Will Fincher

Chef
Will Fincher

Atlanta

About Will Fincher

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 Venues

At My Venues

Shrimp roll with grit fries
The Obstinate Daughter
$$, Modern, Full Bar, Restaurant,
"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."
Craig Deihl
Chef
Craig Deihl
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