Will  Fincher at The Obstinate Daughter

Bio

In 2006, Will moved to Charleston to attend the Art Institute where he received a B.S. in Culinary Arts Management. Upon graduation in 2010, after working for REV Group for almost 3 years, Will was promoted to Executive Chef of Monza and Closed For Business. Will's passion for Italian food, his commitment to Farm to Table practices and his outstanding reputation in the Charleston food and beverage community helped make him a natural fit to lead the kitchen at the Obstinate Daughter. Having spent 6 months with Executive Chef Jacques Larson at Wild Olive prior to opening of The Obstinate Daughter.

My Restaurants

From My Menu

Chef Craig Deihl reviews Shrimp roll with grit fries at The Obstinate Daughter
$$ | Southern | Pizza | Modern | American
Sullivans Island
"Prepared like a lobster roll with a creamy mayo sauce on a soft hot dog bun. It’s served with amazing Geechie Boy grit frites that are a spin-off of chips. They’re kind of like polenta fries. Tip: make a reservation—they stay busy. If you are just looking for a quick bite, sit at the bar. For a more leisurely meal, dine in the dining room... it has a beautiful view and the décor is awesome, too."