Sharon Enoch – Chef/Owner, The Full Moon Cafe
Sharon is a native of Baltimore, and as one of the oldest of nine children, she's no stranger to making food in large quantities. "I credit my Mom for my culinary adventures. She had a horde of mouths to feed, but every Sunday we would set the table with fine china and silver and dine. She would set an ambitious menu that introduced the children to cuisines from around the world: veal marsala, chicken picatta, eggplant parmesan (not a hit), beef stroganoff... It was wonderful and it gave me a lifelong fascination with the incredibly diverse world of food." Sharon also is an accomplished potter and a number of her ceramic works grace The Full Moon Café and are available for sale in the adjoining Indigo Moon Gallery. Roanoke Crab Dip Recipe

Lee Miller – Executive Chef, Penguin Isle
Lee is a true Outer Banks chef who draws on his formal education at The Culinary Institute at Hyde Park, NY and blends it with his wealth of local influence and experience. At the young age of 13, Lee got his start in the industry as a dishwasher at the Seafare Restaurant in Nags Head. Ambition would drive him to take over the back of the house by the age of 18 as head chef. His career would lead him to the Marriott in New Orleans, Louisiana and The Trellis Restaurant in Williamsburg, Virginia. In 1988, he returned home to the Outer Banks of North Carolina to open Penguin Isle with local restauranteur Mike Kelly. Lee considers his cuisine contemporary American using locally caught seafood. His entire menu is made in house. “I enjoy the fact I can utilize local ingredients and really talk to local fisherman and growers about their lives. Teaching young people who aspire to become chefs is something I derive great pleasure from, all the while bringing smiles to customers eating my food.” Crabmeat Remick Recipe

Mac Ritter – Outer Banks Chef
Mac has been serving up Outer Banks cuisine for 25 years, at some of the most well known restaurants on the islands. Since his formal training at the Culinary Institute of America, this Outer Banks chef has employed his craft at restaurants in Atlanta, New York and Switzerland. When not whipping up something delicious, Mac spends his time gardening and fishing. His hobby of angling has translated well into his professional life. He considers himself a long time expert on Outer Banks seafood, and his favorite fish to eat are the Speckled Trout and Wahoo that he catches himself. Bourbon Grilled Tuna Recipe | Outer Banks Shrimp Scampi Recipe

Becky Miller, Pastry Chef - Kelly’s Outer Banks Restaurant and Tavern
I have been in the food industry for 28 years, but for the last 17 years I have been working at Kelly's in the baking industry. My baking has its foundations in family traditions. Because my mother also baked for many years in a commercial setting I took a lot of inspiration from her, and she was a native of the Outer Banks. When creating a dessert, appearance is obviously important, but the balance of flavors and the actual taste of the dish is paramount in order for it to be pleasing to the palate and a memorable end to a fine Outer Banks meal. I love to play with recipes, whether they be traditional or new, by adding or reducing ingredients to make them my "own" and judging from the success of my desserts, this approach seems to work! Because I have been baking for over seventeen years, I have the confidence to try out new recipes and play with them so that they become more personal, or more appealing to those on the Outer Banks. I take inspiration from family members who have tasted great desserts elsewhere in the state or country and I will put an Outer Banks twist on these dishes. I enjoy the independence and freedom I have in my work. Now I rarely measure out ingredients as I can bake by sight and taste, and funnily enough I can always find a willing "guinea pig" to try new desserts that I am working on! My confidence in my abilities shines through in my work, but I still like the fact I can "lose" myself in a dessert, in terms of the concentration needed to create a dish from scratch and see it through to its final presentation for the table. Peanut Butter Chocolate Chip Cheesecake Recipe

Joel Richard Sardinha ~ The Left Bank's Chef de Cuisine
Joel was born in Fall River Massachusetts and raised in Tiverton Rhode Island. Growing up in New England he was surrounded by fresh seafood and many diverse culinary delicacies. Joel worked his way up the culinary ladder and early in his career found himself in upscale Newport Rhode Island. He had the 'pleasure' of working beside incredible Chef's who taught him that creativity is not a learned skill, but must grow with time. Joel moved to Naples Florida where he refined his culinary skills on 5th Avenue South to become the Executive Chef of Bistro 821. Joel developed a distinctive style that fused Asian, European and domestic flavors fueling his love, passion, and propensity for the unusual. It was there that he fine tuned his skill for flavor profiling allowing him to master the art of pairing food with the distinctive characteristics of wine. After Bistro 821, Joel ventured out to create Sardinha's, a metropolitan, upscale Mediterranean Grill. At Sardinha's, Joel focused his 'global fusion' philosophy to create some intriguing, innovative dishes blending Italian cuisine with flavor profiles from around the world. Joel then moved on to The River City Grill and the Red Fish Chop House and enjoyed the unique challenges involved in running a multi-unit establishment and never forgetting that passion is the key ingredient in any dish and in the end you should never forget your origins and the people who helped to get you where you are today. Bittersweet Chocolate Soup Recipe