Wade had his first introduction to the culinary industry at the age of 17 while working at J. Gilbert’s Steak House in Raleigh, North Carolina. He was hooked right away. After a few years developing valuable experience in various kitchen operations, Wade enrolled in the culinary program at Johnson & Wales University in Charlotte, North Carolina. Shortly after graduation Wade was hired and appointed Executive Sous Chef at The Oceanaire Seafood Room in Charlotte. He served in this capacity for 4 years before a move brought him to Greenville and he was introduced to Rick Erwin. He was hired and went to work for Rick Erwin’s West End Grille while the final touches were placed on the kitchen for Nantucket Seafood Grill. Today Wade serves as the Executive Chef for Nantucket Seafood Grill and is responsible for all kitchen operations and menu development. Wade offers a unique perspective for seafood presentation and is highly committed to using only the finest and freshest ingredients available on his menu.