MEET THE CHEF: SUGO ITALIAN STEAKHOUSE, THOMAS CALHOUN
- CFL
- Apr 16
- 2 min read
Updated: Apr 25
At the heart of downtown Wilmington's culinary scene, Chef Thomas Calhoun brings a world of flavor to the table at Sugo Italian Restaurant. With a career shaped by time spent in a wide range of kitchens—from classic French brasseries to vibrant, non-European eateries—Chef Calhoun has developed a deeply rooted, globally informed style. But his love for Italian cuisine, honed through years of experience and personal passion, finds its most authentic expression at Sugo.
By Kaylee Marshall
Alongside co-founders Jamie and Ace Alfalla and restaurateur Dave Gerin, Calhoun helped bring Sugo to life with one goal in mind: to recreate the comforting, flavor-packed New York Italian dishes the team grew up loving. With every plate, Chef Calhoun pays homage to that nostalgia—infusing traditional recipes with the depth and skill he's gained throughout his culinary journey. At Sugo, it's more than just food—a heartfelt return to the familiar with a chef who's anything but ordinary.
What Makes Sugo Unique?
Its bold, creative take on classic New York Italian comfort food sets Sugo apart. While staying true to the nostalgic flavors people know and love, we elevate each dish with thoughtful twists and refined techniques. Take our Lasagna Pinwheels, for example—a playful, elegant reimagining of a traditional favorite—or our perfectly dry-aged steaks, which bring a rich, modern edge to the menu. At Sugo, we don't just serve Italian-American staples—we reinvent them with heart, skill, and a touch of surprise.
How would you describe the type of food you like to cook?
Food that requires several stages of cooking to build bold flavor.
More specifically, sauces and braises.
What motivates and inspires you as a chef?
Being able to draw inspiration from past experiences and building
on that with new experiences through travel or reading new
cookbooks.
What might diners not know about you?
While cooking is my main passion, I also enjoy doing DIY projects
around my house.
Current favourite dish on the menu?
Vodka rigatoni, 'Sugo Style.'
What's your favorite local produce, and how do you use it?
Local carrots and other produce, when in season, make a
difference. Carrots give our bolognese a unique taste.
Favorite foodie city?
Seattle
What's your all-time best comfort food?
Texas BBQ.
The best meal you've ever eaten.
A restaurant in Oaxaca, Mexico, that cooked everything with charcoal.
3 Songs on your current playlist?
One important piece of advice for home cooks.
Step out of your comfort zone, try recipes with unfamiliar ingredients.
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