MEET THE CHEF: THE SOUNDER
- 1 day ago
- 3 min read
With a career rooted in Maine and shaped by two decades of experience across a wide range of kitchens, the Executive Chef at The Sounder brings a thoughtful, globally influenced approach to Coastal American cuisine. His appointment came about in mid-summer 2025, when he was introduced to founder Grant Steadman through a mutual friend and invited to see the raw space on Oleander Drive. The connection was immediate, grounded in a shared vision for what the restaurant could become. For a chef who has long sought the opportunity to build a concept from the ground up, The Sounder represents the culmination of years of dedication, creativity, and steady progression. Launching the restaurant has been both demanding and deeply rewarding—an exciting chance to shape a dynamic, spice-forward menu that reflects his evolving culinary voice while embracing the vibrancy of the local food scene.
What makes The Sounder unique?
The Sounder offers diners a unique experience compared to most other restaurants. Our menu is approachable–full of familiar dishes and ingredients; however, the presentation style and flavor profile of each item make the dining experience one of discovery. For example, our Chicken Wings are served with a harissa rub, and our Roasted Broccoli is finished with garlic sauce, dukkah, and basil. While developing the menu, we put a lot of thought into creating spice-forward dishes that guests are excited to try for the first time and crave once they leave.
How would you describe the type of food you like to cook?
The type of food I like to cook varies with my mood, but using spices is one thing that remains constant. Everything I make draws on a broad range of global cuisines–especially South American and Middle Eastern–and you’ll see how this approach has worked its way onto The Sounder menu in small ways.
What motivates and inspires you as a chef?
Throughout my career, I’ve been motivated to progress as a chef and a creative constantly. Working across various restaurant types (in terms of formality and cuisine) has always inspired me to approach ingredients and develop dishes with a fresh lens. Now, at The Sounder, we’ve created our launch menus, but we can iterate on them as we receive guest feedback and throughout the year. There’s no way to get stagnant when creating dishes based on fresh seasonal ingredients, a daily local catch, or an off-the-cuff idea.
What might diners not know about you?
I’m a big-time bass fisherman, and I love documentaries on the universe.
Current favorite dish on the menu?
My favorite dishes on The Sounder menu have remained consistent since launch: the NC Shrimp Pasta entrée (housemade marigold spaghetti, cherry tomato, greens, peppers, herb crumble, lemon butter) and the Smoked Tuna Wellington appetizer (made with phyllo dough, duxelles, romesco, cabbage slaw).
What’s your favorite local product on The Sounder Menu.
Locally sourced North Carolina sweet potatoes are used in our Duchess sweet potatoes, a side dish with our Ribeye entrée.
Favorite foodie city?
Portland is in my home state of Maine. It’s one of the best small cities in the US with a vibrant maker and food scene.
What’s your all-time best comfort food?
Easy. Baked macaroni and cheese.
Describe the best meal you’ve ever eaten.
The lobster roll at Eventide Oyster Co. in Portland, Maine. It’s not your basic lobster roll, and the guys do amazing work there. Rather than a traditional mayonnaise or warm butter-dressed roll, it’s a brown-butter lobster roll served on a Chinese-style steamed bun.
3 Songs on your current playlist?
If there’s one important piece of advice you might have for home cooks, what might that be?
Don’t be intimidated by what’s unfamiliar. Try new spices, explore markets, and visit off-the-beaten-path food stores rather than standard supermarkets. Using a recipe as your guide is a great way to try new dishes at home without feeling overwhelmed.
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