Davis Hood spent his early years on the shores of Isle of Palms, SC, where he developed an appreciation for the Lowcountry’s abundance of fresh seafood and produce. After years of travel, experiencing and learning a multitude of cuisines from Hawaii to New Mexico, Davis recently recently to the Carolina coast. Davis now brings the same inspired approach to his current role as Executive Chef of Sullivan’s Fish Camp, just a few miles away from where his journey began.

Davis’ culinary career started at just 14, working as a porter at an IOP island staple. He quickly fell in love with the fast-paced environment of the kitchen and gaining experience throughout Charleston before moving to New York to attend culinary school.

After graduating from The Culinary Institute of America in New York, he began his foray into luxury hospitality at the AAA 5-Diamond resort and the James Beard-nominated Little Nell in Aspen, CO. Following his time in Aspen, Davis went on to Cane and Canoe at The Montage Kapalua Bay and Vermejo Park Ranch in New Mexico. After some time spent at Kimball’s Kitchen in the Outer Banks, he returned to Charleston to work alongside his brother, Nathan Hood (Director of Culinary Operations at Basic Projects) at Post House Inn and Restaurant.

As Executive Chef at Sullivan’s Fish Camp, Chef Hood has developed a menu true to his history and personality - playful, perfect for the beach, and inspired by Southern ingredients.