AT YOUR OUTER BANKS
Meet The Chef
Mac Buben grew up in the restaurant business with his parents Jeff and Sallie, owners of the acclaimed D.C. restaurants, Vidalia, Woodward Table and Bistro Bis.
Originally he pursued a degree from North Carolina State University while working at Magnolia Grill in Durham.
Eventually, young Mac made the decision to leave NC and attend the Culinary Institute of America just as his dad had done. While in New York City, Mac learned his craft from positions at some of Manhattan's top kitchens including; Le Bernardin, Restaurant Daniel, and Jean-Georges.
In 2017, Mac returned to Virginia and took a position at The Inn at Little Washington where he was part of the team to help win their coveted 3rd star from the Michelin Guide. Before relocating to the Outer Banks, Chef Buben returned to Washington, DC working side-by-side with his father as Chef de Cuisine of Bistro Bis on Capitol Hill.
Mac’s love of the culinary arts, coupled with the local ingredients coastal North Carolina has to offer, made the decision to move to the Outer Banks permanently an easy one. After spending time settling in and learning from Chef Sam McGann at the Blue Point, Mac decided to launch Sea Chef Outer Banks.
Through his private chef, events, and catering services Chef Mac hopes to bring his vision of local Outer Banks cuisine to life and into your home or vacation rental.
Family Style, or Plated Menu
How do you want to dine?
Choose your own
We offer a variety of menus centered around locally available and seasonal foods. We offer everything from 4 course menus to oyster roasts and pig pickins.
All you have to do is relax and enjoy while we
cook, serve, and clean up
(everyone's favorite part!).
We had our delicious meal made by the Sea Chef last night. The meal was absolutely phenomenal and would 100% recommend to anyone visiting the Outer Banks. We will be booking him again next year!
-Lara Ann, Pittsburgh, PA
Beautiful experience- fine dining in your own home with impeccable service, presentation, five star menu and a sparkling kitchen in the end to boot. We started with very special deviled eggs, crab and oysters. Courses included the best lobster bisque and rabbit I have ever tasted.
- Sarah Carr
We celebrated my husband, and two other drivers, retiring from UPS. Sea Chef was so fun and easy to work with. From setting this all up with initial emails a few months ahead to conversations a few days before hand. We had 17 friends/family for this event and the food and presentation were amazing! Will definitely be requesting them again!
- Karen Spencer