Floyd is the culinary magician behind Floyd’s Restaurant and Catering. A Carteret County native, he left the Crystal Coast at a young age to pursue his love of cooking. Over a 22-year career, he apprenticed under Charles Vossburg at the Longboat Key Yacht Club in Florida. He then opened the Brass Parrot in Sarasota before returning to the Crystal Coast where he cooked at the Dunes Club. He then went on to run The Pavilion for 11 years before founding Floyd's in 2005.
Although Floyd’s restaurant has established a solid reputation for Southern cuisine, Floyd surprises his catering customers with a broad knowledge of all culinary styles, from Asian to Latin to Caribbean. "I love Southern food," said Floyd. "But I also love to create custom menus based on other cooking styles. If a customer comes in and says, 'I want a Luau for 150 people', we can do it--and well!"
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