Sky Kim & Stonington Kelp COmpany

The Shipwright's Daughter is proud to present our 4th Annual Kelp Dinner in partnership with Stonington Kelp Company on April 27th!

Each year, our Kelp Dinner explores new ways to highlight one of the ocean’s most powerful climate-fighting ingredients. This beloved tradition celebrates sustainable seafood and innovative cuisine.

This year, we are thrilled to feature James Beard Award-winning Chef David Standridge alongside 2025 James Beard Award nominee for Best Chef: Northeast, Sky Haneul Kim of Gift Horse in Providence, RI.

Sky’s cuisine is a bold fusion of Korean and American flavors, earning her national acclaim. In 2024, she was a James Beard Semifinalist for "Best Emerging Chef," and this year, she was named a Semifinalist for "Best Chef: Northeast." Her restaurant, Gift Horse, was also recognized on The New York Times’ "50 Best Restaurants in America" list, where critic Pete Wells praised her innovative take on the New England raw bar:

“The quality of the shellfish is impressive even before you dress them with kimchi mignonette or a few jade-colored drops of hot sauce drawn from fermented green chiles.”

Born and raised in South Korea, Sky’s culinary journey led her across the U.S., shaping her signature style—melding Korean flavors with the bounty of Rhode Island’s seafood and produce.

About Stonington Kelp Company

Founded in 2017 by Suzie Flores and her husband, military veteran Jay Douglass, Stonington Kelp Company operates a thriving kelp farm in Fisher’s Island Sound. Their mission: provide a nutrient-rich, iodine-packed food source while fighting climate change by removing excess carbon and replenishing oxygen in local waters.

Named "Connecticut’s Outstanding Young Farmers of the Year" by the USDA in 2021, Suzie runs one of the state's largest seaweed farms while advocating for sustainable aquaculture and the growth of the Northeast’s blue economy.