Will Fincher

Years of Participation

Growing up in Decatur, Alabama, Will Fincher didn’t have much access to fresh seafood. It was when he moved to Charleston for culinary school that his eyes and palate were opened to the fresh catches, salty oysters, and juicy shrimp that the Lowcountry is so well-known for. 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.

After earning a B.S. in Culinary Arts Management at the Art Institute of Charleston, Chef Fincher worked with REV Group, helping them 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.

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 XX months in St. Thomas and St. John at Ballast’s other two concepts – The Longboard and The Easterly – 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 now calls home.