learned to let situations, or, let you know, opportunities, be presented to me, and then I just go for it.
Speaker 2That's the best way. That's
Chef Ambassador Journey of Resilience
Speaker 2the best way. So you were named South Carolina Chef Ambassador last year. A chef ambassador last year. Can you talk about the moment you found out that you were going to essentially represent our state and the state's culinary culture? How did you feel in that moment that you found out?
Speaker 3Well, at first, I was like, okay, who nominated me? Was like, okay, who nominated me? I guess you know with I consider myself a very humble person, even until this day. You know my family. They always tell me you underestimate yourself. You know, you don't see the greatness in you and I don't know. I guess I'm just very thankful for where I am considering, where I've been. You know, I'm just always thankful for the opportunities that have been presented to me. And so when I found out that I was nominated to be a chef ambassador, I was just like, oh, you know, okay, and, believe it or not, I had to go research it. I was like, okay, what do I have to do? At the time, a representative from Department of Ag. She reached out to me. She said I want to come up and I want to talk to you, and this was Ansley. Ansley came by, she spoke with me and she started just asking me questions and she was telling me things about myself and I was like, oh, my goodness.
Speaker 1These people have researched me.
Speaker 3I was like 10 years ago they knew stuff that I did 10 years ago and I was like, ok, you know what am I getting myself into was like, okay, you know what am I getting myself into. She contacted me back maybe about three weeks later and she said you know, we would just like to know if you would accept a position as a South Carolina Chef Ambassador. It did not hit me until we were officially recognized that day down at the state Capitol and I was like, oh, my goodness, it's almost like this is what you've been asking for. And it was so unexpected, you know, but this is what you've been asking for, this is that next step that you've been saying OK, god, show me what I need to be doing, what's my next step? Because I don't know. And that was the next step. That was that little crack. Yeah, that was that crack in it, that little crack opening that door, and I was like, all right, girl, it's time to kick it in, let's go. So I mean, I was very excited, but now this is what I didn't expect. And the other, the chef ambassador of the class before us, told us get ready, because you are going to be so busy. Chris Williams from Roy's Grill, he told me. He said, look, you might as well go ahead and start hiring more staff. Now I was like why? He said because you're gonna be busy from here on out. He said you're gonna have people traveling from all over South Carolina. They'll come and see you.
Speaker 3That Saturday we were having to turn people around. In a matter of you know, two days we were having, we just couldn't see people. We were having to turn people around. My daughter was like, oh, my goodness, it was just my staff was excited. But they were like, but it was an adrenaline rush. But then, you know, also too, I also to. I was like, ok, I got to get myself ready. I've really got to get myself ready for this, because now you're doing the food and wine festivals all over South Carolina, different events, and now you're having media come in. I was doing like interviews, maybe like three or four times a week and you know, just to see that you have a clientele coming from Asheville, from Tennessee and even Louisiana. I'm like, how do these people know about me?
Speaker 3But they were like oh, I saw you on this, I saw you on that, and there was some publications out there. I didn't even know about me, but they were like, oh, I saw you on this, I saw you on that, and there was some publications out there I didn't even know about. And I'm like, oh, okay, and they would show it to me and I'm like, oh, okay, I didn't even realize that I was in that publication, but the exposure was just phenomenal. The experience was even more phenomenal. You got to me, um, I was able to meet chefs from all around the world at the different food festivals. Um, I was able to network with a lot of people in this industry and build relationships, you know, with other chefs in this industry. And you know the two gentlemen that were in the class with me, marcus Shell and Rob Massone. They're like my brothers now. You know, we developed a really strong relationship.
Speaker 2You said you have a group chat together. Yes, we do, we do.
Speaker 3We check up on each other often and I know a few people from the Department of Ag. They say you know, y'all class is so different because y'all actually talk to each other, you keep in touch with each other. So even at the events, we're like okay, we got like two hours, we're gonna hang out together.
Speaker 2So yeah, they are definitely like family such a long way from in your recliner watching the food network to where you are now right starting something, starting out as a hobby.
Speaker 3Yeah, became my passion, became my life.
Speaker 2Has there been one specific moment during this journey and I'm sure there have been many, but is there one specific moment with a client that's come in, that's just sticks out to you and you're like this is my why, this, this is why I do this?
Speaker 3There was this one woman. She came in and I know she kept looking at me and you know you kind of get those weird stares from customers. I'm like, oh my goodness, something was wrong. And you know my daughter was like get ready, I think she's going to complain. And you know my daughter was like get ready, I think she's going to complain. But she stared at me the entire time that she was here, even when she got up and she went to the restroom. She just kept looking in the kitchen and I'm like, oh my goodness, what's going on? And I said she came in with a large group of about 15 guests. I just told my daughter who's my manager here. I said I'm going to go out here, I'm going to see you know what was wrong. Because I think you know she's not pleased and that's one of the reasons for my open kitchen concept. I want to be able to see my customers and you know the reaction, whether it's good or bad. You know, because I want to be able to handle the situation If I'm constantly out here looking at plates and like, okay, they didn't eat this, they didn't eat that. Oh, the plates are clean, you know.
Speaker 3So I went to the table and introduced myself to her. She introduced herself to me and she said I've been sick for the past two years and I haven't left my house. She said today is my birthday and I was't left my house. She said today is my birthday and I was like, oh, happy birthday. She said I've been following your journey on Facebook and on Instagram and other social media platforms. She said, for the past two years I've been following you. And she said just, amazed with your story, found out that this lady needed a transplant as well and like she told me she hadn't left her house in two years.
Speaker 3Wow so her family finally said okay, you're getting out of this house. We're gonna take you to dinner for your birthday. Where do you want to go? She said I want to go to indigenous. And she said if I could just get a hug from you? She said she told me she was. She was like your story. Your journey is what made me want to come here and to actually meet you. She said now, the food was phenomenal. She said I was just so scared to say hey, you know, can you come out of the kitchen so I can take a picture with you? That was one of the most touching moments for me. I mean, there's been plenty others because you know, like I say, I've just had my second transplant.
Speaker 3In March Wow, yeah, march 23rd I had my second transplant and when I went back on dialysis then it was so many patients that they would stop me when I would go into the center.
Speaker 3And you know the nurses had already told them who I was and you know a lot of them would say you know, I just feel like giving up on life. And I said, well, that's natural, because I felt like giving up on life, felt like giving up on my home, and I said but you know, you just have to know that you going through this is your second take on life, that's that new chapter that's opening for you, and that you have to go through struggles in your life to see if you're ready for that next chapter. So whenever people find out about my journey, you know I get some people say oh, I'm so sorry. I'm like I'm not, don't be sorry for me, because me going through that time in my life is what built me to be where I am now. So it was necessary. I always tell them what I went through was so necessary for me to be where I am.
Ties That Bind
Speaker 2What do you think makes the community here in Abbeville? You grew up here. You've spent your whole life here. What makes this community unique?
Speaker 3We're all family, small community, everybody knows everybody. And I know I have people to say, well, how do you want to live in a town where everybody knows everybody? Because it's family and they look out for you. Not only do they look out for you, they look out for your kids. Once again, you know being a single mother with three kids. Kids um, once again you know being a single mother with three kids.
Speaker 3My kids were very active and the in sports and different activities. So my thing is, I knew when I dropped them off somewhere, they, they knew other people, knew whose kids those were. And, um, if I couldn't get around to getting back to them, it's like, hey, hey, you know. Well, I'm going to take your daughter home with me, or I'm going to take your son home with me, we're going to take them out with our family to get something to eat. They always looked out for me and my kids, until this day. It is the same way. So is this? I don't even like to call it community, I just like to call it family. Abbeville is family, so, and that's plus. I mean you can't beat the small little quaint town. It's so peaceful. And do I like the big city, feel I like to visit the big city.
Speaker 3But at the end of the day I like sitting on my front porch and just being at peace and nobody bothering me yeah, it reminds me.
Speaker 2This little town reminds me of the hallmark movie anytime I'm walking through the square. What are some of your favorite local spots that you would recommend to a visitor um the?
Speaker 3village grill. Um, that, that is always my go-to, not because I started there, but the food is just phenomenal. So the Village Grill is one Refuel. It just opened and actually she's my classmate. She just opened not too long ago. Two Brews is another. You want some good soul food? You go to Food for the Soul. The thing about it is everybody does like their own little thing around here, so the community, they kind of. You know how people bar hop, they restaurant hop, and because you have that age group that doesn't have children and you know they can eat out every night, it's actually cheaper for them to eat out every night. So they patronize each restaurant in the area. So a lot of my customers I'm going to see them at least once or twice a week.
Speaker 2Yeah, what's been the biggest way that Abbeville has supported your journey as a chef?
Speaker 3Oh, my goodness, oh, it's so many ways, I think Abbeville. Just they show me that they're really proud of me. They put me to work. Now they do put me to work. So I do like during the spring festival, you know, I do like the cooking demos, things like that. I serve on the Chamber of Commerce board here. I'm the president of Abbeville Friends of Freedom, which is an organization that promotes diversity in the community. The thing about it they know, if they come to me and they ask me to do anything, I'm like, oh, yeah you know let's go ahead and do it, let's make it happen.
Speaker 3Myself and Mayor Trey Edwards. You know we do the Thanksgiving meal during the Thanksgiving holidays and you know it's nothing for me to say, hey, we're doing Thanksgiving meal, I need donations, don donations, just pour in and, like this past thanksgiving, it was just amazing because we fed almost like 500 wow, that's incredible residents here that's incredible,
Culinary Artist's Soulful Journey
Speaker 3um.
Speaker 2If someone wanted to learn more or visit indigenous, where can they find you online?
Speaker 3well, we do have um our indigenous Underground website, which is indigenousundergroundcom. My story is on there also. You know, my community activities are all there as well. You could find me on the Discover South Carolina pages, like I was saying, you know, when I first became a chef ambassador, first thing I did was google my name, then you find all sorts of articles.
Speaker 3You really do, and even the articles that before I became an ambassador, you know, back when I was, had my first restaurant at the Belmont Inn. Even stories from there, wow, popped up. So, um, I'm kind of easy to find these days and if you want to find me in the physical, I'm here, always, always here. You know I I just visit my house every once in a while, but I'm here so I have one more question for you.
Speaker 2Do you have a favorite quote or any words of wisdom you'd like to leave behind?
Speaker 3My favorite quote is the practice of art is not to make a living, it's to make your soul grow. This is my art, this is where my soul grows. My soul grows through the art of cooking, and when I think about that quote every time I see my customers laughing and smiling and you know they take that first bite and it's like, oh, you know, it makes my soul grow. So I mean, yeah, do we?
Speaker 3like the money you know do we like making the money? Yes, but it's just so much gratitude and seeing the art that you put on a plate, making people smile.
Speaker 2Thank you so much. Thank you for having me here. I cannot tell you how grateful I am to sit with you and learn more about your story. We have a mutual friend and you and I chatted about that previously and I just couldn't wait to sit with you and learn more about your story. So thank you so much.
Speaker 3Oh, thank you that I'm honored, so thank you so much as well.
