Event Personalities - Outer Banks Taste of The Beach

Photo by: Mary Basnight

Chef Lee Miller

Pamlico Jack’s Pirate Hideaway

Nags Head, NC

www.pamlicojacks.com

A lifelong Outer Banker and graduate of Manteo High School on Roanoke Island, Lee is well seasoned in small town community, beach living, resort luxury, and the Taste of the Outer Banks. Lee is a graduate of the Culinary Institute of America in Hyde Park, NY, and served as a culinary apprentice instructor at the Trellis Restaurant in Williamsburg, VA. Lee has worked off the island in historic Williamsburg, VA, and the culturally and culinary enriched New Orleans.

A father of four who certainly packed more than peanut butter and jelly sandwiches for school lunches. Lee loves teaching, cooking, and fishing.

These interests factor daily into Chef Lee’s mastery of the Pamlico Jack’s galley. As an experienced fisherman and Roanoke Island native, Chef Lee knows the local fisherman and Wanchese docks, the insight into purchasing fresh seafood.

Chef Lee introduced the cooking class “Cooking with Penguins” (for the restaurant’s previous identity as Penguin Isle) the summer of 2008. The classes were successful and much sought after. Several classes (limited to 16) were filled with entire families on vacation. Chef Lee was a short-term mentor for several aspiring chefs who attended the classes including one apprentice pastry chef who came in (another day of vacation) the day after her cooking class-to work with the restaurant’s pastry chef. The cooking classes sold out for the 2009 Taste of the Beach and many “students” wore their autographed class t-shirts to the Sunday night EXPO.

For 2010 Chef Lee has enhanced the class from a shellfish menu to one with four distinct entrees and cooking techniques. Students for “Pillaging and Plunder in the Galley” will enjoy a four-entrée “lesson".

In 2010, Penguin Isle transformed from a fine dining venue to a casual resort family restaurant entrenched in Outer Banks Pirate lore but with relaxed elegance befitting a captain, Captain Jack better known as Pamlico Jack whose Pirate Hideaway beckons all locals and guests to a waterfront venue with Chef Lee’s menu mastery. Chef Lee created three menus (casual, bar, and children’s) for the captain of The Pamlico Pearl, the pirate ship “moored” alongside the Hideaway, that hosts Rum Jumper’s Bar and Grille. Inspired by Pamlico Jack’s history and sailing ventures, Chef Lee serves cuisine of the Islands and Coastal Carolina complimented by Outer Banks favorites.

A multiple award winner of Taste of the Beach, Chef Lee has served family generations, numerous brides, and thousands of vacationers in his 20+ year career on the Outer Banks.

Chef Renee Waddington Graeme

Black Pelican

Kitty Hawk, NC

www.blackpelican.com

Renee Waddington Graeme is a graduate of the Culinary Institute of America and has worked under many certified master chefs. Renee started her culinary career when she was just thirteen year’s old working at the Zanzibar, a fondue restaurant on the Outer Banks, where she grew up.

Renee completed a culinary externship in Florida at Boca Raton Resort and Club. After graduating from CIA, Renee moved back to NC where she became sous chef at Austin Creek Grill on Hatteras Island. While there, she learned many valuable skills to enhance her culinary abilities.

Renee worked there for several years when she decided to move and pursue her career in Florida, out of the restaurant industry, studying wine. She spent several years working at Total Wine and More where she was able to enhance her career by adding another element to her culinary education.

Harold’s on Bay in Fort Myers Florida landed Renee as their new Chef de Cuisine in 2006 where she spent many wonderful evenings preparing and creating tasting menus and recipes. While working there she was published in several culinary journals.

Renee moved back to NC in April 2008 and became the Pastry chef and a kitchen manager at Black Pelican Seafood Company in Kitty Hawk. Here she is able to express her creativity by preparing specials daily. Renee bakes all desserts from scratch that are served in the restaurant. Renee has used her experience and skill to lead the Black Pelican to many prestigious awards over the past several years. You can find Renee in Black Pelican at almost any given day doing what she loves in the kitchen.

Chef Craig Watson

Stripers Bar & Grille

Manteo, NC

www.stripersbarandgrille.com

Born and raised in Detroit Michigan, Craig’s love of food and cooking started in his mothers kitchen.

Craig followed his heart and attended the culinary arts program at Schoolcraft College in Michigan. Soon after Craig and his business savvy friend Mark Talerico formed a partnership and ventured into the culinary world of everything from catering to the planning and design of new restaurants.

From working with some of the most famous chefs of Detroit such as Jimmy Schmidt of the “Rattlesnake Club” and Jerry Nottage of “Seldom Blues” to catering private Jets of the rich and famous. Of course Craig always dreamed of being the Chef of his own Restaurant and landed on the Outer Banks in November 2009 to realize his dream when himself and his wife Katja together with their dear friend Kathy Ray purchased Stripers Bar and Grille in Manteo, NC. Craig is looking forward to charm locals and tourists alike with his culinary background and love of food. He is a definite “people person” and there is a good chance that you will find him sitting and chatting with the guests or even singing a song at Karaoke night!

Chef/Proprietor Marc-Jean Berruet

The Pearl

Kill Devil Hills, NC

www.thepearlobx.com

Born in France, Chef/Propriotor Marc-Jean Berruet began his formal training in France at the age of 13 as an Apprentice at Charles Barrier, the same restaurant his chef father trained at 30 years before. Marc-Jean received diplomas and certificates from: Ecole Lenoutre, Escoffier Foundation and several Micheline rated restaurants in France.

Prior to opening The Pearl, for over 38 years Marc and his family owned and operated the world renowned Chanticleer on Nantucket Island, Massachusetts. Prior to its sale The Chanticleer regularly appeared on the lists of the top fifty restaurants in the world, its wine list was usually in the world’s top ten, and was a long time favorite of celebrities, politicians and the islands summer residents.

Marc has always practiced the basic fundimentals of what is now called “green” and “Sustainable” All ingreditents are used to the fullest potential, stocks are made from scratch utilizing every part of the fish and meat leaving nothing to waste. No prepared foods come from cans or out of a boxes. Marc finds that using great local fish and vegetales on the Outer Banks is not complicated and is, infact, a pleasure. Local proveyors are extremely accomodating and often become good friends of the restaurant.

Joshua Hollinger

Executive Chef Sanderling Resort

Duck, NC

www.thesanderling.com

As a child, Joshua knew he would either become a sea captain or a chef. Brought up on the Chesapeake Bay and having a family owned slaughterhouse in Pennsylvania, he was constantly around food and discovered early on that he was a natural cook. But he pursued his other dream first, graduating from the Seafarers Harry Lundeberg School of Seamanship in Piney Point, Maryland, and traveling through 22 countries as a merchant marine.

Ultimately, cooking called him back. Joshua joined Drew Nieporent's Myriad Restaurant Group as chef de partie at New York City's Tribeca Grill, then as consulting chef for Myriad's new property openings all over the East Coast. After serving as executive sous chef of The Coach House- now Water St. on Martha's Vineyard in 2002-2003, Joshua cooked in Europe and San Francisco before landing in Florida. He spent three years manning the kitchens at Smokin' Martini in Palmetto and Beach Bistro on Anna Maria Island.

The Northeast beckoned him again and he returned to Martha's Vineyard as the Executive Chef at the Harbor View Hotel & Resort and Water St. where he continued to develop his sustainable food approach while transforming the restaurant and designing a $4m kitchen.

Joining The Sanderling Resort & Spa, Joshua hopes to bring his 'Farm to Table' passion to the Outer Banks as never before seen and establish the Resort as a food destination. Please join us and experience the talents that Joshua brings to The Sanderling Resort & Spa.

Chef Dan Lewis & Chef Scott Foster

Coastal Provisions Market

Southern Shores, NC

www.coastalprovisionsmarket.com

Chef/owners Dan Lewis and Scott Foster of Coastal Provisions are no strangers to great foods. Prior to opening Coastal Provisions in 2006, they were the head chefs for the company which operated specialty food markets Sutton Place Gourmet in the DC area, Balducci’s in Manhattan, and Hay Day Markets in Connecticut. Dan is a 1986 graduate of the Culinary Institute of American in Hyde Park, NY, and Scott from Johnson & Wales in Rhode Island in 1992. Catering to a broad range of tastes and styles through their experiences from New York to Texas, their expertise has simply become great taste. You can enjoy their fare at Coastal Provisions Market & Wine Shop Café in Southern Shores, Coastal Craving in Duck, and Coastal Cantina at the Duck Waterfront Shops.

Executive Chef Greg Sniegowski

Great American Grill - Hilton Garden Inn, Kitty Hawk, NC

Peppercorns - Ramada Plaza, Kill Devil Hills, NC

Chef Greg Sniegowski grew up in Newark, Delaware. At age 17, he found his passion for culinary arts when he began his career as a line cook in a local pub. Greg moved to Norfolk and attended Johnson and Wales where he graduated with honors with an associate’s degree in Culinary Arts. Greg honed his skills at some of Virginia Beach’s finest restaurants including Ford Colony Country Club in Williamsburg and Pasta E Pani. In 1996, Greg moved to the Outer Banks where he worked as a chef at the Sanderling Resort. In 2000, Greg moved to the Ramada Plaza where he now serves as Executive Chef. And in 2006, Greg took on the position as Executive Chef of the Hilton Garden Inn. He currently splits his time between the Ramada Plaza and the Hilton Garden Inn, wowing visitors and groups with his innovative and exciting menus. Greg specializes in Italian and American Cuisine with an emphasis on putting exciting, new twists on classic favorites.

Photo by: Mary Basnight

Chef Donny King

Ocean Blvd. Bistro & Martini Bar

Kitty Hawk, NC

www.ocean-boulevard.com

Donny King has been cooking in the Hampton Roads area since 1989. A Summer job quickly turned into a full year occupation. His career started when he became Sous Chef of Five-01 City Grill upon its opening in 1992. In ’96, Donny moved to a Manteo, NC to become Chef of 1587 Restaurant in the Tranquil House Inn. There Chef King appealed to a national audience and received much recognition in magazines as well as on the television. In March of 2002, Donny bought Ocean Boulevard Bistro & Martini Bar, where he is currently the General Manager/Owner and can often be found working in the kitchen and cooking for special events. Donny and his team have been presented awards at many of the local charities and fund raisers including the 2009 March of Dimes Star Chef Event and the 2009 “Duck in Duck” competition, and quite a few Chowder Cookoffs.

Chef Fred Virgil

Mako Mikes

Kill Devil Hills, NC

www.makomikes.com

Fred is a beach veteran, a true ole salt. Fred’s passion for cooking is evident in his chef specials and the consistency of the preparation and taste of the extensive menu at Mako Mike's. For some culinary professionals cooking is an art. Fred does not merely enjoy cooking, he has fun. If he was not busy in the kitchen cooking and personally overseeing every meal, Fred would prefer to be at a cooking station in the middle of the restaurant. While cooking he would engage guests in constant chatter. No doubt they would be entertained as he tends to get caught up in the sheer joy of cooking, evident by his flair and antics. They say that you only see 10% of an iceberg that the bulk of the mammoth ice structure is below the surface. That is the Mako Mike’s kitchen. The deliciousness of the meal is only a small glimpse of the behind-the-scenes efforts and attention Fred and his staff put into every bite.

Chef Kenny McLean

Awful Arthur's

Kill Devil Hills, NC

www.awfularthursobx.com

Born in Scotland, and trained as an Electronic Engineer at Glasgow University, this chef’s career path changed in 1988 while traveling in the USA. Washing dishes to make ends meet, he gravitated to the stove and cooked at various local restaurants until deciding to attend culinary school in 1995.

Graduating top of his class from The Culinary Institute of America in 1997 with the Culinary Institute Presidential Scholarship, Wine Spectator Magazine Scholarship, and the Katherine Angell Award for Scholastic Achievement, he returned to the Outer Banks as an Executive Chef. In 2000, he assumed the role of Kitchen Manager at Awful Arthur’s Oyster Bar, where he is currently employed.

In February 2002, he volunteered as a production chef at the Salt Lake Olympics, working closely with 48 of the country’s award winning chefs to present 16 highly acclaimed James Beard Foundation charity dinners during “The Art of The Table” event.

Sou Chef Tim Gard

Ocean Blvd. Bistro & Martini Bar

Kitty Hawk, NC

www.ocean-boulevard.com

Tim Gard is a Dare County native from Mann’s Harbor, NC who entered the local food service industry at a young age. Tim’s first kitchen experience was at 1587 Restaurant in Manteo, where he produced food for special occasion diners and cooking enthusiasts. He has a penchant for true Southern food and also enjoys preparing Classic French Cuisine as well as unique foods from all over the world. Diners find that Tim’s food is creative, yet grounded, and shows the integrity of a chef who has grown in the field, behind the stove, for more than a decade. Mr. Gard has been cooking at Ocean Boulevard since 2004 and is an integral part of the culinary team. Tim has participated in many local fund raising events and has received first place awards at more than one chowder cook off.

Chef de Cuisine Michael Thomas

Ocean Blvd. Bistro & Martini Bar

Kitty Hawk, NC

www.ocean-boulevard.com

Michael Thomas is a rare creative talent. Michael blends flavors of the mid-east as well as the Mediterranean with classic European cuisine to create bold, yet refined, flavors. Spending much of his culinary career working in resort towns in Western North Carolina, he has sharply honed his skills before moving to the Outer Banks in 2001. Michael attributes his harmony with exotic ingredients partly to the education he received from a Lebanese Chef during a five year stint in Blowing Rock, NC. Using fresh local ingredients from little-known sources on the Outer Banks, he creates dishes that are as tasteful as they are exciting and new. Mr. Thomas’ most recent accomplishment was first place in the wine and food pairing competition “Duck in Duck” which benefits the local Community Fund.

Chef Jeff Wasnesky

Kelly's Outer Banks Restaurant & Tavern

Nags Head, NC

www.kellysrestaurant.com

Yes, he cooks at home. But she bakes. That’s the balance Chef Jeff Wasnesky and his wife, Sharon, have outside of Kelly’s kitchen. At age 8, he watched cooking shows. Growing up in Harrison City, PA, just outside Pittsburg, Wasnesky worked in restaurants throughout school and during the summer. “Just knew I would end up in the restaurant business”.

Wasnesky pursued a culinary degree at Westmoreland County Community College and studied hotel management at Penn State. Back home Wasnesky worked primarily in All American and Italian cuisines. He learned southern cooking and coastal cuisine when he moved to the Outer Banks over 10 years ago when he sought better weather and more beautiful scenery.

These days Wasnesky’s favorite cooking shows include Celebrity Chef, Iron Chef, and No Reservations. Favorite celebrity chefs: Alton Brown, Bobbie Flay, and Anthony Bordaine.

Wasnesky enjoys the local cooking competitions and has won the chili cook-off several years. His smoked pepper chili is a standard on Kelly’s Tavern Menu.

While he does not have to, Wasnesky does cook for family get-togethers. “It’s just expected; and I enjoy it”. And despite a range of culinary skills, these days this father of two young children prepares chicken tenders and mac n’ cheese at home. “Whether you’re at home or in the restaurant, you cook to serve.”

Chef Jim Williams

Lucky 12 Tavern

Nags Head, NC

www.lucky12tavern.com

A native of New Jersey, Jim grew up in the restaurant business. His mother was a chef and Jim began cooking while in high school and then continued after graduating.

Jim learned most of what he knows by hands on experience and working with several very talented Executive Chefs. He has 20 plus years of experience in the kitchen and has worked in a variety of settings, but mainly hotels and country clubs.