Meet the Chef Chop it up with Chef Mitzel at Long Island Cafe By Sarah Rose 19 IslandVibesIOP.com FOOD & BEV When Patrick Karlovec decided he needed to take a break from college, he was drawn to the food and beverage industry for the flexibility and income-earning potential. “I enjoyed it so much, I turned bartending into a career and never went back to school,” he laughed. “And here we are 26 years later.” In 2005, Karlovec started looking to make a move away from the cold weather in his hometown of Cleveland, Ohio. When he discovered Charleston’s beach and foodie scene, he decided it was a match. He moved here and started bartending at Coconut Joes. When Shelter Kitchen + Bar on Shem Creek opened, he transferred there and stayed for 10 years. However, working the latenight shifts until 3 or 4 a.m. became tiresome, he said, and the time had come to make a change. That’s when the opportunity arose to bartend at the Laughing Gull pool Behind the Bar Have a chuckle with Pat at Laughing Gull By Sarah Rose bar at Wild Dunes. Karlovec said he loves working there for its vibrant environment. “It’s the perfect backdrop for guests to relax poolside while enjoying delicious bites and an extensive selection of cocktails and mocktails.” The most rewarding part of his job at Laughing Gull, Karlovec said, is “Giving great service and facilitating a good time for our regulars as well as guests who are here to make fun memories.” Karlovec added that his favorite drinks to mix behind the bar are what works well at the poolside establishment. That includes the island-style Frozen Painkiller, which he makes with aged rum, pineapple coconut cream and OJ. Alternatively, he recommends the Fire Island Fantasy margarita with Reposado tequila, charred pineapple, jalapeno and lime; the Magnolia Mai Tai with Caribbean rum, dry Curacao, benne seed orgeat and citrus; and the Seaside Southside with either vodka or gin with mint, cucumber and lime. Draft beer options include Irish Red Ale, Pernicious IPA, Golden Isle Lager, Kona Big Wave, Mango Cart, Modelo, Island Wide IPA and Allagash White. Their craft brew list features selections from Commonhouse Aleworks, Original Sin Cider, New Belgium, Estuary, Wicked Weed and Stone Brewing. The wine list includes Blanc de Blancs, chardonnay, pinot grigio, cabernet sauvignon and pinot noir. Karlovec said that zero-proof specialty beverages include Italian soda, iced chai with coconut and pineapple, a mojo with mint, cucumber, lime and tonic or a frozen strawberry drink with pineapple and coconut. The bar menu offers a selection of small plates such as the jumbo pretzel, loaded nachos, a Caesar salad and fried chicken wings with buttermilk blue cheese or ranch with many dry rub options. Main plate options include the Laughing Gull burger, blackened mahi fish tacos, fried jerk chicken, chicken tenders or a black bean burger. When Karlovec isn’t at work, he’s either playing golf or relaxing at the beach or pool. He said he enjoys a good outdoor happy hour overlooking the sunset as much as a fancy dinner out. Although Karlovec is more of a beer drinker, he said, “At home, I enjoy making martinis, old fashioneds and margaritas for friends.” When Chef Jacob Mitzel was 16 years old, he started working in the cafeteria at Penn State’s York campus. That’s where he derived his passion for the food and beverage industry. After high school, he attended the Pennsylvania School of Culinary Arts. When he graduated in 2012, he decided to hone his skills and gain as much knowledge as he could by working at various establishments, from family-owned restaurants to resorts. While Mitzel’s family came from York, where he was born and raised, the time had come to venture out into the world. As he explored some bigger cities, he stumbled upon Charleston and fell in love with the area. During his visit in 2018, he set up interviews and secured a position at The Sanctuary at Kiawah Island Golf Resort. Over his four-year tenure there, he worked his way up to executive sous chef. In 2022, the role of executive chef opened up at Islander 71 and he made the move. While he enjoyed working in the bustling, high-volume kitchen, he craved the creative side of the culinary profession in a more upscale space where he could run specials. Having heard about Long Island Cafe, he spoke with the owners in 2024 and took the next step in his journey by accepting a position with the restaurant. “The most rewarding part of the job,” Mitzel said, is “having creative ownership and inventiveness. Plus, working alongside the amazing crew who have been there for years is exciting.” Mitzel said his favorite dish to make is the pasta of the day, which is usually the best seller. He added that other consistent crowd-pleasers are the crab-stuffed grouper and pan-fried flounder. Behind the scenes, Mitzel works with the lunch crew from 11 a.m.-2 p.m. Dinner starts at 5 p.m. “That break time gives me space to work on the evening’s specials,” he said. “That’s also when our team gets together to talk through creative ideas and projects.” He added that local seafood has always been a staple of the Long Island Cafe since they opened in the ‘80s. Outside of the kitchen, Mitzel said he does cook at home. Because his wife Claudia is Peruvian, Mitzel enjoys experimenting with Peruvian dishes, such as his favorite, ceviche, and sourcing ingredients he wouldn’t typically use every day. Having traveled five times to Peru and twice to Mexico, Mitzel said he has curated a collection of cookbooks from Latin America that he often turns to for inspiration.
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