Ken Wisneski

Executive Chef

As a Catering Chef for over 15 years he has directed major galas for the Boston Public Library, Big Brothers, and the Robert F. Kennedy Celebrity Golf Tournament.

At the 2015 and 2016 Masters in Augusta Georgia he was a Guest Chef at Champions Retreat for group of VIPs This is where he made the connection with Hilton Head Island and after a few to many Winters in New England he has made the move to HHI.

Chef Ken has now taken the Helm at the Newly Renamed Rockfish Seafood & Steaks @ Bomboras at 5 Lagoon Rd HHI where he will bring his love for Southern creative cuisine with Fresh Seafood and Steaks and the local favorites with his twist.

chefken@bomborasgrille.com

Ken started working in restaurant at the age of 14 and realized early that he had a love for food and service. Inspired by his family, one of which was his grandmother who was a chef at a large corporation within the food and hospitality industry, he quickly learned that his passion centered on high quality standards and creative cuisine. With over 40 years of restaurant and catering experience, Chef Ken has had the opportunity to work with some top chefs, notably Emeril Legasse in New Orleans French Quarter.

After the return from New Orleans chef Ken opened Cherrywood Barbecue where he brought his Bold New England flavors and “Stirred the Pot” with old-school New Orleans cooking. In Duxbury Ma. He reopened the Sun Tavern Where he won the “Top Plate of 2008” bythe Patriot Ledger, Taste of Pembroke “Best Appetizers”, and “Best Dessert” at the 2009 Plymouth Thanksgiving food Fest.