A taste
of place
A homage to ancestral home cooks
Theodosia is deeply rooted in the Outer Banks—its waters, its seasons, and its people. Chef Vivian’s menu is driven by locally sourced seafood and partnerships with regional purveyors, ensuring that each dish reflects the natural rhythm of the coast. Theodosia is proudly female-led, with Chef Vivian and Chef de Cuisine Charlotte Coman at the helm—continuing a lineage of women who have defined Eastern North Carolina cooking through skill, resilience, and intuition.
History on the Plate
Named for Theodosia Burr Alston, whose life and disappearance in 1813 remain part of Outer Banks legend, our experience carries a sense of place that feels both grounded and quietly mysterious.
Our menu is inspired by the history and cultural foodways of the region, drawing from community cookbooks, local traditions, and coastal legends. Every dish and drink is layered with meaning, storytelling, and place.
Vivian Howard
Vivian Howard is an award-winning author, TV personality, chef, and restaurateur. In addition to her popular column, Country Accent for Garden & Gun, she has written two cookbooks: This Will Make It Taste Good and Deep Run Roots, a New York Times bestseller and IACP “Cookbook of the Year.”
Vivian created and stars in Kitchen Curious with Vivian Howard, a new PBS series launched in 2025 that digs into the questions everyday cooks face, as well as Somewhere South, a deep dive into the complexity of Southern foodways, and the docu-series A Chef’s Life, for which she has won Peabody, Emmy, and James Beard Awards.
A James Beard Award semifinalist for Best Chef Southeast, Vivian says, “Heading into our second season at Theodosia, we’re excited to build on what we created last year. We can’t wait to welcome guests back and look forward to providing an unforgettable experience.”
Charlotte Coman
For Chef de Cuisine, Charlotte Coman, her love of cooking took root early–first stepping into a professional kitchen at 17 years old. From Florida to New York to North Carolina, Charlotte grew up with large family gatherings where the food was the centerpiece. After starting her culinary career as a pastry chef, including time at Watts Grocery in Durham, NC, she ventured onto Poole’s Diner in Raleigh, NC. Charlotte worked her way through every role from garde manger to sous chef. After assisting in the production of Poole’s: Recipes and Stories from a Modern Diner, Charlotte became Chef Ashley Christensen’s culinary assistant, taking her on an adventure cooking all over the US and even Paris.
Now helming the Theodosia kitchen, Charlotte brings her enthusiasm for the freshest local produce and seafood to every dish. As a natural-born treasure hunter both in and outside of the kitchen, Charlotte has a knack for spotting four-leaf clovers and scotch bonnet shells, our official state seashell.
Lori Grow
With more than 25 years of experience in hospitality, she has built a career defined by exceptional service, leadership, and a commitment to excellence in luxury dining. Her experience spans virtually every aspect of front-of-house operations, providing her with a comprehensive understanding of guest experience, team development, and restaurant management. A significant portion of her career has been dedicated to the acclaimed The Umstead Hotel and Spa and its award-winning restaurant, Herons. Beginning as a server, she played a key role in the team’s efforts to achieve the property’s first Five-Star rating in 2012 and helped uphold the exacting standards required to maintain that distinction year after year.
In 2024, her professional journey came full circle when she was appointed Manager of Herons, the five-star restaurant where her career at The Umstead first began. Today, she continues to lead with a passion for hospitality, cultivating memorable guest experiences while mentoring and inspiring hospitality professionals. Now being at Theodosia, she brings her fine dining experience and hospitality to every experience. Guiding her team with the same passion that she had when she started in the business.
This isn’t just dining, it’s storytelling for the palate and soul
GENERAL INFORMATION
HOURS
Summer 2026 Opening Day May 8th
Daily: 4pm-9pm