FSR December 2022

CHEFS & INGREDI ENT S CHEF PROF I LE

inspire him. “ at was an odd time—it’s a really complicated, almost abstract experi ence, thinking about opening a restau rant when you don’t have space yet,” he says. “You’re working towards something but you’re not completely sure what it is.” A few months later, Neff located a historic building on a prominent corner in downtown Wilmington that would become Seabird, a seafood bar specializ ing in oysters, cocktails, all-day, locally sourced fare, and an elevated, celebra tory atmosphere. After securing the loca tion for Seabird, Neff and Clopton began the lengthy process of renovating and restoring the historic property. e cou ple utilized three design firms to create their perfect space. e resulting restaurant opened in May 2021 and is an elegant ode to North Carolina’s coast. Reminiscent of a cap tain’s quarters, the dining room and bar marry warm, hardwood accents with clean, gleaming tile, sleek leather booths, and a color palette peppered with aquatic blues. Eager to utilize Seabird’s thought fully constructed dining spaces, Neff has intermittently offered breakfast, brunch, lunch, and dinner service since opening.

e concept currently offers grab-and-go coffees and pastries, dinner, and week end brunch, with intentions of begin ning its weekday full breakfast and lunch offerings anew in the future. Even while lunch is paused, Seabird’s physical loca tion remains open for guests to utilize nearly all day, which was an intention Neff held for Seabird even in its earli est stages. “During the day, it’s much more laid back, and you can post up and do work in the space and have a baked good and cof fee,” he says. “ en, at nighttime, Seabird becomes this sort of oyster bar concept. People love eating oysters, and having someone take a lot of care in shucking them the right way and plating them makes people feel special.” Neff maintains that the physical Seabird space dictated, in large part, the menus, and Seabird’s offerings are no less meticulously crafted than its atmosphere. The locally driven, sea food-focused fare is a homecoming for the chef. Raised in Savannah, Georgia, he grew up fishing and preparing fresh seafood. After attending culinary school in Atlanta and cooking in a number of mainland kitchens that focused on fresh, local ingredients but not seafood, Neff

CHEF DEAN NEFF

CHEF YOU’DMOST LIKE TOWORK WITH: Cheetie Kumar FAVORITE UTENSIL: Masahiro knives INGREDIENT OF THEMOMENT: Seaweed—you can use it in anything and it adds so much flavor FAVORITE BEACHACTIVITY: Flying kites with our 3-year old and 4-month-old BEST POST-SHIFT COCKTAIL: The Seabird Martini

SEABIRD STANDS APART FROM MOST SEAFOOD CONCEPTS IN THAT IT’S AN ALL-DAY AFFAIR, OPERATING AS A CAFÉ BEFORE DINNER SERVICE AND ALSO OFFERING WEEKEND BRUNCH.

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FSRMAGAZINE .COM

DECEMBER 2022