It would impossible to write a proper and fitting obit about a local icon that you never had the pleasure of meeting, so we didn’t try. Instead, we spoke to several members of the Food and Beverage community on Hilton Head Island to get their thoughts on who James Lisenby was and what made Pool Bar Jim an island legend.

“He knew where all the bodies were buried around here. He had all the stories. He had all the charisma. He poured heavy handed and used fresh fruit and made men jealous by hitting on their wives! The guy was a legend!” Clayton Rollison, HHI Native and local chef

“When you can stay in hospitality on Hilton Head for generations and have tourists and locals come back and ask for you to hear your lore of the island, it makes you a legend. When you don’t have to advertise and people come to see you because of who you are, it makes the model a lot easier.” Lee Lucier, Local Pie HHI and Bluffton

“First and foremost…he never skimped on ingredients. He was doing super high end stuff and he was using fresh pineapple, fresh strawberries, fresh bananas in everything he did. He was committed to making really really good cocktails. Everybody he hired was committed to that and he trained them very very well. He was always committed to customer service and taking care of people. But more than anything he made really really good cocktails.” Tony Bagnulo, Owner Bulrush Gin and HHI resident.

“He ran a tight ship. He knew what he was doing. He was one of the guys that had it figured out. I looked up to him in all my years before I was a business owner and apply it to what I do now. He was a role model and a legend around here for sure. Jim was a great guy. I’m gonna miss him.” Alex Vitto, Owner, Al’s Aloha Kitchen

“Pool Bar Jim was a legend on the island and a good friend of mine. Someone I could always rely on to talk shop with and have honest conversations about the hospitality industry on the island. For him it was quality above anything else. Everyone used frozen garbage mixes to make life easier. Jim and his wife were there every morning taking stems off of strawberries and peeling bananas and doing it right. He never wavered from that.” Andrew Carmines, Hudson’s Seafood.

“High quality ingredients. I think really cared about what he did and it shows. The drinks are unreal. I think it was just a true passion for making those frozen drinks. I remember going as far back as ’04 when I could do so legally. The consistency too. You never had one that you said oh, this one is a little off. They were the exact same, every single time.” Charles Pejeau, Palmetto Dunes Resort.

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