Fire on the Dock Chefs

James Doss

Rx in Wilmington, NC

My cooking style is: Seasonally inspired, ingredient driven, Southern progressive

The NC ingredients I use are produce, seafood, pork, poultry, and duck from up to ten local farms. My restaurant is the Wilmington leader in local products.

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Mark Lawson

Blockade Runner in Wrightsville Beach, NC

My cooking style is: Developed, yet open

My competitive advantage is over 25 years of experience in the business that has allowed me to build a wealth of knowledge and yet maintain the desire and curiosity to continue to push into new challenges and evolve as the industry changes

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Josh Petty

Sweet N Savory in Wilmington, NC

My cooking style is: Contemporary Southern with international undertones

The NC ingredients I use are  sweet potatoes, collard greens, Lewis Farm berries, local seafood, Shelton Farms herbs, and micro greens

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Mark Andrews

Bald Head Island Club in Bald Head Island, NC

My cooking style is: Contemporary American

The NC ingredients I use are seafood, produce, and dry goods. I was a finalist for the NCDA Best Dish NC award.

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Clarke Merrell

Circa 81 in Morehead City, NC

My cooking style is: Seasonal Regional American with modern interest

My competitive advantage is the fact that my team and I are driven to win by exceeding our guests' expectations. Having the "beta" year under my belt, I now understand what this competition is all about and I want to win.

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Kirsten Mitchell

Cameo 1900 in Wilmington, NC

My cooking style is: Eclectic and simple

My competitive advantage is I'm a strong competitor, plus I did it last year and I'm coming back to win!

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Gerry Fong

Persimmons in New Bern, NC

My cooking style is: Southern Asian Carolina cuisine! I take my roots and training and have fun.

My competitive advantage is in the fact that I love food, people and challenges. I feel that I can make people smile with my food, the local ingredients help people remember where they are from!

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Joanie Babcock

Southern Exposure in Faison, NC

My cooking style is: Adventurous New American

The NC ingredients I use are local sweet potatoes, fish, collards, wild shrimp, lettuces, and strawberries when in season. 

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Scott Grimm

Dockside in Wrightsville Beach, NC

My cooking style is: Southern Contemporary with a focus on fresh local and regional ingredients

My competitive advantage is the fact that I am extremely passionate about food and I bring all my creative talents to the table every time I step into a kitchen. 

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James Rivenbark

South Beach Grill in Wrightsville Beach, NC

My cooking style is: Southern-inspired creative American

My competitive advantage is the fact that I was voted as one of Wilmington's top 10 chefs in 2010 at the age of twenty-three

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Pat Greene

Elijah's in Wilmington, NC

My cooking style is: Southern Coastal Comfort. I like to take regional local seafood and traditional Farmhouse ingredients and add bold extreme flavors.

My competitive advantage is in the fact that I have competed in several competitions and enjoy the competitive nature of showcasing my own unique style of flavors. 

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Joshua Woo

Yo Sake in Wilmington, NC

My cooking style is: Simple, clean flavors, fresh herbs, fast-paced cooking, Asian/Mexican/Southern/Bacon

My competitive advantage is my extensive catering experience which I think comes in handy for this competition. I was recently nominated in the top 3 for Best Chef in Wilmington by the Encore Awards. I can also eat 15 hard-boiled eggs in 5 minutes. 

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Antoine Murray

Cape Fear Country Club in Wilmington, NC

My cooking style is: American Nouvelle with Southern influence

My competitive advantage is Redemption. Last year we came up a little short. We will come in refocused and try again this year. I want to prove that I am the best chef in Wilmington, NC

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Brent Poteat

22 North in Wrightsville Beach, NC

My cooking style is: Rustic Creole/Low Country

My competitive advantage is that I bring a simple, straightforward approach, highlighting bold flavors with solid techniques, utilizing seasonal proteins, veggies and starches

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Shane Tyner

King Neptune in Wrightsville Beach, NC

My cooking style is: French-Asian

The NC ingredients I use are fresh amberjack, skate wing, and soft shell crab. Also, I get local beef and pork from Fayetteville. 

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Thomas Mobley

The Oceanic in Wrightsville Beach, NC

My cooking style is: Modern Traditional

My competitive advantage is  the fact that I was born and raised in NC. So I was raised on our local food and know and appreciate local seafood and produce

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