William Canny
Executive Chef, Cafe Pamlico
The Inn on Pamlico Sound
Buxton (Hatterras Island), N.C.
What brought you to the Outer Banks as a chef?
I came to Hatteras Island on a surf trip six years ago and fell in love with beach life. It’s so different from working in my home town of Verbier, a ski resort in Switzerland. All of those I met on my first trip to Hatteras were warm, welcoming, artistic people. On a later trip, a fellow surfer and a Craigslist posting provided an entre to the management team at The Inn on Pamlico Sound and its restaurant, Cafe Pamlico. The chemistry was great, and led to several successful months as a guest chef in 2012. In early 2014, Steve Nelson, the inn’s CEO and general manager, and Julia Parker, general manager, culinary and event services for Cafe Pamlico, asked me back to lead the culinary team as executive chef.
What makes the Outer Banks an appealing culinary destination for groups?
Ingredient quality is a huge factor in making the Outer Banks an exceptional culinary destination. Between ocean and sound, variety and freshness of fish is unsurpassed. Complementing such fresh catches with produce from our gardens, local farms and resources from specialty purveyors is a delight to any chef with a core belief that great food begins with the best ingredients. The Southern influences here contribute to the complete gastronomical experience.
What are some of key ingredients and traditions of the North Carolina/Outer Banks menu, and how have you incorporated these into your cuisine?
I’ve helped make shrimp and crab central to our menu. Our shrimp and grits has become a signature dish, and has contributed Southern Creole influences to my personal style. Creole and Lowcountry influences help me use a bit more spice than would be the norm back in Europe.
What can guests expect from their dining experience at Cafe Pamlico?
Guests can expect an enchanted evening with superb waterfront views of the sunset, exceptional service, welcoming staff and a meal that will blow their socks off!