MEET THE CHEF: THE CITY CLUB
- Cape Fear Living
- 2 hours ago
- 3 min read
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. A graduate of Johnson & Wales University, Engel honed his craft in acclaimed kitchens like Boston Harbor Hotel and Le Bernardin, before returning South to lead one of Wilmington’s most storied culinary institutions.
At The City Club, his food feels both rooted and refined—grounded in a sense of place, yet globally inspired. Guided by the belief that food should nourish not only the body but the community, Engel draws inspiration from his own garden, local farmers’ markets, and the diverse flavors he’s encountered across the world—from Jamaican Ital stews to the vibrant street markets of Oaxaca. His menu celebrates freshness, simplicity, and sustainability—an invitation to slow down, savor, and share.
What makes The City Club unique?
What makes The City Club truly special is the building itself—the layers of history within its walls and the warmth of its atmosphere. There’s a certain intimacy that can’t be replicated; you feel it the moment you walk in.
How would you describe the type of food you like to cook?
I’m drawn to cooking what’s fresh and alive—vegetables straight from the garden and fish pulled from local waters. I love highlighting ingredients that speak for themselves, letting their natural flavors shine.
What motivates and inspires you as a chef?
Food security inspires me deeply. I believe everyone deserves access to healthy, nourishing food, and that motivates much of what I do—both in the kitchen and in the community.
What might diners not know about you?
Most people don’t know how much I love music—especially Jamaican roots and reggae. The rhythm, the soul, the message—it all ties back to how I approach cooking. There’s balance, harmony, and a kind of joy that connects the two.
Current favorite dish on the City Club menu?
The Bison Flank Steak “Carne Asada.” It’s bold and flavorful, yet still feels light and fresh—perfect for the season.
Favorite local ingredient—and how do you use it?
I’m a big fan of local watermelon. It’s so versatile. Right now, I’m pairing it with burrata, a touch of citrus, and fresh herbs for a simple salad that just sings of summer.
Favorite foodie city?
Without a doubt, Oaxaca, Mexico. It’s an explosion of color, scent, and flavor—the open markets, the smoky moles, the freshness of everything. It’s pure inspiration every time I visit.
All-time favorite comfort food?
Ital Stew. It’s a traditional Jamaican vegetable and fruit stew simmered with coconut milk—wholesome, flavorful, and deeply comforting. The name comes from “vital,” which feels right—it’s food that feeds your spirit as much as your body.
Describe the best meal you’ve ever eaten.
Recently, I had a dish of Snapper with Okra and Injera that completely blew me away. It was balanced, soulful, and beautifully spiced—one of those meals that stays with you.
Three songs on your current playlist?
One piece of advice for home cooks?
Grow your own food whenever you can. Even a small garden or a few herbs on the windowsill can completely transform the way you cook and connect you more deeply to what’s on your plate.
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