Check Out Wes Stepp’s Story

Today we’d like to introduce you to Wes Stepp.

Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
Growing up in West Virginia, my culinary journey was shaped by my mother’s cooking, sparking a passion for food and its preparation. At the age of 15, I landed my first job as a dishwasher at a local country club, where my love for the hospitality business took root. The dynamic pace, the camaraderie, the work itself, and the overall vibe resonated with me. Little did I know at the time that a career in this field was possible, but the seed was planted. 

After graduating from high school, I enrolled at Marshall University with a focus on psychology. However, my foray into restaurant work for extra income quickly became a focal point. Immersed in the kitchen, my passion for the culinary world surpassed my desire for a formal education. Each summer, I migrated to the Outer Banks (OBX), where I honed my skills as a short-order cook. These summer experiences exposed me to the expansive industry of catering to hungry visitors and locals alike. 

During my last semester of school, I received an offer to work at Kelly’s Restaurant in Nags Head. Opting to follow my passion, I left school and headed to the beach. Starting as a fry cook at 22 years old, I steadily climbed the ranks until I became the head chef. In 2002, after 15 years at Kelly’s, I ventured out and opened my own establishment in Duck, NC—Red Sky Cafe. The experience became my teacher, and my creativity flourished. Focused on presenting the freshest seafood in unique ways, the restaurant thrived. To supplement sales during shoulder seasons, I initiated a catering business, including the innovative “Chefs on Call” for large family vacations. 

In 2019, I launched NC Coast Grill & Bar. Despite opening in November and facing the challenges of the COVID-19 pandemic in March, our dedicated team kept the restaurant operational seven days a week. We pivoted to offering takeout and deliveries and transformed NC Coast into a virtual food market for those quarantining on the OBX. We provided meals for schools during lunch program disruptions and supported hospital staff during Easter. This is why I love the business: good food combined with Southern hospitality equals a great experience. 

Would you say it’s been a smooth road, and if not, what are some of the biggest challenges you’ve faced along the way?
There’s no such thing as a smooth road; if it’s too smooth, you’re not learning anything! 😂 When I first arrived at the Outer Banks (OBX), I didn’t have a car, and I had no place to live. Somehow, it always just worked out. When people inquire about my journey to success, my response is always, “I just keep falling up.” 

The restaurant business is a tough life, often fostering an environment that encourages partying, among other things. That was my reality. I finally quit drinking in 1999, and at the time, it felt like the end of the world. Little did I know the blessings that such a choice, made alongside supportive friends, could bring. 

Alright, so let’s switch gears a bit and talk business. What should we know about your work?
As a Chef and restaurant owner, I derive immense joy from channeling all my efforts into crafting a dish. I take pleasure in presenting fresh, light food and witnessing the reactions of those who appreciate the art of culinary indulgence. My passion extends to exploring and incorporating diverse ethnic foods while embracing the preparation of local products. Through this culinary journey, I’ve gained insights into various cultures and traditions, all discovered through the medium of food. 

Specializing in Outer Banks (OBX) seafood, I take pride in my signature dish, “Shrimp with Redneck Risotto.” Catering to a predominantly Northern clientele, I’ve observed their preference for risotto over grits. To meet their taste preferences, I’ve reimagined the classic Shrimp & Grits by transforming it into “Shrimp with Redneck Risotto.” This dish features stone-ground grits prepared akin to risotto, providing our guests a unique and winning culinary experience. 

Above all, my greatest source of pride is my team, the backbone of our collective success. I firmly believe in the adage that one cannot rise above oneself by oneself—a universal truth that I’ve come to appreciate on this culinary journey. 

We’re always looking for the lessons that can be learned in any situation, including tragic ones like the Covid-19 crisis. Are there any lessons you’ve learned that you can share?
Through various experiences, I’ve gleaned valuable lessons that have shaped my perspective. I’ve come to understand the importance of perseverance in navigating challenging situations. It’s a realization that pushing through difficulties often leads to growth and positive outcomes. 

Another crucial lesson I’ve embraced is the significance of being a kind and compassionate human being. Kindness holds more weight than any other attribute in the grand scheme of things. It fosters connections, builds relationships, and contributes to a more harmonious existence. 

In the face of fear and uncertainty, I’ve learned that taking practical and achievable steps can dispel the darkness. Instead of succumbing to apprehension, I’ve found that focusing on what is possible and taking action can pierce through the veil of fear, allowing the light of progress and positivity to shine through. 

Contact Info:

• Website: https://www.theobxchef.com/
• Instagram: https://www.instagram.com/nccoastgrillbarobx/
• Facebook: https://www.facebook.com/NCCoastGrillBar/
• Linkedin: https://www.linkedin.com/in/wes-stepp-96479a52
• Other: https://www.tiktok.com/@outerbankschef?lang=en

Image Credits
Edible Photography & Marketing