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 the 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 and father of two, and the proud owner of 82 Queen, now a long-standing Charleston tradition, and Lowcountry Bistro, the newest edition to the Charleston culinary scene.
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 (and not to mention making the Dean’s List), 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 held the role of assistant general manager at age 22. Patrick also assisted with the opening of Queen Street Hospitality project, Lowcountry Bistro, where he held the title of General Manager at just 25 years old. Most recently, he helped open the restaurant group’s third concept, Swig & Swine. 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.
Johnny was born and educated in Charleston. A graduate of Trident Technical College, Johnny was hired by Joe Sliker when he was 18 years old. Johnny was promoted to the 82 Queen management team at the age of 21. In 2003 Johnny became the youngest general manager in the 25 year history of 82 Queen. Williams supported 82 Queen’s efforts to earn AAA Triple Diamond Award in 2003 & 2004. He positioned 82 Queen to receive Wine Spectator’s Award of Excellence for five consecutive years. Working with Maple Leaf Farms in 2001, Johnny was instrumental in 82 Queen being named Southeastern Restaurant of the Year.
With a background in management and finance, Jonathan brings an important perspective to the Queen Street Hospitality team. Before graduating from Clemson University with a degree in international management, Jonathan interned with Northwestern Mutual, where he developed a passion for financial services. After graduation, Jonathan went to work for two major financial groups, then eventually a venture capital firm where he managed all aspects of their investments. While working at the firm in Arizona, Jonathan helped open Tom’s Thumb Fresh Market, LLC, a BBQ restaurant housed inside of a gas station with a coffee bar and wine store. Within a few months of being open, the restaurant exploded in popularity, gaining the attention of locals, visitors, and the media. In late 2012, Jonathan moved back to South Carolina to assist the family in managing both 82 Queen and Lowcountry Bistro as the Chief Financial Officer and Director of Marketing. Since then, Jonathan has helped the group expand Queen Street Hospitality with the creation of Swig and Swine and a partnership with Chef Anthony DiBernardo. As Chief Executive Officer of Queen Street Hospitality, Jonathan is assisting with plans to expand the Swig and Swine concept to additional locations. Aside from the family business, Jonathan also enjoys spending time with his wife and two daughters.
Executive Chef Matt Paul
Matthew has been in the Lowcountry for over 12 years. Originally from Pennsylvania, Paul made his way down south to pursue his culinary dreams. A graduate of Johnson and Wales in 2002, Chef Paul has worked in many Lowcountry restaurants as well as having done wedding and personal chef catering events around the area. He is trained in utilizing local seafood and farm fresh ingredients in all his meals to give you a classic Lowcountry meal.