The Talent

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.

After graduating high school in Greenville she moved to Morehead City and attended Carteret Community College. She graduated in 2020 with her associates in applied science in Baking and Pastry Arts. After working in Morehead for another year she moved back home to Greenville and started Sugar Plum Baking Company. She specializes in wedding cakes, custom cakes, and decorated sugar cookies.

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.

Thomas was born in Morehead City and grew up in Raleigh where he ran two small yet influential restaurants highlighting upscale southern cuisine. After moving to Charleston SC he graduated with honors int the second class of the then new Johnson and Wales Southern Campus. He then spent the next ten years in the management team of Carolina Country Club in Raleigh before relocating to Wilmington as Chef de Cuisine for the City Club de Rossett.

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.

Accomplished cookbook author, with a best-seller published by Penguin Random House, boasting extensive experience as a f&w editor. Owner of Vitis House School & WSET Wine Educator, with over 15 years of expertise, she brings a deep passion for F&W cultivated through experiences in over 40 countries. Inspired by Mediterranean and Hispanic flavors, she specialize in crafting healthy cuisine. Known for charismatic energy and ability to engage diverse audiences.

Luke Owens is an American chef residing in North Carolina. Piedmont-born and Eastern-bred have landed him in Greenville, as Chef/Owner of Native Tongue Hospitality. This group encompasses Julep Contemporary Kitchen and his latest venture, Native Fine Diner, in the heart of Greenville’s revitalization project on Dickinson Avenue. Luke is focused on utilizing unique partnerships with local farmers and parlaying that into world-influenced menus that are equal parts creative and nostalgic.

An Eastern North Carolina native, Chef Keith Rhodes, is owner of Catch Modern Seafood Restaurant, Catch the Food Truck and TackleBox Foodtruck located in Wilmington, NC, where he offers his unique signature on New Southern Cuisine with international inspiration. Chef Rhodes has a lifetime of roots sewn here in our coastal community, in which he credits his grandfather for his “farm to table” approach. In addition he supports local purveyors, fishermen and farmers.

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.

Capt. John is a lifelong NC commercial fishermen and charter boat captain. Now also owner of Southern Breeze Seafood in Jacksonville, NC, where the specialty is all sustainable seafood with a preference for NC seafood. Capt. John sits on the board with NC Catch and is also a seafood ambassador for Got to Be NC.

Chef Jill graduated from The Culinary Institute of America in 2010 and traveled, working in kitchens around the world, from then until 2015, where she found her home in Asheville. From Melbourne, Australia to Washington DC to New Orleans and even rural Guatemala, she aims to infuse international dishes with the incredible Appalachian produce. She opened Ivory Road in 2016 and now operates it as an event-centered restaurant.

Dawn has been a chef for 35 years, working in all areas of the culinary spectrum in NC, GA, VA, RI, and NH. She works for The Law Offices of Oliver & Cheek, PLLC, in New Bern, NC and continues her culinary career as a Private Chef & Caterer. She is an avid gardener, likes to fish, and supports local farmers, fishermen, NC Maritime Museum and NCSF through chef demos & fundraisers. She is the published author of Cast Iron - a chef's journey of cooking & caregiving.

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!

Chef Don comes to the Beaufort Hotel from Alabama. He served as the Executive Sous Chef at the Renaissance Montgomery Hotel, a 4-Star hotel with 345 rooms, banquet space of 300,000 sq. ft. Chef Don managed banquet dinners up to 2,500 people and receptions up to 8,000. Prior to that position, he served as the Executive Chef at Hideaway Country Club, Fort Myers, Florida.

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.