1 week Ago
Jason Stanhope has spent the last 17 months establishing a strong culinary identity at Lowland in Charleston . The restaurant inside The Pinch boutique hotel, where he was hired to be executive chef in September 2023, went through multiple menu iterations after it debuted two months later. Eventually, Stanhope found a way to fit his style of cooking, which he honed over 15 years at FIG, into Lowland's three-story former private residence that dates to 1834.
Several favorites have emerged, from his fresh pasta, biscuits and crispy quail to a delightful celery salad with dates, walnuts and long shavings of Prairie Breeze cheddar. The chef, who won a James Beard Award while working under Mike Lata at FIG, had found a new home at Lowland. But he's about to start a job at different restaurant in the Charleston area.
He wasn’t looking for another venture, but the right opportunity — one that enabled him to be a part-owner for the first time in his career — is pulling him away from the George Street restaurant and out to a familiar destination on Sullivan’s Island. “I feel like I’m leaving while the party is just getting good,” Stanhope said. “The concept has come a long way since day one.
” Jason Stanhope Stanhope said Lowland is in a strong position with its current team. Randall Cook, CEO and co-founder of Lowland operator Method Co., echoed that sentiment.
"Chef Jason Stanhope has been instrumental in making Lowland into the incredible place it is today — a cherished neighborhood establishment as well as a nationally acclaimed restaurant," Cook said in a statement. "We deeply appreciate his leadership and the passionate and talented team — both in the kitchen and the front of the house — that he has cultivated and who are ready to usher Lowland into its exciting next chapter." In the coming months, Stanhope will transition into his new role as executive chef and partner at Sullivan’s Seafood & Bar , originally opened as Sullivan’s Fish Camp in 2022.
Current operators Ben and Kate Towill — who transformed the former island staple Sullivan’s Seafood Restaurant into a breezy establishment with a 1970s-inspired beachside aesthetic — are no longer involved in the restaurant. “Reviving Sullivan’s was a labor of love for Kate and I and we are thrilled to see it passed to the very capable hands of chef Stanhope,” Ben Towill said in a statement. “We feel honored to have played a part in the story of such a beloved beach institution and we’re looking forward to seeing what this next chapter holds for the new team.
” Sullivan’s is owned by Wes and Betsy Fuller , Jeremy Graves and, now, Stanhope. The 2015 James Beard Award winner consulted with Lata, owner of FIG and The Ordinary, and well-known chefs like Ashley Christensen and Pat Martin, before making the decision. He realized that the Sullivan’s Island establishment gave him a sense of place and framework for cooking the kind of locally inspired food he’s passionate about.
He also envisions his kids, 4 and 7, growing up with the restaurant. “This felt like an opportunity for me to truly be in control of my own destiny,” Stanhope said. The restaurant will transition back to its fish camp roots, Stanhope said, though he anticipates upcoming shifts to happen gradually.
He eventually envisions a place where guests can order a basket of expertly fried fish next to light, bright plates filled with local vegetables. “I’m excited to do some fish camp classics,” Stanhope said. “But I’m also excited to take what people think a fish camp is and show them that it can evolve, like everything.
” As for the restaurant’s ambiance and décor, patrons can expect little to change under Stanhope’s watch. The chef credited the Towills with building “an amazing dining room” with a functional and visually appealing design. Sullivan’s Island diners can look forward to seeing Stanhope roam that bright dining room starting this spring.
Sullivan’s Fish Camp will continue to operate as it has during the transition. For more information, visit sullivansseafoodandbar.com .
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