Donny King
Owner & Head Chef
With a culinary journey spanning over three decades in the Hampton Roads area, Donny King has been a staple in the regional dining scene since 1989. What started as a summer job swiftly evolved into a lifelong passion and profession. His career ignited as the Sous Chef of Five-01 City Grill upon its inception in 1992. In 1996, Donny ventured to Manteo, NC, assuming the role of Chef at 1587 Restaurant within the Tranquil House Inn. Here, Chef King garnered national acclaim, featured in various magazines and television programs. In 2002, he took ownership of Ocean Boulevard Bistro & Martini Bar, where he currently serves as General Manager/Owner. Donny remains deeply involved in the kitchen, frequently crafting culinary delights for special events. Throughout his tenure, Donny and his team have earned accolades at numerous local charities and fundraisers, including the 2009 March of Dimes Star Chef Event, the 2009 “Duck in Duck” competition, and various Chowder Cookoffs.
Chris Radtke
Executive Sous-Chef & Kitchen Manager
Chris made his mark on the culinary scene over two decades ago when he ventured from Philadelphia to the Outer Banks. His journey began at Jockey’s Ribs, where he honed his skills before joining the Mexicalis/Mama Kwan’s team. Rapidly rising through the ranks, he assumed the role of Head Chef at Mexicalis, a position he held for five successful years. Following this chapter, Chris embarked on his entrepreneurial venture, crafting the beloved “Ain’t Yo Momma’s Hot Sauce,” a local favorite for 5 years. A longtime friend of Donny, their paths converged two years ago when Chris made the decision to join Donny's team, marking a pivotal moment in his career. The joy of seeing his team thrive and delighting clients with his culinary creations is what Chris cherishes most about his role. Outside the kitchen, he treasures moments with his family, especially his little Angel Sage, who is about to turn six months old – a constant inspiration driving his passion and dedication.
Zach Johnson
Chef
Zach Johnson, hailing from coastal Virginia, embarked on a transformative culinary journey. Early in his career, he was drawn to Ocean Boulevard (OB) for its steadfast dedication to innovative, scratch-made cuisine. Seeking further enrichment, he immersed himself in Atlanta's dynamic culinary scene for a couple of years before returning to his roots, now rejoining the team led by Donny King. Johnson's culinary passion flourishes in the nuanced interplay between European and American coastal gastronomy, where shades of gray blend with vibrant hues to create a harmonious fusion.
Candice Smith
Pastry Chef
I've been part of the Ocean Boulevard family for a total of 12 years now. My love for baking and pastry started way back when I was just 5 years old. At the age of 20, Donny gave me a chance to become the pastry chef at Ocean Boulevard, despite having no prior formal training. He offered to help train me, and that's where my journey in the pastry arts truly began. I've been involved in the restaurant industry since I was 14 and specifically in pastry arts since I was 20.
Christina Stiff
Bar Manager
I got my start at Ocean BLVD thanks to our talented pastry chef Candice Smith. She had mentioned that OBLVD was looking for a bartender and she said I would fit right in. She saw potential in me when I didn’t even see it. I am grateful to her for her encouragement to go out for the job.
Since my time here at Ocean Boulevard I have learned, grown, and matured as a bartender and a manager. I have also had the opportunity to grow as an artist. I have had the privilege of doing chalk art for the chalk board that is located by our chef’s counter. This has given me the ability to express my art in a unique way and the confidence to show my art. I am privileged to engage in the conversation and feelings that this medium invokes with our clients. (all the chalk art can be seen on Instagram @ chalka_bout.it)
I am grateful for my time here at Ocean Boulevard and for the Staff who continue to encourage, support and strengthen the business and one another.
