What Seraphine Co-Owner Brad Weddington Loves About Durham
We sat down with Brad to talk about his path into hospitality, why Durham diners made him fall in love with the restaurant industry, and the places he loves when he’s off the clock.
If you’ve spent any time eating or drinking in Durham, there’s a good chance you’ve crossed paths with Brad Weddington.
The longtime hospitality pro, and now co-owner of both NanaSteak and Seraphine, has spent most of his life in the Triangle after a childhood that stretched from Louisiana to Chicago and Atlanta before landing in Raleigh. What started as a part-time bartending job to help pay for school eventually became a calling, one reinforced by mentors, community and countless moments of connection with guests.
Today, Brad, his brother Graham, and their team have helped shape two of the city’s most distinctive restaurants: NanaSteak, a polished-but-welcoming neighborhood steakhouse near DPAC, Durham Performing Arts Center whose wine list has been recognized by Wine Spectator’s Award for Excellence since 2023, and MICHELIN Guide-recommended Seraphine, a warm, Louisiana-inspired restaurant at the American Tobacco Campus where family history, French-Creole flavors and New Orleans energy come together.
Are you from Durham? How did you end up here, and why did it feel like the right place to build a restaurant career?
Brad: I’m originally from Slidell, Louisiana, but my family moved around a lot. We lived in Chicago, then Atlanta and eventually landed in Raleigh when I was in sixth grade. My parents worked for IBM and came here right as the Research Triangle Park (RTP) was growing. My brother and I are the two who stayed; the rest of our family moved back to Louisiana and Mississippi. We fell in love with this area, and it’s really become home.
How did you get started in the restaurant industry?
I got into bartending to earn extra money and help pay for college. At first, I treated it like a temporary thing until I “figured out” what I wanted to do. My wife is actually the one who said, “You’re good at this—why not make it a career?” I loved taking care of people and eventually I realized that hospitality is meaningful work. You can change someone’s whole day without even knowing it.
One moment that really stuck with me was a guest at the original Nana’s who came back a year later to apologize for being upset and rude at the bar on a random Tuesday. She told me she had found out she had cancer that day, and the kindness she felt at the bar mattered to her. Moments like that make you realize why this work is important.
Tell us about the path to opening NanaSteak and Seraphine.
"My brother and I partnered with Scott Howell to open NanaSteak in 2016, along with chef Tyler Vander Zee. We had great mentors—Tom Ferguson of Rise Donuts and Ashley Christensen were both huge influences. Over time, we bought out our partners, and today it’s just my brother and me running NanaSteak.
Seraphine came later. We loved the American Tobacco Campus and had a strong relationship with the team there, so when the right space opened up, it felt perfect. The project was delayed, so it took longer than planned. But our chef, Chris, stuck with us, trained in New Orleans, and came back with an incredible menu. It’s been really special to build something so personal.
For someone who has never been, how would you describe your two restaurants?
NanaSteak is what I’d call a neighborhood steakhouse. It’s polished—white tablecloths, great service—but not stuffy. It’s meant to feel warm and welcoming, especially with DPAC right next door.
Seraphine is Louisiana-inspired with European influences. It’s the food my brother and I grew up eating. The design is really personal, too—my wife found the name while doing our family genealogy, and the walls are covered with photos of our relatives. It’s bright, beautiful and rooted in family history.
Since you just received a nod from the MICHELIN Guide, what are you most proud of when it comes to Seraphine?
Seraphine has a lot of heart behind it. The name comes from my five-times great-grandmother. The décor was designed by our wives, who had never done anything like that before, and they created something beautiful. And Chris, our chef, is a first-time head chef who has absolutely risen to the occasion. We’re really proud of the team. They make the place what it is.
What sets Durham apart as a dining city?
Durham protects its own. The community has a chip on its shoulder in a good way because of its past, and people here rally around local businesses. During COVID-19, restaurants supported each other in amazing ways. We were sharing heat lamps, ordering takeout from one another, checking in when things were hard. That’s the Durham restaurant community. It’s tight-knit, and it cares deeply.
Where do you like to eat in Durham when you’re not at your restaurants?
There are so many places, it’s hard to choose. Anything Mike Lee does is excellent; M Sushi might be one of the best sushi restaurants in the country. Cucciolo is fantastic. Chai Pani (in Asheville) is great. QueenBurger, Queeny’s and Kingfisher from Sean Umstead and Michelle Vanderwalker are doing incredible things. I love Pizzeria Toro, the kale salad is ridiculous. Parker and Otis is a classic. Nanas, the new version under Matt Kelly, is amazing. And I’ve got to shout out Q Shack – their wings are still top-tier. Oh, and Alley 26. I went there for my anniversary. It’s one of my favorites.
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