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THE STAFF OF OUR HATTERAS ISLAND RESTAURANT
Scott Surratt, Executive Chef
Scott grew up in Martinsville, VA in an extended family with a passion for cooking. From earliest age, he learned the arts of smoking meats and fish, and making delicious stews with local ingredients caught and grown by his family. He took his first job as a chef while attending nursing school. By the time school was done, it had dawned on him that his calling was not healthcare but satisfying palettes. After several years in corporate restaurants learning fundamentals, he earned a lead position at Quality Catering, providing high end large event services. His first taste of fine cuisine eventually lead to formal training in traditional french cuisine under Chef Mitchell Nicks, famed in the Triangle for his Competition Dining series. He's had the honor of cooking for such luminaries as Senator Barak Obama, Chris Daughtry, Clay Aiken, Clint Bowyer, Dale Earnhardt, Jr., Denny Hamlin, Darrell Waltrip, Tony Stewart, and the Petty family.
Scott joined Cafe Pamlico at the beginning of our 2015 season as our Chef D'Cuisine in what he describes as his "Outer Banks dream". His passions include shark fishing, kayaking, everything outdoors and anything he can enjoy with his beautiful fiancee Kasey, who recently moved to Hatteras to share life with Scott and his beloved pooch Hershey.
Marty Blink, Kitchen Manager
Marty is among the longest serving and most valuable of our employees. A long term Hatteras Island local, Marty earned his BS from Norfolk State University and his culinary training from Johnson and Wales University. Marty came to Hatteras in 1999 after a successful early career in catering and restaurants in Virginia's Hampton roads area. His first few years on the island were spent honing skills in coastal cuisine, first as chef and back of the house manager for The Sound Side Restaurant, then as chef, kitchen manager, and general manager at Oceana's Bistro, still one of the island's most enjoyable eateries and a favorite of locals.
Marty joined Cafe Pamlico before it even had a name; it was just "the restaurant at the Inn". His myriad talents have been lent to us in numerous and valued capacities, from Sous Chef to leader of the breakfast team National Geographic Traveler called "best on the Outer Banks". He makes his home in Buxton with his beloved wife Kathy in a marriage that sets an example for the rest of us. When Marty is not busy running our kitchen, he can often be found on the beach or contemplating deep thoughts in the company of his famous "G&T's".
Sous Chef James Strickland
Jimmy, a North Carolina Native, hails from the Raleigh area. A classicaly trained chef in French cuisine, he views his style as "New South", combining the fundamentals of French technique and training with traditional Carolina low country cooking with an emphasis on fresh coastal ingredients. His culinary career began at age 16, leading to formal training in Wake Technical Community College's Culinary Technology program where he medaled in the American Culinary Federation competitions. His first professional position was kitchen manager in the Triangle's prestigious Hasentree Country Club where he launched their concierge service, offering private dinners for collegiate coaches and athletes from the NFL, NBA, and PGA. He was promoted to Executive Chef, the position he held through 2011. To round out his training in New South cuisine, he accepteded first the Executive Chef position at Watersview Restaurant in Lake Gaston, followed by the Chef de Cuisine position at Heritage Golf Club. Jimmy joined our staff at the beginning of our 2015 season.
While his work is important, nothing takes greater priority in Jimmy's life than his wife of 10 years, Michelle, an RN, and his daughters Paisley and Ansley. He is passionate about time with his "three girls", whether teaching them to cook or traveling together from beach to mountains. He escapes the world through his passions for NC State athletics, the Carolina Panthers, music, and his hobby as a DJ.
Chef Nicholas Charles Weaver
Born in the cold northern clime of Binghamton, New York, Nick moved to the eastern shore of Virginia at age 3 and from earliest days fell in love with the salt life. He's never wanted a career other than chef. From his first "foot in the door" doing dishes and prep, Nick rose through the French kitchen brigade system. In 2004, he began training at Chatmoss Country Club under Chef Derrick Beverly, now Head Chef at the Louisiana Culinary Institute. The foundation in classic French cuisine with a southern flair under Chef Beverly provided what he considers his foundations as a chef, supported by training at Johnson & Wales through Patrick Henry College.
Nick has developed his skills under culinary superstars such as David Hledik and Chad Maio, and managed kitchens across Virginia, from sous chef at famed 456 Restaurant to executive chef of Fabbrizi’s Ristorante in Chesapeake and Bodegas on Granby. In early 2015, Chef Scott Surratt asked Nick to help with an April wedding at our facility. After watching his first sunset over the Pamlico Sound, he vowed to never leave. When he's not creating gastronomical excitement in our kitchens, his passions are painting wild fantasyscapes and making music on guitar and myriad other instruments.
Gina McDowell Williams
Gina was born and raised in Grand Junction, Colorado. Her first visit to Hatteras Island was 1987. She knew this sandbar in the Atlantic ocean was to be home to her and her beautiful daughters. They moved from mountains to beach in 2000, and have never looked back.
Gina has spent her entire career since coming to Hatteras in the island's restaurant, catering, hospitality, and event industry. She joined the Inn's team three years ago, rising on merit through the ranks to her current position of Event Coordinator. She is married to island native Ronnie Williams. She enjoys a large family here on the island, including her sweet granddaughter Adayah, the "owner of her heart", and her daughters Amber, Lynzie and Victoria. Gina's most valued moments are family time, especially time with Ronnie, daughters, and granddaughter on beach or boat.