Sam McGann is the Executive Chef and Co-owner with business partner, John Power, of The Blue Point, founded in 1989 in Duck on the Northern Outer Banks of North Carolina. Recognized by both Southern Living and Gourmet Magazine as a must visit on the Outer Banks, the 100+ seat sound front restaurant has been a consistent beacon of superb Atlantic Coast Cuisine and exceptional southern hospitality for the past 21 years. Sam and his staff have created a unique personal style of cooking that melds the best of regional American cuisine with a distinct accent of traditional seasonal flavors of the Atlantic Coast. Whether it is the perfect spring morels from Michigan or our local summer Currituck figs, you will find them on the plates at The Blue Point. From the house made brioche bread and desserts to the briney aroma of fresh blue crab stock, Sam’s food makes a statement that fresh, simple and seasonal is the best approach to cooking.
In addition to his busy professional schedule, Sam continues to travel extensively for inspiration and to support a variety of charity events around the country. His travels have included the Oriental Thai Cooking School in Bangkok, Thailand, the Perrier Jouet House in Champagne, France, and the Inn at Blackberry Farm in Walland, Tennessee.
Chef McGann lives in Southern Shores with his wife, Cindy. Together they also oversee two beautiful properties in Suffolk, Virginia – Vintage Tavern and River Stone Chophouse.