MEET THE CHEF: SUGO ITALIAN STEAKHOUSE
This year, Wilmington’s culinary talent took center stage at the North Carolina Restaurant and Lodging Association’s 2026 Chef Showdown grand finale at Durham’s Bay 7, where the competition marked its 10th anniversary. Among the evening’s top honors was a double win for Sugo Italian Steakhouse’s Charmaine Devine, who was named NCRLA Pastry Chef of the Year and also took home People’s Choice Best Dessert—a fitting recognition for a chef whose culinary journey has been anything but ordinary.
Born and raised in the Philippines, Devine brings the flavors, memories and culinary traditions of her childhood to a career that has taken her from North Myrtle Beach to some of the country’s most acclaimed kitchens. Her experience includes the legendary Broadmoor Hotel in Colorado and fine-dining steakhouse Thoroughbreds Chophouse in Myrtle Beach, before bringing her talents to Wilmington, where she earned her first sous chef position at Quanto Basta. Along the way, an unexpected meeting and a chance encounter would ultimately lead her to Sugo. Her Chef Showdown victories are the latest chapter in a journey shaped by perseverance, opportunity and a willingness to embrace the unexpected. The 2026 competition featured 102 contestants across 11 preliminary rounds and showcased more than 1,000 locally produced North Carolina proteins, produce and products. We caught up with Devine to learn more about the experiences that shaped her as a chef, the unexpected turns that brought her to Wilmington and the story behind Sugo Italian Steakhouse.
What makes Sugo unique?
What makes the restaurant unique is the people behind it. There’s a real
sense of passion and pride in what we do, from the kitchen to the front of the
house. We’re constantly pushing ourselves to create memorable food and
experiences while still making guests feel welcome. I think that combination of
creativity, hospitality, and teamwork is what truly sets us apart.
How would you describe the type of food you like to cook?
I love cooking food that feels familiar but has a creative twist. My Filipino heritage
naturally influences the flavors I gravitate toward, but I also enjoy incorporating local
ingredients and modern techniques. Whether I’m cooking savory dishes or pastry, I
want the food to feel approachable, thoughtful, and connected to a story or memory.
What motivates and inspires you as a chef?
I’m inspired by the simplicity of ingredients. I love taking something humble and often
overlooked and turning it into something thoughtful, beautiful, and memorable. For me,
the most rewarding part of being a chef is showing people that even the simplest
ingredients can become something special with creativity, technique, and a little
imagination. I love taking something familiar and turning it into something unexpected,
and I’m always looking for new ways to challenge myself creatively.
What might diners not know about you?
I love gardening and growing my own herbs and edible flowers. I find it really rewarding to watch something grow from a tiny seed and eventually use it in my cooking. It’s also a nice reminder that some of the best things take time, patience, and a little care.
Current favorite dish on the menu?
Chicken Martini. I love the balance of spice and acidity in the dish, and especially the richness that comes from finishing the sauce with butter. It’s bold, flavorful, and has just the right amount of brightness that keeps me coming back to it.
What’s your favorite ingredient and how do you use it on the Sugo menu?
One of my favorite local ingredients is heavy cream. I love how versatile it is and how it
can be used in both pastry and savory. It adds richness and body to our sauces and is a
foundation for most of our desserts.
Favorite foodie city?
Currently it’s Raleigh, NC. I love the energy of its food scene and how many talented
chefs and restaurants are bringing different ideas and flavors to the city. I have been
there multiple times this year and every time I visit, I make it a point to try a different
restaurant. There’s always something new to discover, and I always leave feeling
inspired by what I’ve eaten.
What’s your all-time best comfort food?
Bánh mì. It’s my favorite sandwich, specifically from Pho Cafe in Wilmington,
NC. There was one point I was going there 3 times a week because it’s so good. The
owner makes the bread fresh daily and pate is also made in house. It’s simple,
satisfying, and something I never get tired of.
Describe the best meal you’ve ever eaten.
Probably a lunch I had on a boat during a trip to El Nido in the Philippines. All of the
tourists gathered around one big table on the boat, sharing a meal with people we had
never met and eating with our hands, almost like one big family. The seafood had been
freshly caught that day, and everything tasted incredibly fresh and simple. But the best
part was drinking fresh coconut water straight from the trees. It wasn’t a fancy meal, but
it’s one of those experiences I’ll never forget because of the food, the setting, and the
people I shared it with.
3 songs on your current playlist?
If there’s one important piece of advice you might have for home cooks,
what might that be?
Don’t be afraid to keep it simple. You don’t always need expensive or complicated
ingredients to make a great meal. Learn how to get the most out of what you have,
taste as you go, and don’t be afraid to experiment. Some of the best dishes can come
from the simplest ingredients.
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