Jason Smith
Chef Proprietor

Born at the old Rex Hospital in Raleigh, Jason Smith spent the majority of his youth in coastal Wilmington while enjoying his family’s roots in the capital city. Both of Jason’s grandfathers made their living working in downtown Raleigh, as well as Jason’s father. Greatly influenced by both of his grandmother’s southern cooking, Jason started cooking in restaurants in Wilmington in high school—a high school hobby which soon became a great passion, tempered by his life-long exposure to the fine art of southern cooking and honed by first-rate culinary training… read more

Bryan Tucker                                General Manager

Bryan Tucker started working here at 18 Seaboard the first year we were open and took over as General Manager in 2010.  With a total of 17 years working in restaurants in cities such as Greensboro, Los Angeles, Detroit and Raleigh, Bryan's extensive knowledge and passion for the hospitality industry has enabled 18 Seaboard to grow as a company.  His love of wines is also reflected in our wine list; since taking over as General Manager, Bryan has also served as our wine and beverage director.

Matt Hayden                                 Manager

Matt Hayden joined the team at 18 Seaboard in March of 2010 as the Events Coordinator.  Matt began his career in the hospitality industry in 2000 working at Lucky 32 in north Raleigh.  He also has worked at 42nd Street Oyster Bar, both in the front- and back-of-the-house at Green Valley Grill and the O.Henry Hotel, where he served as Banquet Chef.

Ty Parker
Executive Chef

A native of Raleigh, Ty spent ten years as executive chef of both the Raleigh and Cary locations of Lucky 32. Ty Parker has been with 18 Seaboard since it first opened it's doors in 2006. It is because of him that 18 Seaboard is such a successful restaurant. Ty is in charge of all the day to day operations of our kitchen, staff and menu.

Billy Apperson
Pastry Chef

Born in Riverside, CA, Billy Apperson has been calling Raleigh home since age 5. After working as a line cook at several local restaurants, Billy became the Executive Chef of Carly’s on Salem and then worked as a pastry chef at the NC Museum of Art Café. Most recently, Billy gained experience at Pittsboro’s acclaimed Fearrington House working with both sweet and savory cuisine. Billy is eager to expand his culinary career with his delectable pastry menu and bread baking at 18 Seaboard.