Our Mission: Seasonal, Artisanal & Original

Chef Gary Lang and Chef Elizabeth Shaw believe that seasons should define their menu. They are also fully committed to sourcing ingredients locally whenever possible. They offer an elegant, contemporary approach to a traditional Lowcountry cuisine, and seafood from the Carolina coast is a hallmark. “Our goal is to create perfectly seasoned food using the freshest local ingredients, and complement that with attentive and cordial service.” says Chef Lang.

Chef Gary Lang and Chef Elizabeth Shaw are members of SlowfoodUSA, Sustainable Seafood and Share Our Strength which is dedicated to ending childhood hunger.

Gary Lang

Gary Lang, Executive Chef

Chef Gary Lang, founder and co-owner, opened the doors to Breakwater’s Beaufort location shortly after graduating with a degree in Culinary Arts from the Art Institute of Atlanta in 2001. From the beginning, Chef Lang pledged to stay true to simple cooking techniques and to only work with sustainable, seasonal ingredients.

When the Breakwater team upgraded from their small side street space in downtown Beaufort to their current location in 2009, Chef Lang made a point to embrace his southern heritage. He succeeded in building an innovative menu well-rooted in southern traditions by crafting recipes that highlighted ingredients that are fresh and local.

Chef Lang often reminds himself that simple, honest cooking can and should be en vogue. You won’t find any liquid nitrogen in this chef’s kitchen, which suits his diners just fine.

The Lang’s live in Beaufort with their dog, Nora, a Border Collie rescue from Greenville, SC and their seven rescued cats. Yes, they are suckers for rescue animals.

Beth Shaw

Beth Shaw, Executive Chef

After graduating from Johnson and Wales with a Culinary Degree, Chef Beth Shaw followed opportunity and moved to Beaufort, SC where she eventually became chef and co-owner of Breakwater Restaurant. Many years later, Beth still takes pride in every plate that comes out of the kitchen.

Like Chef Lang, Chef Shaw understands how locally grown, fresh ingredients add subtle nuances to the flavor of southern cooking. She looks forward to bringing this method and inventive mindset to Breakwater’s Greenville location where she will function as executive chef.

When asked why she loves the restaurant industry, Beth jovially replied that she likes to “eat, drink and be stressed out”. This is just another reason why she loves returning home after a great day at the restaurant to her 14 year old Jack Russell mix and 1.5 year old Border Collie.

Donna Lang

Donna Lang, Manager

You will often see Donna Lang buzzing about the restaurant on many a busy night, always the perfect hostess for Breakwater’s Beaufort location. After marrying Chef Gary Lang, his dream of owning a restaurant soon became 'their dream'. When they decided to open up shop, quaint, coastal Beaufort proved ideal. Quality of life there reflects the same simple, honest characteristics they value in the kitchen. Donna loves running the front of the house where she can interact with the guests and create a comfortable atmosphere for them to enjoy their food, wine and service.

After much success in Beaufort, they decided to stretch up to the vibrant and lively town of Greenville, SC. With all the hustle and bustle that is running two restaurants, Donna likes to unwind by listening to Maroon 5 on her iPhone, where she claims her whole life is stored.

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