Below is just a sampling of local chefs sure to impress at this year's

Beaufort Wine and Food Weekend!

Bryan Carithers, Executive Chef Front Street Grill at Stillwater & City Kitchen

Working for many years in Raleigh as a cook and drummer, a trip to Beaufort in 1990 to visit his parents,inspired chef Bryan Carithers to open a restaurant of his own that would celebrate an intoxicating combination of local flavors and exceptional wines. Chef Carithers poured his new found passion into Front Street Grill, a small 45 seat restaurant in Beaufort. After a decade in the business, Chef Carither moved across the street, thus began Front Street Grill at Stillwater, a 140 seat waterfront restaurant, which brings to tangible form, the passion that Bryan has for the romance and allure of the regions the restaurant represents. In the summer of 2011, he and his wife Karen opened another 40 seat restaurant in Morehead City, City Kitchen.  As the seasons change, so does the fare, utilizing local ingredients that  showcases the bounty of the area - through the creativity of the kitchen.

James Clarkson, Clawson's 1905 Restaurant & Pub/Aqua Restaurant

Executive chef James Clarkson is a graduate of the Culinary Institute of America, Hyde Park N.Y. He began his professional career at the Ritz-Carlton hotel in New York City as the sous chef. Chef Clarkson has manned the helm of a variety of great restaurants on Long Island. Since moving to North Caroina, chef Clarkson has worked under Executive chef Charles Park, C.E.C. Since then he has taken over at Clawson's 1905 Restaurant & Pub, located in beautiful Beaufort North Carolina.

Andy Hopper, Chef's 105

In early 2007 Kevin Brighton and Mike Santos, owners of Chefs 505 in Greenville, NC, had the idea of a restaurant in Morehead City when they saw this available site. They approached their friend and former employee Andy Hopper to join them in this venture. Andy and his wife Bennette moved from Chicago where he was working with Spiaggia, a five star Italian restaurant, and she was working with Keefer’s, a premier steak restaurant. For three months this team cleaned and up fitted the remarkable space, adding a wood fire grill, new furniture, new glasses and plates and reopened in May, 2007. Due to it's location, fresh seafood and vegetables are always available. The meats served are all Certified Angus Beef. Andy tries to keep purchases local to support the community and provide the best food from the freshest ingredients.

Jon McGregor, Aqua Restaurant/Clawson's 1905 Restaurant & Pub

Aqua's menu is created to bring you the freshest seasonal items available presented with a creative touch. Aqua’s small plates offer you an exciting array of tastes in ‘just right” portions ideal for passing around the table or enjoying two or three as a full meal. Aqua’s Big Plates feature the freshest North Carolina seafood and Choice Beef Filet, as well as local produce when it’s seasonally available. Aqua prides itself on offering fresh, local products and supporting our local fisherman and farmers.

Clarke Merrell, Executive Chef and Proprietor of Circa 81 restaurant in Morehead City, grew up working in the restaurant industry and takes great pride in providing customers with outstanding food and exemplary service.

After graduating with a degree in Culinary Arts from the Florida Culinary Institute in West Palm Beach, Florida, Clarke has worked in a variety of restaurants and trained with some of the best chefs in the industry and was a finalist for the 2011 Best Dish NC contest.

Clarke completely renovated the restaurant space in late 2009 to truly reflect his style. Circa 81 then opened in January 2010. Many people often ask where the name comes from - Clarke and his wife, Liza, were both born in 1981. Clarke created everything you see and taste at Circa 81. Focusing on providing guests with a great dining experience, using some of the best ingredients from local providers, Circa 81 takes pride in offering a true farm / sea to table menu.

Charles Park, Beaufort Grocery Co.

The Beaufort Grocery Company Located in Beaufort's Historic District on Queen Street, between Front and Ann Streets, the Beaufort Grocery Company brings subtle grace and charm reminiscent of a French country Bistro to the local scene.

Charles Park, C.E.C., a graduate of the Culinary Institute of America in Hyde Park, New York, a member of the prestigious Chaine des Rotisseurs, and his wife Wendy, established the restaurant in 1991 on the site of the old Owens Grocery Store. Charles serves as Executive Chef of the establishment, while Wendy manages the front of the house and doubles as Pastry Chef. In 1994, the restaurant was expanded to the adjacent property at 115 Queen Street where special dinners, private partys, wedding receptions and other catered events are accomodated in the historic house, as well as in it's beautifully landscaped garden.

GATHERINGS with Chef Shawn, LLC  is the premier private chef service creating unforgettable food in the privacy and comfort of your home, vacation home or private yacht. For over 14 years, Chef Shawn has cooked for global clients, celebrities, family and friends-- always delivering the highest level of personalized service and complete guest care. Chef Shawn uses our amazing fresh local seafood and produce combined with importing the finest ingredients and spices from around the world. This formula allows Chef Shawn to prepare authentic, flavor-packed Global dishes,tailored  just for you.

Passionate about using "clean", organic, and all natural ingredients, Chef Shawn loves cooking from cultures that are statistically healthy and happy; so he excells in preparing fresh dishes from the Mediterranean countries,as well as  North Africa, Spain and India. Reward yourself with a personalized, exquisite dinner with Private Chef Shawn; he takes care of the shopping, the cooking and the clean up--so you can stay in, kick back and relax.

Kyle Swain, Blue Moon Bistro

Chef Swain's culinary career began at the age of 13, where he spent summers working in local kitchens. After graduating from UNCW with a degree in Anthropology, Chef Swain moved to Chapel Hill, NC to pursue his Masters at UNC. During his time in Chapel Hill, Kyle worked catering jobs for country clubs and area restaurants and in 1996 his roots came calling and he moved back to the Crystal Coast to pursue his passion for cooking full time. This same year Swain co-opened Windansea Restaurant in Morehead City. After parting ways with Windansea, Kyle bought the circa 1827 historic Dill House, on Queen Street in Beaufort and began to remodel. Blue Moon Bistro opened its doors July 4th, 2002 and the rest they say, is history.

Chef Swain uses only fresh ingredients, and works with as many local farmers and fisherman as possible. The practice of buying fresh and local is nothing new to Swain, and he says that regardless of the economy or market, "quality will never be compromised." Open 5 nights a week, (six in the summer) Swain can be found in the kitchen throughout the day, prepping and working to provide patrons with a truly memorable meal.