Today we’d like to introduce you to Chef Ken Norcutt.
Hi, Chef Ken; thanks for sharing your story with us. To start, you could tell our readers some of your backstory.
I worked in the front-of-house and back-of-house positions in the Philadelphia culinary scene in the late 1990s and Early 2000s. We relocated to North Myrtle Beach, SC, in late 2006.
It wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
The Restaurant business is never a smooth road; it must always be fluid. We purchased SeaBlue during the 2008 financial crisis and had the tropical storm years of 2016, 2018, and 2019. Finally, the Covid years of 2020-2022 with all the challenges brought from staffing to supply issues.
Can you tell our readers more about what you do and what you think sets you apart from others?
As a Restaurant Owner, Chef, Wine Enthusiast, and Accountant, I am known for creatively pairing food and wine and bringing out the subtle flavors in high-end ingredients.
Alright, so to wrap up, is there anything else you’d like to share with us?
The art of relaxing and dining out on a finer scale has been lost lately. Take a lesson from the Europeans and savor and enjoy the cuisine.
Contact Info:
- Website: www.seabluerestaurant.com
- Instagram: seabluerestaurant
- Facebook: seablue restaurant and wine bar
