Southerners love a good story, and when you visit us,
you'll quickly find that indigenous food
is a story you can eat!
Our roots run deep when it comes to Southern cooking, drawing from family recipes scrawled on cards in plantation kitchens to the modern locavore movement we see today, and relying on South Carolina's natural fresh abundance. Upon opening in 1997, The Boathouse pioneered a focus on serving diverse and delicious seafood that could be found in nearby rivers, lakes, and oceans. Employing this dedication we have grown to become an establishment on the Isle of Palms and a year-round destination for locals and travelers alike, drawing our seafood and produce from local farmers, fisherman, clammers, and shrimpers from around the coast.
When you dine with us please notice the photographs which line the walls. These hand picked images were acquired through Charleston D&D Antiques located in downtown Charleston on King Street. The photographs were taken in the early 1900s by Albert Cook, a famous nautical photographer. Over the arches in the main dining room are photographs which are very near and dear to our heart. They display the Mayor and Mr. Thomas P. Stoney launching a ship at the Charleston Naval Base in 1929. As you can see, passion and respect for South Carolina’s waterways and oceans is something which runs deep at The Boathouse.
The Boathouse Design
Built upon the site of an old ramshackle bait shop across the road from the historical launch of the Civil War Hunley Submarine, The Boathouse was designed by Reggie Gibson to emulate a typical, turn of the century coastal South Carolina building. The interior was masterminded by Bucky Greenlish and Lawerence Waring with help from owner Richard Stoney. Our woodwork, which incorporates over 10 difference kinds of wood from mahogany to teak, was assembled by Matthew Montgomery, a local craftsman from Goat Island. The boats decorating our ceilings are true vintage rowboats, many of which are going on 100 years of age. They were chosen by owner Richard Stoney, who traveled the East Coast in search of the perfect sub models which best represent the childhood he remembers growing up on South Carolina’s waterways.
General Manager - Shawn Stullenbarger
Born in New York, NY, Shawn’s family settled down in Charleston in 1974. He grew up on James Island, where he still lives today with his wife Martha and two children, Logan and Emmie. Shawn began working in the Hospitality Industry while attending The College of Charleston, where he majored in marine biology. After working several years in every position in several cooperate chains, he was given an opportunity to manage at a local Italian restaurant in downtown Charleston. It was there that his love for the industry took root. He worked at several fine dining restaurants in the area before accepting the position as General Manager at The Boathouse at Breach Inlet in 2016. In his 28 years of working in the industry he has learned that to truly succeed at anything you must bring a sense of family, professionalism and fun to the work environment. Shawn enjoys spending time with his family when not busy at work and enjoys playing golf whenever he gets an opportunity. The best part of his job is meeting new people and having the opportunity to work with a staff that embodies his philosophy of management. Over the past 20 years, The Boathouse has grown from an Isle of Palms and Sullivans Island restaurant to a local institution. The restaurants sense of sourcing locally and using fresh seafood whenever possible embodies his idea of what a restaurant should be.
Executive Chef - Gene Beal
Gene Beal joined our team at the Boathouse at Breach Inlet in June 2017 as Executive Chef. Originally from Greensboro, North Carolina, he was a journeyman meat cutter through high school before entering the casual dining world. Having spent a number of years in corporate restaurant management, Gene relocated to Charleston in 2012 to expand his culinary opportunities and has had the honor of working with several local chefs, including Chef Charles Arena, Chef Sal Lunas, and Chef Kevin Bruntz. An avid sailor, in his down time, Gene enjoys sailing and racing sailboats. He has even been a personal chef on private yachts. Gene brings to our team more than 25 years of food and beverage experience, which he will use to ensure the traditions we embrace here at the Boathouse are continued as well as adding a mix of international flavors infused into Low Country cuisine. Gene upholds a strong background of philosophy and culture, leadership skills, and a passion for food and service that enhances and builds upon our long held high standards.