about
Named after its hometown of Sullivan’s Island, Sullivan’s Fish Camp honors its humble beginnings as a casual neighborhood restaurant that first opened its doors in 1988. Today, we share our modern interpretation of a fish camp, where guests can enjoy both classic seafood dishes and raw bar offerings as well as composed plates, all showcasing the finest fish, seafood, and produce the Lowcountry has to offer. Whether you’re coming in from a day on the beach or dressed up for date night, Sullivan’s Fish Camp looks forward to welcoming you.
We’re back to our roots, and this time we’ve got Chef Jason Stanhope leading the way. Embracing the essence of a fish camp while drawing on his strong relationships with local purveyors and experience in some of Charleston’s most renowned kitchens, the James Beard award-winning chef is ushering in an exciting new era for us.
CHEF JASON STANHOPE
Chef/Partner Jason Stanhope is renowned in Charleston for his innovative takes on classic dishes and commitment to local ingredients. Hailing from Topeka, Kansas, he initially pursued football at Washburn University but shifted his focus to culinary arts at Le Cordon Bleu in San Francisco.
After gaining experience in Peru with Chef Michael Raas, he returned to Kansas in 2005 as Chef de Cuisine at 40 Sardines, collaborating with James Beard Award winners, Chefs Michael Smith and Debbie Gold. In 2008, he joined Chef Mike Lata at FIG, a leader in the farm-to-table movement, eventually becoming Executive Chef in 2012 and winning a James Beard Foundation Award in 2015. Prior to his current role, he led Lowland, focusing on Southern classics and seasonal ingredients in a relaxed atmosphere.
Chef Jason reestablished connections with the suppliers he has been sourcing food from for many years: Abundant Seafood, Kindlewood Farms, Tarvin Seafood, and Lowcountry Shellfish, among others. Utilizing their exquisite fish and produce, he embarked on a journey to uncover the true identity of Sullivan’s Fish Camp. Now, he is excited to share its revitalized essence with diners who come in to experience the subtle reinventions he has made.
OUR LOCAL PURVEYORS
View them all of them here!