As the creative force behind On Thyme in Wilmington, Chef Corey Scott brings heart, heritage and bold flavor to every plate. His journey from hospital cook to celebrated local chef is one of perseverance and passion, blending soulful Southern traditions with global influences and a deep love for community.
What began as a food truck quickly became one of Wilmington’s most talked-about restaurant success stories. Located in the Castle Street Arts District with a striking mural honoring Wilmington legends, On Thyme is a must-visit for any food lover.
Read on to discover more about Chef Scott’s culinary journey and what drives his passion as a chef:
Are there aspects of your culinary journey (leading up to the opening of On Thyme) that you’d like to highlight?
I actually worked at the hospital, New Hanover Regional Medical Center, for 13 years – that was my only job before opening On Thyme. During my last five or six years at the hospital, I ran the catering department and worked on the service line feeding patients. That’s really where my culinary experience began and my love for serving others grew.
Can you describe your culinary philosophy and the thought process behind On Thyme?
My philosophy is all about putting smiles on customers’ faces – and that goes beyond the food. It’s about great service and making everyone feel at home. Our motto is to make sure people leave happy, full and comfortable. We want the food, the service and the atmosphere to come together so it’s a win all around.
What menu items would you consider must-tries for visitors?
You have to try our Philly Cheesesteak Egg Rolls – they’re made with sirloin beef, three different cheeses, grilled peppers and onions, then wrapped, deep-fried and served with our homemade ranch or signature Thyme Sauce. Our wings are another favorite, with a range of flavors like Hot Honey and Drunk Barbecue – all sauces we make in-house. The Castle Street Burger is also a standout, named for the street the restaurant is located on. And, of course, our seafood – whether fried or grilled fish, shrimp, oysters, it is always a hit.
What would you say is your signature dish or cooking technique?
On Thyme has become really well-known for our Philly Cheesesteak Egg Rolls, but I take pride in how we handle seafood. Regardless of the type, we keep it fresh and flavorful, just like Wilmington itself.
Can you describe the atmosphere at On Thyme and how you want guests to feel when they dine there?
We want everyone who walks through the door to feel welcome. One of our slogans is “Welcome home,” because that’s how we want it to feel – relaxed, comfortable and friendly. Even if it’s your first time visiting, we want you to feel like we’ve known you for years. Great food and great service should always go hand in hand.
What led to your decision to open On Thyme in Wilmington?
We actually started with a food truck during COVID, and it grew from there. When we found the spot on Castle Street, it just made sense. We were able to purchase the property, which is rare in the restaurant industry. Owning the building gives us stability – kind of like a safety net or retirement plan – so we can focus on growing the business without worrying about rent or something going wrong. If we ever needed to pivot our business plan, we have the flexibility to do so.
How has the city itself influenced or complemented your vision for On Thyme?
Being in Wilmington means being surrounded by great seafood and a strong sense of community. That’s really shaped our approach – we want to reflect the city’s coastal vibe and its welcoming spirit in everything we do.
How do you incorporate the local Wilmington culture or ingredients into your restaurant and menu?
Seafood is a big part of it. We use a lot of fresh, local seafood – that’s one of our main goals. Being so close to the beaches makes it easy to get high-quality, fresh ingredients and that really defines who we are.
In your opinion, what sets Wilmington’s culinary scene apart from other cities and coastal destinations?
It’s the access to fresh seafood. My wife and I travel a lot, especially to Caribbean islands, and I’ve noticed that when you’re surrounded by water, you get amazing seafood. It’s the same here. Wilmington’s location on the coast makes a huge difference. You can’t find that same freshness in inland cities – it’s part of what makes Wilmington really special.
What are some of your personal favorite things to do in Wilmington and its surrounding beaches (Carolina Beach, Kure Beach and Wrightsville Beach)?
When we’re not in the kitchen, we love exploring Wilmington’s food scene, going to concerts, spending time at the beaches and enjoying the city’s nightlife. Wilmington has so much to offer – great food, great people and great energy. Be sure to come visit us! We’re in the process of expanding our space – we’re going from 1,600 square feet to about 3,000, adding more seating and a full-service bar for the first time. That means guests can enjoy a drink with their meal, sit outside and take in the welcoming and vibrant energy of Castle Street!
