With a culinary journey rooted in family traditions and sharpened through years of hands-on experience, Executive Chef Duane Ellison brings both heart and skill to the kitchen at Marina Grill.

At Perla Raw Bar, oysters aren’t just a menu item—they are a craft, a celebration of coastal waters, and a tribute to the farmers who pull them from tide to table. Known for elevating the region’s most exceptional oysters with both classic and creative preparations, Perla has earned its place as one of the Cape Fear’s premier oyster destinations.

At The Green House, the holidays arrive not with fanfare, but with feeling. The restaurant’s airy, modern space transforms into a haven of warm light, rich seasonal aromas, and shared anticipation—the kind that builds when people gather with intention.

Oysters are at the heart of the experience at Flying Machine Oyster Bar, where creativity, craft, and coastal sourcing come together on every plate. From indulgent, Southern-inspired baked preparations to clean, briny raw offerings that celebrate the character of the waters they’re grown in, FMOB brings a thoughtful, chef-driven approach to a beloved local staple.

At Seabird in downtown Wilmington, Chef and Owner Dean Neff has built a culinary philosophy around honoring the North Carolina coast—its people, its seasons, and extraordinary seafood.

Overlooking the Cape Fear River, Sugo was created for moments just like these — when great food brings people together, and the simple act of sharing a meal becomes something memorable. This year, the restaurant leans into everything we love about winter dining: dishes rooted in Italian tradition, rich and comforting seasonal flavors, an elevated yet intimate atmosphere, and the kind of attentive hospitality that makes every guest feel at home.

For Executive Chef Dexter Spencer, cooking has always been about connection—to place, to season, and to the ingredients themselves. A Wilmington native who trained in Portland, Oregon, Spencer brings a rare blend of scientific curiosity and soulful creativity to his kitchen at The Green House.

In the historic heart of Wilmington—where The City Club’s elegant halls whisper stories of another era—Executive Chef Tripp Engel is bringing a fresh, soulful energy to Southern fine dining.

At Bespoke, Wilmington’s newest all-day bar, Robby Dow is reimagining what it means to gather over a drink. Drawing on his years in New York cocktail culture and his North Carolina roots, Dow has created a program that bridges the ritual of morning coffee with the vibrancy of Italian aperitivo hour.