Chef Dean Neff, a 2024 James Beard Foundation finalist for Outstanding Chef and a 2019 and 2023 semifinalist for Best Chef Southeast, is the culinary talent behind one of Wilmington's most popular restaurants, Seabird.
After co-founding the award-winning PinPoint Restaurant, Neff became increasingly inspired by the abundance of local, seasonal seafood along the North Carolina coast. He saw an opportunity to create a space that honored the region's maritime traditions and celebrated its ever-changing ingredients. That inspiration led to the opening of Seabird – a restaurant rooted in community and sustainability, from fresh catches to thoughtfully sourced ingredients.
His dedication to these principles earned him a spot in the James Beard Foundation's Chef Bootcamp for Policy and Change, a program that supports independent restaurants and promotes a sustainable food system.
Read on to learn more about Chef Neff's culinary journey:
Can you describe your culinary philosophy and the thought process behind Seabird?
We felt it was important to create a place that highlights our region’s seafood. Our goal is to serve the very best the North Carolina coast has to offer. At Seabird, we focus on the incredible seasonal ingredients at our fingertips – and the stories they tell about where we live and the people behind them. It’s all about thoughtfully preparing those ingredients and bringing the season to life for our guests, along with showcasing all the great work of the foragers and fishers who make it possible. It’s safe to say much of our inspiration started with the local oyster!
Although Seabird’s menu changes with the seasons, can you highlight some standout dishes?
One of Seabird’s signature dishes is the Crispy Smoked Catfish with oyster étouffée, creamy Old Guilford Mill grits, rutabaga and greens, and fennel slaw. It’s a guest favorite, served at both dinner and brunch. Some of the other notable dishes that have made it on our menu include the Catfish & Oyster Pie and our Broiled Oysters, served with crab, hollandaise and a fried oyster.
The Seasonal Seafood Tower, available at dinner and brunch, is a standout item that remains on the menu year-round, though its selections rotate based on what’s fresh and available.
What menu items would you consider must-tries for visitors?
The Swordfish Schnitzel – served with spaetzle, citrus cabbage, roasted carrots, lemon mostarda and beurre blanc – is a must. Another favorite is the Eastern Cioppino, featuring Clear Watters clams, NCSU striped bass, shrimp, scallops, andouille, potatoes and toast with rouille. Both dishes are excellent showcases of local flavor. Our shucked North Carolina oysters served with fermented hot sauce and house-made mignonette are also a must for newcomers.
Can you describe the atmosphere at Seabird and how you want guests to feel when they dine there?
It’s important to us that guests feel a true sense of being on the coast. We designed Seabird to be sophisticated yet relaxed – a “beach meets city” vibe inspired by coastal maps and the landscape of Wilmington. Imagine flying into the city and seeing the patchwork of waterways, marshes and surrounding beaches as you descend. We aimed to capture that feeling through blue tones, shell and ocean-inspired artwork and subtle design elements that remind guests of our local waters.
There’s also a fun and distinct contrast between our bar and dining room – each offering a unique experience. The bar features a beautiful U-shaped design and a variety of casual seating options, while the dining room is centered around the chef’s table and a semi-open kitchen, which serves as the heart of the restaurant.
Your menu focuses on seasonal, coastal cuisine. How do you decide what to feature on each season’s menu?
We build the menu around what’s coming out of the water or fields each season and pair those ingredients with cooking techniques that reflect the time of year. For example, we’ll feature braised dishes in the winter, grilled preparations in the summer and fresh greens in the spring.
Are there any local farms, fishermen or purveyors you’re particularly proud to work with?
Yes – some of the partners we’re especially proud to work with include Ana Shellem of Shellem Seafood, a boutique, family-owned shellfishing company; Hold Fast Seafood; N. Sea Oysters; Locals Seafood; Red Beard Farm and Shelton Herb Farm, to name a few.
In your opinion, what sets the city's culinary scene apart from other cities and coastal destinations?
Wilmington stands out for its accessibility, from the easy-to-navigate downtown to the expansive beaches – Carolina Beach, Kure Beach and Wrightsville Beach – that are just minutes away. The city also has a vibrant food, art and music community that makes it truly unique.
How should visitors begin an exploration of Wilmington’s food scene?
Every Monday from 5-6 p.m., we offer an Oyster Happy Hour at our bar, which is a great way to get your first taste of the area. While we're known for dinner, our Saturday and Sunday brunch is also a fantastic way to experience both Seabird and Wilmington.
For some personal recommendations, visit Chefs Lauren and Sunny at Olivero, Chef Carson Jewel at manna ave. 123 and Pie Slayer Bakery for some incredible pies!
What are some of your favorite aspects of Wilmington and Beaches?
Wilmington is an authentic town with pleasant surprises around every corner and a friendly community of really cool people who’ve come here from all over. We designed Seabird to be a place that’s just as welcoming to families as it is for date nights. Kids are treated just as well as adults.
Some of my favorite things to do in the area include visiting the North Carolina Aquarium at Fort Fisher in Kure Beach, exploring Shelton Herb Farm and shopping at the Tidal Creek Farmers Market. I also enjoy catching a show at Dead Crow Comedy Club.
