Spicing Up The Lowcountry: Tracey Richardson's Legacy with Lillie's of Charleston

(Photo credit: Victoria Kovios)

In the heart of Charleston, South Carolina, where Gullah traditions simmer alongside Southern hospitality, Tracey Richardson has built a culinary empire rooted in family, fire, and a fierce commitment to “better-for-you” bites.

Owned and operated by Richardson and her sister Kellye Wicker, Lillie’s of Charleston, which is named in honor of their father’s sister, launched in 2001 as a modest specialty food venture. Today, it crafts an array of hot sauces, mustard-based BBQ sauces, spice blends, and gourmet seasoned popcorn, all boasting 100 percent natural ingredients, low sodium, low sugar, and gluten-free credentials that appeal to health-conscious palates without sacrificing bold Lowcountry soul.

Richardson’s journey into entrepreneurship was marinated in her father’s entrepreneurial spirit. In the 1980s, he carved out a niche in the restaurant world, a legacy that awakened Tracey’s passion for food and connecting people. “My father’s drive, combined with my love for using meals to bring people together, inspired Kellye and me to carry the torch,” she shared. What began as a heartfelt nod to family has blossomed into a brand that honors their Gullah Geechee heritage while pushing boundaries in the snack and condiment aisles.

Beyond the kitchen, Richardson is a powerhouse in Charleston’s food scene, as vice president of the South Carolina Specialty Food Association, a board member of Charleston Wine + Food, and part of Les Dames d’Escoffier, which is an international organization celebrating women in culinary arts and hospitality. Early on, affiliations like the Carolinas-Virginia Minority Supplier Development Council (CVMSDC) proved invaluable. “These groups opened doors for us as a minority-owned business,” Richardson explained. “They connected us to platforms seeking diverse suppliers, giving us a shot in those first years.”

Richardson’s ethos extends far beyond profit margins; it’s about pouring back into the roots that nourished her. A portion of Lillie’s proceeds supports Gullah-based pillars like the Penn Center, a beacon of African American history and education, and the International African American Museum (IAAM). She also champions fellow minority- and women-owned ventures, fostering a ripple of opportunity in the Palmetto State.

As expected, the path to pantry-shelf stardom isn’t easy. “The greatest challenge and paradoxically, the biggest advantage, is being a minority- and woman-owned business,” Richardson admitted. “There are extra hurdles just to get your foot in the door.” Yet, she distills her brand’s essence into three words: Family, Flavorful, and Gullah.

Looking ahead, Lillie’s of Charleston is eyeing nationwide dominance. “Our dream is to build something generational, and secure spots in grocery stores, airports, and across all 50 states,” Richardson stated. Accolades already pepper their resume: a shoutout from Mindy Kaling in Forbes (where she crowned their Lowcountry Hot Sauce a personal fave), features in Cosmopolitan, HuffPost, Fox 24, and The Today Show, plus invitations to Amazon’s Black Business Accelerator program.

As 2026 marks Lillie’s 25th anniversary, Richardson teases fresh launches to toast the milestone. “We’re thrilled about this chapter and can’t wait to share what’s next,” she said.

Eager to taste the legacy? Lillie’s products stock shelves at select retailers across the Southeast — full listings, plus recipes and more, await at lilliesofcharleston.com. In a state where innovation meets inheritance, Tracey Richardson proves that the spiciest stories are the ones simmered with heart.