Charleston-area restaurant names new chef, revamps menu

Listen to this article

The Longboard on Sullivan’s Island has a new chef at the helm.

Ryan Camp, who joined the team this month as culinary director for Ballast Hospitality and executive chef at The Longboard, is no stranger to the local hospitality scene, having grown up in the Lowcountry and worked in several kitchens throughout Charleston in his nearly three decades in the industry, a news release stated.

Camp comes to The Longboard most recently from Owens Dining Group, where he has been leading the kitchens of Langdon’s and Opal since 2004. 

The Longboard is located at 2213-B Middle St.

In his new role, Camp aims to connect guests with top-notch Lowcountry fish and produce while highlighting the fresh and innovative Caribbean cuisine The Longboard has become known for, the release stated. He will make his first mark on the restaurant with a new dinner menu, which launched earlier this month.

Camp’s new menu focuses on several entrée options alongside island-inspired sharable crudos, poke and ceviche that The Longboard guests have come to expect, the release stated. New dinner entrees include dishes like Picanha steak with salsa verde, fingerling potatoes, and labneh; and grilled salmon with vermicelli, wild mushrooms, radish and chili crunch.

Guests can choose from “Offshore” options, including shellfish and fish, and “Onshore” options, including poultry and meats, the release stated

The Longboard is open Wednesday through Sunday with an Oyster Happy Hour from 3 to 6 p.m., dinner from 4 to 10 p.m. and weekend brunch on Saturday and Sunday from 10 a.m. to 3 p.m.