Chef Karel

Karel is a versatile chef spending the last 14 years studying and perfecting the cuisines of the world. After completion at the Delgado culinary academy Karel worked his way through the Kitchens of New Orleans learning and appreciating Cajun and Creole cuisine. After years spent working for the Brenan family in town Karel finished his stint in New Orleans with the Ritz Carlton hotel, which put in motion his interest in foods of the world.

From there the young chef moved to Barcelona Spain where he practiced the foods of Catalonia, Andora and Tapas style seafood of the Mediterranean.

This was to begin his style of small plates and tastes in a multi course menu style.

Longing for home back on the Atlantic coast of the United States Karel moved to New England, with time spent in Providence RI and New York city. With such diversity in these regions Karel was exposed to everything from Memphis/Kansas city style BBQ to authentic Latin Cuisine of Mexico and Central America.

Finally with the southern United States on his mind Karel moved south to Wilmington where he owns and operates an Ice Cream company and does restaurant consulting in addition to Practicing his love of cooking with Ship Shape.