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Chef Shawn R. Wellersdick
Shawn Wellersdick, executive chef and owner of Port Land Grille, earned his degree in Culinary Arts from Johnson & Wales University in Providence, RI. He served his culinary internship at Rihga Royal Hotel's Halcyon Restaurant in New York before moving to North Carolina in 1993.
Shawn joined Noble's Restaurant Group as executive chef in 1994. During his tenure, Noble's won praise from National Restaurant News and Food Network. In 1998, Shawn became part-owner and executive chef of the acclaimed Under Currant in Wilmington, NC. Shawn continues his unique culinary explorations today at his Port Land Grille.
Shawn is a member of the American Culinary Association and La Chaine des Rotisseurs, and serves on the Chefs Advisory Board of the North Carolina Sweet Potato Commission and the NC Seafood Commission and he has just joined the Chefs Advisory Board for the NC Pork Council. He has won a silver medal from the American Culinary Federation and was a finalist in the La Chaine des Rotisseurs National Hot Food Competition at the Culinary Institute of America.
Since Port Land Grille has been open, Shawn has been instrumental in the restaurant's reputation and garnering both regional and national attention and recognition…the restaurant won the prestigious DiRoNA award in 2005 and continues to earn recognition for excellence in areas of both food and wine. The restaurant consistently earns recognition with the Wine Spectator Award of Excellence (2000-2006 and counting); Sante Award - for Best Fine Dining in the Southeast (2004,2005…) Wine Enthusiast Award of Unique Distinction (2004, 2005) and remains on the top of many regional "best of" lists.
Shawn and Anne participate in many local fundraisers for the community (most recently Empty Bowls 2006) as well as the "fun"draisers such as the Beaufort Wine and Food Festival (which raised lots of money for the Beaufort, NC Maritime Museum and the "tall ships" exhibition 2006).
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Anne Steketee
Born in Miami in 1961, Anne Steketee graduated from Guilford College (Greensboro, NC) with a B.S. in psychology in 1982. She gained extensive catering and restaurant experience in the Greensboro area for 20 years, culminating with 13 years at Southern Lights Bistro and Bar as general manager and wine buyer.
Anne married Shawn Wellersdick in 1996. After the birth of their son Logan in 1997, Anne began work as pastry chef at Lo Spiedo, the Greensboro location of Noble's where Shawn was executive chef. In 1998, Anne and Shawn moved to Wilmington to open their restaurant Under Currant at 10 Market. They opened Port Land Grille in November 2000.
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