SpiritLine Cruises & Events is made up of many different departments and we would like for you to get to know some of the people who are most instrumental in the execution of your dining cruise or private event. Our crew is dedicated, diligent, and skillful. You will find our sales staff and event planners to be eager to assist, friendly and knowledgeable. Once onboard, your cruise director, wait-staff & culinary staff will serve you with professionalism & warm hospitality. From our highly experienced boat captains, creative planning team, enthusiastic wait-staff and inspired culinary crew, everyone at SpiritLine Cruises & Events has one singular goal, your perfect event.
Shawn Eustace – Executive Chef
Executive Chef Shawn Eustace’s love of cooking began at a very early age. Learning “from the ground up” by working his way through local taverns, management and finally fine dining Executive Chef. He fell in love with SpiritLine Cruises immediately and has remained here throughout the years to help shape its transformation into one of Charleston’s finest culinary destinations. Shawn has attended Trident Tech College where he was able to explore in depth different cuisines with a focus on Southern dishes. “Shawn has been a great addition to our SpiritLine Culinary Team” says Rick Mosteller – Partner.
Gregory Fowler – Head Sous Chef
Meet SpiritLine Cruises’ Head Sous Chef, Gregory “Greg” Fowler. Greg was raised in Philadelphia and moved to Charleston to attend the College of Charleston. Greg graduated with a Bachelor’s of Science degree and a degree in Elementary Education. During his college and there after he was introduced to the culinary world. Working in several restaurants in Charleston and studied/ mentored under Andre Brieere of Commander’s Palace in New Orleans. This really catapulted his culinary career where he became the Executive Chef at the Folly Beach Crab Shack where he was written up in Southern Living Magazine in August of 2012. Greg was also a featured chef in “Charleston: The Culinary Encyclopedia of the Lowcountry” in 2013. Greg’s culinary style focuses on southern Cajun fare with a hint of Italian. In 2014 Greg joined SpiritLine Cruises and quickly became a valued member of our culinary team.