Carl Messick Executive Chef
Peter Shields Inn & Restaurant
and Fins Bar & Grille
Carl has an impressive culinary background. He attended New England Culinary Institute in 2002 and first worked at the Backyard Restaurant in Stone Harbor. He came to Cape May and the Virginia Hotel as the sous chef in 2004 and quickly rose through the ranks to executive chef of the popular Ebbitt Room. His skills were well honed working in Stone Harbor for Chip Roman, proprietor and executive chef of the award winning Blackfish restaurant. Just prior to assuming his position at the Peter Shields Inn & Restaurant he served as executive chef of the White Heron in Stone Harbor.
Responsible for every aspect of the dining experience at the Peter Shields, Carl is committed to delivering exceptional service, and a menu that incorporates seasonality and is respectful of sustainability. As an avid fisherman, Carl is passionate about sustaining our resources and will never showcase any fish in danger of being overfished.