This Lowcountry island native took the food-sourcing model of his family’s decades-old dockside restaurant and flipped it on its head.
Andrew Carmines grew up checking in shrimp deliveries and bussing tables at his parents’ seafood restaurant, a busy dockside haunt on Hilton Head Island, South Carolina. The place already had a long history: Carmines’s parents bought Hudson’s Seafood House on the Docks in 1975, but the building had opened in 1912 as a seafood-processing plant.
“A lot of oysters came through here,” says Carmines, who left the island for college and then a career in hospitality in California before moving back home in 2006 to work at Hudson’s. “My dad had said to me, ‘Look, what do you want to do? Because if you’re not interested in doing something with the restaurant, we’re probably going to sell it.’ And I thought, ‘Over my dead body.’”