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
TARVIN SEAFOOD
Tarvin Seafood stands as a proud family-owned establishment.
Vasa took on the role of captain of the Miss Paula in 2011, having shrimped alongside Wayne Magwood on the Winds of Fortune since the age of 12. Cindy manages marketing and accounting, while Taylor lends a hand whenever he’s in town. Other family members—grandparents, siblings, in-laws, and children—contribute whenever they are available. In fact, anyone lingering at the dock for too long—about 30 minutes—will find themselves put to work!
The shrimp trawlers, the Miss Paula and the Carolina Breeze, are docked at Wando Dock on Shem Creek in Mt. Pleasant, South Carolina. Wando Shrimp was a long-standing fish house, providing a variety of seafood. At Tarvin Seafood, the focus is on what local boats bring in: primarily shrimp, and occasionally whiting or squid. Suggestions are often offered about where and when to find other seafood, even if it isn’t stocked.
Retail customers are welcomed every day during shrimping season and on weekends during the off-season. Throughout most of the year, orders are prepared for restaurant clients.
The mission is to be one of the premier businesses on the creek. Tarvin Seafood strives to treat customers, crew, and the environment with the utmost respect. The hope is to deliver shrimp from the deck to the table that is as fresh as possible, all while preserving and sustaining the waters that nourish everyone.
view gallery (opens in a new tab)DAVID RICHARDSON
Local crabber, David, is among the most dedicated watermen operating behind the scenes in the Lowcountry. His family owns Marvin’s Seafood, a purveyor of fresh, locally sourced seafood directly from the source.
view gallery (opens in a new tab)ABUNDANT SEAFOOD
Mark Marhefka, the son of a commercial fisherman, embarked on his fishing career the day after graduating high school in 1979. It wasn't long before he acquired his own boat, the Fishing Vessel Amy Marie, and has since spent years fishing the southeastern waters from North Carolina to Florida. Kerry, who grew up in Maine, has a deep-rooted passion for fishing. Before partnering with Mark to manage Abundant Seafood, she worked as a fishery biologist for the Federal Government, focusing on the establishment of marine protected areas (MPAs) along the southeastern U.S. coast
While fishermen and regulators often find themselves at odds, their story was different. Kerry recognized Mark's unique approach when he attended a contentious meeting with fishing charts that highlighted some of his prime fishing spots. He advocated for these areas to be designated as off-limits to fishing, suggesting they become MPAs. Many of Mark's proposals were accepted, and in the process, Mark and Kerry became husband and wife!
For most of his fishing career, Mark sold his catch to seafood dealers, who then sold it to larger wholesalers, often shipping it far away before it returned to local markets. In 2006, facing stricter regulations and financial challenges, Mark decided to sell directly to local restaurants, cutting out the middleman, which allowed him to catch less fish while keeping it local. This shift led to the expansion of the family business and the creation of one of the first Community Supported Fishery programs in 2010. Now, Mark’s catch features prominently on menus in top Carolina restaurants and in local homes.
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