A Decatur, Alabama native, Will Fincher relocated to Charleston, South Carolina to attend culinary school. It was there that his eyes and palate were opened to the abundant fresh and local seafood offerings the Lowcountry is so well-known for, and he immediately developed a passion for cooking with products from the sea. At his new post as Executive Chef of The Longboard Sullivan’s Island, Chef Fincher will showcase his love for seafood with a menu focusing on innovative and refined island fare, with a heavy seafood-focus.
After earning a B.S. in Culinary Arts Management at the Art Institute of Charleston, Chef Fincher worked with REV Group, helping shape the menus at Monza and Closed For Business. During his time there, Chef Fincher also spearheaded menu development for REV Group’s other restaurant concepts. He moved on to work alongside James Beard-nominated chef Jacques Larson, helming the kitchen of The Obstinate Daughter on Sullivan’s Island for the past seven years.
In 2021, Chef Fincher joined the Ballast Hospitality Group to bring their acclaimed St. John-based restaurant, The Longboard, to Sullivan’s Island. Borrowing elements from the tropics while incorporating local products, Chef Fincher and his team will bring a whole new flavor to the island. He’s spent the past two months in the Virgin Islands at Ballast’s other two concepts – The Longboard [St. John] and The Easterly [St. Thomas] – where he’s deepened his appreciation for seafood-forward cooking. At The Longboard [Sullivan’s Island], Chef Fincher will use a custom wood-fired grill to create sophisticated yet casual plates that are perfectly paired with The Longboard’s extensive cocktail menu.
When he’s not in the kitchen, Chef Fincher can be found at home, spending time with his family, or on a bike exploring the Lowcountry he calls home.