The founder of Wilmington’s only enduring pop-up restaurant, Canapé, has taken a full-time chef position at Wrightsville Beach’s Banks Channel Pub & Grille, but Canapé service will continue, he said.

Just a couple days into the Banks Channel top cook spot, Matthew Gould is reviewing the menu with his mind on gourmet burgers, housemade sausages and seafood, he said.

Forget experimental cuisine Gould features at Canapé.

“It’s [Banks Channel] a pub and grill, so don’t expect anything avant-garde,” Gould said.

“Honest food,” is what Gould promised at his new post. He said he is working on menu tweaks with Banks Channel owner Damon Scarpelli.

Scarpelli has long billed Banks Channel, 530 Causeway Drive, Unit T1, as “offering fresh food better than you'll get at your average pub.” Before opening in 2009, Scarpelli operated downtown Wilmington’s late Chelsea Wine Bar, appreciated for its food as much as its large wine list, and The Reel Café.

Meantime, Canape, which Gould launched in 2011, hums along with monthly seatings at Wilmington’s San Juan Café, 3314 Wrightsville Ave.

June entrees were roasted duck breast with almond powder, milk curd and shaved chocolate; homemade orange and bitter chocolate pork sausage with an herbed crepe, new potatoes and smoked vinegar jus; and goat-butter-poached day fish with raw baby spinach, raw breakfast radish, fresh baby corn and fennel fumet.

Canape won’t pop up in July but returns in August, Gould said. Check for updates at www.facebook.com/ilmcanape.

The Boston native also has been staging luau meals for the Wilmington-based kayak tour company N.C. Eco Odysseys.

Prior to Canape, Gould was in the kitchen at downtown’s Caprice Bistro and midtown’s Siena Trattoria. Gould’s most recent stop was Landfall Country Club, he said.