Spotlight: The Boathouse

Executive Chef Robert Nelson’s connection with seafood was ignited early in his life, and that spark hasn’t wavered since. Born in New England, Nelson grew up with clam chowder, Maine lobster and fresh fish as the norm, which makes it even more fitting that he helms one of the area’s oldest seafood institutions. 

Founded in Midlothian in 1988, The Boathouse at Sunday Park started as a neighborhood, waterside eatery in Brandermill and has flourished into a multi-location family-run restaurant with outposts at Rockett’s Landing, Short Pump and Hopewell, and a reputation for killer signature crab cakes. After originally connecting with The Boathouse over 10 years ago, Nelson is still finding ways to reimagine the menu.

A graduate from Johnson & Wales culinary school in Charleston, South Carolina, Nelson later worked in the kitchen at longtime Southern staple Magnolia’s, as well as the French-tinged fine dining restaurant, Charleston Grill. His resume also includes a cooking stint in Boston — a fellow coastal capital city — along with operating his own restaurant in Nantucket. 

“If you've ever tried The Boathouse clam chowder, that gives a little taste of my background,” says Nelson of the creamy soup that is spiked with clams, chunks of potatoes and bits of bacon.

Nelson says a seasonal must-try on the menu is the newly added swordfish. ‘We have a killer swordfish steak with charred oyster mushrooms, roasted baby carrots, and spring onions,” he says. “If it's been a while since you've had swordfish, this is the dish that'll hook you back in.”

Priding themselves on sourcing local, Nelson and The Boathouse have been Working with Cavalier since 2011.

“It’s been great for us since they have some of the best produce in town,” says Nelson. “Our Midlothian location even partnered with them and the Brandermill Church on a food pantry which has helped provide thousands of meals to needy families in the area.”