Great food. Great wine. Great friends.

Following graduation from the New England Culinary Institute in Vermont, chef Dave Snyder moved to New York City, gaining experience and sharpening his skills at The Essex House, Zoe, Union Square Café, and The Mark—serving under top chefs who taught him the importance of hospitality and the team development that’s needed to deliver it.

Heading south, Dave became executive chef at Azalea in Atlanta before moving to St. Simons Island as the executive chef at J’Mac’s. In 2000, Dave stepped out on his own, first opening Halyards, then expanding next door to launch Tramici in 2006, and most recently introducing Latin street fare at La Plancha to celebrate his Colombian heritage. Along the way, Halyards Catering came to life, serving the Golden Isles with fun events and special parties. Today, the Halyard Restaurant Group is comprised of these businesses and Hal the Food Truck.

Drawing on relationships with local fishermen and farmers, Dave and his crew demonstrate to eager guests that the best ingredients make a tremendous difference in food quality, in the sustainability of the environment, and in the financial strength of the local economy. Helping the cause of our Georgia waters, he has served on the Snapper/Grouper Advisory Panel for the South Atlantic Fishery Management Council and the South Atlantic Fishermen’s Association, which both help on the federal level.

Locally, Dave is a member of the Georgia Finfish Advisory Panel and the Georgia Shellfish and Mariculture Advisory Panel, which work with the Coastal Resource Division of the Georgia Department of Natural Resources. Dave is a steering committee member of the Marine Resource Education Program, run as part of GMRI and empowering fishermen to have a voice in the fisheries they depend on.

Deeply devoted to community service, Dave serves on the boards of multiple organizations, including The Georgia Tourism Foundation, The Golden Isles Convention and Visitors Bureau, The Culinary Board for the College of Coastal Georgia, The Boys and Girls Club of Southeast Georgia, and the Coastal Symphony of Georgia. He is also an active supporter of local causes including the Georgia Restaurant Association, Georgia Grown, Georgia Grown Trail 17, The Humane Society of South Coastal Georgia, The St. Simons Land Trust, Coastal Outreach Soccer, and others.

Dave’s love of hospitality, food, and team is seconded by his time chasing fish. If he’s not on site at his restaurants, he’s probably on the water.

Donnie Gonzales’s journey shows the power of persistence and growth. Starting his career at the age of sixteen in corporate and franchise pizza chains, Gonzales worked across various industries, including warehouse and trucking jobs, before returning to the kitchen. These diverse roles provided him with invaluable lessons in hard work, clear communication, and attention to detail, all of which have shaped his approach to cooking and life.

Inspired by his mom’s hard work and cooking for family gatherings, Gonzales developed a passion for making great food that brings people together. In 2018, Gonzales moved to Brunswick, GA, along with his wife, Alexis, and two daughters and joined the team at Mellow Mushroom on St. Simons Island. Then, wanting to take his skills to the next level, he applied for a line cook position at Tramici Restaurant. Working under Chef Adam Jones for three years allowed Gonzales to develop his expertise working pizza, sauté, and garde manager stations. This experience set the stage for his current role as the a.m. sous-chef at Agio, where he’s contributing to the launch of a new restaurant.

His story is a great reminder that with hard work, dedication, and a belief that anything is possible, success is within reach.

Shannon Devlin, General Manager of Tramici and Agio, believes in a work culture centered around teamwork with a focus on service—and motivates her team to follow this work ethic every day. Originally from Maryland, Shannon studied nutrition at the College of Southern Maryland. With over twenty-five years of experience in the restaurant industry, she specializes in creating craft cocktails and enjoys sharing her extensive beverage knowledge with her team. Prior to joining Tramici and then extending her skills to help open Agio, Shannon spent eight years working as a leader in the resort industry on Jekyll Island, GA. When she’s not crafting delicious cocktails or elevating guest experiences at our restaurants, Shannon enjoys gardening and has a passion for clean eating.