MEET THE CHEF: THE PILOT HOUSE

Born and raised in New York’s Hudson Valley, Chef Chris Vergili brings a wealth of culinary experience and a passion for coastal dining to Wilmington’s Riverwalk. A 2005 graduate of the Culinary Institute of America with a degree in Culinary Arts Management, Vergili’s early career took him through some of the country’s most respected kitchens, including Barrington’s, Good Food on Montford, and Stagioni in Charlotte, as well as Oakland’s iconic Oliveto Restaurant in Northern California. Each stop helped shape his approach to cooking—seasonally driven, technique-focused, and deeply rooted in flavor.

Executive Chef Chris Vergili, The Pilot House

Since moving to Wilmington in 2017 in search of a healthier and more balanced quality of life, Vergili has become a familiar name on the local dining scene, leading kitchens at Kornerstone Bistro and Tidewater Oyster Bar. In the summer of 2024, he was invited to join Riverwalk Hospitality Group as Culinary Director. By January 2025, he had taken the helm of the culinary programs at The Pilot House, Elijah's, and Little Drum Landing. Today, Chef Vergili continues to honor tradition while bringing fresh vision and energy to some of Wilmington's most beloved waterfront restaurants.

What makes The Pilot House unique?

The history. The Pilot House has been open since 1978, and being able to continue and be a part of that legacy is something special. Our goal is to create an experience through food and hospitality that lives up to our view and past. Our food at Pilot House aims to subtly refine Southern classics in a fun and unpretentious manner, while introducing bold new flavors to the table. We strive to use local and seasonal ingredients whenever possible.

How would you describe the type of food you like to cook?

Without question, my food is driven almost exclusively by the seasons. I gravitate towards what is around me at that time of year: simple, beautiful ingredients, seasoned and cooked perfectly. A very old-world approach, using a ton of fresh herbs, vinegars, and techniques to bring out the best in every ingredient. I incorporate ingredients and other cultural influences into my food, but ultimately, I strive to keep it uniquely local to where I am.

What motivates and inspires you as a chef?

The constant evolution that this profession provides keeps me inspired. I love working with & meeting local farmers, fishermen, and artisans in my surrounding community. Other chefs who stay in contact with me also push me to stay current and constantly evolving. I'm lucky to have owners and partners who have complete trust in my abilities – it makes taking bigger risks on new things even more exciting.

What might diners not know about you?

When I'm not thinking about food, I love being on the water fishing, shooting hoops, or listening to music.

Current favorite dish on the menu?

Blackened Redfish, Carolina gold crab fried rice, bok choy, lemongrass sauce americaine

What's your favorite local ingredient, and how do you use it on the Pilot House menu?

It changes weekly; currently, it's aji dulce peppers from Red Beard Farms. The peppers have a fruity, citrus flavor similar to that of a scotch bonnet or habanero, but without the heat. We use it in a few different ways. I make a fermented hot sauce with them that I use on oyster specials I run, which also goes into our shrimp and grit sauce and our local pepper etouffee.

Favorite foodie city?

You just cannot beat New York City, but here in the South, I try to get down to Charleston quarterly.

What's your all-time best comfort food?

Grandma's Sunday Gravy with meatballs, braciole, Italian sausage and spaghetti.

Describe the best meal you've ever eaten.

So hard to choose from, but I'll go with Arnolfo Restaurant in Tuscany. It's a two-Michelin-star restaurant in a beautiful, picturesque town in Tuscany, and I visited during the height of the porcini mushroom season. I was at one of two tables in the restaurant, and the two brothers who own the restaurant cooked an 8-course tasting menu featuring porcini mushrooms foraged less than a mile from the restaurant. Not a single ingredient they used was sourced from less than 60 miles away, and they sat with me to explain each one, including the wheat from which they made their bread.

3 Songs on your current playlist?

Shock Me by Baroness

Into the Open by Heartless Bastards

41 by All them Witches

If there's one important piece of advice you have for home cooks, what might that be?

If you're going to cook fish at home, make sure to get your pan hot and open all the windows so you don't set off the fire alarm.