Fire on the Dock Chefs

Clarke Merrell

Circa 81 in Morehead City

My cooking style is: Seasonal, local, simple with some modern interest

The NC ingredients I use are Seafood, Produce, Vegetables, Eggs, Poultry, Cheese

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Josh Petty

Sweet n Savory Cafe in Wilmington

My cooking style is: Progressive southern with international undertones

The NC ingredients I use are cheeses and vegetables - especially sweet potatoes, tomatillos, green tomatoes, greens and herbs

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Katie Carter

The Olive Café and Wine Bar in Wilmington

My cooking style is: American Fusion

My competitive advantage is that I have been an attendee and a competitor.  Our team adapts on a daily basis based on fresh ingredients and unique product opportunities.

Video introduction >

Kirsten Mitchell

1900 Restaurant Lounge in Wilmington

My cooking style is: Simple with some points of sophistication and a whimsical plating approach

My competitive advantage is that this is my third year and going with what they say, practice makes perfect and I should be ahead of the game.  

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James Rivenbark

South Beach Grill in Wrightsville Beach

My cooking style is: Strong southern style with French and Asian influence

My competitive advantage is that I bring a team that I have worked with this summer, one of our busiest yet.  We have all chosen the culinary arts as a career and not a hobby, and plan to take this opportunity seriously.

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Michael Barnes

Prime 1079 in Atlantic Beach

My cooking style is: Classical French with local flair

The NC ingredients I use are Grouper, Flounder, Jams, Jellies, Crackers, Produce

Video introduction >