About The Chef
The idea for our restaurant and the influence it has on our menu is derived from the historical importance of the seafood from the Chesapeake Bay and the Pork farms from Smithfield and the surrounding areas. As a bridge to the past, our dining room is a mixture of patinaed metals, dark woods and brick to create a sense of place while still creating an elegant dining experience for today.
The Blue Crab and Purple Pig restaurant is an American Style Bistro focusing on local high-end comfort food. Our restaurant works with local and seasonal ingredients while highlighting the traditional dishes of the South east.
The paring of food and wine is an important component of the dining experience and The Blue Crab and Purple Pig will offer an extensive wine list that will continue to grow with time. Additionally, a nice selection of craft cocktails and draft beers will always be available and evolving with the seasons.
Barry Wildman – Owner/Executive Chef
Chef Wildman began his culinary training at The Culinary Institute of America where he graduated with high honors. During his time at the CIA, Chef Wildman completed his externship at Elaine Bell Catering, the premier caterer in Napa Valley. While in the wine country, Barry began understanding the importance of how food and wine complement each other. In addition to his externship with Elaine Bell, Chef Wildman simultaneously volunteered at Matanzas Creek Winery in Sonoma County to begin his education in wine.
After graduating from culinary school, Chef Wildman became certified as a sommelier through the Court of Master Sommelier. Working as Sous Chef at Lockkeepers restaurant in Independence Ohio, Chef Wildman studied under John Unger, a Master Sommelier where he continued to develop a passion for wine.
After completing his time in Ohio, Chef Wildman decided it was time for something different. This desire for change took him to The United States Coast Guard. Here he trained young culinary students and prepared high-end functions for international dignitaries, Admirals, Congressmen and U.S. Cabinet members.
The Coast Guard took Chef Wildman all over the country; The Chesapeake Bay, the Great Lakes, Los Angeles, the Mississippi River, the Florida Keys and Attu Alaska located at the end of the Aleutian Island Chain. Cooking in each of these distinguishably different regions of the country helped Chef Wildman realize the importance of a sense of place. Creole food in Louisiana just tastes better in Louisiana!
After retiring from the Coast Guard Chef Wildman finally settled down with his young family in Poquoson Virginia. Here he looked to create a sense of place on the Peninsula. That desire has led to The Blue Crab and Purple Pig Bistro, a restaurant that embraces the waterman and farming past of Poquoson while offering comfort food in an upscale fashion.