Chef Q&A: Nick Chavez on the Food Network, Duke’s mayo and liquid nitrogen

It’s been a busy summer for chef Nick Chavez. He was on Food Network's "Beachside Brawl," in the N.C. Chef Showdown finals, and in the busy kitchen at King Neptune in Wrightsville Beach.

He isn’t slowing down now. He’s planning more specials for the restaurant, possible pop-ups with his fellow chef Mauricio Huarcaya of The Green House, and may have more Food Network appearances in the works.

After coming to Southeastern North Carolina from Greensboro, Chavez was the chef at Salt Fish Restaurant and Tiki Bar in Carolina Beach before starting at King Neptune a year ago. The self-described adrenaline junkie went from racing horses and motorcycles to cooking competitions, whether they are chowder cook-offs or national shows.

What was it really like competing on the Food Network?

Well, it was supposed to be summer, but it was freezing. We filmed in March, on a pier. We were wearing hoodies between takes. But I did learn a lot. The experience taught me how to work with a camera in my face... It was super stressful. You literally really only have 30 minutes to cook.

Building flavor in that time was a real challenge. And the limited ingredients and having to ask the culinary team for things. One of the things I kept asking for was Duke’s mayonnaise. I only use Duke’s mayonnaise. I have a tattoo that says I only use Duke’s mayonnaise... Yes, I have a ‘Death before Hellmann’s' tattoo on my leg.

You did really well. What dishes were favorites?

Sam (Cruz from Miami) ended up winning. She is an incredible competitor. We really bonded on the show. She’s Cuban, I’m Cuban. Off screen, we would help each other and we would always say it’s going to be you and me at the end. And I got close.

That first challenge my ingredient was saltwater taffy, which was the hardest of the day. I did French fries, and then put the taffy with goat cheese for a crema for dipping. And I did a grape chow-chow because I wanted to represent N.C... I got really high praise for a corn pudding ice cream using liquid nitrogen. It was one of my goals, to work with liquid nitrogen because I never had before.

More: Two longtime Wrightsville Beach restaurants have been reinvented. Here’s what to know.

What’s the response been after the show?

It’s been good. I wasn’t sure how many people would watch it. I blasted it on social media, and of course my mom did... I’ve had a few people ask to talk to me at the restaurant and sometimes they want pictures. It’s been very surreal. I’m not used to that. It’s been a little bit of an adjustment because I’m such an introvert.

This town is so supportive of this town. You know how nobody loves Kayne like Kayne loves Kayne? Well, nobody loves Wilmington more than someone from Wilmington.

What’s ahead for King Neptune?

We want to keep elevating. We're launching a fall menu. And in the off season, we do have more specials. We’re starting lobster pho night on Wednesdays. We’ve played with that one to see what the response would be – and people kept asking about it.... Thursdays are prime rib night and Tuesdays are hibachi night. It’s very much a locals’ thing.

More: Chef Q&A: There is a secret to the chowder at this popular Carolina Beach restaurant

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Allison Ballard is the food and dining reporter at the StarNews. You can reach her at aballard@gannett.com.

This article originally appeared on Wilmington StarNews: Wilmington's chef Nick Chavez, of King Neptune restaurant on Food Network