Born and raised in the small fishing town of Kennebunkport, Maine, Chef Mike Littlefield grew up working his way through every front- and back-of-house position in his hometown restaurants. At his final stop on his culinary journey in Maine, he served as Sous Chef at The Tides Beach Club for five seasons, learning and loving to cook the local seafood bounty with locally sourced produce. He made a change in 2015 by moving to Charleston to expand his skills and exposure to new ingredients. He quickly became fascinated by Lowcountry cuisine. As Sous Chef at Cherrywood BBQ & Ale House at Osprey Point for six years, he learned the craft of traditional barbecue and smoked meats. Always looking for a new culinary challenge, he made the jump to helm Tomasso at Turtle Point as Chef de Cuisine, where he now relishes rolling fresh pasta, making pizzas from scratch, and rendering the bountiful ingredients found in the Lowcountry into exciting new twists on classic Italian dishes.