AQUA Team 
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Brandon Clark

Executive Chef


Brandon has spent his entire life near the ocean, from the Cape Fear to Tidewater and now on the Outer Banks.

As a young boy, Brandon’s parents were always cooking for events, “volunteering” Brandon to assist. He quickly realized his passion was food.

Beginning at age 14 in a local seafood restaurant in Wilmington, NC, as a dishwasher and gaining experience in various restaurants during high school, still working with his parents, Brandon’s knowledge and zeal for the culinary arts continued to grow. He served as Concessions Manager one season for the Wilmington Sharks Baseball team. After high school, Brandon attended Cape Fear Culinary in Wilmington, NC. While attending school, Brandon sharpened his trade at Porter’s Neck Plantation, working his way from prep cook to sous chef.

In 2004, his family moved to northeastern North Carolina. Brandon later became Executive Chef at The Green Onion in the Ghent Area of Norfolk before venturing out into the food truck world. His flair for fusion cuisine was well received and noted by winning several awards and competitions, including the 2008, 2009, and 2010 “Chef’s Challenge” and five-time winner of The NC Potato Festival “Anything but Fries” competition, both in Elizabeth City, NC.

Brandon has found a new home, between the beautiful sunsets of the Currituck Sound and the pristine beaches of the Outer Banks at AQUA, bringing his passion, love, and experience to our corner of the world for all to enjoy.

mail-iconaquachef@aquaobx.com

 

 

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Judy Fisher

General Manager


Judy began her management career at AQUA in 2008 when the restaurant opened. In the time she has worked at AQUA, Judy has come to love the Town of Duck along with the community of people who make Duck so special.

After working at several successful restaurants in Richmond, VA and graduating from VCU with a Bachelors Degree in Business, Judy continued working in restaurants, loving the fast paced and fun atmosphere. She moved to Washington, DC in 1990 to work as general manager at The Cafe Heartland. Finding that big city life was not for her, Judy relocated to the Outer Banks, waiting tables at Goombays prior to being promoted to front of the house manager. In 1996, she left Goombays to partner with 2 friends, opening Quagmires in Kill Devil Hills. After a very successful 10 year run, she and her partners decided to sell the property and closed Quagmires.

Judy, who grew up in Richmond, always craved the beach life. She moved to the Outer Banks in 1992, remembering her fondness for the area as a child vacationing with her parents in Kitty Hawk year after year. Wanting a child of her own to enjoy the Outer Banks with, Judy began the process of adopting a child from China prior to closing Quagmires. Within a year she was traveling to get her beautiful baby girl Olivia. After taking time off to be with her daughter and just be a Mom, Judy was ready to get back to work and found AQUA, the perfect fit! Judy resides in Kitty Hawk with her daughter, who can be seen during the summer season jamming with the musicians on the AQUA deck. Loving to travel, Judy and Olivia spend time during the winter in The British Virgin Island of Tortola with Judy’s former partners “the boys from Quags”.

mail-iconjudy@aquaobx.com

 

 

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Michelle “Shelly” Rowles

Restaurant Manager


Shelly joined the AQUA team in the spring of 2009, just one year after AQUA’s grand opening. She has a passion for food and wine, as well as a sincere commitment in creating a memorable experience for everyone who comes into AQUA.

Being the daughter of a Culinary Institute of America educated chef, Shelly has a long history working in hospitality. In her teenage years, she worked at Windmill Point and then in her parents restaurant, an Outer Banks favorite named Finely Ron’s. Shelly moved to Raleigh to attend UNC Chapel Hill, where she worked for 10 years at the Angus Barn. Wanting to get back to the Outer Banks, Shelly returned in 2001, working at the Left Bank restaurant prior to coming to AQUA.

Shelly’s love for the Outer Banks began as a child vacationing here with family at the old Pebble Beach Motel in Nags Head. Her grandparents relocated to the Outer Banks in the early 80’s so her grandfather could fulfill his dream of selling bait and tackle at the Nags Head Fishing Pier. Shortly after her grandparents moved here, the rest of the family followed. Like her parents, Shelly’s aunt and uncle opened their own business in the ’80s, Lady Victorian, which still remains one of the businesses that help define the quaint image of Duck. When not at AQUA, Shelly enjoys wine and food, and mostly basking in the beauty of the Outer Banks with friends and her best girl Desi, a bassett hound extraordinaire.

mail-iconshelly@aquaobx.com

 

 

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Lucy LaFountaine

Bar Manager


In spring of 2008, Lucy did a drive by, literally, and found AQUA. Her philosophy that, “the bar is an extension of my own living room, with good food, wine, drinks, and conversation” has made the bar at AQUA a fun place to be and a must stop while in Duck.

After bartending at 18 in a family owned pub in New Jersey, Lucy relocated to the Outer Banks where she became an “old school” bartender at Sound Side in Kitty Hawk before you could get liquor by the drink. Lucy then went to Sam & Omie’s, opened J. Fleming Munde’s and later, RV’s on the Causeway. She became the local’s favorite bartender at the Whaling Station and then for 13 years at Black Pelican before joining the AQUA team.

Lucy was born in Giessen Germany and raised in a military family. Lucy and her husband met in New Jersey prior to moving to the Outer Banks over twenty years ago.

 

 

 

 

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CJ Powell

Restaurant Supervisor


CJ is a native of Portsmouth, VA but has been spending his summers on the Outer Banks since he was very young.  Helping out at the family owned restaurant on the Outer Banks allowed him to return to the beach every year.  He has been with AQUA since 2011 and is often engaged in charming guests as the manager on duty, bartender or service staff.  Growing up in the restaurant industry sparked an interest that he continues to foster through his advancement of food, wine an spirit knowledge.

While attending Old Dominion University, CJ learned from some of Norfolk's best Chefs and Sommeliers working nights downtown.  His work experience includes fine wine and classic cuisine at fine dining steak houses, bistros, tapas bars and a Gastro Pub where he learned to appreciate craft beers and spirits.  He continues to advance his fine dining knowledge through a genuine appreciation of the culinary arts.

CJ resides in Kill Devil Hills.  He is an exceptional father and role model to his adorable twin boys.

 

 

 

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