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Nico Romo, Executive Chefimages/boat5new1.jpg
Executive Chef Nico Romo brings over 13 years of culinary experience to Fish, having worked with several esteemed international chefs from around the globe.

Romo, a native of Lyon, France, has been inspired to cook from a very young age. After graduating at the age of 15 from Helene Boucher Culinary Art School in Venissieux, France, Romo honed his skills through internships for two renowned Relais and Chateaux properties. He started at La Pyramide Hotel and Restaurant in Vienne, France, where he worked under Master Chef M. Henrioux. He later apprenticed at Restaurant Pierre Orsi in Lyon, France, under Master Chef M. Pierre Orsi.

After his 19th birthday, Romo caught the itch to travel abroad, so he proceeded to mail his resume to all 52 French Master Chefs that were working in the United States at the time. Master Chef Jose Gutierrez contacted Romo about coming to work for him at Chez Philippe in the Peabody Hotel in Memphis, TN, and Romo accepted. As Sous Chef at Chez Philippe, Romo had the opportunity to attend and cook for two James Beard house dinners honoring Chef Gutierrez, as well as manage the kitchen of the four-star, nationally acclaimed restaurant.

Following his tenure at the Peabody Hotel, Romo worked in the kosher kitchen of Chef Karen Blockman Carrier at Cielo in Memphis. He was recruited soon after by The Ritz Carlton, who had gotten wind of the French rising star and needed some talent for their hotel in Atlanta, GA. In the fall of 2001, Romo, who had been recently married, headed to Atlanta to take post as Sous Chef at The Café at The Ritz-Carlton.

Prior to joining the team at Fish in May 2007, Romo was recruited to open the third location of the B.E.D. restaurant concepts in downtown Atlanta, GA. Located inside Atlanta’s first luxury, boutique hotel, The Glenn, B.E.D., which has sister properties in New York and Miami, is known to attract celebrities for its contemporary blend of décor, cuisine and style. As Executive Chef, Romo was responsible for all food and beverage operations of the hotel, three-floor dining room and rooftop bar.

Caroline Jackson, General Manager
General Manager Caroline Jackson brings over 10 years of management experience to Fish, having worked at some of the most recognized restaurants in the nation.

Though Jackson is a native of Washington, DC, she grew up visiting Charleston and the surrounding beaches with her family throughout her childhood. When Jackson was in elementary school, her family moved to Charleston for 2 years, during which time she attended Ashley Hall school and enjoyed time in her home on Legare Street.

In 1995, Jackson traveled overseas to study and earn a degree in Cuisine, Pastry and Wine from the acclaimed Le Cordon Bleu in Paris, France. Upon returning to the States and earning a second degree in Liberal Arts from St. John’s College in Santa Fe, NM, and later studying Jazz Voice at University of Miami, Jackson began what would be a long, successful venture in the culinary and restaurant business.

After a year in DC, Jackson moved north to New York City to try her hand in the corporate world, serving as Executive Assistant to Chairman/CEO of KnitMedia, Inc., a distinguished media, music and internet company that handles multiple record labels, festival and concert promotion services and music sales. In 2000, Jackson continued her stint in the corporate world when she was recruited to work as Assistant to the President at the Whitney Museum of American Art in New York.

In 2001, Jackson once again began to feel the pull of the culinary world and happily accepted a position with renowned celebrity chef, Mario Batali, and restaurateur, Joe Bastianich. Throughout the course of the next four years, she served as Batali’s right-hand woman, working at his celebrated restaurants, Babbo, OTTO enoteca pizzeria and The Spotted Pig. As General Manager at The Spotted Pig, a $2.5 million dollar a year grossing restaurant in the West Village of New York, Jackson managed the entire staff as well as developed the restaurant’s impressive wine list. Likewise, as General Manager at OTTO, she opened and operated the $6.5 million dollar a year grossing venture. As Assistant Director of Operations at Babbo, Jackson had the once-in-a-lifetime opportunity to play a major role in this award-winning, internationally praised restaurant.

After many years living amongst the hustle and bustle of New York City, Jackson sought out a quieter, more relaxed lifestyle, and decided to return to Charleston. She served as General Manager at several distinguished restaurants in the Lowcountry, including The Village Chophouse and The Boathouse on East Bay, before accepting the General Manager position at Fish restaurant in downtown Charleston in June 2007. Jackson's radiant personality, business savvy and passion for all things culinary will serve Fish well as the restaurant welcomes a successful seventh year in business.
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wood burned fish
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an innovative approach to seasonal seafood
fish • 4 4 2   K I N G   S T R E E T Charleston, SC 29403 • T (843) 722-FISH • F (843) 937-0406

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