Born in Charleston and raised in New York, Outpost Chef Michael Jenkins returned to his hometown when he was 10 years old. At age 17, he moved to Awendaw to live with his uncle and four cousins. Along the way, he discovered his passion for cooking while taking classes at Wando High School.
“I like to eat so I needed to learn how to cook for myself,” Jenkins said. “Once I did, I decided that’s what I wanted to do as a career.”
After graduating, Jenkins gained experience by cooking in kitchens at establishments such as Coconut Joe’s, Moe’s Southwest Grill, Outback Steakhouse and LongHorn Steakhouse. When Carrabba’s Italian Grill opened, he worked there as an assistant kitchen manager for 15 years until they closed. His journey then led him to Saltworks, now The Outpost, when it was owned by Mark Walker. After Jenkins’ five-year tenure there, the business changed hands and he stayed on as chef.
While his favorite selections to cook from The Outpost menu are the burgers and Philly cheesesteaks, the hands-down best seller is the mahi mahi taco, he said. “We sell three bags of them a day. The grill is always filled with tacos. What makes them so special is the cilantro key lime slaw and bang-bang sauce.”
Jenkins added that he also enjoys making specials such as the smokehouse cheeseburger or a chicken caprese panini served with basil aioli, which are offered every week or so depending on how busy The Outpost is. All ingredients are fresh and seasonal, he explained, and the sauces, dressings and pico de gallo are all made in-house. Most everything on the menu is made from scratch.
What Jenkins enjoys most about working at The Outpost is watching the boats go by on the water, catching the breeze and the relaxed atmosphere. An added bonus, he said, is that the team works well together, whether in the front or back of house.
“Communication is key because our ultimate focus is the customer’s happiness,” Jenkins added.
By Sarah Rose
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