The Talent

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. Huarcaya earned the People’s Choice award for Best Savory Dish at the 2024 N.C. Restaurant and Lodging Association's Chef Showdown.

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".

Born in Mexico City, Katsuji has a diverse background that greatly influences his culinary style. With Japanese and Mexican heritage, he brings a fusion of flavors to his dishes, creating an unexpected but harmonious blend of traditional Japanese techniques and bold Mexican spices. Chef Katsuji's professional career took off when he opened his first restaurant in Beverly Hills. The first of its kind kosher Mexican restaurant. His culinary reach then expanded to New York, Chicago and now Raleigh

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.

Chef David Ellis, originally from Stoke-On-Trent, England, honed his craft in kitchens across the UK, France, and Australia before settling in North Carolina in 2019. As the chef-owner of Figulina in Downtown Raleigh—recently nominated for Best New Restaurant in the U.S. by the James Beard Foundation—he brings a fresh perspective to pasta, blending Italian tradition with Southern flavors. At Figulina, Ellis crafts seasonal dishes that are both comforting and unexpected.

French Chef born in Paris, he studied and worked in the kitchen for 15 years in several famous establishments before his own restaurant. He won a Michelin Star in the prestigious Michelin guide for his restaurant which ran for 10 years. In 2022, he decided with his wife and children to write a new chapter in their career by crossing the Atlantic and settling in North Carolina.

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.

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.

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.

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.

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 thru 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!

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.