DAVE SNYDER, EXECUTIVE CHEF AND HRG OWNER

Following graduation from the New England Culinary Institute in Vermont, chef Dave Snyder moved to New York City, gaining experience and sharpening his skills at The Essex House, Zoe, Union Square Café, and The Mark—serving under top chefs who taught him the importance of hospitality and the team development that’s needed to deliver it.

Heading south, Dave became executive chef at Azalea in Atlanta before moving to St. Simons Island as the executive chef at J’Mac’s. In 2000, Dave stepped out on his own, first opening Halyards, then expanding next door to launch Tramici in 2006, and most recently introducing Latin street fare at La Plancha to celebrate his Colombian heritage. Along the way, Halyards Catering came to life, serving the Golden Isles with fun events and special parties. Today, the Halyard Restaurant Group is comprised of these businesses and Hal the Food Truck.

Drawing on relationships with local fishermen and farmers, Dave and his crew demonstrate to eager guests that the best ingredients make a tremendous difference in food quality, in the sustainability of the environment, and in the financial strength of the local economy. Helping the cause of our Georgia waters, he has served on the Snapper/Grouper Advisory Panel for the South Atlantic Fishery Management Council and the South Atlantic Fishermen’s Association, which both help on the federal level.

Locally, Dave is a member of the Georgia Finfish Advisory Panel and the Georgia Shellfish and Mariculture Advisory Panel, which work with the Coastal Resource Division of the Georgia Department of Natural Resources. Dave is a steering committee member of the Marine Resource Education Program, run as part of GMRI and empowering fishermen to have a voice in the fisheries they depend on.

Deeply devoted to community service, Dave serves on the boards of multiple organizations, including The Georgia Tourism Foundation, The Golden Isles Convention and Visitors Bureau, The Culinary Board for the College of Coastal Georgia, The Boys and Girls Club of Southeast Georgia, and the Coastal Symphony of Georgia. He is also an active supporter of local causes including the Georgia Restaurant Association, Georgia Grown, Georgia Grown Trail 17, The Humane Society of South Coastal Georgia, The St. Simons Land Trust, Coastal Outreach Soccer, and others.

Dave’s love of hospitality, food, and team is seconded by his time chasing fish. If he’s not on site at his restaurants, he’s probably on the water.

CHEF ADAM JONES

Chef Adam started his culinary career at age fifteen—learning the ropes at one of Jekyll Island’s favorite restaurants, Latitude. As a young adult, he moved to St. Simons to run the kitchen at Chelsea’s. An ad from Chef Dave in the local paper launched his next career move, and for the last nineteen years Adam has been a key part of the Halyards Restaurant Group family. “I’ve made a career with Chef Dave,” he says, “because around here, we take care of each other. Dave creates a great work environment that I’m proud to be a part of.”