Chef Fest, “A Taste of Joy” 2026
Chef Fest 2026 was bigger, bolder, and more delicious, welcoming 18 outstanding area chefs and restaurants, more than 300 enthusiastic guests, over 45 exciting silent auction items, six esteemed culinary judges, and our very own talented student chefs to this second annual smash hit event. From unforgettable flavors to vibrant community spirit, the evening was made possible by the incredible support of our chefs, guests, sponsors, vendors, volunteers, and dedicated behind-the-scenes staff—thank you all! Our Culinary Connections students truly stole the show, delighting attendees with irresistible sweet treats, exceptional hospitality, and a remarkable work ethic. Added to the excitement, we introduced two new awards to recognize the exceptional culinary talent present at the event. A panel of judges selected the Tall Toque and Living La Vida Locavore award winners which raised the bar for chefs and guests alike!
Congratulations to our 2026 award winners:
- Tall Toque Award (Critics’ Choice) awarded to Zoe’s Steak and Seafood by Chef Paul Benton
- VA Eats + Drinks Living La Vida Locavore Award (Critics’ Choice) Mermaid Catering by Chef Julie Aubrey
- Chef Fest Champ (Guest Choice, Favorite Entrée) The Twisted Fork by Chef Pam Smith
- Sweet Champ (Guest Choice, Favorite Dessert) Addison’s Catering with Chef Brittney Batts
Photo Gallery 2026
In the Media
Chef Fest Experience
Hampton Roads Show
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 Dallas Walton
Cork & Bull Raw Bar Chophouse
Chef Dallas Walton
Cork & Bull Raw Bar Chophouse
Chef Kyle Fowlkes
Saté
Chef Kyle Fowlkes
Saté
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
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Chef Liz “Rizzo” Vredenburg
Stockpot
Chef Liz “Rizzo” Vredenburg
The Stockpot
Liz Vredenburg, known as Rizzo, is the Executive Chef at The Stockpot, with over 20 years of experience in professional kitchens and a focus on thoughtful, ingredient-driven cooking. Known for precision and a deep respect for regional flavors, her work highlights balance, technique, and seasonality.
As both a chef and a mom, Rizzo brings empathy, patience, and purpose to her craft—balancing the intensity of the kitchen with the nurturing perspective of parenthood. Her approach emphasizes restraint and clarity, allowing high-quality ingredients to take center stage while using technique to quietly support each dish. Drawing on years of hands-on experience, she brings an intentional style to competition cooking, defined by precision, flavor, and a clear sense of place.
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 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!
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!
Culinary Connections
Easterseals PORT Health
Culinary Connections Chefs
Easterseals PORT Health
Culinary Connections is an innovative, immersive kitchen experience for individuals to learn culinary techniques, nutritional literacy, communication and coping skills. Through a variety of courses created for various audiences, students are better able to plan and prepare balanced meals and ultimately enhance overall health, wellness and independence.
Culinary Connections Website
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 Brittney Batts
Addison’s Catering
Chef Brittney Batts
Addison’s Catering
Chef Brittney is a classically trained chef and entrepreneur whose culinary artistry bridges Southern tradition with modern luxury dining. A Hampton Roads native, she is the owner and executive chef of Addison’s Catering, a premier catering company known for its elegant, customized menus and signature cheesecakes crafted from scratch with refined Southern flair.
Chef Brittney holds a degree in Business Management from North Carolina A&T State University and a Culinary Arts degree from The Art Institute of Charlotte, where she honed her passion for creating elevated dining experience that celebrate culture, connection, and storytelling through food. With over a decade of experience in the culinary industry, she has curated numerous luxury events, private dinners, and community experiences that highlight her belief that every meal should be a memorable occasion.
Beyond the kitchen, Chef Brittney is the visionary behind Chef Brittney’s Table, a brand that blends her love for food, legacy, and mentorship through storytelling and culinary education. Her work continues to uplift her community, celebrating Southern hospitality while inspiring others to chase purpose one plate at a time.
Chef Pam Smith
The Twisted Fork
Chef Pam Smith
The Twisted Fork
Pam 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 your 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 Duane Dinio
S’mores Amore
Chef Duane Dinio
S’mores Amore
Bio coming soon!
Chef Evan Vang
Vang Go Bistro
Chef Evan Vang
Vang Go Bistro
Meet Evan Vang, the creative force behind Vang Go Bistro, located in the Ghent neighborhood. Evan’s food journey began at 13 washing dishes, eventually working nearly every role in both beloved local restaurants and major national chains. In 2025, he stepped into ownership for the first time, transforming his popular Kung Food Kitchen Experiment pop‑ups into a full-fledged bistro.
At Vang Go, Evan blends his Asian‑American roots with fearless fusion — from spicy peanut‑butter Chinese noodles and kimchi fried rice to chili‑oil dumplings, mojo pork tacos, and even all‑beef hot dogs. His bold flavors and magnetic personality set the tone, supported by a tight‑knit team and welcoming atmosphere.
For Evan, Vang Go is more than a restaurant — it’s a celebration of community, creativity, and home. “When you come here, I want you to feel at home,” he says. And with every vibrant, soulful dish, he makes sure you do.
Chef Scott Dunn
Gaston’s Italian Steakhouse
Chef Scott Dunn
Gaston’s Italian Steakhouse
Chef Scott Dunn found his passion for cooking at an early age. His mother, a food service worker, introduced him to the restaurant industry when he was just fourteen, sparking a journey that quickly took flight. He went on to earn his Bachelor’s in Culinary Science from the Culinary Institute of Virginia. His career has brought both rewarding and challenging moments, but each experience strengthened his skill and resolve. Serving as Sous Chef at Captain Groovy’s for seven years taught him invaluable lessons, and he credits a former chef mentor for inspiring his excellence in execution, menu creation, and standout specials. With a promising future ahead—and especially in partnership with the emerging titan Gaston Peralta—Scott Dunn is poised to make a lasting mark on the culinary scene. Hampton Roads has a true force to reckon with, and if people haven’t noticed yet, they soon will.
- Gaston's Italian Steakhouse Website
- Gaston's Italian Steakhouse Instagram
- Gaston's Italian Steakhouse Facebook
Chef Stella Pomianek
Café Stella
Chef Stella Pomianek
Café Stella
Chef Stella Pomianek is a self-taught baker whose passion for food and pastry was shaped by her travels and by the rich, diverse culinary landscape of San Francisco, where she grew up. Drawing on her Filipino heritage, her style blends global influences with heartfelt, from-scratch baking.
Fifteen years ago, Stella brought that vision to life in Norfolk’s Ghent neighborhood with the opening of Café Stella. Since then, it has become a beloved community fixture—known for roasting coffee in-house, crafting scratch-made baked goods, as well as custom and celebratory desserts, and serving dishes layered with bold, international flavors that reflect her culinary journey. Live jazz and folk music add to the café’s dynamic and welcoming atmosphere.
Beyond the kitchen, Stella’s background in interior design shapes every corner of the café. Beautifully decorated with carefully curated vintage finds, the space feels warm and inviting. For Stella, design and baking are deeply connected—both require creativity, balance, and attention to detail.
Café Stella is more than a restaurant—it’s a reflection of everything Stella loves: good food, great coffee, timeless design, music, and community.
Chef Paul Benton
Zoës
Chef Hannah Bulley
TASTE
Chef Hannah Bulley
TASTE
Chef Hannah Bulley, a Virginia Beach native, graduated from the Culinary Institute of Virginia in 2012 and honed her culinary skills in various local restaurant kitchens before joining TASTE in 2014 as a part-time prep cook at the age of 25. Demonstrating exceptional talent, she swiftly rose through the ranks, including Commissary Manager and Acting Executive Chef prior to reaching her current position as the Culinary Director of the TASTE Family of Businesses. In this role, she oversees the culinary operations of the TASTE Kitchen, TASTE Bakehouse, TASTE Catering, and 10 TASTE stores. She is also a devoted mother to daughter, Penelope.
Chef Chris Tabor
Omar’s Carriage House
Chef Chris Tabor
Omar’s Carriage House
Bio coming soon!
Chef Stacy Harksen
Hello Sweetie Cheesecakes
Chef Stacy Harksen
Hello Sweetie Cheesecakes
Chef Stacy is the owner and pastry chef of Hello Sweetie Cheesecakes in Olde Towne Portsmouth, Virginia. Known for her rich flavors, creative combinations, and a gourmet touch. Stacy specializes in creating decadent cheesecakes that bring people together over something sweet.
Hello Sweetie Cheesecakes
333 High Street
Portsmouth, VA 23704
- Hello Sweetie Cheesecakes Website
- Hello Sweetie Cheesecakes Instagram
- Hello Sweetie Cheesecakes Facebook
Chef Ty McDuffie
Still Worldly Eclectic Tapas
Chef Ty McDuffie
Still Worldly Eclectic Tapas
Portsmouth born Chef Ty is among a new generation of American chefs blending classical French technique with globally influenced flavors rooted in the culinary traditions of the African diaspora to create bold, refined cuisine.
Shaped by the foodways of the Virginia coast, his cooking reflects both disciplined technique and a deep respect for the cultural influences that inform his work. Ty currently serves as Executive Chef at Still, where he leads the kitchen with a focus on ingredient-driven menus, precision, and memorable guest experiences. Beyond the restaurant, he has cooked alongside acclaimed chefs at food and wine festivals across the United States while also producing curated private dining experiences and large-scale culinary events. Through his cooking, Chef Ty explores the intersection of heritage, technique, and hospitality—creating thoughtful dining experiences that bring people together
- Still Worldly Eclectic Tapas Website
- Still Worldly Eclectic Tapas Instagram
- Still Worldly Eclectic Tapas Facebook
Meet the Emcee
Kristen Crowley
Emcee
Kristen Crowley
Emcee
Bio coming soon!
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.
Patrick Edwards
Founder/Owner, The Stockpot
Patrick Edwards
Founder/Owner, The Stockpot
Patrick Edwards is the founder/owner of The Stockpot restaurants, with locations in Virginia Beach, Downtown Norfolk, and Chesapeake. Patrick is the Director at Large of the Virginia Restaurant Association, a board member of Coastal Chapter of the Virginia Restaurant Lodging & Travel Association (VRLTA), the Vice Chair of the Downtown Norfolk Council, the Co-Chair of the Norfolk Hospitality Coalition, a member of the board of directors for VisitNorfolk and an entrepreneur mentor for the Selden Market
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.
Deanna Renn
President, Virginia Beach Beta Kappa Chapter of Epsilon Sigma Alpha (ESA)
Deana Renn
President, Virginia Beach Beta Kappa Chapter of Epsilon Sigma Alpha (ESA)
Deana Renn is President of the Virginia Beach Beta Kappa Chapter of Epsilon Sigma Alpha (ESA), Beta Kappa ESA, a service organization built on the values of Good Friends, Good Works, and Good Times. The chapter supports meaningful causes, engage in hands-on service projects, and creates opportunities that bring people together in a positive, welcoming environment.
The Virginia Beach Beta Kappa Chapter is proud to make a difference not only in the local community but also in the world around us. Tthe chapter embodies the true spirit of service, friendship, and fun that ESA represents. To learn more or get involved, visit our page: Beta Kappa – ESA Virginia.
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!
Patrick Evans Hylton
Food Journalist, Author
Patrick Evans Hylton
Food Journalist, Author
Patrick Evans-Hylton is a Johnson & Wales-trained chef and an award winning food journalist, covering tasty trends since 1995 in print, broadcast and electronic media.
The author of more than a dozen books, he is publisher of Virginia Eats + Drinks omnimedia, hosts the weekly The Virginia Eats + Drinks Show on AM 790 WNIS radio, and reports on food on Coast Live on WTKR TV-3.
Evans-Hylton cooks and writes in his Chesapeake Bay kitchen in Virginia Beach
Read him at www.VirginiaEatsAndDrinks.com
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