Who we are

Obstinate Hospitality is a family of distinctive restaurants and a boutique hotel shaped by character, craft, and connection. We believe that every property should feel alive with its own story while sharing a common thread of thoughtful design, gracious service, and a genuine sense of place.

In Savannah, The Douglas brings refined elegance to a historic landmark, offering a modern hospitality experience rooted in timeless sophistication. On Sullivan’s Island, The Obstinate Daughter celebrates the coastal Lowcountry with vibrant, seasonal cuisine and a warm, spirited atmosphere. On Johns Island, Wild Olive offers soulful Italian dining with a rustic, community-driven approach that honors tradition while embracing sustainability.

Together, these destinations reflect our belief that true hospitality is never formulaic—it’s shaped by the land, the people, and the moments that unfold when guests feel not just welcomed, but truly known. At the heart of it all is our team—a dedicated group of chefs, hosts, bartenders, room attendants, and managers whose passion and expertise bring each experience to life. They are the soul of Obstinate Hospitality, the ones who make every plate, every room, and every detail sing. Without them, there is no us.

Meet the Team

  • Jacques Larson

    CULINARY DIRECTOR

    Jacques Larson is the force behind Obstinate Hospitality, a collection of restaurants and hotels that has helped define dining and hospitality in the Lowcountry and beyond. Since opening Wild Olive on John’s Island in 2009, Jacques has championed rustic Italian cooking rooted in sustainability and community. He expanded his vision with The Obstinate Daughter on Sullivan’s Island, blending coastal Southern flavors with European sensibilities to create one of the region’s most celebrated dining destinations.

    In 2025, Jacques brought his philosophy of genuine, detail-driven hospitality to Savannah with The Douglas, a historic property reimagined as a refined yet welcoming hotel. His next venture, Lester’s, will further grow the group’s footprint while staying true to the same principles that have guided Jacques’ career: soulful cooking, a deep connection to place, and a team-centered approach that elevates every guest experience.

    Beyond his culinary achievements, Jacques is deeply committed to fostering the talent that defines Obstinate Hospitality. He believes that great restaurants and hotels are built not just on food and design, but on the dedication and creativity of the people behind them. Jacques takes pride in mentoring chefs, cultivating strong teams, and creating kitchens and dining rooms where collaboration thrives. This emphasis on people has been instrumental in shaping the culture of Obstinate Hospitality and ensuring that every guest experience feels both personal and exceptional.

  • Doug Godley

    PRINCIPAL

    Doug Godley has spent more than four decades shaping the way people gather, dine, and celebrate life. Doug and his brother opened the first Frankie’s Fun Park, a family entertainment concept, that grew into a beloved regional staple and set the stage for a career defined by creativity, tenacity, and a deep understanding of guest experience.

    Building on that foundation, Doug turned his focus to hospitality and dining, opening Wild Olive in 2009 on John’s Island. The restaurant quickly became a destination for soulful Italian cooking rooted in sustainability and community. In 2014, Doug opened The Obstinate Daughter on Sullivan’s Island, blending coastal Southern tradition with European charm to create one of Charleston’s most celebrated dining experiences.

    With The Douglas in Savannah and its upcoming restaurant, Lester’s, Doug continues to push the boundaries of what great hospitality can be. At the heart of every success, he credits one constant - the people who bring each property to life. Doug believes that true hospitality is built by a passionate Team of chefs, attentive servers, skilled room attendants, and visionary managers who transform concepts into inviting environments where guests return to time and time again. For Doug, leadership is about nurturing these teams, celebrating their talents, and ensuring they have the tools and support to create exceptional experiences every single day.

  • Stuart Wallace

    CHIEF FINANCIAL OFFICER

    With a steady hand and a strategic mindset, Stuart Wallace has been instrumental in guiding Obstinate Hospitality’s growth and long-term vision. As Chief Financial Officer, Stuart oversees the financial health of the group’s expanding portfolio, ensuring each venture—from Wild Olive and The Obstinate Daughter to The Douglas and the forthcoming Lester’s—is built on a foundation of stability and sustainable success.

    Often described as the backbone of Obstinate Hospitality, Stuart brings structure and clarity to the complex world of multi-property operations. He is the connective thread that keeps projects aligned, budgets on track, and teams supported behind the scenes. Stuart’s leadership allows the creative visions of each property to flourish, balancing ambition with discipline to ensure the company’s continued success.

    Stuart’s approach goes beyond the numbers. He believes that hospitality thrives when teams are supported, resources are managed wisely, and decisions are made with both guests and staff in mind. Known for his collaborative leadership style, Stuart works closely with every department to ensure that the business not only operates efficiently but also continues to invest in the people who make each property extraordinary.

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