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/Partner Jason Stanhope is known in Charleston and beyond for his elevated takes on classic dishes and for his dedication to local purveyors. Growing up in Topeka, Kansas, he was part of a family where cooking together was a fun, everyday thing. After high school, he stayed local, going to Washburn University and played on the college’s Division II football team.
But soon enough, Stanhope figured out that his real love was food, not football. So, he headed to San Francisco to dive into culinary arts at Le Cordon Bleu. Once he wrapped up his studies, he spent a couple years in Peru with the Orient-Express Hotel Group, learning from Chef Michael Raas about the magic of top-notch ingredients.
In 2005, he headed back to Kansas as Chef de Cuisine at 40 Sardines, working with the talented James Beard Award winners, Chefs Michael Smith and Debbie Gold.
By 2008, he was in Charleston, joining Chef Mike Lata’s crew at FIG, a trailblazer in the farm-to-table scene. From day one, Stanhope and Lata clicked over their love for quality ingredients. His time at FIG was all about growing, learning about empowerment, timing, and communication. He rose through the ranks to become Executive Chef in 2012 and snagged a James Beard Foundation Award for Best Chef: Southeast in 2015.
Before joining us at the beach, Jason led the team at Lowland where he crafted a mix of Southern classics and cozy comfort food, with a focus on local, seasonal ingredients. The place feels like a laid-back dinner party.