Our Southern fare and casual environment attracts both locals and tourists alike, and our menu intertwines fresh farm-to-table ingredients from the local market with a hearty mix of Creole and French influence. Crab cakes, gumbos, jambalaya, she-crab soup, chicken and waffles, fried green tomatoes, and fresh meat and seafood are all staples of the affordable Lowcountry Bistro menu. Lowcountry Bistro is dedicated to consistently providing our customers with impeccable service by demonstrating Southern warmth and graciousness while exhibiting knowledge, professionalism, and integrity in our work every day.
Steve Kish, originally from Pittsburgh, Pennsylvania has been in the Hospitality Industry for 39 years. Kish began his career in the Lowcountry over 30 years ago, and in 1982, he and partners Harvey Poole and Joe Sliker opened 82 Queen.
Today, Kish is highly regarded in the Charleston community, both personally and professionally. He is a founding member of the Chef Association, a Charleston Restaurant Association Board member, a Taste of Charleston and Oyster Festival Chairman, a husband, a father of two. Kish is the proud owner of 82 Queen, now a long-standing Charleston tradition, Lowcountry Bistro, the casual Southern eatery, and Swig & Swine, in partnership with pitmaster Anthony DiBernardo.
Patrick Kish’s introduction to the hospitality industry started at an early age. From washing dishes and bussing tables to serving and bartending, Patrick held nearly every position at his family’s restaurant, 82 Queen, before moving into a leadership role.
While studying for his hospitality and business management degrees at Trident Technical College, Patrick continued to make time for the restaurant. He quickly worked his way up to a manager position at 82 Queen by age 20, and he played an integral role in the opening of Lowcountry Bistro.
Currently, Patrick serves as Chief Operating Officer of Queen Street Hospitality. When he’s not working in the restaurants or busy developing new plans to grow the family business, Patrick enjoys taking time out for music, art, and dining out.
Jonathan Kish leads the Queen Street Hospitality team with a background in management and finance, but with a passion for food and the legacy of Queen Street Hospitality. He graduated from Clemson University with a degree in international management and developed key skills while working with Northwestern Mutual. In late 2012, Jonathan moved back to South Carolina to assist his family with managing 82 Queen and the newly opened Lowcountry Bistro.
Since then, Jonathan has stepped up to become Chief Executive Officer of Queen Street Hospitality, managing all Queen Street Hospitality restaurants: 82 Queen, Lowcountry Bistro, Swig & Swine, and Ashley Lanes Tavern. A leader in Charleston’s hospitality industry, he brings the best culinary, beverage, and service talents to his restaurants to make each restaurant a unique destination with award-winning menus.
His vision for the future is unparalleled as he takes the reigns from his father, Steve Kish. Steve opened 82 Queen, a historic Charleston culinary institution for 35 years, and helped curate the Lowcountry cuisine the world knows and loves today. Jonathan works diligently to represent and preserve this authentic fare and Southern hospitality, while eagerly breaking barriers to elevate Charleston’s culinary scene.
Jonathan, his wife, and two daughters reside on James Island, SC where they spend days on the dock and cooking in the kitchen. Jonathan kids that his youngest is already an oyster aficionado. A brewmaster at heart, Jonathan crafts his own beer which you can find at Queen Street restaurants.
Mike Harvey is the newest addition to the Queen Street Hospitality team and is the backbone of the exquisitely crafted menus at 82 Queen and Lowcountry Bistro as Chef de Tournant. Harvey honors the authenticity of Lowcountry cuisine while expanding the palate to curate one-of-a-kind dishes and a spectacular dining experience. Harvey was born in Germany and grew up in a military family. His worldly view of food and culture was molded as he traveled the world and lived across the United States, from Hawaii to Vermont, throughout his childhood.
He was pursuing a finance degree at Virginia Tech when he traveled to Charleston with friends for vacation. During that visit, he was bit by the Lowcountry bug and he knew he wanted to land in the Charleston in the future. So he put his finance degree on the backburner and attended the New England Culinary Institute in Montpelier, Vermont where he received his culinary degree. He worked in fast-paced kitchens in New York City, and continued to finesse his fine dining skills. He was Head Chef at the fine dining establishments at luxury Country Clubs in Chatham on Cape Cod, MA. Committed to the craft, Harvey also worked in a French bakery in the mornings before heading into the kitchen.
He made his move to Charleston taking a job at the Cassique Golf Club on Kiawah Island. He started as Sous Chef and quickly moved up to Chef de Cuisine where he worked alongside Chef Tom Colicchio for 10 years. He later partnered with Chef Nico Romo to jumpstart his new restaurant, while handling catering as Chef Tournant. Harvey’s culinary talents are overarching, especially as he crafts award-winning menus and assists in both kitchens at 82 Queen and Lowcountry Bistro.
Ben Martin proudly crafts and executes Lowcountry Bistro’s menu as Sous Chef, working alongside Chef de Tournant Mike Harvey.
Chef Martin’s cooking style is rooted in the Lowcountry. Born and bred in Coco Beach, FL, Martin moved to Charleston when he was 13. Completely self-taught, he got his start in the kitchen at Noisy Oyster in 2010 when he was at College of Charleston. He has cooked in several Charleston kitchens such as Amen Street, Lowcountry Bistro, and Peninsula Grill where he learned the classic techniques of Lowcountry and French cooking.
Chef Martin joined Lowcountry Bistro shortly after it opened and began working in the kitchen. He later moved his way up to Sous Chef in 2016. He is dedicated to the restaurant’s mission to provide an elegant menu with a quant, bistro atmosphere.
A sports fanatic at heart, he enjoys the hustle and bustle of the kitchen. Chef Martin is passionate about experimenting with seasonal produce and creating unique menu items that breathe new life into Lowcountry cooking.
Devin Rizzo lives up to his title as the Director of Operations of Queen Street Hospitality. He works alongside the Kish family at every Queen Street Hospitality restaurant to make sure every operation, big and small, runs with ease.
But the food and beverage world isn’t new to this New York native. Bringing over 15 years of experience to the team, he worked from the ground up in restaurants from the age of 14-years-old to college. Devin ran the Blind Tiger/Merritage before heading to NYC where he worked for Danny Meyer of Union Square Hospitality Group, Richard Sandoval Restaurant Group, and Celebrity Chef David Burke Group. He held positions from Service Director, Beverage Director up to General Manager for all groups.
He brought his vast experience back to the Lowcountry to be a part of Queen Street Hospitality. After holding several General Manager positions in the group, he was promoted to DOO. Queen Street Hospitality Group is family owned and operated, and every employee is family as well. Devin preaches this in his everyday work, is the ultimate problem solver, and steps into every management role necessary to ensure the group’s and employees’ success.
In personal time, Devin is out riding his Harley motorcycle and spending time with his future wife Beth and dog, Abby. He is a passionate home cook and a die-hard New York Rangers Hockey fan, naturally.