Chef, Charleston Harbor Fish House
The Charleston Harbor Fish House proudly welcomes Rich Demarse. Prior to coming on board as Executive Chef at the Fish House, he had worked as Executive Chef at The Local in Naples, Florida as well as at Peninsula Grill here in Charleston.
Born in Bristol, Connecticut, Chef began his training early assisting his grandmother in preparing her generation’s old recipes for Sunday dinners, a weekly ritual steeped in his family’s rich Italian heritage.
Chef Demarse says he “fell in love with the notion of food as art” during his time backpacking through France. He returned home to attend and graduate from Culinary Institute of America (CIA). From there his passion for food has blossomed as has his career as a Chef.
A few of the notable accolades he has received regarding his emphasis on farm to table and sustainability initiatives include; being the featured Chef in a PBS documentary on the shrimping industry in Florida as well as being featured in a USA Today article about artisan beef production.
Chef Demarse has already added his influences to the Fish House menu with new additions like Shrimp Ceviche, a refreshing blend of fresh shrimp, lime, and cilantro given a little kick with a dash of jalapeno. This dish is currently featured on the menu and goes great with an ice cold beer on a hot summer day. Chef has also added his “ favorite tuna dish ever” to the Fish House menu. The featured Tuna Poke Bowl combines Yellowfin Tuna with Carolina Gold rice, avocado, cucumber, and a Ponzu Vinaigrette.
When Rich is not at the restaurant creating delish meals for his guests at the Fish House, he enjoys fishing and spending time with his wife and two dogs, Nero and Adipose.