The Talent

Geneveive has worked in the culinary industry for nearly 30 years. For the past 20 years, she has been part of the Coral Bay Club, where she began as a prep cook while attending Carteret Community College’s culinary program. Through dedication and hard work, she advanced through the ranks, earning the title of Executive Chef in 2017. In addition to her work in the kitchen, she taught courses in the culinary program for ten years, reflecting her strong passion for both cooking and teaching.

Chef Jamie Davis hails from Jacksonville, North Carolina, but grew up with a Dad in the marines, so he moved around a lot before resettling back in his home state. He started working 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 served in Iraq before attending culinary school in Savannah, GA. He is now the Executive Chef of The Hackney, where his connections with local fishers and love of

A true maestro of flavor and a passionate advocate for the vibrant food culture of the Outer Banks, Chef Wes Stepp brings bold creativity and deep-rooted respect for the coast’s rich culinary heritage to everything he touches. With a love for locally sourced ingredients and an innovative spirit that tantalizes the taste buds, Chef Wes has captured the essence of Outer Banks coastal cuisine like no other. He is the visionary force behind a dynamic culinary empire — including the acclaimed NC Coas

Born and raised in the Dominican Republic bringing to the table fresh flavors and badass food while connecting flavors from around the world. Expressing himself through food.

Josh loves how food brings together families and friends, and he looks forward to sharing with you all the passion he feels for what good food can do for the community at large as well. He is a proud believer of food being a bond we all share. Bon Appetit!

Lynn Wells is the recipe developer, food stylist, writer, and host of Our State Magazine’s ‘Supper Club’ series on YouTube. In addition to working for Our State Magazine, Lynn is chef and owner of Thyme Well Spent – Personal Chef Services, LLC, in Greensboro, North Carolina, est. in 2014. Lynn brings over 30 years of experience from the restaurant, catering and healthcare nutrition industry. With a B.S. in Nutrition Management from University of North Carolina – Greensboro

Operated various restaurants on the crystal coast … Carlton’s fine dining at the beach, Carlton’s at the Ocean Club, and Caribsea restaurant since 2003. Worked in the restaurant industry since 1996 in locations across the east coast including Indiana, New York, Washington DC, and Florida. Enjoy water sports, dining at local restaurants, and spending time with family and friends.

Daniel Murray is the Chef de Cuisine at Cypress Hall in New Bern, North Carolina. For the past 11 years, he has cooked in Ohio and Texas, and in North Carolina since 2018. He is passionate about supporting and utilizing the ingredients from local farmers, fishers, and harvesters.

Crystal Coast native DeAnna returned to Beaufort, NC, with a culinary style shaped by global travel and coastal roots. After apprenticeships in Durham, NC, and St. Thomas, USVI, she helped open five acclaimed restaurants after cooking aboard elite private yachts. She later founded Bespoke Galley, a boutique company crafting bespoke menus that blend refined technique, vibrant flavor, and local ingredients for personal dining nationwide.

Carteret native, Gerhardt started his culinary adventure at the Oceanana resort on Atlantic beach at the age of 13 under chef Fuller. With a passion for food he worked for 25 years in various kitchens and concepts from Boone NC to Charleston SC. Finally moving home to Morehead City to help his childhood friends transform a wine and beer shop into the "Promise Land Market".

Bree is a passionate chef and entrepreneur, crafting coastal fusion cuisine through her personal chef business, Tide & Table. In spring 2024, she won the SkillsUSA Regional competition & placed third in the state. Graduating in May with an Associate’s in Culinary Arts, she will further train this fall in Paris, through the Goellner Exchange Program, working alongside French chefs. Upon returning, she will pursue an Associate’s in Baking & Pastry and help lead the next Escoffier Dinner Series.

Tyler Smith started his career as the lead cook in 2021 and worked his way to Executive Sous Chef in 2024. He was recently appointed to the position as Executive Chef at 34° North Restaurant. Prior to this Chef Tyler was the Executive Chef & Pitmaster at The Meatup Spot in Lake Gaston, NC known for "NC's Best BBQ." He previously served as the Executive Chef at Hen & The Hog in Halifax, NC where he featured Southern comfort food and "farm to table" dishes.

Clarke grew up working in the restaurant industry, as his parents took over operations at Atlantic Beach's DJ Shooters in 1988. Clarke graduated with a degree in Culinary Arts from the Florida Culinary Institute in West Palm Beach, Florida. He has worked in a variety of restaurants and learned from some very talented, like-minded award-winning chefs. Clarke completely renovated Circa 81’s restaurant space in late 2009 to truly reflect his style. In March 2013 he opened up Beaufort Olive Oil Company, offering premium oils and vinegars, exotic salts and specialty provisions. He now has three locations of Beaufort Olive Oil Company in Beaufort, Morehead City, and Emerald Isle. In May of 2014 Clarke rolled out a food truck, called Dank Burrito. Dank means "fresh" or "of high quality." Clarke has created delicious, unique burritos and tacos. Dank Burrito opened its first restaurant location in October 2015 in Morehead City, while continuing to also travel with the food truck. In 2019 another location in Transfer Co. Food Hall in downtown Raleigh opened. Dank Burrito was named 2014 National Food Truck Rookie of the Year and 2016 Graphic Design of the Year by mobile-cuisine.com. Dank Burrito now has franchise locations, the first is open in Rock Hill, SC with future franchise locations opening in Greenville, NC, Ponte Vedra, FL and Fayetteville, NC. In Spring 2019 Merrell Estate & Gardens opened in Indian Beach. This beautiful multi-acre property is home to a large event venue and outdoor gathering space that hosts weddings, rehearsal dinners, corporate retreats and more. In early 2021 Social Q Smokehouse opened in Morehead City, offering a variety of hardwood smoked meats. In February 2023 Prime Bistro & Wine Bar opened in Morehead City, offering an elevated seafood and steak dining experience.

For about 10 years Kevin split his time between Beaufort and the Caribbean. His travels inspired him to open La Perla, where he combined dishes and ingredients from the American South with Latin America. He is particularly focused on local seafood that is sustainably caught and harvested. Kevin is the Executive Chef of Oceanana - soon to be rebuilt with an exciting culinary, wine and cocktail program and exquisite ocean views.

Jon began his restaurant experience at the age of 15 as a short order cook at the Dairy Freeze in Altavista, Va. He received a degree in Culinary Arts from Johnson & Wales University in Charleston, SC, a Baking and Pastry degree from Carteret Community College and was a member of the Ann Goellner French Exchange program in 2019. Jon has worked at various hotels, country clubs and restaurants throughout the Carolinas and is currently the Executive Chef of Clawson’s and Aqua restaurants.

Chef Kevin Ruiz has been cooking in the downtown Raleigh area for nearly 10 years. He moved from Puerto Rico when young and started cooking in his early teens. He takes his cultural heritage and blends it seamlessly with a world palate creating unique and flavorful dishes.

Jayson has been in the industry for 30 years. He prides himself on his commitment to always wanting learning more and pushing himself everyday to be better.

Gus is a Carteret County native and loves to incorporate the local seafood into his dishes. During his career, he has studied in France to bring a French twist to southern coastal cuisine. He has worked at The Blue Heron since 2021 and puts his heart and soul in every dish he crafts.

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.