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Our Team

Meet the restaurant team behind Coastal Provisions

Whether they are creating exciting new restaurant dishes or dreaming up festive ideas for special events in Isle of Palms, you can clearly see the passion our Coastal Provisions team has for food. Not only that, each experienced member of our staff takes great joy in creating memorable moments for our guests.

 

Andrew Stress | General Manager

As General Manager of Coastal Provisions, Andrew is responsible for ensuring our Isle of Palms restaurant guests have an exceptional experience, as well as creating large party events, custom cocktail and wine programs, wine dinners and exciting seasonal programs.

 Raised just north of Philly, Andrew grew up in his mother's kitchen quickly gaining interest in the culinary arts. He attended Fairleigh Dickinson University where he graduated with a Bachelor of Science in Hotel and Restaurant Management. After gaining experience in fine dining and private country clubs throughout Pennsylvania and New Jersey, he relocated to Charleston in 2014 as part of the opening team for The Beach Club at Charleston Harbor Resort. He joined Coastal Provisions and Wild Dunes Resort in 2017. In January 2018, Andrew was inducted as a Maitre Restarateur, professional member of the Chaine des Rotisseurs - Charlestowne Chapter, along with Director of Restaurants and Bars, Nick Jonjevic, and Executive Chef, Robert Frederick. He appreciates the pursuit of the highest standards of excellence and helping inspire those values in the next generation. He enjoys spending time mentoring students as part of the executive committee for the Culinary Institute of Charleston advisory board and honoring the legacy of the late Chef Shane Whiddon.   

 
 
 
 
 
 
 
 

 

Read Wolfe | Chef de Cuisine



Born and raised in Palm Beach Florida from a very young age he began offshore fishing with his family and fell in love with the water. These family offshore fishing trips is what fueled Wolfe’s passion for seafood and also very picky about the fish that he would eat, only eating the fish that his family caught.

At the age of 19 he moved to Arizona which is where his culinary career really took off, working at the Hassayampa Inn for several years before making the decision to become a chef.  Moving back down to Palm Beach County to enroll and received his bachelors in Culinary and Hospitality Management, while working at several fine dining restaurants in the area. He secured a position at Wild Dunes Resort as the Sous Chef and was very involved with the launch and opening of Coastal Provisions. Food and great hospitality is his passion and it shows in each dish created at Coastal Provisions