Meet the Team
DAVE SNYDER, Owner & Chef, Halyards Restaurant Group
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.
Shannon Devlin, General Manager, Agio
Shannon Devlin believes in a work culture centered around teamwork with a focus on service—and motivates her team to follow this work ethic every day. Originally from Maryland, Shannon studied nutrition at the College of Southern Maryland. With over twenty-five years of experience in the restaurant industry, she specializes in creating craft cocktails and enjoys sharing her extensive beverage knowledge with her team. Prior to joining HRG, Shannon spent eight years working as a leader in the resort industry on Jekyll Island, GA. When she’s not crafting delicious cocktails or elevating guest experiences at Agio, Shannon enjoys gardening and has a passion for clean eating.
Stephen GILES, General Manager, Tramici
Born in St. Petersburg, FL, Stephen moved to St. Simons Island at an early age and grew up in our coastal town. At 15, he began working at Halyards as a server assistant for Chef Dave, a longtime family friend—where he discovered his passion for hospitality and creating special experiences for guests.
While earning his Bachelor’s and Master’s degrees in Business Administration and Management at Georgia Southern University, Stephen continued growing his skills in the hospitality business as a lead bartender and certified culinary professional for Darden Restaurants, specifically Longhorn Steakhouse. These roles helped him learn how to be an effective coach and leader, creating a culture of teamwork and care amongst his team members.
After college, Stephen returned to his roots in the Golden Isles where he took on the role of General Manager of ECHO at the King and Prince for 4 years. In this position, he crafted the wine and beverage menu for guests to enjoy.
Stephen has now taken the next step in his career as the General Manager of Tramici, using his special eye for hospitality to create memorable experiences with each guest. With a talent for cooking, numbers, and financials—and above all, a passion for hospitality and people—Stephen is a wonderful addition to the Halyard Restaurant Group team.
ADAM JONES, Head Chef
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.”
Victoria Jones, Front of House, La Plancha
Since a young age, Victoria Jones has had a passion for food—learning to cook from her mother and grandfather as she watched them prepare delicious, diverse recipes in the kitchen. Her grandfather, an Air Force veteran, had traveled the country from coast to coast and learned new flavors and dishes in every stop—and instilled this love for flavor in Victoria. His enchiladas casserole was always her favorite meal!
Victoria graduated from high school in Peach County, Georgia, where she began her career working in restaurants. Her first job offered great training and experience—and she was discovered there by Chef John Belechak, who introduced her to Palmers Village Cafe on Saint Simons Island. At Palmers, she learned a new set of skills and techniques from Chef John—someone she still considers one of her favorite chefs and friends—working with him for 4 years making homemade breakfast and lunch items. Chef John decided to teach her a higher skill set, formal dining—this included menu development and taste and flavor profiles, as well as organizational skills and leadership qualities.
From Palmers, Victoria joined the Halyards team where she worked for four years under Chef Franciso Jimenez and Chef Adam Jones, continuing to develop her culinary expertise. She then joined La Plancha—and has been there since their opening day. She is currently the Executive Chef, bringing her passion for culinary arts to the restaurant and cooking delicious, inventive dishes for us to enjoy every day.
Victoria lives in Glynn County with her wife, Cassie Jones. Outside of work you may find her fishing in our local waters, kayaking, or spending time with their Chihuahua, Chevy.
Abraham Vargas, Executive Chef, Agio
Chef Abraham Vargas’s culinary journey began at home, where he was inspired by his mother’s skill and passion for creating delicious meals for their family. Motivated by this early influence, he has since built a remarkable career spanning over 27 years.
Throughout this time, Chef Vargas has worked with some of the world’s most celebrated chefs and renowned restaurants including Chef Wolfgang Puck at the Oscars and Chef Michelle Bernstein at Café La Trova in Miami. He has also honed his skills at world-class establishments like the three-Michelin star El Bulli in Spain and Biko Restaurant in Mexico City, which was recognized in the Pellegrino Guide’s World’s 50 Best Restaurants. Beyond the kitchen, Chef Abraham’s talents have taken him to major events like the Super Bowl, the MLB World Series, the NBA Finals, and the PGA Players Championship. He has also served as the Executive Chef for the NFL’s Jacksonville Jaguars.
Chef Vargas’s dedication to his craft led to a scholarship to attend Le Cordon Bleu in Madrid, Spain, where he earned a Grand Diplôme in Culinary Arts and Pastry.
When he is not in the kitchen, Chef Abraham enjoys spending time with his wife and two sons, going to the movies, and watching his two favorite sports – football and baseball.