2024 Talent

Having worked in acclaimed restaurants across the Carolinas, Pastry Chef Gerald Hawkins, Jr. takes much of his inspiration from foods that are native to the region. Prior to taking the lead pastry position at Beach Shop & Grill in Topsail, Hawkins worked for four-time James Beard nominated Leah & Louise Restaurant in Charlotte. Hawkins enjoys using locally sourced ingredients to create dishes that combine the flavors of the American South and Southeast Asia. Hawkins enjoys exploring small cities across the South and his goal is to one day open a fine dining Izakaya in a boutique hotel on the coast.  

Chef Kellum fell in love with food while working at Black Cat Burrito in Boone, NC during his college years and found himself fortunate enough to work alongside some very talented chefs who have helped advance his career. His current boss, Bobby Zimmerman, has been his most influential mentor and he believes that accepting a job with him six years ago was the best decision he ever made. His favorite food to eat is sushi (all day every day) but his favorite foods to cook are tacos, burgers and burritos, making Beat Street’s eclectic street food menu a dream come true for Kellum. 

By age 18, Chef Even Morton had earned himself a management position in a popular fast casual restaurant and eventually went on to work in a variety of Raleigh-area restaurant to hone his skills. Besides his father, he considers Benny’s owner, Ben Knight, to be his greatest mentor. “When I first started at Benny’s, Ben showed me more kindness and respect than anyone I’ve worked for before,” Morton says. “There was no sarcastic comment when I didn’t know something, no yelling if I made a mistake. He really opened my eyes to a better way to be successful.”  

Chef Jason Ivady has been immersed in the restaurant industry since he was just 13 years old. He attributes his enduring passion for the job to the dynamic nature of each day, where no two are ever the same. As an Executive Chef, he values his responsibility towards both his guests and his team, seeing his role as equally influential to both. He finds joy in continually expanding his culinary knowledge and sharing new techniques with others to ensure a delightful experience for his guests. On his off days, Ivady enjoys watching football, cooking for family and friends and attending his son’s baseball games.  

During his senior year of college, Wes Bechtel ditched class one day and learned how to make ice cream from an episode of Alton Brown’s Food Network show, Good Eats. He graduated college, got a real job in the corporate world, and did a lot of experimenting with ice cream recipes before launching Boombalatti’s in 2015. Kristen’s part time job at a Dairy Queen as a teenager probably made her more qualified to run the business, but together they have built a loyal following of ice cream lovers with their mix of classic and funky flavors. With three area locations and a VW bus named Sprinkles for events, life couldn’t be sweeter.  

Classically trained at the Chef’s Academy in Indianapolis, David Anderson thrives on a constant exploration of global cuisines. Throughout his career he’s worked in restaurants serving everything from Italian to Japanese and just about everything in-between. It’s positioned him perfectly for his current as executive chef of Bridgewater Wines & Dines, where he’s free to experiment with global flavors and wine pairings. His bucket list restaurants include Alinea, The French Laundry, Jade Court and Kasama, while his favorite local spots include Genki Sushi, Roko, Slainte, Circa 1922, Wake and Bake Doughnuts, Indochine and King Neptune. 

Tara English is a realtor by trade, but about seven years ago when the Brooklyn Arts District was seeing a lot of revitalization, she and her family opened Brooklyn Café in a small brick building at 706 N. 4th St. The café serves coffee and a variety of homemade baked goods including beignets, biscotti, and kolaches, but they’re most well known for their old-fashioned cake donuts, a recipe passed down from English’s great-grandmother. When she’s not busy brokering real estate deals or helping out at the café, English is working to organize community events that support downtown Wilmington and the B.A.D., including the annual Coffee Crawl. 

Jillian Enloe-Hamill is not afraid to fail – it’s a quality she draws upon daily as one of the lead decision makers on the Brunches team and credits her fearless, hard-working mother with setting her up for success. Having been raised with a strong work ethic and an ability to adapt, she has risen through the ranks to Brunches Director of Operations – no small task at the fast-growing organization with three Wilmington locations and a fourth in Henrico, Virginia. Jillian admits to having a sweet tooth and has been known to occasionally have a very small dinner followed by a very large dessert.

Chef Denny Rivenbark has gained a loyal Brunswick County following serving up a wide range of appetizers, salads, sandwiches, pizzas and entrees at Brunswick Beer and Cider. It’s full complement of flavors to pair with the brewery’s 20+ offerings. One of Chef Rivenbark’s person favorite snacks, though not on the menu, is a Banana Moon Pie paired with an ice-cold soda. During his off hours he enjoys playing guitar, and if he could cook for anyone past or present, he’d choose none other than The King of Rock & Roll, Elvis Presley.  

Marcos Cruz, along wth co-owners Ben Avalos and Gustavo Ibarra, are serving up traditional breakfast and lunch at their Castle Hayne eatery, with a second location soon to open in the Target shopping center on Market St.  

With over 25 years in the restaurant industry, Chef Relyea traces his roots to his time in the kitchen with grandma. “It all began with her letting me help out,” Relyea says.  

Like many, his first restaurant job was as a dishwasher, but he soon worked his way up the culinary ladder. Eager to further refine his technique, he attended culinary school in Cedar Rapids, Iowa, where he learned everything from purchasing to prep, line work and event planning. On his days of he enjoys spending time with family, relaxing at the beach and enjoying live music.   

Chef Hickman learned to butcher at age 17 and went on to score a job cooking backstage for roadies and rockstars in his home state of Arkansas. In his 20’s he moved to Washington, DC where he worked for several high-end bars and restaurants, including The Source by Wolfgang Puck. If Chef Hickman could cook for anyone past or present, he would choose Juila Child an Auguste Escoffier. 

“I pride myself in having an amazing understanding of classic French technique, without attending school, and would love to show what can be achieved through hard work and learning as much as one can through their career,” Hickmans says.  

Chef Will Copeland arrived in Wilmington by way of Nashville, where he began his career as a prep cook and dishwasher at just 15. “I love the camaraderie in the kitchen,” says Copeland. “The intensity. The pressure. The reward of a hard day’s work is unmatched.”

As executive chef at Circa 1922, Copeland is constantly pushing himself to try new techniques and create memorable guest experiences. On his day off he’s likely enjoying some welcome downtime with wife Kristen and their animals while enjoying a Sunday pot roast.

Brian Cadwallader started making pizzas at age 14 and has been in the restaurant business ever since. The Copper Penny has been a staple of the Port City’s dining scene for twenty years and Cadwallader attributes its success to support of his family and hardworking team, many of whom are long term employees. Having been a part of the city’s dining scene for a while now, Cadwallader is excited about where things are headed.  

“The locally owned food scene in Wilmington has really been elevated the past few years, it is an exciting time for this region.” 

Scott Clemons is the kind of chef that goes all in – in addition to serving as executive chef for Coquina Fishbar, he and his family own and operate three Hibachi To Go locations in Wilmington and Hampstead and he will be at not one but two Feast events – Saturday night’s Pier Party and Sunday’s Craft + Cuisine. In addition to providing a great guest experience, Clemons says of the most rewarding aspects of restaurant ownership has been seeing employees put in the hard work of honing their skills and growing together as a team. With over three decades in the business, Clemons is looking forward to eventually letting the  younger members of his family take over and traveling with wife Shari in their Airstream.

Chef Parker Lewin of Covey Restaurant says his current position requires tons of drive and focus and he thrives on an environment that pushes him to grow every single day. Prior to taking the helm at Covey, Lewin worked at other notable establishments such as Manna, PinPoint, Rx, True Blue Butcher & Table and The Green House. When he’s not at work you’re likely to find him relaxing at home with his wife and enjoying her cooking or at some of his favorite local spots including Salita Pizza, Reggie’s 42nd Street Tavern or Maven Coffee.

Born and raised in Chicago and classically trained in French and Italian cuisine, chef Jordan Keen of Dram Yard has worked his way up through the ranks over the past twenty years. He arrive at Topsail’s Beach Shop & Grill by way of Oklahoma and Florida and took the lead at Dram Yard late last year.

Thomas Mathers found his passion for working in restaurants in his hometown of Ocean City, Maryland, a town built on hospitality. Over the years he’s worked nearly every front and back of house position and is now happily at the helm of Drift’s kitchen operations. The company has seen steady growth over the last several years and now operates five Wilmington locations and one in Ocean Isle, with several more slated to open this year in the Triangle area. Mathers considers Drift owners, Ben and Michael Powell, and Director of Operations, Craig Love, his mentors and aspires to continue growing the brand by sharing the food he loves with others.  

Aliesha Johnson began her culinary career with a high school internship program at Elijah’s sister restaurant, The Pilot House, while attending New Hanover High School. After graduating from Johnson & Wales she returned to the Pilot House, eventually moved to Elijah’s, and moved back and forth as opportunities for advancement arose. After 30 years with the company, she was promoted to Corporate Chef. “In an industry dominated by men, I’ve been part of a successful female team,” Johnson says. “Now I’m mentoring a young woman who just graduated from CFCC and I see big things in her future.” 

Mauricio Huarcaya is currently the executive chef at The Green House, but will be representing his pop-up concept, Gustu Peruano at Feast’s Pier Party. Originally from Lima, Peru, Huarcaya hopes to open Gustu Peruano to showcase the vibrant foods of his native country. He began his culinary career in Charlotte, eventually making his way to Charleston, where he worked at FIG and The Obstinate Daughter. Huarcaya enjoys experimenting with making pasta with a variety of sauces and his favorite guilty pleasure meal is dumplings. The bucket list restaurant at the top of his list is Central in Lima, Peru, and locally he enjoys Hidden Grounds Coffee, Perla and Buen Día on his days off.

In her current role at Ellipsis, Chef Robison helps to create unique event-based food and beverage experiences that rotate weekly, as well as culinary pop-ups and collaborations.   

“I love being able to lead and work with younger cooks around me and teach them in a similar way I was taught,” says Robison. “It is very fulfilling to watch cooks become inspired by food and service.” 

If Robison could cook for anyone past or present, she would choose her grandmother. “She was the one who encouraged and inspired me to begin my culinary career,” says Robison. “And I believe she would be proud of how far I have come.” 

Rob Shapiro, owner of Sweet N Savory Café and Epicurean Bistro began his culinary career in his late thirties after 13 years as engineer. Over the last 20 years, Shapiro’s food philosophy has developed through continuous learning and an effort to always see things from the guest’s perspective. Sweet N Savory has been a staple on the Wilmington dining scene for many years now, serving scratch-made breakfast, lunch and dinner as well as breads and baked goods. Epicurean Bistro is an offshoot of the original restaurant and focuses on contemporary global cuisine, elevated comfort foods and well-priced wines. 

Michael Pellegrino’s Eternal Sunshine Café has been a fixture on the Wilmington brunch scene for a decade now. When Michael set out to move south from his native Connecticut ten years ago, he spent a few days in Wilmington on his way to South Carolina and immediately liked the vibe. Pellegrino’s favorite part of restaurant ownership is using innovation and creativity to express himself through food while providing customers a unique and memorable experience. The celebrity chefs he admires most are Jose Andres and Grant Achatz and aspires to  dine at several of their award-winning restaurants.

Chef Lou Rivera’s love of Italian food led him to the executive chef position at Floriana Wilmington last year, just as he was marking nearly three decades in the business. Floriana was founded in the Dupont Circle neighborhood of Washington, DC in 1979, and opened its Wilmington location in 2020. Owner Jamie Branda spends his time between the two cities and works closely with Chef Rivera on the refinement of classic Northern Italian dishes and homemade pastas such as short rib ravioli and Floriana’s signature Tortelloni Mignon with tomato cream sauce.

Kevin Draper is executive chef at G Prime, the newest high-end steakhouse in the Raleigh-based Giorgios Hospitality Group portfolio. Draper comes to the Port City by way of the Triangle, where he served as executive chef at Bin 54 Steak & Cellar, another of the Giorgios Hospitality Group’s prestigious steakhouses in Chapel Hill, as well at the renowned Fearrington House Restaurant in Pittsboro. When traveling, Drapers says he always gets the best feel for a city food scene by sampling street food and popping into small mom and pop joints for a quick bite.

For Jacquelyn Quinn, having a job where she can gain knowledge of food every day and turn that into something delicious for others to enjoy is both fulfilling and empowering. Quinn began working as a server at JohnnyLuke’s while still a teenager, switched to bartending as soon as she turned 21, and quickly climbed the ranks to front of house and then back of house management. Jacquelyn enjoys spending time with friends and family, enjoying a coffee or beverage at Bespoke or The Ivey, or a bite at True Blue or Jax 5th Avenue Deli.   

Originally from Miami, Florida, Chef Nicholas Chavez worked his way through the ranks and dabbled in culinary classes along the road to the Executive Chef role at Wrightsville Beach’s King Neptune Restaurant. Working at the beach and utilizing the region’s freshest seafood propel is what he loves best about this role. Last summer Chavez appeared on the Food Network’s second season of Beachside Brawl, hosted by Top Chef alum, Antonia Lafaso. Celebrity chefs Alex Guarnaschelli and Guy Fieri were among the judges on the show. Chavez says his favorite thing to cook is elevated comfort food, his top choice to eat, Asian…and the occasional chicken nugget and French fry combo.  

Prior to his arrival in the U.S., chef George Delidimos attended the Swiss Culinary Institute in Athens and apprenticed in kitchens across Europe. Some of his earliest and most cherished memories are of cooking Sunday family dinner alongside his Yaya (grandmother) in his hometown of Thessaloniki, Greece. His passion lies in honoring old world flavors and techniques by adding his own modern spin, and has found the perfect spot to do so at Kipos Hellenic Cuisine, the first Wilmington venture for the Raleigh-based Giorgios Hospitality Group.

Chef Ramón Villaseñor is chef and co-owner of Taquería Los Portales, Tequila Comida & Cantina, and Los Portales Supermarket, a venture he began with his brothers Miguel and Fernando and sister Maribel more than twenty years ago. Villaseñor arrived in Wilmington from his native Mexico at age 15 and is a graduate of Cape Fear Community College’s culinary program. His first job back in Mexico was peeling onions and running to the bank for cash for his father’s taco truck at six just years old. Now, with three Los Portales and two Tequila Comida locations, Villaseñor’s days are filled with anything and everything the restaurant business can throw at you – and he wouldn’t have it any other way.

Maine Lobstah Shack owners Jen and Chris Williamson and Trevor Dostie arrived in Topsail Island several years ago by way of Maine. It became a running joke that every time someone spotted their Maine license plates, they asked if they had any lobster with them. And so the seed was planted…Coastal North Carolina needed Maine lobster. The restaurant specializes in fresh lobster served atop a classic roll, mac & cheese or nestled into a grilled cheese. Chef Olivia Maddox, who spent time in Maine as well, serves up Lobster Bisque and New England Clam Chowder, as well as Maine’s signature dessert – Whoopie Pies. 

Longtime friends LeeAnn Tluchowski and Kate Paredes opened Malama Café in mid-2020 and have been going strong ever since with their menu of healthy breakfast and lunch items, smoothies and specialty coffees.   

 “It is a blessing to be able to create and execute a vision of healthy food and craft coffee for our island town,” Tluchowski says.  

Malama is a Hawaiian word meaning to take care of, or to care for, and Tluchowski and Parades consider it a blessing to provide sustainable, nourishing meals to locals and visitors alike. Look for their mobile coffee bar to be serving delicious cold brew at Brunch Elevated! 

William Urena has held nearly every position in a restaurant, both front and back of house over the past 23 years. As sous chef at Marina Grill, his goal is to put the restaurant on the map as a go to for locals and tourists alike. He believes in making dishes that are not only mouth-wateringly tasty, but visually appealing and intriguing as well. On his off days, chef Urena enjoys playing with his dogs, listening to music and reading while enjoying a nice cocktail. Some of his favorite local spots are Barbary Coast, Duck & Dive, Katy’s Grill & Bar, Fork & Cork, Platypus & Gnome, Zocalo and Satellite.

Chef Steven Vanderpool was born and raised in Cleveland, Ohio and attended The New England Culinary Institute but has spent the majority of his career in the South. Prior to taking the lead at Oceanic, Vanderpool worked at highly esteemed restaurants in New Orleans, Houston and Destin, Florida. He loves creating Asian and European inspired dishes with fresh local seafood and produce, as well as creating dishes with wine pairings in mind. A mainstay of the Wrightsville Beach dining scene since 1990, Oceanic and the historic Crystal Pier were hit hard by Hurricane Florence and underwent a full renovation and menu revamp following the storm.  

Chef Dustin Garrett’s love of cooking began at young age in a resort town in the Ozarks. He is classically trained in French cuisine, but his love of preparing seafood brought he and his family to coastal North Carolina nearly a decade ago. During his time with Oliver’s he has challenged himself to evolve with the industry and thrives on pushing his creative boundaries through the creation of new menus. When he’s not in the kitchen he enjoys a good steak dinner, boating, fishing and spending time outside with his family.  

Chef Sunny Gehert has long been drawn to Wilmington, a place he fell in love with while his father was stationed at Camp Lejeune. After attending culinary school in Washington, DC he relocated to Raleigh where he worked alongside Ashley Christensen and now Co-executive Chef Lauren Krall Ivey. His first restaurant, St. Roch Fine Oysters & Bar, earned him a JBF “Best Chef Southeast” semifinalist recognition in 2022, amid plans to open a new concept in Wilmington. At Olivero, he serves Spanish and Italian influenced dishes alongside house made pastas, local fish, and wood-fired meats and vegetables. The restaurant pays homage to his mother’s side of the family, Olivero being her maiden name.  

Lauren Krall Ivey, Co-executive Chef at Olivero, has spent much of her career thus far working alongside Chef Sunny Gerhart in Raleigh, making it only fitting that the two have now partnered for their first Wilmington venture.  The partners first met while working for Ashley Christensen at Poole’s Diner in 2009, and Ivey considers both Gehart and Christensen to be important culinary mentors. Prior to her arrival in the Port City, Ivey served as Executive Chef of another of Christensen’s restaurants, Death & Taxes. She loves making (and eating) pasta and is excited about exploring Wilmington’s ever expanding dining scene.  

Growing up in a family that loved to cook, Artie Hill started washing dishes as a teenager at a mom-and-pop restaurant in his hometown and enrolled in culinary school right after graduation.  Over time he moved into management and wasn’t spending as much time in the kitchen, but now things have come full circle. Artie is back in the kitchen at Panacea Brewing Company, the Kombucha brewery he launched with wife Robin in 2016. The plant-based kitchen serves up everything from burgers and tacos to soups and salads. “I get to do what I want, and creatively express myself through food,” says Hill. “Which has always been my love language.” 

Chef Cameron Garvey grew up in Virginia Beach and attended a rigorous culinary apprenticeship program in Williamsburg, VA following high school. He came on board with PinPoint six years ago as line cook, eventually working his way up to sous chef, chef de cuisine and executive chef. Since its opening in 2015, PinPoint has earned numerous accolades and Chef Garvey hopes to one day add a James Beard Nomination to that list. Some of his favorite local spots include Rebellion, Dram Yard, Buen Dia, Tavern Law, Slainte and 24 South. On his off days he’s likely surfing, skateboarding or playing disc golf.  

Jeremy Black has risen through the culinary ranks throughout his 23–year career, and credits local restaurateur, Robert Pickens, owner of Kornerstone Bistro and Tidewater Oyster Bar, as one of his several mentors that have helped him grow as a chef. Italian food is his favorite to cook and eat, but what he enjoys most about his job at Poe’s is the ability to get creative and bring new ideas to the table. When he’s not behind the line, Black is often participating in sports activities with his kids, be it MMA classes or ballgames, and his favorite comfort foods are tacos and ice cream.  

Following her training at The Culinary Institute of America, Chef Beth LittleJohn spent much of her career in Raleigh area kitchens under the tutelage of well-known chefs such as Ashley Christensen and Cheetie Kumar. She came to Wilmington just six months ago to take the Executive Chef position with Raleigh-based Ponysaurus Brewing Company, as they made their entry into this new market. LittleJohn says building strong team comraderie and a culture of collaboration are key to a restaurant’s success…that and making delicious food that keeps people coming back for more.  

After commuting from the DC area to Wilmington since Rebellion opened their NC location in 2018, Travis Weiss is glad to finally call the Port City home. As a partner and the Director of Culinary Operations for Rebellion, Foxes Hole in the Wall and the soon to open Commodore Public House & Kitchen, Weiss is honored by the trust that’s placed in him to express his creativity. When he’s not cooking at the restaurants, he loves making a big pot of soup or stew, hanging out with his kids and watching TV shows that teach him something new.  

Caroline Corey, Alissa Fetherolf  and Lora Plauche are three of the 14 female chefs on the Salt + Charm team led by owner Abbye McGee. Specializing in personal chef and catering services, Salt + Charm’s team has a vast range of experience in every type of event imaginable. Chefs Corey, Fetherolf and Plauche come from very different backgrounds but have a shared love of food, cooking and creating memorable meals and experiences. While much of their time is spent fastidiously managing tasks, schedules and prep lists at a dizzying pace, they welcome the chance to slow down and enjoy a stroll through a farmer’s markets or bookstore, crafting, or a meal at a local restaurant on their days off.  

Chef Brad Hagler began working in the restaurant industry at age 15, working his way up to Sous Chef by 20. He took a break from cooking for a few years and tried his hand a pro golf, though he admits he’s a better chef than golfer, and eventually returned to the kitchen full time. Hagler has been with Thyme Savor for the last nine years and is proud of the growth the company has seen both on the catering side and with the launch of Savor Southern Kitchen. He still enjoys golfing in his spare time and traveling with family.  

Zach Watford says he came up in the kitchen the old fashioned way…getting yelled at by chefs and managers to better himself. His culinary journey has taken him to all corners of the business, landing him at Shuckin’ Shack in 2022.  “Here the kitchen is my oyster,”  Watford says. (Pun intended.) “I can play around and develop recipes that can be used within the company, with the only focus being to keep it as local and sustainable as possible.” 

Watford loves Asian cuisine and says he’d eat at Genki Sushi every day if he could. He also enjoys relaxing at of his favorite local coffee shops, Bespoke or Maven Coffee.  

As a teenager, Chef Roberts spent hours watching a Discovery Channel program titled “Great Chefs of the South.” Fast forward a few years and one of these chefs, South Carolina-based Jeffrey Tuttle, would eventually become Roberts’ mentor, preparing him to work in kitchens led by the likes of Thomas Keller. Today, many of his dishes at Solstice are Southern-inspired, though he also draws upon his love of Asian flavors. It’s attention to detail, collaboration and a strive for perfection that keeps Roberts engaged and propels him to continually challenge himself professionally. His favorite out of town dining destination is Chicago.  

Known across the state for his Garland, NC-based restaurant and catering company, Matt Register has gained a very loyal following over the past ten years. In addition to growing the business alongside wife Jessica, he authored is first cookbook Southern Smoke: Barbecue, Traditions, and Treasured Recipes Reimagined for Today, in 2019. Though much of his time is spent in the company of his smoker, Jezebel, he also enjoys creating new recipes and spending time at his family’s beach house on Pleasure Island where you might just spot him at the Fat Pelican.

Liam Haffenden, sous chef at Steam Restaurant and Bar at Embassy Suites, started out peeling shrimp and potatoes at 13 years old, a year or so shy of legal working age, but ready to put in the work. And that’s exactly what he’s done to work his way up the ranks. His current goals include securing an apprenticeship in Lyon, France, and owning his own restaurant by the time he turns 30. Born and raised in Pittsburgh, Haffenden has made his home in the Port City for the past 4 years and his favorite local restaurants include Portland Grille and Ceviche’s.  

At just 22 years old, Chef Weidman is a self-taught chef who credits chefs and mentors such as Rodney Johnson of Stoked, with teaching him the ins and outs of the business. Weidman, who is originally from Albany, New York, says his goal is to one day open his own restaurant that combines the flavors of his childhood with a twist of Southern comfort. Some of his fondest food memories involve preparing family meals and watching Rachel Ray with his grandma. In his off-time Weidman enjoys relaxing at Hidden Grounds Coffee and spending time with his family and two dogs, Zeus and Athena.  

Rob Shapiro, owner of Sweet N Savory Café and Epicurean Bistro began his culinary career in his late thirties after 13 years as engineer. Over the last 20 years, Shapiro’s food philosophy has developed through continuous learning and an effort to always see things from the guest’s perspective. Sweet N Savory has been a staple on the Wilmington dining scene for many years now, serving scratch-made breakfast, lunch and dinner as well as breads and baked goods. Epicurean Bistro is an offshoot of the original restaurant and focuses on contemporary global cuisine, elevated comfort foods and well-priced wines. 

Chef Duffy is classically trained but admits to learning most of his craft by working  numerous restaurant positions over the years. As owner of The Boat Landing Restaurant in Sunset Beach, he loves creating food that’s visually, texturally and conceptually exciting, while supporting local sustainable farms & fisheries. Though much of his menu focuses on Southern cuisine, he draws upon his love of Asian inspired techniques and ingredients as well. His days off are scarce, but he spends every minute of his free time playing with his young daughter and enjoying home-cooked comfort foods like Portuguese kale soup with linguica and pecan pie with vanilla ice cream. 

Chef McDowell has held a variety of positions in the industry since graduating from Le Cordon Bleu in Scottsdale, Arizona nearly 20 years ago. During his time in Arizona, he developed a love of the bold flavors of the Southwest and Latin America. The celebrity chef he most admires is Bobby Flay, and his favorite comfort food to cook at home is enchiladas. What he loves most about his current position is the creative freedom as well as the opportunity to teach and learn from those just starting out in the industry. 

Charles Fogg serves as Culinary Director for The Half, but he prefers to be known as “the sandwich guy.” Fogg, whose favorite comfort food is Dal, has worked for a variety of local deli’s, including SeaLevel City Gourmet and The Half’s predecessor, Detour Deli. His favorite part of his current job is being able to interact with customers and see them enjoying his food. Some of his favorite local hangouts include: Sabor Hispano, On Thyme, Seaview Crab Company, Folk’s Café, Bespoke, The Ibis and Hidden Grounds. When he’s not working, Fogg enjoys reading, whittling and listening to music.  

Chef Ronnie White has spent his whole life on the coast, be it the shores of New England, the Pacific Northwest or North Carolina, White has been fortunate to have the bounty of the sea at his fingertips throughout his culinary journey. Beach life and the creative freedom to work with fresh, seasonal foods are what he loves about his role at The Spot. The laid-back atmosphere and scratch-made dishes make it a favorite for Carolina Beach locals and visitors alike. White’s not afraid to admit he loves a good old peanut butter and fluff sandwich…almost as much as he loves skydiving.  

Matthew Walker’s restaurant is a true labor of love. He and wife Jennifer Concklin saved a historic bungalow that was set for demolition by relocating it and converting it into Three10. Located on N. 4th Street, the restaurant’s name pays homage to its previous location, 310 Bladen Street.  The restaurant offers a fresh take on local seafood, a protein that Walker ironically fell in love with cooking while living in Colorado. Some of his favorite local spots include Origins, PinPoint, Manna, Savorez, The Goat & Compass and Palate and his favorite guilty pleasure is chocolate chip cookies and an icy cold IPA. 

Originally from Salt Lake City, Chef Thompson arrived in the Wilmington area just two years ago with the goal of continuing to advance his culinary career. While he hopes to one day own his own restaurant, what he enjoys most about his current position is the ability to work with high quality ingredients to create memorable culinary experiences. He also thrives on inspiring and training the next generation of chefs. He loves Thai, Indian and Chinese food as well as a good donut now and then. After work you might find him grabbing a drink at Dram & Draught or the Blind Elephant.  

Originally from Connecticut where he owned and operated several restaurants and achieved many statewide accolades, Chef Bilello made the move to Wilmington two years ago. Bilello says what he loves most about his position with True Blue is “the common goal of mind-blowing hospitality – we want the best possible food on the table at all times.” One of his professional goals is to help the We Are True Blue restaurants achieve a James Beard Foundation recognition. Two of his bucket list restaurants include Ailnea and The French Laundry, and the celebrity chef he most admires is Grant Achatz.  

Chef Jimmy Reale will serve at the Pier Party, Chef Josh Hughes will be featured at Brunch Elevated and Chef Cliff Vogelsberg will be present at both events representing Feast Gold Sponsor, US Foods.

 

Chef Rodney Peterson was born and raised in California and came East at age 17 to attend the Culinary Institute of America in Hyde Park, New York. Upon graduation he worked for highly esteemed chefs in New York City and oversaw the openings of several fine dining establishments. He and wife Laura moved to Wilmington five years ago in search of sunshine and new chapter on the coast. At Wrightsville Beach Brewery he enjoys the creating dishes that complement the breweries wide range of offerings, and in his off time he can be found refurbishing bicycles or relaxing at the beach.  

Chef DeBose began working in kitchens at age 15 and studied classical French cooking at the International Culinary Institute of Charlotte. He led the school’s competition team and has been involved in culinary competitions ever since. What he loves most about his current position is not only seeing his ideas come to life, training local cooks for tomorrow’s kitchens. He believes the industry as a whole is in need of revitalization and is enthusiastic about contributing to its positive transformation. His current favorite guilty pleasure is Dave’s Hot Chicken and his favorite comfort food is Chicken Parm.