2026 Talent

Recognizing Our Culinary Community

Feast Wilmington showcases our area's top culinary talent and highlights the Wilmington region as a leading culinary destination in the Southeast. We will post the 2027 talent in early November.

Filter Chefs and Breweries by Event:

Hans Westermark

Apple Annie's Bake Shop

For the past three decades, Hans Westermark has been an integral part of Apple Annie's Bake Shop, and today serves as the sole cake decorator for the bakery. It all started when he worked in his grandfather’s Pennsylvania bakery during the summer of 1990, followed by an after-school job at Apple Annie’s. Hans quickly caught the attention of the bakery’s owners who offered him an apprenticeship that would eventually lead him to a pastry program in Switzerland. Recently, Hans has developed nearly half a million followers on TikTok, with up to 150,000 viewers tuning in on Saturdays for his live stream cake decorating demos.

Scott Euvrard

Back Home Butcher

Austin Belt

Banh Sai

Austin Belt got his start in a small pizza shop in his hometown of Ft. Lauderdale, FL before moving to Charlotte to pursue a culinary degree. After working in several cities throughout the South, he and wife Lucy landed in Wilmington with the knowledge and experience to launch Banh Sai food truck in 2020. After building a loyal following, the couple opened a brick-and-mortar location in Cargo East in July. Austin and Lucy enjoy eating at The Half and Genki Sushi and sipping Flytrap Brewing’s Belgian Blonde.

Evan Morton + Ben Knight

Benny's Big Time Pizzeria

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.”

Wes + Kristen Bechtel

Boombalatti's

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.

Denny Rivenbark

Brunswick Beer & Cider

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

Buen Dia

Marcos Cruz, along with co-owners Ben Avalos, Yesenia Ibarra, Gustavo Ibarra, Marcos Cruz and Sandro Ventura operate two Buen Dia locations, the flagship in Castle Hayne and a second location in the Target shopping center. Four of the partners grew up in the Mexican state of Jalisco while chef Cruz hails from Oaxaca. The majority of the restaurant’s dishes and beverages are from these regions. The restaurant aims to “share the atmosphere and homemade flavors of our childhood kitchens,” according to its mission statement.

Richard Strahley

Cape Fear Seafood Co.

Chef Richard Strahley has nearly thirty years of experience in the restaurant industry and has worked Cape Fear Seafood Company for the past eight years. He has twice cooked at the James Beard House in New York City alongside Chef John Newman from Oregon. The proud father of two daughters, on his days off you'll likely find him enjoying the beach with his family and dogs.

James Iseton

Caprice Bistro

Chef James Iseton, originally from the Midwest, has called the Carolinas home for over 20 years. He has cultivated his love for Southern Cuisine working from Charlotte to Bald Head Island down to the lowcountry in Charleston, SC. On his days off, Chef James enjoys spending time with his girlfriend Kelly and fur babies, casting a fishing rod and going off-roading in any one of the family’s collection of jeeps. He appreciates vintage cookbooks, exploring off-the-beaten-path diners and has a passion for sprint cars and dirt tracks. He brings his own unique twist on Southern favorites to Wilmington, serving guests at Caprice Bistro.

Jesus Salcido

Casa Encanto

Josh and Drea Petty

Cast Iron Kitchen

Heather Rhodes

Castle Street Kitchen

With over 28 years of experience in the restaurant industry, Heather Rhodes has made her dream of restaurant ownership a reality with Castle Street Kitchen. "Through an innovative and honest approach, I am building an inclusive business that focuses on the small details that make a plate come to life. My goal is to build strong relationships with everyone in the community and serve delicious food to anyone who stops by!"

Brendan & Molly Curnyn

CheeseSmith

Husband and wife team Molly and Brendan Curnyn are self-taught chefs with a passion for food. The New Jersey natives spent years working as motor yacht crew in the Bahamas and Caribbean before moving to Wilmington to start their own business. CheeseSmith was born in 2018 as a food truck and quickly became one of Wilmington’s most loved food trucks. In 2020, the couple transformed the concept into a brick-and-mortar restaurant and retired the food truck entirely. CheeseSmith now has two locations in Wilmington. When they’re not working, you’ll likely find Molly and Brendan at the beach or enjoying some downtime at one of their favorite local spots like Fermental or Salita Pizza.

Lizzy Fowler and Isaac Bol

Coco Pipa

Life partners Lizzy and Isaac founded Coco Pipa with a mission to reimagine what it means to nourish the body, mind, and soul. Together they are on a journey to make vibrant, health-driven food accessible to everyone, especially in communities where it’s needed most. Inspired by the global flavors and cultures they've encountered in their travels, they craft each smoothie, acai bowl, cold-pressed juice, and salad with the intention to fuel, restore, and connect. Coco Pipa's menu isn’t just about food; it’s about creating moments of wellness that help the community slow down, savor life, and feel recharged by blending culture, health, and love into every bite.

Scott Clemons

Coquina Fishbar

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. Clemons says one 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.

Austen Schindler

Covey

Gerard Ruvira

Dram Yard

Elizabeth Royal and Holly Phillips

Electric Biscuits

Jon Barron

Front Street Brewery

Chef Jon Barron originally intended to become an accountant but fell in love with restaurants while working his way through college and has never looked back. His current role with Front Street Brewery allows him more creative freedom than he’s ever had before, but he still dreams of owning his own business one day whether it be a restaurant, food truck or catering company. His favorite type of cuisine is French, but admits he loves a simple dinner of chicken and rice or chicken tenders and fries. His bucket list restaurant is any of the Nobu locations worldwide.

Nick Lini

G Prime Steak & Cellar

Chef Nick Lini has been part of Wilmington’s culinary community since 2013, gaining experience at several respected venues throughout the city and refining his craft after graduating from the Culinary Arts program at Cape Fear Community College. Inspired by a family history rooted in hospitality, he pursued his dream of becoming a chef with passion and dedication. Today, he brings that legacy to life in the kitchen while proudly embracing his role as a devoted husband and father.

Ericka Mitchell

Grateful Graze

Matt Grimm

Gunslingers Tex Mex

Mauricio Huarcaya

Gustu Peruano

Mauricio Huarcaya began his culinary career in Charlotte, eventually making his way to Charleston, where he worked at FIG and The Obstinate Daughter. Now calling Wilmington home, Gustu Peruano is an homage to his Peruvian roots, showcasing the vibrant foods of his native country. 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.

Josh, Taylor, and Caitlin Skidmore

Hidden Grounds Coffee

Vinny Mangual

Juniors Deli

Nick Chavez

King Neptune

Michelle Mathews

La Duna Paradiso

Katherine and Victor Perez

La Mar Salada Spanish Market

Norah Huang

Little Asia Bistro

Trevor Dostie

Maine Lobstah Shack

Maine Lobstah Shack owners Trevor Dostie and Jen and Chris Williamson 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 and also serves up Lobster Bisque, New England Clam Chowder and Maine’s signature dessert - Whoopie Pies.

William Urena

Marina Grill

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.

James McDuffie

Mema's Chick'n & Ribs

Luke Owens

Native Fine Diner

Chef Luke Owens has two decades of experience with creating innovative yet nostalgic menus. His latest venture, Native Fine Diner in Greenville, NC is a mid/mod diner-style restaurant that nods to the stories, recipes and ingredients of the American South and traditional diner food. As a Got to Be NC Culinary Ambassador, he puts a strong emphasis on offering locally grown produce and North Carolina-made products in an approachable, communal atmosphere.

Tan Uckan

Nils Mediterranean Cuisine

Tan Uckan is the founder and executive chef of Nils Mediterranean Cuisine. Cooking has always been his way of telling stories—about culture, family, and connection. He focuses on fresh ingredients, honest flavors, and dishes that feel both comforting and memorable. "Hospitality is just as important as the food, and my goal is always to make people feel at home the moment they sit at the table."

Nya Herring

Nothing Bundt Cakes

Vic Curinga

Oceanic

Sunny Gehert

Olivero

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

Olivero

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.

Jimmie McDowell

Palomas

Khristen Hunter

Patty's Place

Zac Zaytoun

Pipeline Poke

Zac Zaytoun is the chef and co-owner of Pipeline Poke in Wilmington, NC, where he brings the vibrant flavors of Hawaii to the Carolina coast. After attending Cape Fear Community College’s culinary program, Zac honed his craft in Wilmington kitchens before relocating to Honolulu, where he worked as Junior Sous Chef at Morimoto Waikiki. During his two years in Hawaii, Zac fell in love with the islands’ culture- and with poke, the iconic Hawaiian dish that ultimately inspired Pipeline Poke. After returning to Wilmington, Zac partnered with Bento Box’s Chef Lee Grossman, Adrian Kugatow, and Paul Pinto to open Pipeline Poke, a concept dedicated to serving sustainable, authentic Hawaiian-style poke bowls that capture the spirit of the islands. When he’s not behind the line, Zac enjoys spending time with his wife, Mackenzie, and their son, cheering on the Philadelphia Eagles and exploring Wilmington’s food scene. His local favorites include Salita Pizza, The Half, Banh Sai, and Shepard BBQ.

Cameron Garvey

The Pilot House

Chef Cameron Garvey grew up in Virginia Beach and attended a rigorous culinary apprenticeship program in Williamsburg, VA following high school. He served as executive chef for PinPoint Restaurant for eight years before moving to The Pilot House in 2026. 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.

Alex White

Don Luca Pizzeria

Eric Smiarowski

Ponysaurus Brewing Company

Chef Eric Smiarowski has been in Wilmington for 20 years and has been working in kitchens just as long. “I am in this position because of the kind chefs, sous chefs, cooks, and dishwashers I have worked with. I strive to pay the favor forward any way I can,” says Smiarowski. “The kitchen is a team that consistently creates a product signed with personal accountability and pride. The strengths and weaknesses of each person combine to create a team of complimentary professionals that come together to create a memorable final product."

Becky Keil

Porters Neck Country Club

Thursdai Edwards

Rumcow

Johnny Irazoque

Ruth's Chris Steakhouse

Allegra Grant

Salt + Charm

Executive chef Allegra Grant is a formally trained Johnson & Wales hospitality professional with over 16 years of experience in whole animal butchery, patisserie, bread baking, global cuisine, and more. She specializes in Spanish Food but in her position as executive chef at Salt + Charm she creates global cuisine magic every day.

Allegra has successfully led teams to execute over 25 national food & wine events, charity dinners, weddings, and intimate dining experiences in private homes and restaurants. She was the grand tasting manager for Chow Chow in its inaugural year in Asheville, NC.

Tim Bosse

Seaview Crab Company

Elizabeth & Brandon Shepard

Shepard Barbecue

Alena Degon

Sinful Cupcakes

Maximilian Janyszek

Steam Restaurant & Bar

William Roberts

Solstice Kitchen and Cocktails

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.

Ken Hanson

South Front Tavern

Wilmington native Ken Hanson brings a wealth of culinary experience to South Front Tavern. After studying at Johnson & Wales in Charleston, South Carolina, Hanson spent over 20 years in Colorado, honing his craft at prestigious locations such as Vail’s Marriott Resort & Spa and Beaver Creek Chop House. His return to Wilmington was driven by family ties, and after catering for film crews and nearly eight years with Smoke on the Water, Hanson took the lead culinary role at the South Front District's newest restaurant, South Front Tavern.

Kimberly and Matt Lennert

Spoonfed Kitchen & Bakeshop

Josh Funk

Stoked Restaurant

Ramon Villasenor

Tequila Comida & Cantina

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.

Charles Fogg

The Half

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.

Amanda Cassella

The Wandering Cone

For Amanda Cassella, owner of Wandering Cone Creamery in Wilmington’s Soda Pop District, the ice cream shop is a way to blend her passions for ice cream and travel. Cassella’s travels are the inspiration for the shop’s name and many of the flavors on its menu. Located in the Bottle Works building on Princess St., the shop’s flavors are divided into Locals – permanent flavors – and Visitors – rotating flavors that change monthly.

Matthew Walker

Three10

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 Ward 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.

Jessica Cabo

Three Little Spats Oyster Co.

Chef Jessica Cabo has been in Wilmington for the last 14 years, working at iconic places such as the Blockade Runner Beach Resort and the Cameron Art Museum.

She hails from New York and Los Angeles and looks to both coasts for her culinary inspiration.

She’s recently begun a new endeavor as the Sales and Events Manager for Three Little Spats Oyster Co. Using her knowledge of local seafood, she is connecting with chefs and oyster lovers with the best of what coastal North Carolina has to offer.

Brandon Korman

Tropical Smoothie Cafe

Sam Johnson

True Blue Butcher & Table

Keith Rhodes

VOYCE

An Eastern North Carolina native, Chef Keith Rhodes, is owner of VOYCE, Catch the Food Truck, Tackle Box Kitchen at UNCW and Tackle Box Kitchen Food Trailer. Chef Rhodes credits his grandfather with shaping his “farm to table” approach to cooking and his unique take on New Southern Cuisine with international inspiration. In addition to supporting local purveyors, fishermen and farmers, Chef Rhodes is proud to give back to his community by visiting local grade schools, colleges and military bases to share his knowledge of food culture and cuisine. He also actively participates in educating the community on food deserts, sustainability policies and food advocacy.

Rodney Peterson

Wrightsville Beach Brewery

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.