Meet the Chefs
When you’re on island time,
cooking feels like work, so why not let the ocean breeze guide you to a local eatery instead?
After a day of sun, sand, and salty air, going out for a delicious meal is the perfect way to unwind. Good food, good views, and no dishes to clean – now that's vacation mode! We thought you might like to know something about popular local spots and the people who prepare the food there, and they were kind enough to offer their insights.
William Urbaczewski
O’Donnell’s Pour House
3907 Landis Ave., Sea Isle City
609-263-5600 | odonnellspourhouse.com
How would you describe your restaurant’s concept or style?
“A Celtic shore grill serving upscale but casual dining experiences with fresh daily fish and meat specials.”
How long have you been working at a restaurant?
“I’ve been in the kitchen for 35 years! I have been the chef at O’Donnell’s Pour House for 23 years.”
What’s the most popular dish on your menu?
“One of our most popular menu items is our ‘Prime’ Grilled Bone in Pork Chop with a maple, bourbon bacon jam, but there are many popular dishes on the menu.”
Do you have any special events or traditions that customers love?
“One of our most popular special events is our Eagles Autism Foundation Fundraiser held in June.”
What’s the best piece of advice you’ve ever received?
“Follow your dreams, always look forward. We all stumble, but it’s how you choose to move forward that makes us stronger.”
If you weren’t a chef, what would you be doing?
“When I was about 25, I thought of going into law enforcement but got pulled back into the kitchen. The kitchen and people you work alongside of are like a family.”
14-ounce prime cut pork chop with maple bourbon bacon jam
Grier Essick
Oar House Pub
318 42nd Place, Sea Isle City
609-263-3000 | oarhousepub.com
How would you describe your restaurant’s concept or style?
“Upscale pub with a seashore twist!”
How long have you been working at a restaurant?
“I’ve been working in the restaurant industry since 1976.”
What’s the most popular dish on your menu?
“Seafood entrees like our shrimp scampi served over linguini finished in a lemon white wine sauce and our blackboard additions, as well.”
Do you have any special events or traditions that customers love?
“Prime Rib Fridays.”
What’s the best piece of advice you’ve ever received?
“Never buy fish on Mondays. Chris Courier taught me everything I know!”
If you weren’t a chef, what would you be doing?
“I spend most of my time fishing, so I’d love to be a charter boat captain.”
Shrimp scampi over linguini in a lemon white wine sauce
Dana Iannelli
Shorebreak Cafe
8301 Landis Ave., Sea Isle City
609-486-2137 | shorebreakcafe.com
How would you describe your restaurant’s concept or style?
“Our concept is to make from scratch baked goods and savory eats with top-quality ingredients bringing the community together to enjoy!”
How long have you been working at a restaurant?
“I have been working in the industry for 20 years and I have been running Shorebreak for almost 5 years.”
What’s the most popular dish on your menu?
“It is a close call between our homemade strawberry pop tart and cream cheese icing topped cinnamon bun!”
Do you have any special events or traditions that customers love?
“Our yearly birthday celebration is a hit with new customers and regulars! It is a great day to bring all our loyal and newer customers together to celebrate the success they have helped create!”
What’s the best piece of advice you’ve ever received?
“I had a boss who used to always tell me, ‘But you didn’t die.’ Basically, always try everything you dream up, because the outcome can never be so terrible as your thoughts may discourage you to believe.”
If you weren’t a chef, what would you be doing?
“I can't imagine doing anything else. Really it is my life's passion to create baked goodness to bring smiles to people’s faces!”
Cinnamon bun topped with cream cheese icing
Louis Cerone
Uncle Oogie's Pizzeria & Specialty Sandwiches
6118 Landis Ave., Sea Isle City
609-263-6086 | uncleoogies.com
How would you describe your restaurant’s concept or style?
“Fun, family, and a shore atmosphere."
How long have you been working at a restaurant?
“This is Uncle Oogie’s 30th year in business at Sea Isle city location."
What’s the most popular dish on your menu?
“Our most popular sandwich is the Chicken Abruzzi which comes with breaded chicken cutlet, roasted peppers, sauteed baby spinach, sharp provolone, and balsamic glaze. Our most popular pizza is the Old Italian Pizza with sweet Italian sausage and roasted peppers."
Do you have any special events or traditions that customers love?
“Customers love utilizing our beach delivery to enjoy their favorites with their toes in the sand and an ocean view."
What’s the best piece of advice you’ve ever received?
“I have two. You buy what you need, not what you want, and you never step on anyone on your way up because you never know when you are on your way down."
If you weren’t a chef, what would you be doing?
“I would be a union carpenter."
Chicken Abruzzi with roasted peppers, sauteed baby spinach, sharp provolone, and balsamic glaze alongside Uncle Oogie's pizza
Steve Rossi
Avalon Links Restaurant at Avalon Golf Club
1510 Rt. 9 North, Cape May Court House
609-465-8086 | avalongolfclub.net
How would you describe your restaurant’s concept or style?
“I would describe the Avalon Links style as a casual, laid-back restaurant on a beautiful golf course. We have a little bit of everything on our menu from hand-cut chops and steaks to fresh seafood and delicious bar food.”
How long have you been working at a restaurant?
“I’ve been working for Avalon Links since 2016.”
What’s the most popular dish on your menu?
“As of recently, our most popular meal would be our poke bowls. Our poke bowls are served with your choice of ahi tuna, chilled shrimp, jumbo lump crab, or grilled chicken, and come with jasmine rice, avocado, mango, cucumber, edamame, and ginger soy dressing.”
Do you have any special events or traditions that customers love?
“Our Prix Fixe menu and Sunday Night Specials are popular among our customers.”
What’s the best piece of advice you’ve ever received?
“The best piece of advice I’ve received is about remaining calm in stressful situations. Rarely do good things happen when you let your emotions get the best of you.”
If you weren’t a chef, what would you be doing?
“If I wasn’t a chef, I would have wanted to be a meteorologist. I really enjoy learning about the weather.”
Poke bowl with ahi tuna, jasmine rice, avocado, cucumber, edamame, mango and ginger soy dressing
Marita and George Berkelbach
Marita’s Homemade Ice Cream
5912 Landis Ave., Sea Isle City
609-263-6800 | maritasicecream.com
Jeanne and Marita Berkelbach
How would you describe your restaurant’s concept or style?
“We originally modeled after a 1950s drive-up ice cream stand and have maintained the same look and feel over the years. We have a family-friendly atmosphere with outside seating for over 100 people on our benches.”
How long have you been working at a restaurant?
“We first opened in July 1987 and this will be our 39th summer!”
What’s the most popular dish on your menu?
“A popular order is our brownie sundae complete with homemade brownies. In addition to our regular homemade ice cream flavors, we also offer 11 more specialty homemade flavors that are very popular. Everyone seems to love our custom-made milkshakes with your choice of ice cream and toppings. Our made-to-order milkshakes are blended in stainless-steel cups just like they used to do back in the day!”
Do you have any special events or traditions that customers love?
“For last 20 years, Marita’s has held the ‘Cones for a Cure’ fundraiser for the
Jimmy V Foundation to aid in cancer research. This is a three-day event in July, where we match whatever is donated by the customers and 100% of the money goes to cancer research.”
What’s the best piece of advice you’ve ever received?
“The importance of always being pleasant and friendly. Keeping the customers happy and maintaining a friendly atmosphere is very important in the service industry.”
If you weren’t a chef, what would you be doing?
“We would probably be in some type of service or nonprofit business that employs young people and teaches them people skills like how to interact with the public because it is very important to learn how to effectively communicate and work with others.”
Brownie sundae with vanilla soft serve, hot fudge and whipped cream
Kevin Capone
Mike's Seafood & Dock Restaurant
4222 Park Road, Sea Isle City
609-263-3458 | mikesseafood.com
How would you describe your restaurant’s concept or style?
“Sea Isle’s most popular BYOB selling fresh seafood on the water for over 100 years."
How long have you been working at a restaurant?
"24 years. Started at Busch’s Restaurant and gained hands on experience with George Phillips then I polished my skills at Mike’s Dock under some really great chefs, and I’ve been here ever since."
What’s the most popular dish on your menu?
"Anybody that knows Mike’s knows that every dish is popular. Our grilled or blackened sword, tuna or mahi fresh from the boats right out back on the harbor are some of my favorites."
Do you have any special events or traditions that customers love?
"Aside from the very popular Feast of the Seven Fishes during Christmas week, where shopping at Mike’s is a holiday tradition for thousands, every February the Mike’s Crew organizes the Mike’s Seafood Run/Walk for Autism raising money for children and adults with autism. The 18th annual event will take place on Saturday, February 14, 2026."
What’s the best piece of advice you’ve ever received?
"Cook every dish with love like you would be making it for your mother."
If you weren’t a chef, what would you be doing?
"I’d be a deck hand on the Deadliest Catch."
Blackened Red Snapper with mixed veggies and garden rice
