Shawn Wellersdick, executive chef and owner of Port Land Grille, earned his degree in Culinary Arts from Johnson & Wales University in Providence, RI. He served his culinary internship at Rihga Royal Hotel’s Halcyon Restaurant in New York before moving to North Carolina in 1993.

Shawn joined Noble’s Restaurant Group as executive chef in 1994. During his tenure, Noble’s won praise from National Restaurant News and Food Network. In 1998, Shawn became part-owner and executive chef of the acclaimed Under Currant in Wilmington, NC. Shawn continues his unique culinary explorations today at his Port Land Grille.

Shawn is a member of the American Culinary Association and La Chaine des Rotisseurs, and serves on the Chefs Advisory Board of the North Carolina SweetPotato Commission. He has won a silver medal from the American Culinary Federation and was a finalist in the La Chaine des Rotisseurs National Hot Food Competition at the Culinary Institute of America.

Serving Wilmington’s Finest-Night After Night. Progressive American regional cuisine masterfully executed by chef owner Shawn Wellersdick in a casual yet elegant coastal setting since November 2000.

Port Land Grille boasts an entirely non-smoking environment (including the bar). The main dining room seats 85-100 with large windows overlooking a beautifully landscaped patio area, complete with a fountain and live oak trees.

Private dining rooms accommodate parties from 12-65. Settled comfortably in the restaurant’s wicker and wrought iron chairs around oversized white clothed tables, guests are made to feel equally comfortable wearing golf casual attire or a tuxedo. The casual yet elegant décor, pale green walls accented with black and white framed historical photos of Wilmington and Wrightsville beach, evokes the feeling of dining in a classic old-style supper club, complete with a staff dressed in crisp white cotton jackets (armed with lots of knowledge and southern charm) waiting on you hand and foot.