Q: What do you love most about your job?
A: The people I work with. We have a kitchen staff that really loves what they do and are always working on creating new things. The servers and bar staff are a great mix of experienced professionals. Some have worked at our sister restaurants on the island and others have been with us since we opened in October 2014.  

Q: Your restaurant is named after a fish, and you serve fish, but you’re not considered a seafood restaurant. You have great steaks and burgers, but you’re not a steakhouse or a burger joint. What are you?
A: We are a great restaurant that appeals to many different tastes and types of guests. You can drop by for a quick bite or spend the evening enjoying a four-course dinner. 

Q: Many locals would rank Red Fish among the area’s best restaurants. In your opinion, what is the secret to the success?
A: The caring staff, the quality of the food and the comfortable ambiance.

Q: How does Red Fish acquire the food it serves?
A: Our chef, Chaun Bescos, has been building relationships for years with local fishermen, farmers and foragers so that we have access to the best fresh and local product available. Most Thursdays, you will find Chaun at the Farmers Market of Bluffton, looking for items for that night’s special addition. We are also in the unique position of having our own fishing boat licensed to provide fish for us. There are not too many restaurants that are serving fish for dinner that were swimming in the ocean the day before. You can't get fresher fish unless you are eating it on the boat.

Q: What is the most popular item on your menu?
A: Our Seared Jumbo Scallops that a lot of guests order with Lobster Mac and Cheese.

Q: What is your favorite menu item?
A: The Pumpkin Seed Crusted Scottish Salmon. The flavor of the salmon, the crunch of the pumpkin seed, the sweetness of the currants, the bitterness of the baby spinach with the Dijon vinaigrette — they all blend so well together. Plus, you feel like you're eating something really healthy.

Q: You have two job titles, general manager and wine buyer. One sounds challenging and the other sounds fun. Accurate?
A: You are right, but buying wine has its challenges also. You need to know your market so you don't buy wine that will sit on the shelf forever. You are also supposed to spit out the wine when you are tasting. I always find that challenging.

Q: What makes an expensive bottle of wine worth it?
A: When you’re commemorating a milestone or special event. Or if you have the opportunity to taste a bottle from a legendary winery and vintage. Especially if someone else is buying.

Q: Many people don’t realize you have an on-site retail wine shop. What gems do you have at the moment?
A: Some really nice recent additions to our shop are Impatience Rose, Hindsight Chardonnay, Ken Wright Cellars Pinot Noir and Adaptation Cabernet Sauvignon. You can't go wrong with anything from Burly Wine.

Q: What do you enjoy doing when you are not at work?
A: I ride my bike a lot and I'm a big movie fan. I like to check out other restaurants to see what they are doing.

Q: Favorite movie?
A: “Raiders of the Lost Ark.” Action, adventure, romance, fighting Nazis. There's nothing not to like. I must have gone to the theater at least five times to see it when it was released in 1981.

Q: Favorite beach spot?
A: The stretch of beach after you pass Sea Pines Beach Club going toward South Beach. It's rarely crowded.

Q: Favorite month?
A: May. The weather is beautiful and the summer vacationers are not here yet.

Q: If you had to leave the island, where would you live?
A: Charleston.

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