We chose the symbol of The Obstinate Daughter to celebrate the spirit, sass and determination of Miss Carolina Sulivan.  Sullivans Island and its rich history is the perfect backdrop for our lowcountry “Food Fort.”  A Southern restaurant that is influenced by French, Italian and Spanish cuisine, The Obstinate Daughter houses a wood fired oven, plancha and island kitchen range.  Pizza, pasta, small plates and a raw bar are the focus of the menu.  Moving seasonally, the menu also is rooted by the burgeoning farms and fishermen in the lowcountry who all supply us with the superior products that make our region so special.

The Obstinate Daughter is proud to be a part of the progressive food movement of Charleston and the cultural renaissance we are experiencing.  We are also excited to be working towards the Green Restaurant Certification that our sister restaurant, Wild Olive, procured in the Spring of 2013.  Promoting sustainable practices is a cornerstone of our business ideology.

Though The Obstinate Daughter strives to provide the highest level of quality food and service, it is the relationships with our guests and suppliers that truly distinguish our restaurant.


Jacques Larson

Executive Chef

In 1996, Jacques Larson moved to the Lowcountry from Iowa City.  The Iowa grad had cooked his way through college and had the good fortune to help open Peninsula Grill in 1997.  Other than a short stint with Jim Noble in 2002-03, Jacques has made Charleston his home.  He has been at the helm of a few restaurants during that time, but in 2009, Jacques united with Doug Godley and the Team at Wild Olive.  Years of dedication and persistence seemed to come together for the chef on John’s Island.  Working with Jason Parrish to create one of Charleston’s favorite restaurants has given Jacques a true sense of accomplishment.  It also sparked the two to help conceptualize Wild Olive’s sister restaurant with Doug Godley.  Bringing together some of Jacques’ favorite cooking styles and influences, the food of The Obstinate Daughter is an accumulation of 20+ years of working in the hospitality industry.

Will Fincher

Chef de Cuisine

Being home-schooled in the small town of Decatur, Alabama, Will Fincher had plenty of time to work in local restaurants.  Will got his start in the food industry at age 15 and has worked in the business since that time.  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.  During his time there, Will also spearheaded menu development for REV Group’s other restaurant concepts.


Over the years, Will has made Charleston his home and has established many rich relationships with his guests, colleagues and the farming community.  He has also volunteered with Lowcountry Local First, the Green Heart Project and many other local charitable causes. 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, Will's interim position on John's Island helped solidify his mission to deliver well executed and simple seasonal cuisine.

Will D'Erasmo

Sous Chef

A Connecticut native, Will grew up in a large Italian family where food was the focal point of all family gatherings. After graduating from Hampden-Sydney College in 2006, he moved to Charleston and soon after attended The Culinary Institute of Charleston. He was hired at The O/D’s sister restaurant, Wild Olive, in 2012 after working at several of Charleston’s favorite restaurants.  In the summer of 2014 Will became a welcomed addition to The O/D’s management staff with his strong work ethic and direct management style. On his days off, he enjoys yoga, yard work, playing with his dogs and trying new restaurants with his wife, Meg.

Jonathan Bentley

General Manager

Jonathan Bentley, a Massachusetts native, began his hospitality career in 2000 after receiving a bachelor's degree in Environmental Studies from Lake Forest College in Illinois.  While working at many notable restaurants in Northern Virginia, including Pizzeria Orso, Rustico Restaurant and Evening Star Café, Jonathan quickly rose through the ranks from server to General Manager.  Enjoying being part of a "people business," Jonathan loves interacting with his guests and making regulars out of first-time diners.  He believes that managing a knowledgeable and cheerful staff, coupled with outstanding food and attentive service is the foundation for a memorable dining experience.


While living in Washington, D.C., Jonathan was exposed to the area's rapidly growing beer scene, which caused him to become a craft beer advocate.  He is passionate about spreading his knowledge of beer and is excited to explore the growing brewery movement in his new hometown of Charleston.  During his free time, Jonathan enjoys being outdoors, spending time with his family, eating well and trying as many different beers as possible in the name of "research."

Andrew Trumbull


Andrew Trumbull learned the fundamentals of hospitality early.  Growing up in Morgantown, West Virginia, Andrew's appreciation for food was developed while cooking alongside his father at home.  This created a deep respect for fresh ingredients and ethnic cuisines.  He credits his mother with instilling in him a passion for hosting and entertaining.


In 2003, Andrew moved to the Australian Outback, working as a short order cook in a small mining town.  After a year, he returned home and attended West Virginia University, graduating with a Bachelor's of Arts in International Studies.  Fondly recalling his kitchen adventures "Down Under," he enrolled at the Culinary Institute of America.  While there he interned at DB Bistro Moderne, run by three star Michelin chef Daniel Boulud.  After graduating in 2010, Andrew moved to Charleston where he most recently worked as sous chef at Social Restaurant and Wine Bar.


Andrew is thrilled to make the transition from the kitchen to the dining room.  At The Obstinate Daughter, Andrew is excited about his opportunities to enhance the guests’ experiences and expand his knowledge of wine.  When not at the restaurant, Andrew enjoys cooking for his family and friends, drinking wine and hanging out at the beach with his girlfriend.

Blanca Marcinko


Blanca Marcinko was born in Uruguay, South America and was adopted by a family in Richmond, Virginia when she was three years old.  Following high school, Blanca attended Johnson & Wales in Charleston and was employed by Maverick Southern Kitchens restaurant group.  Working in their fine dining steakhouse, she received experience in every front of the house position.  Even before receiving her bachelor’s degree in Food and Beverage Management, she was submitting her resume for front of the house management positions.  Upon graduation, she was offered the opportunity to be the Guest Service and Reservation Manager at Peninsula Grill and within six months was promoted to Floor Manager.


After working for approximately four years at various restaurants between Greenville, South Carolina and Richmond, Virginia, Blanca and her husband Tommy decided that Charleston truly was their home away from home, moving back in 2013.  Blanca accepted a management position at The Obstinate Daughter in the summer of 2014, after working at Fig for just over a year.  Blanca has been a wonderful addition to the management team at The Obstinate Daughter and hopes to take advantage of all the opportunities The O/D has to offer.