Introducing Our New Head Chef, Jeremiah Tryon

Blue Ocean Market is excited to introduce our new market chef, Jeremiah Tryon!

Prior to joining Blue Ocean Market, Jeremiah had served as the executive chef at The Dunes Club in Atlantic Beach since 2014. Chef Jeremiah is truly an accomplished renaissance man. Chef attended the College of Culinary Arts at Johnson & Wales University, graduated at the top of his class as valedictorian in 2005 and was a former Marine Corps Presidential Guard at Camp David. Acquiring an impressive pallet, Jeremiah’s been an executive chef in four different states – Virginia, North Carolina, Illinois and Tennessee. He also pulls experience from his grandmother’s southern roots and his parents’ southwestern locale to add unique flavors to his dishes.

Chef Jeremiah loves seafood and his favorite dish to cook is smoked salmon. Chef Tony actually used Chef Jeremiah’s recipe for smoked salmon here at the market for years! “I’m most looking forward to interacting with our customers from across the counter and making people happy through great food,” said Chef Tryon.

We are thrilled to welcome Chef Jeremiah to the Blue Ocean team and are excited he shares our commitment to providing delicious, local seafood to eastern North Carolina and beyond. Stop by and introduce yourself the next time you pick up fresh, local seafood!

Blue Ocean Market is committed to providing fresh-caught seafood options throughout the southern Outer Banks and the Crystal Coast. Many of their seafood catches are featured throughout the restaurants of North Carolina and throughout the United States. To learn more about our market offerings or see great videos on how to cook seafood, visit our website or follow us on social media.

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