Our Chefs

Between our three chefs, they have over twenty-five 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 twelve 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.

Chef Richie Buscemi, formerly from Chef’s 505 in Greenville, has been with us for the past five years and has brought both consistency and creativity in every area of the kitchen. He is well rounded in every area of the restaurant business, overseeing prep and dessert chef.

Chef Brett Owens brought an abundance of knowledge from Prime Only, where he was head chef, specializing in both angus beef and seafood purchasing. He has been with Colington Café for over twelve years.

Pastry chef, Donna Ciera, is the best on the beach. You will agree with the first bite of her Ghiradelli black bottom coconut pie, the luscious vanilla bean crème brullee, Carlen’s favorites: the triple chocolate mousse cake and blackberry cobbler with vanilla ice cream.