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.
Nick Jonjevic | General Manager
As General Manager of Coastal Provisions, Nick 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.
Nick is a native of Michigan and began working in restaurants at 14. He attended the Culinary Institute of America in Hyde Park, NY and graduated in 1999 with his Associate’s degree in Culinary Arts. Nick returned to the Culinary Institute of America and earned his Bachelor’s Degree in Management in 2008. His career in the Hospitality has taken him from the shores of Lake Michigan to Chicago, New York, Kansas City, and Boston before coming to Charleston. Nick has held positions as Chef de Cuisine, Executive Chef, Food and Beverage Manager, and General Manager in his career. He has worked for The Palmer House Hilton, The 1913 Room at The Amway Grand Plaza Hotel (Michigan’s only AAA Five Diamond restaurant), Powell Botanic Gardens, Blue Stove at Nordstrom, and Burtons Grill prior to arriving at Coastal Provisions.
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