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.
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
Check out Chef Eddie Lee in action!
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 Kevin Sharkey
1608 Crafthouse
Chef Kevin Sharkey
1608 Crafthouse
Chef Dallas Walton
Cork & Bull Raw Bar Chophouse
Chef Dallas Walton
Cork & Bull Raw Bar Chophouse
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Omar’s Carriage House
Omar’s Carriage House
Chef Josh Lloyd
The Stockpot
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.
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
Bites & Wine Tray Sponsor
Pastry Chef Sponsor
Wine Stopper Sponsor
Event Partners
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