OUR CHEFS

Executive Chef & Restaurateur, Catch

Chef Keith Rhodes is an award-winning chef and restaurateur based in Wilmington, North Carolina, known for his dedication to fresh, locally sourced ingredients and his commitment to the coastal Carolina foodways. A three-time recipient of Wilmington’s Best Chef, Rhodes was also named a James Beard Foundation finalist for Best Chef: Southeast.

Rhodes is the chef-owner of Catch, which he founded with his partner, Angela, with a clear vision: to highlight the best of North Carolina seafood while supporting local fishermen and producers. His cooking reflects a deep respect for seasonality, sustainability, and the flavors of the region.

Nationally, Chef Rhodes gained recognition as a competitor on Bravo’s Top Chef, Season 9, further cementing his reputation for thoughtful, ingredient-driven cuisine.

Beyond the restaurant, Rhodes is deeply engaged in the Wilmington community. He is an active mentor to aspiring chefs and regularly participates in outreach initiatives supporting local children and food-focused nonprofit efforts. Through both his food and his service, Chef Keith Rhodes continues to shape and elevate Wilmington’s culinary landscape.

Executive Chef & Restaurateur, Seabird

Dean Neff is the owner and chef of Seabird, Wilmington’s sustainable seafood restaurant and oyster bar dedicated to celebrating the bounty of North Carolina’s coast. He is also the owner of Zora’s Market & Kitchen, Wilmington’s oldest seafood market.

A James Beard Foundation “Outstanding Chef” finalist and “Best Chef Southeast” nominee, Neff opened Seabird in spring 2021 as his first solo venture alongside his wife, Lydia Clopton. In 2024, he expanded his commitment to the local seafood community by taking the reins at Zora’s Market & Kitchen.

At Seabird, the menu changes daily, shaped by back-door deliveries from North Carolina fishers, farmers, and foragers. The restaurant has been named “Essential” by Eater, earning “Beach Restaurant of the Year,” and was recognized in 2026 by the North Carolina Restaurant & Lodging Association with the Ken Conrad Award for Service to the Community.

Seabird has been praised by Reader’s Digest, Hemispheres, The Local Palate, and Garden & Gun as a must-visit destination in Wilmington. The Wall Street Journal and BuzzFeed’s “Worth It” have highlighted its locally focused seafood tower, deep commitment to sustainability, and Neff’s celebrated recipes.

Beyond the kitchen, Neff is a vocal advocate for North Carolina’s Oyster Trail, serves as a regional council member for the Food Bank of Central and Eastern North Carolina, and sits on the North Carolina Fish Consumption Advisory at Duke University.

Mike Summerlin
Sommelier, Port City Wine Education

Mike Summerlin is a certified sommelier with over 27 years of experience in the wine industry and a deep passion for wine, culture, and the role both play in today’s world. He holds his certification through the Court of Master Sommeliers, bringing both credibility and approachability to every class and tasting he leads.

Mike has a strong affinity for wine education and is widely respected for his engaging, adaptable teaching style. He has served as an educator at the world-renowned Angus Barn and is a frequently requested guest speaker at UNC Wilmington, Cape Fear Community College, and numerous Wilmington-area wine shops.

In addition to lectures and guided tastings, Mike regularly leads immersive four- and five-course wine pairing dinners, thoughtfully curated to highlight the relationship between food, wine, and culture. These tasting dinners combine education with experience, offering guests a deeper understanding of regional pairings, varietal expression, and how wine evolves alongside a multi-course meal.

Mike has also conducted several in-depth, 18-month seminars focused on wine history, culture, and tasting. His extensive catalog of classes and lectures explores a wide range of wine-related cultural concepts, designed to educate without intimidation. His ability to tailor content to participants of any experience level—from beginners to advanced enthusiasts—sets him apart as a truly effective educator.

Mike’s knowledge, enthusiasm, and inclusive approach make him an invaluable asset to the Cape Fear Food and Wine Club, where he continues to inspire curiosity, confidence, and a deeper appreciation for wine.

Chef & Instructor, The Seasoned Gourmet

Chef Patty Tarr is a Wilmington, North Carolina–based chef whose lively personality and genuine joy for hospitality make her a delight in the kitchen. She is known for creating fabulous food that brings people together, blending approachability with elevated flavor and presentation.

Patty previously owned and operated an award-winning Bed & Breakfast in Clinton, North Carolina, where she honed a diverse culinary repertoire—from refined small-bite appetizers to beautifully plated entrées. That experience sharpened her ability to cook for a wide range of tastes while maintaining thoughtful, polished execution.

She has a particular passion for simple yet elevated hors d’oeuvres, crafting incredibly flavorful bites that are perfect for entertaining. At The Seasoned Gourmet, Patty is celebrated as the charcuterie board and party queen, known for her eye-catching boards and crowd-pleasing party spreads.

As an instructor, Chef Patty creates an energetic, welcoming environment that inspires confidence and creativity. Her classes focus on practical techniques, stylish presentation, and making entertaining both accessible and fun.

Stay tuned for her next “board-style” class—Chef Patty is always ready to help you party beautifully.

Chef & Author, How to Make the Best Cookies

Chef Michele Griesmer

Chef Michele Griesmer brings heart, heritage, and a lifelong love of cooking and baking to everything she creates. Her culinary journey began unexpectedly, when her corporate career came to an abrupt end—an experience that opened the door to a passion she had always carried. What started as a leap of faith quickly became a calling.

Chef Michele launched her cooking career as a personal chef, an endeavor that soon evolved into catering and later blossomed into a successful meal assembly company. A visit to Wilmington ultimately led her to The Seasoned Gourmet, where she found the perfect home to share the cuisines she loves most—Greek, Hungarian, and baking—with eager home cooks.

Cooking and baking have always been central to Chef Michele’s life, inspired early on by her mother, a prolific baker who instilled in her a deep appreciation for good food made with care. That early influence shaped not only her skills, but her belief that cooking is a gift meant to be shared.

In addition to teaching and cooking, Chef Michele is a published author. Her first cookbook, How to Make the Best Cookies, is available on Amazon, and she is currently working on her second cookbook focused entirely on Bundt cakes.

Known for her warm, welcoming teaching style, Chef Michele makes the kitchen a place where confidence grows, questions are encouraged, and food brings people together. Sharing the joy and gift of cooking has become her true passion—and one she is honored to pass on to others.

Culinary Arts Instructor, Cape Fear Community College

Chef Gwen Gulliksen is a Wilmington, North Carolina–based chef, educator, and culinary leader whose career bridges art history, global gastronomy, sustainable agriculture, and community education.

After earning her Master’s degree in Italian Renaissance Art History from the University of Virginia, Gwen spent time living in Italy and France, where she developed a deep fascination with food and wine—its origins, cultivation, preparation, and cultural significance. This passion led her to formal culinary training through the American Culinary Federation, where she began as a culinary apprentice and went on to become a Certified Executive Chef, Certified Culinary Educator, and Certified Culinary Administrator.

Her international culinary career has taken her around the world, including work in two-Michelin-star restaurant kitchens, the School for American Chefs at Beringer Vineyards with Madeleine Kamman, and winery kitchens at Robert Mondavi and Prince Michel. With grants from Julia Child, Gwen traveled and cooked throughout France, Mexico, Italy, Greece, Panama, Hong Kong, Bali, and Australia, including time with Crystal Cruise Lines. She also served as the founding Executive Chef at the Getty Center Art Museum in Los Angeles, leading a team of more than 100 chefs.

After a decade in professional kitchens, Gwen spent another ten years working with sustainable organic family farmers in California, serving as Vice President of the largest specialty produce company in the United States. She later founded her own specialty produce company and helped develop the first national retail organic kale salad, drawing inspiration from the Santa Monica Farmers Market and California’s wine culture.

Following the death of her father, Gwen relocated to Wilmington to be closer to family and began teaching culinary arts at Cape Fear Community College, where she became Director and helped launch the culinary program at SEATECH. During the pandemic, she felt called to teach at GLOW Academy, an all-girls Title I leadership school, where she has spent the past five years inspiring young women to cook nutritious, garden-fresh meals for themselves and their families.

Chef Gwen is deeply involved in Wilmington’s food insecurity initiatives, contributing through grant writing, teaching, and community cooking programs with organizations including WillowDale Farms, the Martin Luther King Community Center Kitchen, Bladen Community College Community Enrichment Program, Eden Village, Meals on Wheels, and FDE. She also continues to fund culinary scholarships at CFCC.

Cooking for others—and sharing the history and stories behind ingredients—is at the heart of Gwen’s work. With an extensive global background in culinary arts, education, and sustainable food systems, she looks forward to cooking for you at The Seasoned Gourmet.

Bon Appétit!

Chef Instructor, The Seasoned Gourmet

Bio coming soon…

Chef Leigh Pomerleau, Chef & Instructor, The Seasoned Gourmet, Owner of  “The Gilded Table”

Chef Leigh Pomerleau is a passionate baker, educator, and culinary creator known for her approachable cooking and inspired approach to food and entertaining. With a deep love for baking, Leigh has built a reputation for making bread, pastries, and comfort food techniques accessible to home cooks and aspiring bakers alike.

As the owner and head baker of The Gilded Table formerly The Sprinkled Cove Coffee Bar & Bakery, Leigh developed her craft creating scratch-made baked goods and fostering a warm, welcoming community around great food and coffee. Her hands-on experience in hospitality and baking laid the foundation for her later work teaching classes and workshops, where she shares her enthusiasm for foundational skills like sourdough and artisanal breads with students of all levels.

Leigh’s culinary style blends effortless hosting, approachable cooking, and a joyful celebration of flavor. Whether she’s guiding a Sourdough 101 workshop or posting creative recipes and travel-inspired ideas with her community, her mission is the same: to inspire others to cook and bake with confidence, creativity, and joy.

Chef Ryan Maher, Instructor-The Seasoned Gourmet

Chef Ryan Maher is a culinary professional with over 25 years of experience and a career shaped by curiosity, craftsmanship, and a deep respect for ingredients. His work spans restaurant ownership, global cuisines, and culinary education, all grounded in a passion for thoughtful, well-executed food.

Throughout his career, Chef Ryan has opened and operated restaurants featuring Spanish, Greek, French, Creole, Cuban, and other international influences. His culinary journey has taken him through some remarkable and varied experiences, including working alongside Emeril Lagasse, apprenticing with a world-renowned goat cheese producer, and designing commercial kitchens—giving him a unique, well-rounded perspective on both food and the spaces where it’s created.

In addition to his work in professional kitchens, Chef Ryan owns and operates a business centered on his passion for the outdoors and foraging, sourcing and selling wild foods from around the country. This connection to nature and seasonality deeply informs his cooking style and teaching philosophy.

Originally from Saint Louis, Chef Ryan recently relocated to the Wilmington area to be closer to family on the East Coast. Today, he shares his extensive experience through hands-on cooking classes, demonstrations, and events, where he enjoys introducing students to global flavors, foraged ingredients, and techniques that inspire confidence and creativity in the kitchen.

Chef Ryan brings enthusiasm, depth of knowledge, and a lifelong love of learning to everything he does—inviting students and guests alike to explore food with curiosity and intention.

Chef Brett Levan started his culinary career in the kitchen washing dishes at the age of sixteen. He became fascinated with the environment and worked his way up to line cook shortly after. Graduated with a degree in Hospitality Management from Marshall University and then decided to further his culinary education at Johnson & Wales University in Charlotte. After graduating from Johnson & Wales, Chef Levan moved to Las Vegas for a Sous Chef position at The Mirage focusing on Japonise (Japanese French Fusion). Moving back to North Carolina he began working for Scott Crawford at The Umstead. Looking to expand his career he moved to New York City , where he found himself on the line at Dovetail, a Michelin Star Restaurant. Looking to be closer to his family, he returned to Charlotte, where he became Executive Chef of The Portrait Gallery (A Farm to Fork Tapas Style Restaurant). When the pandemic hit he decided it was time for a fresh start in Wilmington. Looking forward to planting roots in the area he is eager to work within the community and focus on seasonal ingredients.