"I've spent my entire life near the ocean with a passion for food sparked as a young boy helping my parents cater events. My zeal for culinary arts grew cooking at a popular Wilmington local seafood restaurant. I sharpened my skills attending Cape Fear Culinary school and gained vast experience as the Wilmington Sharks baseball team Concession's Manager, the Sous Chef for Porter’s Neck Plantation and as Executive Chef for the Green Onion in Norfolk. My flair for fusion cuisine was awarded in competitions including the 2008, 2009, and 2010 local Chef’s Challenge and as a five-time winner of the NC Potato Festival "anything but fries" event. My culinary passion thrives at AQUA where fresh local cuisine inspires my creations that are perfectly complemented with good friends and beautiful sunsets over the water."
"I began managing at AQUA in 2008 and truly love the Town of Duck and the community of people who make it so special. I first worked in restaurants while attending VCU where I received a Bachelors Degree in Business. Loving restaurants' fast paced and fun atmosphere, I moved to Washington, DC in 1990 to become Cafe Heartland's general manager. My fondness for the Outer Banks from vacationing here year after year quickly had me craving beach life, so I moved here to wait tables and manage at Goombays. I then partnered with two friends to open Quagmires in 1996. After a successful 10 years, we each wanting to experience something new, mine to have a child of my own to enjoy the Outer Banks with. I took some time off to just be a mom and when ready to work again found AQUA, the perfect career fit for me."
"I joined AQUA in 2009, bringing a dedicated passion of enjoying wine with food and valuable experience in how they complement one another. Being the daughter of a Graduated Chef of the Culinary Institute of America, I developed an early desire to become specialized in hospitality while working in his restaurant Finely Ron's, an Outer Banks favorite for many years. While attending UNC Chapel Hill and living in Raleigh, I worked at Angus Barn where I gained management experience prior to returning home to work at the Left Bank. Now at AQUA, I join my wine complements food passion to Chef's passion of creating delicious locally inspired cuisine with a sincere commitment of creating a memorable culinary experience for everyone who visits our gorgeous restaurant in such a beautiful waterfront location."
"My philosophy is the bar is an extension of my own living room, with good food, wine, drinks, and conversation. It's been wonderful making that happen at the AQUA bar, such a fun place to be while visiting Duck. After bartending for the first time at the age of 18 in a family owned pub in New Jersey, I relocated to the Outer Banks where I became known as an “old school” bartender at Sound Side in Kitty Hawk before liquor was available by the drink. I bartended at Sam & Omie’s, opened J. Fleming Munde’s and then RV’s on the Causeway. I became a local’s favorite bartender at the Whaling Station and then for 13 years at Black Pelican before joining the AQUA team in 2008."
"I've been with AQUA since 2011 working as a waiter, bartender and manager on duty. Growing up in the restaurant industry and spending summers working at my family's Outer Banks restaurant sparked an interest that I continue to foster through the advancement of my food, wine and spirits knowledge. While attending Old Dominion University, I learned from some of downtown Norfolk's best Chefs and Sommeliers, gaining experience in wine and cuisine at fine dining steak houses, bistros, and tapas bars. Working at the Gastro Pub is where I learned to appreciate craft beers and spirits. I bring a genuine appreciation of the culinary arts and fine dining to the AQUA team."