Chef de Cuisine
Michael Fitzhugh, born and raised in Virginia, was most recently working as Executive Chef of RockSalt Restaurant in Charlottesville before relocating to the Charleston area to accept the positon as Chef de Cuisine at the Charleston Harbor Fish House. Michael developed his passion for oysters while at RockSalt, where he had the pleasure to partner with oysterman Travis Croxton and his esteemed Rappahannock River Oyster Company. It is there his commitment to using the freshest, locally-sourced ingredients became his passion. Chef Fitzhugh states, “It’s not about putting the most things on a plate; it’s about finding the best ingredients that are available and treating them with the respect they deserve. It’s about making sure that everything has a purpose behind it.” The influence of his disciplined philosophy when it comes to cooking and the passion he has for incorporating quality ingredients into his creations is evident in the new, inventive menu at the Charleston Harbor Fish House.