We have always recognized that the Blue Point is only as good as the people whom we choose to employ. So, most of our success can be attributed to the truly talented, committed and passionate people who have worked with us through the years. Too numerous to name, their efforts and contributions have allowed us to fulfill our mission. Many have gone on to open their own restaurants or serve in greater capacities for others, and, of course, some are still with us after many years. The appreciation we feel for all of the staff, but especially for those who have been with us for so long, is immeasurable.


Sam McGann

chefemail: sammcgann3@gmail.com
Sam McGann is the Executive Chef and Co-owner with business partner, John Power, of The Blue Point, founded in 1989 in Duck on the Northern Outer Banks of North Carolina. Recognized by both Southern Living and Gourmet Magazine as a must visit on the Outer Banks, the 100+ seat sound front restaurant has been a consistent beacon of superb Atlantic Coast Cuisine and exceptional southern hospitality for the past 29 years.

Sam and his staff have created a unique personal style of cooking that melds the best of regional American cuisine with a distinct accent of traditional Southern flavors of the Atlantic Coast. Whether it is the perfect spring soft shell from Colington Island or our local summer Currituck figs, you will find them on the plates at The Blue Point. From the house made brioche bread and desserts to the briney aroma of fresh blue crab stock, Sam’s food makes a statement that fresh, simple and seasonal is the best approach to cooking.

In addition to his busy professional schedule, Sam continues to travel extensively for inspiration and to support a variety of charity events around the country. His travels have included the Oriental Thai Cooking School in Bangkok, Thailand, the Perrier Jouet House in Champagne, France, and the Inn at Blackberry Farm in Walland, Tennessee.

Sam also continues to consult for M&M Hospitality in Suffolk, VA.

Sam supports Southern Foodways Alliance, Outer Banks CATCH, Johnson & Wales University (funds an annual scholarship) and the James Beard Foundation.

Chef McGann lives in Southern Shores with his wife, Cindy. 


John Power

staff-2email: jpower@thebluepoint.com
Born, raised and pushed through 10 years of Catholic school then Maury High School, Norfolk, VA. Three sisters and a large extended Irish family, still mostly there. Tennis, swimmer, grass-cutter. Cheeseburgers, Regino’s Pizza and Mom’s Corned Beef and Cabbage. Allman Brothers. Simon and Garfunkel.

1970s teenager. Delivery boy—flowers, candy cigarettes. Grass-cutter. Assistant to the asst. to the asst. tennis pro. Stones. Beach Boys. Fleetwood Mac. Bad hair. Beach. Lots of friends including Sam McGann. [more]

Hampden-Sydney College. Hemingway. Western Civ. Delivery boy—Green Front Furniture. All around laborer—Rose Bower Vineyard. Late nights at the Truck Stop. Walker’s Diner. Rose Bower Claret. Learned to give a party. Summers tending bar—Princess Anne Country Club, Alexander’s on the Bay, Cavalier. Lifeguard—Va. Beach, 36th Street. Belvedere Café. Both Nick’s Restaurants—Sandbridge and Laskin. Dirt boy at construcrion site (1 week, learned how not to train or treat people). Hall and Oates. Pure Prairie League.

HSC Graduate, B.A., English 1979. Dishwasher—Milton’s Pizza–Williamsburg (1 night, pans won’t come clean). Banquet Room Service—Williamsburg Inn. Captain Thesolonius Judkins (learned how to train and treat people). Bartender—the Trellis, Williamsburg. Eyes opened wide to food and the business of serving it. Jimmy Buffet. Paul’s Deli.

Many, many, many restaurant jobs. Server, bartender, banquets. Ghent. Park City, Utah. Virginia Beach. Richmond. Escape attempts—Realtor, Womble Realty—Copywriter, Willis Wayside Furniture.

31 Years old. September 1988 weekend in Duck leads to bartending job at Barrier Island. Get to know all the locals. Love it. January 1989, opportunity in Va. Beach. Open Chick’s Oyster Bar on Lynnhaven River. 17 seats. Some nights do it all—cook, serve, shuck, tend bar, clean it all up. Get reacquainted with Sam.

Miss Duck too much. Sell Chick’s, March 1989. Friend of grandfather has space available in Duck’s Waterfront Shops. Call Sam. Partnership in Duck? Raise money. Shoestring. Dad chips in the most and when needed most. July 15, 1989—Blue Point opens.

Hard work. Lots of fun. Marriage—Lucy. Open Ocean Blvd. Kate’s born. Open Good Life. Jack’s born. Sadly marriage ends, but time was good and kids are spectacular. Sell Good Life. Sell Ocean Blvd. Open Duck’s Cottage Coffee. Remodel and enlarge Blue Point.

New business, 2008. aquaVa–Bottled Artesian Water, Skippers Va. Sell Duck’s Cottage. Sinatra. Bublé. Dave Mathews. Captain Franks. Cook Corned Beef in the same pot Mom used. The kids hate it.


Nancy Stanford

email: nstanford@thebluepoint.com
Raised, Richmond, VA
VCU graduate
Finance, business
Bartender, waitress, sales
Catering company, Richmond, VA
Jimmy Sneed; Frog & The Redneck
Move, Outer Banks

2001 Blue Point: general manager, worker bee
Hobbies: cooking, surf fishing, bike riding, entertaining
Dog: Shelby
Cat: Casey
Fav foods: Hanover tomatoes, soft shell crabs, shiitake mushrooms, cobia, butterbeans, foie gras
Words of the day: “passionate about what I do.”


Dave McClary

email: dmcclary@thebluepoint.com

In the summer of 1989 David McClary heard that two guys were planning to open a restaurant in Duck. He traveled south from  Virginia Beach to meet them at the space still in the throughs of construction. After a week’s worth of assurances that he was  serious about the job, Sam finally hired him.[more]

In the fall of 1991 David moved to Atlanta and worked in various kitchens seeing many different styles and ingredients, most notably Martin Gagne at City Grill. Then it was on to Charleston, South Carolina where he worked alongside chef Frank Lee at Slightly North of Broad and also was chef at another restaurant within the company. Durham North Carolina was next working for Scott Howell at Pop’s.

David returned to the Blue Point in 1998 and began working under Chef de Cuisine Thomas Power currently of the Fat Canary in Williamsburg Virginia. In 1994 David became Chef de Cuisine and took a lead role in the 2005 expansion of the restaurant alongside owners John Power and Sam McGann.

David shares the credit of quality food with his kitchen staff, and knows the successful execution of nightly service is a group effort. He resides in Kitty Hawk with his wife Jessie, and two children, Mac and Gabi.

David shares the credit of quality food with his kitchen staff, and knows the successful execution of nightly service is a group effort. He resides in Kitty Hawk with his wife Jessie, and two children, Mac and Gabi.