Meet the Chefs
Our local talent.
Executive Chef, Owner Beaufort Grocery Company
Charles Park, C.E.C., a graduate of the Culinary Institute of America in Hyde Park, New York, a member of the prestigious Chaîne des Rôtisseurs™, and his wife Wendy, established the restaurant in 1991 on the site of the old Owens Grocery Store. In 1994, the restaurant was expanded to the adjacent property where catered events are accommodated in the historic house and garden.
Executive Chef Moonrakers - Beaufort, NC
Chef Chris started growing his passion for food when he was 15. He hasn’t stopped working in the kitchen since. Chris' career path was an easy decision, and so was where to go to College when he gained early admittance into Johnson & Wales University.
After graduating, he relocated to the Isle of Wight, England, and spent a year apprenticing in a rigorous work environment under a Michelin star chef.
Executive Chef Blue Moon Bistro - Beaufort NC
Jayson began his culinary path at the Spouter Inn as a line cook. He spent the next 15 years under many talented chefs. In 2008, Jayson was one of the first three students to go to France as part of the Goellner French Exchange program at Carteret Community College. While in France he worked under two Michelin Star Chefs.
Executive Chef Aqua Restaurant - Beaufort NC
Jon began his restaurant experience at 16 working as a humble busboy at the Charter Restaurant in Morehead City. He went on to attend and graduate from the Johnson and Wales College of Culinary Arts in Charleston SC. Jon worked at several Renaissance hotels in Charleston and Charlotte.
Executive Chef 34° North Restaurant- Beaufort NC
Originally from Guam, Christopher was raised in Jacksonville, NC in a military family. Chris found his way to Cary, North Carolina working at the now defunct 1750 Ordinary. In 2008, as Garde Manger, Chris worked for Thomas Keller when he brought his bistro cuisine to the city of Las Vegas with Bouchon at the Venetian.
Executive Chef SoundSide Restaurant - Morehead City
Kris was born and raised in Stockbridge, VT where he began learning about the restaurant business at an early age through another great chef - his father. He began his culinary career cooking breakfast, washing dishes, and helping his father cater weddings. He picked up his own style working in many kitchens along the coast.
Executive Chef Floyd's 1921 Restaurant - Morehead City
A Carteret County native, Floyd left at a young age to pursue his love of cooking. Over 22-Year career, he apprenticed under Charles Vossburg at the Longboat Key Yacht Club in Florida. He then opened the Brass Parrot in Sarasota before returning to the Crystal Coast where he cooked at the Dunes Club. He then went on to run the Pavilion for 11 years before founding Floyd's 1921 in 2005.
Executive Chef Oceanana Pier House- Atlantic Beach
Our guest talent.
Executive Chef, Cheeni Indian Food Emporium - Raleigh
Born and raised in South India, Preeti is the embodiment of what Cheeni is: a mix of Indian and American culture, with a mission to better the world through good, homemade food. When she's not at Cheeni (which is rare), she's likely to be spending time with her family or reading a book. Preeti is a 2023 James Beard Best Southeast semi-finalist.
Executive Chef, Tastee Diner - Asheville
Prior to his newest venture as the Owner and Executive Chef at beloved Tastee Diner, Chef Steven Goff served as the Executive Chef at Jargon, in West Asheville. Before that, Goff worked as the head butcher at Standard Foods in Raleigh, and is the former Executive Chef and Owner of the King James Public House and AUX Bar in Asheville. Goff’s cuisine has been recognized by Food and Wine Magazine, Bon Appétit, Garden and Gun, The Local Palate, and various local publications.
Executive Chef, Catch - Wilmington
Chef Rhodes, was voted the city’s best chef for three consecutive years and was nominated by the James Beard Foundation as a finalist for Best Southeast Chef. He’s also well known for participating on Bravo TV’s Top Chef season 9. . When he’s not running a kitchen, he’s partaking in outreach projects that serve local children, as well as mentoring up-and-coming young chefs.
Executive Chef, The Hackney - Washington NC
Jamie Davis is from Jacksonville, NC. He worked in his first restaurant at 16 years old as a dishwasher and worked his way up through the ranks to manager by the time he was 18. He joined the army and and cooked for troops in Iraq before attending culinary school in Savannah, Georgia. Jamie's style is grounded in his classical training as he builds depth of flavor into his stocks and sauces. Moving around the South as he was growing up, he developed a passion and love of all the food cultures within the South!
Executive Chef, ORO - Raleigh
Chef Kevin Ruiz was originally born in Manati, Puerto Rico and moved to Apex, North Carolina at age seven. Growing up, he summered with family in Puerto Rico giving him a unique outlook on cuisine from multiple cultures. Now living in Raleigh, NC, he has taken the helm at prominent restaurants throughout the city. He has recently joined ORO Restaurant and Lounge, taking up the mantle of executive chef where the menu features an amazing culmination of Caribbean flavors with Asian influence and French technique
Executive Pastry Chef, The Ballantyne Hotel - Charlotte
Originally from Lexington, NC, Savanna moved to Charlotte in 2012 to attend school at Johnson and Wales University. She worked her way up in luxury hotel kitchens, including the Kimpton Tryon Park Hotel, until landing at the Ballantyne Hotel. After a short 9 months, she was promoted to Executive Pastry Chef. Savanna started making wedding cakes at age 14. It is still her favorite thing to make.
Chef de Cuisine, Cypress Hall, New Bern
Daniel started cooking when he was at Kent State in Ohio in 2013. He spent time at country clubs in Akron and San Antonio, learning refined cooking techniques. He found his home on the coast in N.C. Working at The Bistro, he gained appreciation for true farm/coast to table dining. After Florence, he found Cypress Hall and was Sous Chef there for three years. Daniel wanted to branch out and spent time working on an oyster farm and then working with Jamie Davis at The Hackney. Chef Jamie really changed his view on authentic coastal cooking. He then returned to Cypress Hall as Chef de Cuisine.
Pastry Chef, Buttermilk Boutique - Clayton
Tie’s love of pastry can be traced back to a young age baking fresh pies, breads and cobblers with her grandmother, Angel. She traded in her political science books for an apron, pastry bag, and one-way ticket to Boston. There she completed Boston University’s Master of Liberal Arts in Gastronomy. She was a competitor on Food Network’s Guy’s Grocery Games as well as NCRLA’s Chef Showdown’s 2021 Pastry Chef of the Year, and the 2019 People’s Choice Best Pastry Chef.
Beverage Director, Sea Level - Charlotte
AKA "the barmacist" - Here to help you navigate the world of safe medication use and proper cocktailing habits.
Visiting mixologist serving up on point cocktails in The Green Room Lounge @ Vin de Mer and slinging bloody marys at the Celebration Brunch.