David Snyder, Chef/Owner, Halyards Restaurant, Tramici Restaurant, Halyards Catering – St. Simons
For 28 years, Chef David Snyder has worked in the restaurant industry. After working in kitchens throughout high school and college, he attended and graduated from the New England Culinary Institute before working in New York City under talented chefs for five years. After working as an executive chef in Atlanta, he moved to St. Simons as the executive chef of J Mac's for 4 years. Halyards opened in 2000 and Tramici opened in 2007. Through the Halyard Restaurant Group, Chef Snyder buys, sells, and promotes Georgia Grown products in their restaurants and with their guests. He showcase local oils, cheeses, vegetables, and seafood on television shows, websites, and on their menus. He also passionately promotes Georgia Seafood by meeting with U.S. Senators and the South Atlantic Fishermen's Association about national fishing regulations.
He is the Co-Chair for the College of Coastal Georgia’s Culinary/Hospitality Advisory Committee, serves on the Committee of the Wild Georgia Shrimp and Grits Festival, won a silver medal at the ACF Chefs of the Low Country/US Foods Food Show, 2008, category F3, is an active member of the American Culinary Federation, won First Place and a Gold Medal at the ACF Winterfest Competition in St. Augustine Florida in January 2007 in the Signature dish category, and cooked at the James Beard House in New York City in March of 2006 with the Historic Hotels of America.