Eric Koabel

Moving on from 2025 and heading into 2026 ready to rock and roll! Here’s some highlights from the year ! And ready for what’s next in the new year!

Ode to a fancy oyster dressed from Topsail Beach North Carolina with Royal Caviar from Regiis Ova , Uni from Maine , Lemon zest , and Chive 🦪

North Carolina Flounder - Onion and Leek soubise - Confit Leeks and Cherry Tomatoes - Benton’s Bacon - Shaved Asparagus- Pea Tendrils

Well it’s been a hell of a year to say the least… started off working in Charleston South Carolina this time last year at a local oyster spot called Delaney Oyster House ! After about 6 months there I decided to push the boundaries a little and accept a Sous Chef position at Marbled And Fin a brand new restaurant ! Now 6 months later , One We’ve been open for about 6 months and Two also got promoted to Executive Sous chef before the year ended! One thing I can say is I accomplished my 2024 goal and now will have to see what’s in store for 2025! Yes Chef!