Where are they (Burgaw) now? Post contest, here’s a look at what these chefs are doing

A year ago, Richard Johnson and his team at Burgaw Now were combing through hundreds of entries for their Own You Own contest where the chance to design and run a restaurant in the historic Pender County community was the prize.

That possibility drew chefs from around the greater Wilmington area and the country to participate in a series of cook-offs and business evaluations. While the winning chef backed out of the deal, Johnson said he was still left with a pool of talented possibilities. Two of them will be opening restaurants in Burgaw, including in the original spot at 106/108 W. Courthouse Ave.

But many of the contestants said the attention from the Own Your Own events helped them in other ways. We decided to check in with a few of them to see what they are doing now.

Khristen Hunter, Wilmington

As the chef who will take over the restaurant space on Courthouse Avenue, Hunter said she’s already been meeting with designers, architects and restaurant equipment representatives. If all goes well, the (tentatively named) Courthouse Cafe could open next year.

The concept fits in well with her restaurant experience, including her current position at a local Eggs Up Grill. It will offer breakfast, brunch and lunch -- with the possibility of adding chef tasting dinners and pop-ups in the evenings.

The menu will likely include the chicken and waffles she made at the cook-off, as well as biscuits and gravy (maybe with a rotating seasonal gravy).

“We will have a few styles of Eggs Benedict and some different hashes for bowls and more,” she said. “Also, for lunch, we’ll have things like patty melts and blue plate specials.”

The look of the restaurant will feature patio dining, an indoor dining room and an open-kitchen concept with a bar that will serve mimosas, coffee cocktails and more.

Vincent Mangual, Brooklyn

The runner up in the OYO contest has been in touch with Johnson and the Burgaw Now team, too. He said that visiting the area during the contest was a bit chaotic, but he and his wife returned to the area during quieter times – and loved it. In March, they announced that they’ll open a deli at 102 W. Fremont Ave. Mangual is from Brooklyn and said there will be New York style deli sensibility at the business.

“But we want to have lots of local things, too,” he said. Look for sandwiches, salads and take-and-bake entrees made with locally sourced ingredients, fresh flowers from local florists and fresh breads and rotisserie chicken.

There will be seating for 20-40 people with hours focused on lunch and early evening service. He said he hopes to open the deli this winter.

The menu could include burgers, country ham and cheddar sandwiches, cheesesteaks, and classic cold cut combos. His partner, meanwhile, will continue to operate his fleet of Empire Barbecue and Bay Steaks food trucks in New York.

Shawn Buskirk, Holly Ridge

The chef behind the Cheek & Belly catering company is a fan of contests. In addition to OYO, he’s also a regular participant in the Chef Showdown from the N.C. Restaurant & Lodging Association.

He said he enjoys the feedback he gets from participating in them, and he said the OYO event in particular helped him pivot and change his focus.

Since then, he partnered for a while with chef Mark Gennrich for the Revel + Rations Kitchen in Swansboro. He’s also launched a food truck, 3rd Degree Kitchen, inspired by his love of fire and food. Buskirk is based in Holly Ridge now but is planning to open a venue in Pender County in Willard soon, called The Meat Shelter.

“Basically, we want to smoke all the meats, at a location right there on 40,” he said.

Mandy Chow, Wilmington

With a variety of educational and business skills in her background, Chow said her culinary experience is mostly fueled by passion.

“I’m self taught,” she said. “It’s amazing I made it as far as I did in the contest.”

She was one of the 12 finalists and many of the judges and cook-off attendees loved her comfort and Asian fusion concept called the Funky Wonton. And being a part of OYO introduced her to others in the business who shared her interests.

“And I have been making plans for the future,” she said.

Chow isn’t ready to reveal many details, but she said has an idea that fits her quirky personality and unorthodox approach to the industry. In the meantime, she’s been securing her business name and finalizing paperwork for her next steps. Look for more announcement in the coming months.

Charmain Devine, Wilmington

Overall, the OYO experience was a good one, Devine said. While she brought Filipino flavors to the contest, she also had a job at True Blue Butcher and Table. In the wake of the attention, she said she was promoted to sous chef at the restaurant.

Those who want to try Devine’s food can usually find her touches in the seasonal dishes and pasta specials at the restaurant in The Forum shopping center at 1125 Military Cutoff Road in Wilmington.

Oscar Zeno, Wilmington

Another OYO finalist has also found his way to the True Blue restaurant family, too. Zeno is now the one making the steaks and burgers at True Blue Butcher and Barrel in Wilmington’s South Front District.

He said he sometimes still thinks about owning his own restaurant, but he’s already retired once – from a military career. (His concept for the contest was The Grill Sargeant Bar & Bistro featuring Southern cuisine with a Latin American kick.) For the time being, he’s enjoying what he’s doing.

B. Lucas McLawhorn, Wilmington

This chef said he was convinced that he was going to win the OYO contest. While it didn’t work out that way, he said the attention has developed a new following for his Well-Fed Ed food truck.

“It’s been a kick start for a bigger scene,” he said.

For one, he attracted the attention of a filmmaker, Jesse Bradley, who has been filming him since October for an upcoming documentary about McLawhorn’s educational, plant-based mission. He’s also added to his staff, which includes hiring Bradley, added a social media person and is considering adding a second food truck. Or possibly a brick-and-mortar location.

Christopher Gates, Surf City

The chef behind the Surf City-based Fusion Blue Cuisine said he, too, has had more attention and interest following the contest. He and his food truck divide their time between private chef-focused events (often at Figure Eight Island) and public appearances at breweries and such.

“And, yes, I’ve been looking into a brick-and-mortar, too,” he said. “I just haven’t found the right fit.”

Gates has decades of experience in the business and his food truck specializes in fresh, healthy dishes from the world's Blue Zones, like Costa Rica and Japan.

Katherine Myhand, Wilmington

This chef also has extensive experience in local restaurants. In the wake of the contest, she's experimented with her own French fare concept at the Concept Kitchen Co. in Wilmington's Cargo district and has now joined the team at Biggers Market.

"I feel like I've landed in one of the most interesting opportunities," Myhand said. She's working as a sous chef of production with chef Marshall Jefferson.

There's a new and expanded kitchen at the market that has window service, makes ice cream as well as full menu of grab and go, or take and bakes items like chicken salad, quiche, mac and cheese and baked goods. It's at 6250 Market St., in Wilmington.

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Allison Ballard is the food and dining reporter at the StarNews. You can reach her at [email protected].

This article originally appeared on Wilmington StarNews: Chef updates after the Own Your Own Burgaw restaurant contest