Fishing and cooking.  What could be better?

 That’s the life Chef Dave, as known to his friends, is trying to lead.  “The perfect day includes both,” he explains, “ The staff and guests love it when my friends or I bring in literally the “Catch of the Day”.  Whether it be speckled trout from the creeks, triple tail from the beach, snapper and grouper from the reefs, or mahi-mahi and tuna from the Gulf Stream, the freshness of the fish allows the kitchen crew to experiment and deliver an incredible dinner. 

Dave’s cooking experience dates back to high school in Michigan and his college days at the University of Georgia.  After Athens, he graduated from the New England Culinary Institute in Vermont.  Fortunate enough to meet Chef Christian Delouvrier while in school, he moved to New York City to learn from Delouvrier at Les Celebrites in the Essex House Hotel.

He then gained more valuable experience while in New York. "I was lucky enough to work for some great chefs who pride themselves on training the next generation of chefs." His teachers included Michael Romano at Union Square Cafe, Erik Maillard at The Mark Hotel, and John DiLeo at Zoe. After almost five years in New York, he headed to the South. "I wanted to go back to the South," he pleads.

He became the chef at Azalea in Atlanta for a brief time before joining J Mac Mason at J Mac's Island Restaurant on St. Simons. Chef Dave's 3 years at J Mac's as executive chef was another learning experience. "J. Mac and the locals of St. Simons taught me a great deal about appreciating personal time and finding more of it."

Now as chef and owner, his goal is to develop a team that will enable Halyards and Tramici to expand into a family of restaurants. "By maintaining a level of professionalism that pays attention to detail, our obtained daily goals will help us to achieve our long term goal," he explains, "which is to set a standard for hospitality in the community."