Jill Thompson

Photo Credit: Naomi Culley

NC Catch Chef Ambassador Jill Thompson’s culinary  journey began in 2010 while living in New Zealand, where I developed an appreciation for the love and craftsmanship poured into food. Traveling the world has fueled my passion for discovering culinary treasures and recreating the flavors I experience along the way.

I stepped into the spotlight as a chef while working alongside my partner as a captain and chef team aboard boats in the Caribbean. Cooking in small galleys with limited access to ingredients challenged me to be resourceful and creative, deepening my love for using local, seasonal provisions. The beauty of being a yacht chef extended beyond discovering new destinations—it was about adapting, learning, and embracing the cultural delicacies of each place.

My journey also led me to train under inspiring farm-to-table chefs at the Ashburton Cookery School in Devon, UK, and The Greyfield Inn on Cumberland Island, Georgia. Now, settled on Roanoke Island in the Outer Banks, I’ve immersed myself in the local community of farmers and fishermen, celebrating the region’s unique culinary heritage. My cooking style balances sustainability, simplicity, and elegance, always telling the story of where the food comes from.

My husband and I launched a sailing business on the island, where one of our signature experiences is a "Coast to Table" dinner at anchor, blending my love for the sea and fresh, local cuisine. I’m also building Roanoke Island Rum Cakes, a passion project that bridges my past and present, infusing flavors from both the Caribbean and the Outer Banks with a blend of Virgin Island and Roanoke Island rums.

Food is a story, and I love sharing it—one dish, one journey, and one bite at a time.

Follow Chef Thompson on Instagram @tinygalleychef