Join our 1st Annual Chef Fest “A Taste of Joy.”
All the fun will take place at Town Point Club in Norfolk, VA. Guests will enjoy breathtaking city views with a touch of elegance in every room as they walk around a tasting event featuring Event Chef Chair, Chef Eddie Lee, and some of Hampton Road’s top culinary talent. Chefs will be whipping up delicious bites paired with fabulous wine, spirits and a silent auction filled with an array of exclusive items. Each guest will have the opportunity to vote for their favorite dish and name the Chef Fest Champ for 2025.
Check out our Live Auction Exclusive Item
Proceeds from Chef Fest will benefit Easterseals PORT Health’s Culinary Connections program and teaching kitchen in Virginia Beach, VA. Culinary connections is designed for individuals with intellectual, developmental and physical disabilities, mental health challenges and autism. It also offers therapeutic classes for those in foster care and military-connected families.
Wednesday
March 12, 2025
6:30PM
Town Point Club
Inside World Trade Center
101 W Main St, Suite 300
Norfolk, VA 23510
See map
IN THE MEDIA
VEER Magazine/A Taste of Joy
Check out Chef Eddie Lee in action!
Meet the Emcee
Kristen Crowley
Kristen Crowley
Former local news anchor and online influencer, Kristen Crowley, will emcee the evening. Crowley appears with Chef Antonio “Tony” Caruana of Luce Secondo restaurant on the “Burnt Hands Perspective” podcast.
Other local media celebrities, food writers and online food personalities are expected to appear.
Kristen Crowley's Website
Kristen Crowley's Instagram
Meet the Chefs
Chef Eddie Lee
The Town Point Club
Chef Eddie Lee
The Town Point Club
Chef Eddie Lee Bryant’s culinary journey began in the 1990s, working in Country Clubs, Hotels and Restaurants across different cities (including Washington DC, Miami and now here in Hampton Roads, VA). He is an Award-Winning Chef with various accolades, including 2011 Chef of the Year by the National Tourism Association, 2015 ClubCorp’s Rising Star and 2018 ClubCorp’s SuperStar.
Eddie Lee served as the first Executive Chef of Shula’s 347 Steakhouse under the late Coach Don Shula. He also trained at The CIA Greystone and The CIA at Copia, Napa Valley. For over a decade, Eddie Lee has been thrilled to bring his expertise in creating innovative, seasonal dishes to Town Point Club. “With all the amazing produce and seafood that Virginia has to offer, locally sourced farm to fork or fish to fork is always a wonderful way to create dishes for each and every guest.” Creating more than meals, Chef Eddie Lee creates memories to enjoy!
Chef Kyle Fowlkes
A New American Experience
Chef Kyle Fowlkes
A New American Experience
A graduate of the prestigious Johnson and Wales University, Chef Kyle Fowlkes brings his unique twist on the culinary experience via Saté- The Roaming New American Kitchen, serving food with Southern, Asian and New England influences. Arousing guests’ palates through locally sourced meats, cheeses and seafood’s, Chef Kyle creates lasting memories at intimate dinner parties, private corporate gatherings, weddings & rehearsal dinners, breweries, shipyards and any other safe and socially distant gatherings around the Virginia Peninsula.
Chef Kyle credits his grandmother for instilling in him a passion for the culinary arts, having worked alongside her in the kitchen at a young age. Chef Kyle once led a creative culinary team responsible for both the catering at the hotel and convention center as well as food served at Cyprus Grille Restaurant in Hampton Virginia.
Chef Kyle speaks at local Libraries, elementary and high schools to showcase his skill and give career advice for those interested in the culinary arts. Chef Kyle has made monthly appearances on The Hampton Roads Show since 2012 to share some of his recipes with viewers in the local area. He enjoys being involved in the community and has won awards for his dishes at the 2015, 2016 and 2017, 2018, 2019 Tastefully Yours Fundraiser sponsored by the Food Bank of the Virginia Peninsula; 2015 and 2016, 2017, 2018 Bacon Bash sponsored by The Rotary Club of Newport News as well as the 2013, 2015, 2016 and 2017, 2019 March of Dimes Signature Chefs Auction. “Food has often inspired great composers such as Rossini; I draw on my musical background to foster my creative cooking talent. Throughout my travels I have discovered that people can be afraid to season food. A little salt, pepper and sugar goes a long way and marinating is essential to great tasting food. We design menus for events up to 2,000 guests utilizing seasonal and local ingredients not only to support the community but also to ensure freshness while placing a spotlight on the regional palate.”
- A New American Experience Website
- A New American Experience Facebook
- A New American Experience Instagram
.
Chef Khaled JeBrail
Baladi Mediterranean Cafe
Chef Khaled JeBrail
Baladi Mediterranean Cafe
- Baladi Mediterranean Cafe website
- Baladi Mediterranean Cafe Facebook
- Baladi Mediterranean Cafe Instagram
Chef Derak Green
Cooking With Greens
Chef Derak Green
Cooking With Greens
Derak Green is a Home Chef and cookbook author who has been creating healthy spice blends for 7+ years and inspiring 200K+ online fans. Chef Derak dazzled top judges on Fox’s MasterChef in 2024. He’s passionate about cooking with love, flavor and intention. You can visit his shop at 208 E Main St. in Selden Market in Norfolk, VA.
Cooking with Greens was founded in 2017 by Derak and Anita Green, Cooking With Greens has transformed from a cherished Facebook page into a pioneering culinary brand, celebrated for its dedication to healthy and wholesome home cooking. Our journey began by welcoming viewers into our family kitchen through live, interactive broadcasts, where we shared the joy of preparing meals together daily. Since then, our reach has flourished across YouTube and Instagram, where we continue to captivate audiences with our engaging and informative cooking shows, brimming with humor, wisdom and an unwavering passion for natural foods.
In 2024, we proudly opened the doors to our first retail shop in the vibrant Selden Marketplace in Norfolk, VA. This marked a new chapter in our mission to make healthy eating habits a tangible reality for everyone. At the heart of Cooking With Greens is our commitment to showcasing the simplicity and joy of incorporating unprocessed foods into daily life. Our exclusive range of products, from proprietary spice blends enriched with Pink Himalayan Sea Salt to our selection of no-salt blends and minimally processed ingredients, embodies our pledge to offer healthier alternatives.
Beyond our broadcasts and products, Cooking With Greens is devoted to giving back. A portion of every sale is dedicated to feeding families in need, reflecting our belief in the power of community support and generosity. While our unique offerings are currently exclusive to the Cooking With Greens website, our vision for the future includes expanding our distribution channels to bring our beloved products and recipes to an even broader audience. Our cookbooks, filled with cherished family recipes and guides for healthier cooking, invite you into our world, offering the tools and inspiration to explore the benefits of a natural food lifestyle.
Cooking With Greens is more than a brand, it’s a community! We warmly welcome everyone to join the Cooking With Greens Family, fostering a deep, personal connection that extends far beyond our products. In an ever-evolving culinary landscape, Cooking With Greens stands out by making healthy eating not just accessible, but thoroughly enjoyable. Join us on this delicious journey toward a healthier, happier life.
Chef Dallas Walton
Cork & Bull Raw Bar Chophouse
Chef Dallas Walton
Cork & Bull Raw Bar Chophouse
Chef Leon Buenviaje
CP Shuckers
Chef Leon Buenviaje
CP Shuckers
Dooley Family Chefs
J&K Style Grill
Dooley Family Chefs
J&K Style Grill
We are a 10-year old restaurant/culinary destination where flavor meets innovation! Established with a passion of creating unforgettable dining experiences, we proudly serve our signature creations: The Original Waffle Burger, Stuffed Wings and Gourmet Egg Rolls.
Our commitment to quality ingredients and culinary creativity has made J&K Style Grill a beloved destination for food enthusiasts. Whether you’re stopping by for a quick bite or enjoying a meal with friends and family, J&K Style Grill promises an unforgettable dining experience with 4 star customer service.
Chef Julie Aubrey
Mermaid Catering
Chef Julie 
Aubrey
Mermaid Catering
Mermaid Catering, Event and Personal Chef Services is a team of industry professionals who guarantee a successful event that is sure to impress your guests. Our experience is extensive. We cater all types of events, large and small. We received three 2020 Best Of Business Awards from Coastal Virginia Magazine: Best Corporate Caterer, Best Event Planner and Best Delivered Lunch. Our Signature Dessert Cones were voted 2017 Zoo to Do “Best Sweet” by three of the area’s most prestigious food critics. Our team was ranked #1 by The Knot magazine and has a great catering reputation. Our rankings and reviews are among the highest in Hampton Road’s hospitality industry.
Owners, Chef Julie Aubrey and Christopher Johnson, have more than seventeen years of experience in hospitality, menu planning, cooking and event execution. Our professional team includes graduates of the Culinary Institute of Virginia and Johnson and Wales University.
Past culinary adventures include fine dining management at the Virginia Beach oceanfront; Old Dominion University presidential catering management; restaurant ownership for two years at premier wedding destination, The Pagoda & Oriental Gardens; invitation to and participation in the Norfolk Mayor’s Gala five years in a row; preferred caterer for Sertoma of Hampton Roads; many fundraising festivals and galas for the Virginia Zoo, Girl Scout Council, MoCA, Yelp, Southern Grit Magazine and more!
.
Omar’s Carriage House
Omar’s Carriage House
Chef Josh Lloyd
The Stockpot
Chef Aaron Reyes
Tulu Seaside Grill
Chef Aaron Reyes
Tulu Seaside Grill
Aaron Reyes is proud to be part of A Taste of Joy Chef Fest, where every dollar raised fuels the Culinary Connections program—empowering individuals in Hampton Roads facing disabilities and mental health challenges with invaluable culinary training.
As a Virginia native, Aaron grew up in Norfolk, VA and began his culinary journey at the age of 17. Now 31 years old, he has honed his craft as a classically trained chef, bringing a wealth of experience from prestigious kitchens across the east and west coast. He graduated with honors from the Art Institute of Virginia Beach in 2013 and remains passionate about culinary education. Working closely with the Landstown High School culinary program, he has assisted students in securing over $40,000 in scholarships to the Culinary Institute of America and Johnson & Wales University, to further motivate the future of culinarians in the local area.
For Aaron, food has always been more than just sustenance — it’s a way to express love and bring people together. Raised in a single-parent household with three siblings, he learned early on that no matter the circumstances, gathering around the dinner table created a sense of connection and comfort. That foundation has deeply influenced his career, driving him to craft dishes that are both meaningful and memorable. With a diverse skill set in Latin American and Asian cuisine, he is passionate about creating engaging fusion dishes that invite people from all walks of life to share in the experience.
Aaron previously served as Sous Chef at Council Oak Steakhouse in Miami and dedicated nine years of active duty to the United States Coast Guard as a Culinary Specialist First Class. During his service, he had the honor of cooking at the White House, the Pentagon and the executive dining facility at USCG Headquarters while serving as a Special Command Aide to the Atlantic Area Commander from 2018 to 2022. After transitioning from military service, Aaron joined the Marriott as Banquet Chef and was recently promoted to Executive Chef in December. His passion for food and commitment to mentorship continue to drive his efforts in shaping the next generation of culinary professionals.
.
Chef Pam Smith
The Twisted Fork
Chef Pam Smith
The Twisted Fork
Chef Pam Smith is a self taught, award winning chef that has been passionate about food since she first taught herself how to make a cupcake. The Twisted-Fork began as a blog to entertain herself during her boring mortgage career and quickly morphed into a local catering company offering fresh, creative cuisine for the palate.
She is 100% involved in everything from the purchase of the ingredients to the presentation at your table. Pam specializes in small to mid-sized groups and partners with you every step of the way to create your perfect vision.
Pam is proud of the team’s many success stories, including the recent Gold status of Best Catering Company. This is her passion and purpose. And she believes that quality, service and presentation sets them above all the rest.
Chef Andy Chi
Wang Jiang Lou
Chef Andy Chi
Wang Jiang Lou
Chef Andy Chi is from Fujiang, China, Lienchiang County where he began cooking at a young age. He learned to cook all types of Chinese Cuisine and has more than 40 years of experience.
Chef Andy is currently cooking a more Sichuan-inspired Menu at Wang Jiang Lou in Virginia Beach.
Chef Kip Poole
Yorkies Modern Deli
Chef Kip Poole
Yorkies Modern Deli
From washing meatloaf pans to working with celebrity chefs! It began as something to do, a few extra bucks to put in my pocket, but it became a passion; a new goal. My restaurant career began in high school and continued into college. I headed to the education world at Virginia Tech and after a year, I found myself back in culinary.
Getting closer to graduation I decided to work at Walt Disney World, where I learned the importance of professionalism and hospitality. After graduation, I journeyed on to Philadelphia Country Club where I became the Kids Club Director. Here, I found that kids loved food (not only grilled cheeses and chicken fingers) but good food. After showing them a thing or two, I went to work with the leader of the Hospitality industry at the time, Xavier Teixdo (President of the National Restaurant Association) to learn the restaurant business at Harry’s Savoy Grill.
Years passed and then I was asked to help open up a seafood restaurant and assist with running restaurants in Norfolk, VA with Zoby Hospitality Group. Realizing I wanted something different, I decided to go back to school to teach. I wanted to make a change! I returned to school and received my Masters in Education and teaching became my new passion! While teaching culinary at William Penn High School for nine years and leading our team to Prostart Nationals, I managed to compete on Guys Grocery Games on the Food Network. I continued to work in the best restaurants in the area all while being the Executive Chef of Obis One LLC, living and breathing the desire of culinary.
After a few years of teaching, I noticed that many students had tremendous talent but no direction, so I founded The CROP Foundation and decided to take a job back home as the Executive Chef of Virginia Beach City Public Schools to help change the way kids eat. From here, I took a leap and partnered with Kevin Jamison of Commune Restaurant and started CommuneXCROP.
So, with all that being said, I teach, I cook, I CReate Opportunities for our youth. Now create your own Jotform PDF document – It’s Free Create your own PDF Document 3. Wanting the world to understand the importance of youth supporting the community, I decided to try out for Dan Levy’s Big Brunch (HBO Max) food docu-competition. After making the cut and filming the show, I realized what my next steps should be…opening my very owned deli, called Yorkie’s Modern Deli located in Virginia Beach!
Desserts
Meet the Steering Committee
Doug Burry
AGM, Curated Events
Doug Burry
AGM, Curated Events
Doug Burry is a dedicated and experienced professional currently serving as the General Manager of Curated Events Chesapeake. With a profound commitment to excellence, Doug brings a wealth of knowledge and expertise to the realm of event management. His impressive career includes 28 years of service in the U.S. Navy, where he honed his culinary skills as a cook and had the honor of preparing meals for several distinguished visitors, including Presidents, Senators, Congressmen and various foreign dignitaries.
Doug’s transition from military service to managing curated events reflects his passion for creating memorable experiences. He excels in coordinating details that elevate every occasion, ensuring that guests receive unparalleled service. His leadership is marked by a focus on collaboration and creativity, driving successful outcomes for both clients and attendees.
Outside of his professional life, Doug enjoys cooking, reading and spending quality time with his three children. These interests not only enhance his culinary skills but also fuel his dedication to crafting enjoyable shared experiences. With a harmonious blend of military discipline and a love for community engagement, Doug Burry stands out as a leader in event management, committed to delivering excellence in every event he curates.
Kevin Gaydosh
Director of Public Relations, O’Brien et Al
Kevin Gaydosh
Director of Public Relations, O’Brien et Al
With an distinguished 39-year career in public relations, Kevin J. Gaydosh brings extensive experience in both the private and public sectors, including three decades as a PR counsel within advertising and marketing agencies. At O’Brien et al Advertising, Kevin is Director of Public Relations and Strategic Planner, where he crafts and oversees award-winning PR and promotional campaigns for a diverse range of clients.
His expertise spans municipal tourism and economic development, the arts, museums, performance facilities, nonprofit organizations, worthy causes and special events. Kevin has also worked with clients in consumer packaged goods, retail stores, restaurants and travel destinations. Notable clients include the East Coast Surfing Championships (ECSC), Moxy Hotel Virginia Beach Oceanfront, Belvedere Diner, Hackers Bar & Grille at Hilltop, Bonefish Grill (Virginia Beach, Newport News), Kingsmill Resort and Tucanos Brazilian Grill.
Previously, Kevin served for seven years as a spokesperson and public affairs staffer for the American Red Cross across Pennsylvania, Virginia and North Carolina. In this role, he managed brand reputation, cause marketing and fundraising, disaster communications and issues management. He continues to contribute as an active Red Cross public affairs volunteer and is a multi-gallon blood platelet donor.
Kevin earned his Bachelor of Science degree in Communications Media, with honors, from Indiana University of Pennsylvania (IUP). He is an Accredited Professional in Public Relations (APR) and has been inducted into the PRSA College of Fellows for lifetime achievement.
Marisa Marsey
Culinary Writer, Johnson & Wales University Representative
Marisa Marsey
Culinary Writer, Johnson & Wales University Representative
Marisa Marsey is an award-winning food, beverage and travel writer whose work has appeared in print and digital media including The Virginian-Pilot, Coastal Virginia Magazine, VEER, Zagat and Gayot (The Guide to the Good Life). The Virginia Press Association has recognized her thrice including first place for Food Writing.
She is also a Johnson & Wales University recruiter. She has sipped Chateau d’Yquem ’75 with Jean-Louis Palladin, “sherpa-ed” for Edna Lewis and savored interviews with Wolfgang Puck, Patrick O’Connell and other legendary culinarians.
Originally from Cinnaminson, N.J., she graduated magna cum laude from Georgetown University, launched her career in New York City and now resides in Virginia Beach, VA with her husband, Steve, and their Mini Sheepadoodle, Sheepish Onyx.
Stuart Merrill
Associate Product Owner, Easterseals PORT Health
Stuart Merrill
Associate Product Owner, Easterseals PORT Health
With extensive experience in the healthcare and non-profit sector, Stuart has developed a diverse skill set in roles such as Associate Product Owner at Easterseals Port Health. Her work focuses on leveraging clinical technologies to support individuals with intellectual and developmental disabilities, mental health challenges and substance use disorders.
Stuart is passionate about driving impactful solutions, collaborating with teams and fostering strong relationships to enhance the well-being of clients and communities through innovative solutions and dedicated teamwork.
Emily Spicer
VP Operations, Crest Foodservice Equipment
Emily Spicer
VP Operations, Crest Foodservice Equipment
Emily Spicer is the Vice President of Operations for Crest Foodservice Equipment Company, which is a family-owned kitchen equipment business that launched in Virginia Beach, VA in 1984. During her 12 years there, she has also worked in sales, estimating, purchasing, as well as managing the showrooms. She also organizes the company’s employee events as well as their participation in philanthropic projects. Helping people find exactly what they need to help their business thrive is one of her favorite aspects of her position at Crest.
Outside of work, Emily’s passion is volunteering and giving back to her community. She currently serves as the Membership Engagement Chair for the Junior League of Norfolk-Virginia Beach. Previously, she served as Community Vice President, Assistant Community Vice President and Touch-a-Truck Co-Chair. She earned a B.A. from Old Dominion University, where she also spent several years as Alumnae Advisory Committee Chair for Pi Beta Phi Fraternity for Women. In her free time, she enjoys spending time with family, friends and her corgi, Finnleigh.
Sydney Way
Event Sales Director, Town Point Club
Sydney Way
Event Sales Director, Town Point Club
Sydney Way is the Private Events Director at Town Point Club in Norfolk, VA, where she has been the last 7 years. She graduated from Appalachian State University in Boone, NC with Bachelor’s Degrees in both Hospitality & Tourism Management and Marketing. She has 10 years of experience in the hotel and resort industry, having worked in multiple properties across Alabama, North Carolina and Virginia prior to joining the Club.
When she is not planning events at the Club, Sydney is likely planning events for friends and family! She’s currently working on her sister-in-law’s baby shower and wedding. Sydney is also a founding member of the NACE Hampton Roads Chapter and currently serves as the Director of Marketing and Interim Director of Programs. She and her boyfriend have two fur babies and are huge Philadelphia Eagles football fanatics. “Red Zone is a priority every Sunday from September through February!”
Morgan Webb-Sharp
Event Consultant, Curated Events
Morgan Webb-Sharp
Event Consultant, Curated Events
With Seven years of experience in the Catering and Events industry, Morgan Webb has honed her skills in various roles including Catering Manager, Private Event Director and now as a Rental Sales Consultant for Curated Events.
Currently, she serves as the President of the Hampton Roads chapter of the National Association of Catering and Events (NACE). Her passion lies in maintaining strong relationships clients and vendors, working tirelessly to create magical moments in peoples’ lives through memorable experiences!
Join our growing list of sponsors!
Host Sponsor
Executive Chef Sponsors
Bites & Wine Tray Sponsor
Pastry Chef Sponsor
LIVE Auction Sponsor
Wine Stopper Sponsor
Event Partners
Be a part of our story.