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David Standridge

Long before the Michelin stars and the James Beard medal, David Standridge was a five year old at the edge of a lake, holding up his first fish like it was the greatest thing that ever happened to him. Mystic Fish Camp is that kid's dream, all grown up.

David is the 2024 James Beard Award winner for Best Chef: Northeast and a 2026 James Beard finalist for Outstanding Chef. He trained at Lenôtre Culinary School and rose to sous chef at L'Atelier de Joël Robuchon in New York City, where his team earned two Michelin stars, before opening The Shipwright's Daughter in 2020, named one of America's Best Restaurants by The New York Times.

At Fish Camp, David brings that same obsession to the fryer, serving 100% sustainable, wild-caught, local seafood and championing the underdogs of New England waters, from green crab to monkfish, the star of his famous Poor Man's Lobster Roll. He serves on the board of Eating with the Ecosystem, and his cookbook with Kathleen, Tide to Table, arrives from Rizzoli in spring 2027.

Claire Procaccini

Claire Procaccini is the Director of Food and Beverage Operations at Mystic Fish Camp, where she oversees the full guest experience, from menu execution and service standards to the daily operations that keep the restaurant running seamlessly. She is the connective tissue between the kitchen's ambition and the guest's experience, ensuring that the quality behind the counter matches the creativity coming out of the fryer.

Claire's approach is defined by a relentless commitment to improvement. She is the kind of leader who ends a busy service already thinking about how to make the next one better, for guests and for her team alike, and that standard shapes everything from staff training to the way each guest is welcomed at the counter.

Steady, precise, and deeply invested in the people around her, Claire is the operational anchor of Mystic Fish Camp and a driving force behind the hospitality that keeps guests coming back.

Kathleen Standridge

Kathleen Standridge is the creative force behind Mystic Fish Camp, responsible for everything from the Happy Camper hats to the bright orange trays to the feeling that you've wandered into the best summer camp of your childhood. As Creative Director of Heidenreich Hospitality Group, she shapes the vision across Mystic Fish Camp, The Shipwright's Daughter, and The Whaler's Inn, from brand identity to built environment.

Before Mystic, Kathleen came up on the floors of some of New York City's most celebrated Italian restaurants, including I Sodi under James Beard Award-winning chef Rita Sodi and Osteria Morini with chef Michael White. As Wine Director of The Shipwright's Daughter from 2021 to 2024, she built a nationally recognized program honored with three consecutive Wine Spectator Awards of Excellence and praised by Vogue and The New York Times.

In 2019, Kathleen and her husband, James Beard Award-winning chef David Standridge, moved to Mystic to raise their family and build something that felt genuinely theirs. Mystic Fish Camp is the playful heart of it. Their cookbook, Tide to Table, arrives from Rizzoli in spring 2027.

Sanket Patel

Marketing Specialist