Culinary survival: Largo chef lands spot on TV’s ‘Chopped Castaways’
- Mark Parker
- May 18
- 4 min read
An affinity for catching and smoking wild game made Dwight Hudgins, also known as the Dreaded Fisherman, a natural to compete on Food Network’s new series, Chopped Castaways.
However, landing a spot to compete for $100,000 against 12 chefs on a deserted island was so unexpected that Hudgins didn’t reply to what he thought was a scam. Producers found him through his Instagram page, which showcases his outdoor exploits and Barbara’s Kitchen, a Largo-based gourmet food business founded by his partner, Chef Sharon Young.
Young, a Chopped aficionado, demanded that Hudgins return the call. He advanced from a deep pool of potential contestants and made his television debut on Tuesday.
“The first episode - it’s different when you sit back and watch compared to when you’re in the mix of things,” Hudgins said. “You’re focused on your teammates and trying to accomplish certain things. So, it’s kind of strange to sit back and watch.”
Chopped Castaways, a survival-style spinoff of the Emmy-nominated Chopped, strands 12 chefs on an undisclosed remote island. Contestants split into two teams that compete in cooking rounds and physical challenges.
Unlike the original series, chefs on Chopped Castaways must build a working kitchen using primitive materials, cook over an open fire, and earn ingredients through outdoor challenges. Competitions include archery, spearfishing, ocean diving, and sand digging, which align with the Dreaded Fisherman’s hobbies.
Hudgins said some contestants, to a “certain degree,” possessed similar skillsets. “There were some that said they did, but actually really didn’t.”
“I would say some of them were a lot more boujee than others,” Hudgins added. “I could physically go out and grab an alligator and skin it. A lot of these other people had restaurant experience.”
He emphasized that Young, who opened Barbara’s Kitchen in 2016, is the true chef. She named the business, which specializes in handmade jams, jellies, sauces, and butters, in honor of her mother, Barbara Dawes.
Hudgins creates several varieties of honey and seasonings, and the couple regularly hosts special events. The Dreaded Fisherman, whose double-entendre nickname stems from his hairstyle and the fear he instills in fish while angling, takes the lead during “wild game night.”
“I grew up hunting and fishing and cooking what we caught,” Hudgins said. “My grandparents … sold all the good meat; whatever was left over, that’s what we ate. So, that part was exciting.”
His background would seemingly give Hudgins a competitive advantage on Chopped Castaways. However, he believes the three judges valued taste and presentation more than “how the food got to the table.”
Hudgins said the focus on creating traditional dishes increases as the eight-episode series progresses. “And I’m more thinking of a Crocodile Dundee scenario.”
“It’s a standard meal, and I’m looking at doing a ball python or an iguana or something like that,” Hudgins added with a laugh.
He survived the first episode, which aired on the Food Network at 9 p.m. on Tuesday. Tampa Bay residents looking to root for one of their own can stream the premiere on HBO Max.
Young said she “absolutely” yelled at Hudgins through the screen while watching the episode. She also urged the “phenomenal” yet rustic cook to watch his timing before he left home, where he typically smokes meat for eight or nine hours.
Hudgins said the remote island, with its lush forests and beaches, provided a beautiful setting. He also noted that a severe thunderstorm greeted contestants on their first day. “And then one by one, everyone started getting sick.”
While he wishes that foraging for edible plants would have played a more prominent role in the show, Hudgins said he felt at home in the jungle. Non-disclosure agreements prevent him from sharing how he fared on Chopped Castaways.
“It was exciting, and it was fun,” Hudgins said. “It was a very good experience.”
Winning the $100,000 grand prize would allow Hudgins and Young to expand their business, he said. The two frequently host high-tea parties and charcuterie classes at 12508 Starkey Rd. in Largo, and an educational wild game night will return for Father’s Day.
However, space is limited at the storefront. Hudgins said the couple would purchase an old Victorian house, or a “nice-sized boat,” with the prize money to increase event capacity.
“It’s going to give us free exposure,” Hudgins said of the show. “And that was one of the biggest reasons I was intrigued to do it.”
For more information about Chopped Castaways, visit the website here.
For more information about Barbara’s Kitchen, visit the website here.
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