Dave Snyder Chef Spotlight
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.
ADAM JONES, CORPORATE CHEF
Adam Jones has served as Corporate Chef for Halyard Restaurant Group since 2020, overseeing culinary standards, menu development, and operational excellence across all concepts.
Raised in a family connected to the service industry—his father a food sales representative and his mother a host and server—Adam was introduced early to the discipline and pace of restaurant life. At fourteen, he began working as a busser at Blackbeards on Jekyll Island, where he quickly developed a lasting passion for the restaurant industry. Under the early mentorship of Chef Lance Williams, Adam transitioned into the kitchen while working at Latitude 31, later continuing his culinary development at Chelsea on St. Simons.
Adam joined Halyards in 2005, initially focused on pastry. Through dedication, curiosity, and a strong work ethic, he steadily advanced through each station, growing into leadership roles within the organization. At just twenty-five, he was entrusted with leading the Halyards kitchen—an opportunity that helped shape his approach to leadership and mentorship.
Over the course of his tenure with Halyard Restaurant Group, Adam has served as Executive Chef for Halyards and Tramici, led opening culinary teams for La Plancha and Agio, and played a key role in the company’s catering operations, including its long-standing involvement with The Masters Tournament in Augusta, Georgia. In October 2025, he celebrated twenty years with the organization—marking a significant milestone in a career defined by loyalty and sustained excellence.
As Corporate Chef, Adam is known for his commitment to consistency, team development, and hands-on leadership. He fosters a culture built on accountability, collaboration, and mutual respect, leading by example in every kitchen he supports. His ability to balance operational discipline with creative integrity has been instrumental in maintaining the quality and reputation of Halyard Restaurant Group’s culinary programs.
Adam resides in Glynn County with his wife and daughter. Outside of the kitchen, he enjoys golf, football, and time with his family.