A native of Kennebunkport, Maine, Chef Mike Littlefield spent ample time in his early professional years in the local culinary scene honing his craft. Provided with the pristine bounty of local northern Atlantic seafood and Maine lobster in particular, he developed under some of the area’s best chefs, and specifically his mentor John Shaw at The Tides Beach Club in Goose Rocks Beach. Mike always had a love and admiration for southern BBQ, classical French as well as East Asian cuisines and technique and would always strive to marry those components and tie them into his dishes as the Sous Chef at the aforementioned Tides Beach Club. In the fall of 2015, he decided to branch off and move south to Charleston as the Sous Chef at Cherrywood BBQ and Ale House. He continues his growth in bringing local southern ingredients together to create dishes he finds inspiring and appealing to his guests.