Our Chefs

  • Outer Banks Restaurant Chefs of Colington Cafe

    Between our two chefs, they have over 30 years experience at The Colington Café. They are some of the most renowned chefs of all Outer Banks Restaurants.

    Head chef, Jeff Lane, has been with us for 20 years, having been sous chef at one of the top restaurants in Tidewater, under Chuck Sass of Joe’s Seagrill. He was also head chef at The Barking Dog Bistro, Third Street Grille, and worked under the executive chef at The Sanderling. His creativity is endless, coming up with daily specials using locally caught seafood and his own fresh herbs he grows on premise.

    Outer Banks Restaurant Chefs of Colington Cafe

    Chef Richie Buscemi, formerly from Chef’s 505 in Greenville, has been with us for the past 14 years and has brought both consistency and creativity in every area of the kitchen. He holds the highest standards, as does Chef Lane. Chef Buscemi now grows and supplies us with organic produce. He is well rounded in every area of the restaurant business, overseeing prep and dessert chef.

    Our grill chef, James Joyce, is a master on the grill, bringing 10 years of restaurant experience. Being a world traveler in the off season, and one of the best fisherman in the state, he brings much to the cafe and our standard of excellence.

    Our desserts are made daily, varying according to the season. Many say our creme brulee is the best they have ever had. Our baker, Michelle Chesson, also creates a wonderful triple chocolate mousse cake, lemon chiffon torte with organic blackberries, Belgian chocolate chip pie served warm with vanilla ice cream, banana bread pudding with a Meyer's rum sauce, fresh fruit cobblers and – our house specialty – the black bottom, coconut custard pie.


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Café Hours

  • Dinner