Chef/Owner
Bluewater Culinary, KDH, NC

Our chef, Rob Mitchell, grew up on the Outer Banks and loves living here.  After working at some of the Outer Banks best restaurants - Finely Ron's, Colington Café and Blue Point to name a few -  Rob decided to head to culinary school.

Chef/Owner
Kill Devil Grill, KDH, NC

Bill Tucker knows how to make a restaurant work. A 1989 American Culinary Federation Apprentice graduate, Bill received a degree in Hotel and Restaurant Management from Pennsylvania State University. He has put his training to work in several distinguished restaurants and was Great American Restaurants managing partner from 1993 - 1999. From there, Bill worked with Capital Restaurant Concepts as a consulting area director.

Co-Owner
Meridian 42, Southern Shores, NC

Bryan lives in Kitty Hawk with his wife, Holli, and 3 year old son  named Perry.

He was born and raised in Bethesda, MD outside Washington, DC. His restaurant career began shortly after high school when he took a job as a dishwasher and prep cook at a local health and fitness club. He quickly worked his way up and into the kitchen and spent 10 years behind the lines at various restaurants and hotels.

After 10 years of cooking it was time for a change and Bryan started waiting tables at a restaurant on the Potomac river outside DC. The front of the house was very appealing and Bryan realized this was the side of the business he enjoys. Waiting tables, assistant managing and bartending at many restaurants in the Washington area proved to be the right environment for him.
He was fortunate enough to serve President Clinton and his family for Easter Sunday brunch one year.

However, the city proved to be to hectic for Bryan and he yearned for the peace and beauty of the Outer Banks where he had been visiting for many years. Bryan moved to the Outer Banks in 1994 and never went back home. After working for several restaurants he landed a servers job on the opening staff at Ocean Blvd Restaurant.

This was the perfect fit for him here on the beach and after four years he left as the dining room manager and had developed a relationship with Chef Chuck Arnold. It was later on in 2000 that this relationship would prosper into the foundation for Meridian 42 Restaurant. Along with their wives, Bryan and Chuck now operate one of the Outer Banks most acclaimed establishments.

Bryan is the General Manager and Owner of Meridian 42 and is also responsible for the wine list which has won the Wine Spectator Award of Excellence the past three years running.

Sushi Chef
Tortuga’s Lie, Nags Head, NC

I have always had a passion for food!

I love cooking and preparing food and have been in the restaurant business since I was a teenager, mainly cooking.

I have been at Tortuga’s Lie for 8 years. The first 4 years I cooked in the kitchen where my boss, Richard Welch, introduced me to sushi. He taught me how to cut sushi rolls and set up the plates. I also learned how to prep the sushi which includes making the rice and cutting all the fish and vegetables. After I mastered that, then Richard showed me how to roll the sushi. That was my favorite part.

Now, 6 years later I am still rolling sushi at Tortuga’s Lie and love it. I am also starting my own sushi business doing private parties and sushi rolling lessons in homes.

Sushi is my passion and I'm very excited to teach others all about it!

Food Entrepreneur

Sosie was raised in the greater Washington D.C. area where great food was a part of everyday family life. Growing up in a metropolitan area close to the Chesapeake Bay exposed her to a variety of ethnic foods as well as the fresh seafood the Bay had to offer.

After studying Fine Arts at Virginia Commonwealth University, Sosie moved to Los Angeles, and began a career in motion pictures, as a set designer and art director. After nine years of traveling around the world and designing film sets Sosie changed careers.

Combining her talent for designing sets, and her love of food, she moved to Richmond, Virginia and opened her first nationally recognized and critically acclaimed restaurant, "Millie's."

After six years of unstoppable success, Sosie decided to move to New York City to study food by simply living in the city and consulting for several developing restaurants. Next, the opportunity to help design the Richmond, Virginia theme restaurant "Havana 59" presented itself. Sosie became the consultant for the restaurant design and menu development, which featured a Cuban-Chinese menu that set new trends in Richmond. After seeing Havana off to success it was time to open her next restaurant, "Mono Loco" located in Charlottesville, Virginia. Mono Loco was the city's first authentic Latin themed bistro that became the hottest destination spot in town. Next project on the list was "Patina Grill" in Richmond's west end and once again the food and design made it to the "Best of" lists in all categories.

At the time, she was living near the boyhood home of Thomas Jefferson, "Tuckahoe Plantation." Sosie and plantation owner Tad Thompson teamed up and offered exclusive catered events, specializing in wedding ceremonies and receptions. After hundreds of events and years of high quality service, Sosie had the opportunity to open her next restaurant, "The Kitchen Table," located in downtown Richmond. With a new restaurant in full swing that once again commanded all of the “Best of” awards, it seemed natural to expand the restaurant with a full service catering company. Kitchen Table Catering offered custom designed menus that suited client's individual themes and culinary preferences.

After years of success in Richmond with features in publications including Southern Living, Gourmet, Food Arts, The Washington Post and the New York Times, Sosie moved to the Outer Banks of North Carolina where she is now the chef owner of Bay Club Catering specializing in drop-off meal service for elegant affairs.

Robinson was formerly in Napa Valley, California, concentrating on pastry at Pat Kuleto and Todd Humphries' Martin House in St. Helena. In 2001, he worked in Yountville with the renowned Thomas Keller at the French Laundry. During his one-year stint there he served as Chef de Partie, Garde Manger responsible for the hot and cold first courses at the award-winning restaurant. From Keller he learned a couple of important lessons: paying rigorous attention to detail, and keeping things simple: "Don't clutter the plate with too many flavors, so that the true essence of the dish can be savored."

In 1998, Robinson worked for Aqua in San Francisco before moving to Caramel in December to serve as the sous chef at Pacific's Edge Restaurant at the Highlands Inn. There he worked behind the scenes with celebrity chefs like Jacques Pepin, Charlie Trotter, Jean-Louis Palladin, Michel Richard and Jimmy Sneed during the prestigious annual Masters of Food and Wine event in 1999 and 2000.

Robinson graduated with a BAS in economics from the University of Georgia in 1996. While in college, he worked in a small bistro where he was exposed to the wonders of a properly made hollandaise and to the spices of Cajun and Creole cooking. Next he moved to the Vail, Colorado campus of Johnson & Wales University. There he graduated with honors in 1997 and in July, he relocated to the Outer Banks to work for a year at Ocean Boulevard Bistro, before heading to the west coast to pursue new experiences.

Robinson's return to the Outer Banks to preside over the Left Bank has brought favorable reviews from both regional and national critics. In July 2004 Food & Wine featured Chef Robinson and the Left Bank and in March 2005, he was invited as a featured chef at the prestigious James Beard House in New York City.