Meal times are a special time at Camp where campers and staff have the opportunity to eat, share and connect. Delicious, nutritious food is a long-standing tradition and expectation at Sea Gull and Seafarer. We partner with FLIK Independent School Dining who prepares a wide variety of fresh-made meals that campers enjoy. FLIK serves many schools and camps throughout the nation and is committed to delivering, nourishing food using only the freshest ingredients.
Meals are served family-style from a menu approved by nutrition specialists and campers are encouraged to eat a well-balanced diet from what is offered at each meal. Fresh fruit is available at all meals and salad and fresh vegetables are available at lunch and dinner. Our menu is nut-free.
Camp does not arrange individual meals except for pre-existing health conditions. Dietary restrictions should be noted on the Health Form. We are able to accommodate the following:
Allergy boards are located in each Dining Hall so campers may verify what is on the menu for each meal.
Should you wish to discuss your child’s special dietary circumstances, please contact please contact Rodrigo Vilches, our Food Service Director.
To find out more about FLIK Independent School Dining you can visit their website.
Chef Allie McCabe
Chef Alyssabeth "Allie" McCabe graduated from Carteret Community College. Chef McCabe has worked at NC State, Blackberry Farms and in the private sector. In 2022, Chef Allie moved back to Eastern Carolina to be part of the Camp Seafarer FLIK team.
Chef Bryan Fisher
Chef Fisher graduated from the Culinary Institute of America in Hyde Park, NY. From there his love of cooking has taken him from catering and banquets to a private chef and restaurateur. His love for clean healthy food and family has brought him to the FLIK corporation and Camp Sea Gull.
Chef Andrew Rochlus
Chef Andrew is an Eastern North Carolina native. He graduated from the Cordon Blue Culinary School in Nevada. He worked in several restaurants until joining the FLIK family in 2017 where he took over Camp Seafarer’s culinary operations. Chef Andrew lives in James City with his wife Michelle and daughter Hannah, and they currently waiting for their son, Morris Edward, to be born.
Chef Rodrigo Vilches
Chef Rod was born in Santiago, Chile and comes from Italian and Spanish descendants. He graduated in Chile and has worked in private restaurants and venues. Chef Rod has more than thirty years of professional cooking and kitchen management experience, working in all areas of the industry. Chef Rod is the director for FLIK and oversees Camp Sea Gull & Camp Seafarer dining services. He resides not far from the camps, in Aurora, NC with his wife and three children.