Since the inception of 128 South and Bakery 105, providing an exceptional culinary experience has been a big focus for our company. (Read: We love great food!) Finding the right team to execute our Client’s menus on a level that exceeds expectations is no easy task.
In part two of our five part series, we would like to introduce you to our Executive Chef, Steven Powell, and his trusty sidekick, Sous Chef Jose Quiles II. (Think Batman and Robin…)
When our former Executive Chef moved on to pursue new opportunities this year, we were excited (and couldn’t be more pleased) with the seamless transition of Steven Powell into the Executive Chef position. For Wilmington/Wrightsville Beach locals, we had the good fortune of bringing Steven on after a 12 year run at Jerry’s. (Actually, both our Executive Chef and Sous Chef hail from the esteemed kitchen of Jerry’s…Can you say great food?)
As you might imagine, the Culinary Team is responsible for the preparation and execution of all dining-related items for each and every one of our company’s events. They help brainstorm custom menu requests and ensure the dining experience for our events – whether bridal, social, or corporate – leaves our guests more than pleased. (Check out our WeddingWire reviews!)
So, meet Executive Chef, Steven Powell…
A little bit about my background:
My name is Steven Powell and I am a Wilmington native. My real passions are food, surfing, and my family. I have 20 years of fine dining/ catering experience with an honors degree from Johnson & Wales University.
My favorite thing about my job is…
My favorite thing about my job is the ability to use all my senses while working. What other job can you do that at? Plus, maybe the quality control checks “free tastings” of really good food!!
A little about my culinary team…
Very talented with countless years of spectacular service…in particular, where would a chef be without his right hand man, Sous Chef Jose A. Quiles II?
What sets 128 South/Bakery 105 apart from other venues?
The one thing that sets 128 South/Bakery 105 apart is the staff. They are always willing to go above and beyond the call of duty to ensure our guests happiness and satisfaction.
What’s the perfect wedding menu?
Humm hard to say what my perfect wedding menu would be but it would probably depend on the time of year. If it was say May/June I’d try to keep it light with sesame tuna cucumber cups and fresh mozzarella and tomato bruschetta. If it was going to be October / November I’d want mini beef wellingtons or some bacon wrapped scallops with BBQ sauce. Either way I would have to have plenty of local seafood just because of where we are…
If you’re interested in hosting an event at 128 South or Bakery 105, please contact us at 910.399.1709 or email us at email@example.com