Chef J Scott Yada started out as a veterinarian and worked in the field for 10 years before switching vocations and attending culinary school. He has spent the past 15 years honing his skills and working as a Chef at several eateries from coast to coast and recently joined Oceanic Restaurant in Wrightsville Beach, as Executive Chef.
What makes OCEANIC unique?
The location is unmatched. The ocean view while sitting on top of the crystal pier hanging over the Atlantic, is truly unique and unlike anywhere else.
How would you describe the type of food you like to cook?
I enjoy making international family style dishes.
What motivates and inspires you as a chef?
The ocean inspires me most of all. There are so many great dishes that can be created using fresh seafood and I love pairing local vegetables and wine with it all.
What might diners not know about you?
I did my culinary externship in Mallorca, Spain at a Michelin star restaurant on the Mediterranean Sea.
Current favorite dish the OCEANIC menu.
The Harvest Salad with Blackened Chicken. It comes with spring mix, roasted butternut squash, beets, Medjool dates, ricotta salata, crispy shallots, and a red wine vinaigrette. So many layers of flavor.
Favorite local produce and how do you use it?
I love the local tuna (big eye or yellowfin) and we use it in our poke bowl appetizer. Definitely recommend giving it a try.
Best foodie city?
What’s your all-time best comfort food?
A nice hot bowl of tonkotsu ramen.
Describe the best meal you’ve ever eaten.
A traditional omakase meal at Sasabune in Brentwood, CA.
Three songs on your current playlist?
If there’s one important piece of advice you might have for cooks, what might that be?
Stay calm, stay clean, be organized, and remember, it’s just food.